Becoming less reliant on foreign manpower: Why is it so hard for Singapore’s F&B industry?

SINGAPORE: Over the past six years of running his own food and beverage (F&B) business, Foo Choo Kiat has had to double up as chef, cleaner and service staff from time to time. “When there’s a shortage of manpower, you just got to work the shift,” said the 32-year-old, who opened Lola’s Café in …