Additionally, self-ordering kiosks have popped up across fast food chains and bubble tea outlets in recent years.
With the influx of these machines, the future of eateries could see minimal kitchen and floor staff. Current employees will have to be reskilled in areas like customer satisfaction and service improvement.
Industry players said the jobs transformation is already taking place, and both employers and employees in the food and beverage (F&B) sector must embrace the changes or be left behind.
“The most challenging part is the mindset. There must be a willingness to adapt,” said Mr Andrew Kwan, president of the Restaurant Association of Singapore.
“There must be an agility of the mind to say, ‘let’s recognise the trends and make adjustments accordingly’.”
JOBS TRANSFORMATION MAP
To help the sector, a Jobs Transformation Map was launched last week, laying out plans for workers to upskill themselves and take on new roles, such as sustainability specialists or restaurant designers.
“For the workers, it is more critical now than ever to adapt to the speed of changes, and to keep on improving their skills and knowledge,” said Minister of State for Trade and Industry Low Yen Ling.
“Workers who take charge of their own career and professional development by constantly acquiring new skills are the ones who will stay relevant and highly employable.”
Firms looking to redesign jobs can get up to 70 per cent funding support.
An up to 90 per cent wage subsidy scheme is also in place for employers who are reskilling existing workers for new roles.
Ms Low said there is growing consumer demand for convenience, personalised and experiential services, and sustainable practices.
Another key trend shift she highlighted is a greater adoption of technology for digital solutions and automation equipment since the COVID-19 pandemic.
An ageing local workforce and changing career aspirations of Singapore’s youth have also led to more competition for workers.
These challenges mean that companies need to redesign jobs, embrace technology, and optimise their manpower model to stay competitive, Ms Low said.
Last year, the food services industry employed about 235,000 workers and contributed some S$4.5 billion to Singapore’s economy.