Every year, I am tasked by our Content team to put together a blog post that recounts our wins the year before. This year, I decided to do things differently and celebrate the wins of every FoodNewser. No good work from FoodNews is possible without each of these talented individuals. I hope you can get .
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Out With The Old, In With The New Working Arrangements
The four-day work week is having its moment. In a six-month experiment that is the largest of its kind in the world, 70 companies in Britain are currently allowing staff to work a four-day week without a reduction in wages. Meanwhile, in Singapore, the Minister of State in the Manpower Ministry is encouraging workplaces .
Learnings in Lockdown: 6 Chefs And Restaurateurs Reflect On The Pandemic Thus Far
It has been 511 days since the circuit breaker was implemented on April 7 2020. For many in the food and beverage scene, the month-long ban on dine-in was the last straw that broke the camel’s back. Already reeling from the impact of COVID-19 with restaurateurs reporting a drop of 50% – 80% in revenue, .
Makers and Shapers: Nasen Xavier Thiagarajan, Harry’s International
2019 marked a momentous year for us, with the arrival of The World’s 50 Best Restaurants. World-class chefs, restaurateurs and media descended upon our shores, and Singapore’s culinary community banded together to welcome the crème de la crème of the global dining scene. As we ring in a new decade, we take time to remember .