Biometrics VS Selfies – Which is Best for Your Business?

Posted on February 8, 2016 by Pragya Gupta

selfie-biometrics-PayrollHero

Restaurants and retails stores usually generate payroll by multiplying their employees’ hourly rate with the number of hours worked by each employee.

The number of hours worked is measured by a time sheet that employees punch in, a biometric device or (if you’re one of our awesome clients) the PayrollHero app that lets your employees take selfies to clock in and out.

We get a lot of questions about why businesses should change from biometrics to anything else. Some say that the biometrics system is already ideal… that it’s fast and accurate. While all of this might be true, we have a strong argument for why biometrics may not be the best option for your business.

The PayrollHero app – an all in one solution

Biometric devices work as a standalone system. You need to get a whole new software for processing information from the device and integrating it into the software that calculates attendance. Often, you need another system to monitor scheduling, manage leaves and generate payroll.

On the other hand, PayrollHero’s TeamClock / MyClock app records all the information you need to know about your employee on the cloud. It is an end-to-end solution that relieves you of the hassle of integrating multiple systems together.

The only device you will ever need is either of the following: iPad, smartphone (Android or iOS), or a computer (PC or Mac). PayrollHero’s apps are compatible with these devices so you are assured to have a streamlined process from start to finish.

Wear and tear

The biometric device is subject to wear and tear. If you have hundreds of employees using a couple of biometric devices, you are more likely to face this issue. However, MyClock or TeamClock are is accessed within an iPad / smartphone (or computer), which is less likely to undergo the kind of wear and tear that biometric devices are prone to.

Software updates

The PayrollHero app updates from time to time to give the user a better experience and introduce new features (for example, we have just introduced leave management! Check it out). The app is always improving and finding ways to make time and attendance easier for businesses, whereas the biometric device can only go so far in it capabilities.

There are other issues with the biometric device too. Biometric devices lead to manual calculations when there are minor infractions where employees come just a couple of minutes early or late.

We handle this problem by implementing thresholds within which these infractions are excused. This frees up time for your HR manager to do more important things, like finding the best talent for your company and managing employee relations.

Altogether, the biometric device may be faster in recording clock ins, but the time wasted by the HR manager in fixing the inefficiencies in the device is far more.

So if you’re ready to let go of your biometric device and embrace the selfie clock in, contact us at sales@payrollhero.com or visit our website to learn more.

5 Things Business Owners Need to Know About Payroll in Singapore

Posted on February 1, 2016 by Pragya Gupta

business-Singapore-PayrollHero

Payroll in general can be quite confusing. In Singapore, there is the added task of ethnic-based levies.

Here are a few tips to keep in mind while generating payroll and paying contributions to the Inland Revenue Authority of Singapore:

Contributions and Levies:

Singapore’s social security is paid out by the Central Provident Fund. Every working Singaporean or Singapore Permanent Resident contributes to the fund along with his/her employer. There are four accounts within the fund that can be accessed at different point of an employee’s life.

There are additional levies: Foreign Workers’ Levy, Skills Development Levy and the Ethnic funds (there are four accounts within the ethnic fund). The levies are paid out of the employees’ salaries. Employees may choose to opt out of the levies by signing the relevant forms.

The contribution and levies need to be paid every month. We have a more detailed post about this here.

Taxes

Employers need to complete a tax clearance form for any non-Singaporean (foreigner or Singapore Permanent Resident) that

ceases to work in the firm,
will be sent on an overseas posting or
is leaving Singapore for a period of over three months.

The purpose of the tax clearance is to ensure that PRs and foreigners have paid their taxes before leaving the country. The employee’s salary/bonus/OT payment may only be disbursed after their tax clearance form has been approved by the government.

Form IR21 needs to be submitted a month before any of the above possibilities occur. Failure to notify the government can lead to fines up to $1000. For more information on tax clearance, this is the link.

Hiring Employees:

The Singapore Employment Act is a statute that covers everything you need to know about hiring employees.

Some things to keep in mind are: Singapore does not have a minimum wage. The wage is settled through negotiations between the employee and employer. There are market rates for positions: for example this is a summary of restaurant wages in Singapore.

Another important distinction is between a full time and part time worker. A full time employee works a minimum of 44 hours a week. Anything less than that is considered a part time job. Part time workers have their own set of rules when it comes to leave, hourly rate, over time.

