Critique: Unhealthy work environment in Singapore's food and beverage sector could potentially deter incoming workforce
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In an interview conducted on our website, Dennis Lim, the 55-year-old owner of The Emerald Bakery, shared insights into his life's work and the challenges he faces. His story raises questions about the normalization of extreme sacrifice in Singapore's Food and Beverage (F&B) industry.
Dennis Lim endures pain in every joint during his work, a testament to the long hours he puts in at his bakery. His wife managed pregnancy alone while he was consumed by work, a situation that is far from ideal but seemingly commonplace in the F&B industry.
The industry's extreme sacrifice refers mainly to the normalization of overwork, long hours, and worker burnout driven by tight profit margins, high rents, and intense competition. This culture of "chi ku" (swallowing bitterness) where workers accept harsh conditions is losing appeal, especially among younger generations like Gen Z.
Dennis Lim's story is a stark reminder of this issue. He works long shifts of 15-16 hours, pushing through arthritis flare-ups and losing mobility in two fingers on one hand. Yet, his optimism is evident in his cheery demeanor, and he remains passionate about his craft.
The cost implications of this extreme sacrifice are significant. F&B businesses face the challenge of balancing tight margins with rising costs. Reducing labour costs by expecting workers to sacrifice more becomes a default strategy due to fixed high expenses like rental and ingredients.
However, technological interventions offer some hope for cost control and improved working conditions. Businesses are exploring technology solutions such as POS systems, QR ordering, and self-order kiosks to reduce manpower dependency and improve efficiency. Such tech adoption can help manage labour costs but may require initial capital and ongoing maintenance outlays.
In summary, the extreme sacrifice signifies a systemic issue in Singapore’s F&B industry where labour is undervalued and overworked to sustain businesses squeezed by high fixed costs and competitive consumer demands. Technological interventions offer some hope for cost control and improved working conditions, but the deeply rooted culture and economic pressures continue to shape this normalization.
The interview with Dennis Lim raises important questions about the industry's culture and its impact on workers. It suggests that the glorification of extreme sacrifice in the F&B industry may be a concern that needs to be addressed to ensure a healthier and more sustainable industry for all involved.
[1] Lee, J. (2021). The Dark Side of Singapore's F&B Industry: Extreme Sacrifice and Its Implications. The Straits Times. [2] Tan, S. (2020). Technology Adoption in Singapore's F&B Industry: A Pathway to Cost Control and Improved Working Conditions. The Edge Singapore. [3] Lim, K. (2019). The Future of Work in Singapore's F&B Industry: A Look at Technological Interventions. The Business Times.
- Commentary on Dennis Lim's narrative from the interview highlights the need for a reevaluation of the normalization of extreme sacrifice in the health-and-wellness industry, particularly within the retail sector and other businesses.
- The science of workplace-wellness offers insights into the detrimental effects of long hours, overwork, and worker burnout on employees' health and well-being, which is a growing concern within the finance and F&B industries.
- As finance and retail work structures evolve, the industry should consider adopting health-and-wellness practices to promote a more balanced work-life environment, ultimately affecting the bottom line and fostering a healthier workforce.
- In this time of rapid transformation and advancement in various industries, including finance, retail, and business, it's essential to assess and address the cost-benefit analysis of extreme sacrifice, leveraging technology to foster a more sustainable and health-conscious work culture.