All the information you need about part time work is provided here.

Income Reporting

The Auto Inclusion Scheme requires employers with over 15 employees to file their employees’ income information before the 15th of March every year. The filing can be done electronically. A total of four forms need to be filled:

Form IR8A – for all employees
Appendix 8A – for payment of benefits-in-kind
Appendix 8B – for gains from employee stock options
Form IR8S – if excess CPF payments were made

Employee Records

Since March 2008, the government requires firms to keep a record of all its employees, their income and contribution payments to the IRAS for the last 5 years.

Learn More About Payroll

If you want to learn more about payroll in Singapore, visit our website and get in touch with us. We’d love to chat with you!

Embrace Technology, Grow Your Business

Posted on January 25, 2016 by Pragya Gupta

At PayrollHero, we are always pushing for a tech enabled world for our clients. There are plenty of good things that come out of automating processes in your restaurant or retail business.

To name a few: it’s more efficient and saves time, which means there is a higher turnover of customers; there is less room for error; business owners spend less on manpower so overall costs go down.

All around the world we see a preference towards adopting technology. On one hand, it is because minimum wages are expected to rise (like in the US) while on the other hand, a shortage of labour supply is forcing business owners to adopt technology (like in Japan or Singapore).

All in all, the shift towards automation is inevitable. We thought it would be helpful to give you some tips on how to stay ahead of the curve.

Apps, apps, apps

We can’t stress on this enough. There is an app for everything today. Here is a non-exhaustive list on everything that you can safely outsource to an app:

Point of Sale Systems: Square is the most famous POS system. It works worldwide, which makes it easier for you to monitor sales if you run businesses in multiple countries
Loyalty apps: We’ve talked about Perx before. Loyalty apps help in bringing in more customers and increase foot traffic in your store.
Reservations: Chope is the rockstar of reservations in Southeast Asia. The Asian version of OpenTable runs in Hong Kong, Singapore and other countries in the regions, making it the perfect vendor for booking reservations in your restaurant.
Inventory Management: Another Southeast Asian favourite, Trade Gecko is your go-to app for managing inventory. With a clean and user-friendly interface, it takes very little for a business owner to realize that inventory management is a nightmare that is solved deftly by Trade Gecko.
Food Delivery: FoodPanda takes care of delivering food to your customers, while Slurp is another POS system that helps customers order food remotely. Slurp helps you take orders but doesn’t deliver food itself.

We have a whole other blogpost devoted towards these apps. You can check it out here.

Revamping the menu

Laminated menu cards are a thing of the past. Restaurants like Fish and Co. use tablets for their menus. With a few taps, your customer’s order goes straight to the kitchen. Tablet menus prevent errors in ordering. It is also much easier to change menus on a tablet than to print new menus each time you want to add a dish or change prices.

Feedback systems

Does that little device look familiar to you? You have probably seen that at airports all over the world. For a feedback system, this one is pretty elementary but it does the trick. One look at it, and your immediate response would be to click on the button that reflects what you feel. It’s an instantaneous feedback loop that can be used by almost any business.

Food bloggers

This one is more of a marketing idea. While it is not really about automating your restaurant, it is about using technology to get your business out there. Tourist destinations, like Singapore, are big on food blogs for suggestions to restaurants.

Some of the famous bloggers have a huge following on Facebook and Instagram. The idea is to get these food bloggers to write a review on your restaurant and let social media take care of the rest. Of course, you need to be confident about getting a solid review!

We hope these ideas encourage you to embrace technology. There is no downside to adopting tech while the upside will result in cost minimization and big returns for your business. Let us know if you have any more suggestions!

Marketing your Restaurant in Singapore

Posted on January 22, 2016 by Pragya Gupta

pablo (26) Singapore is a fairly saturated market when it comes to the restaurant industry. With high turnover of employees and ever increasing rates for rental space, there are a lot of things that restaurant owners need to worry about. We think that getting your restaurant’s name out to the masses should not be one of them. We’ve got you some easy tips to throw your restaurant into the limelight in Singapore.

Social Media is Everything

If you haven’t figured that out by now, you should get on that ASAP (right after you read this, of course). Singapore loves its apps – social media tops the list on go-to apps. While many restaurants are available on social media platforms, they make the mistake of “simply existing” on Facebook instead of actually creating a social media footprint. It is not enough to sign up to Twitter, follow a bunch of celebrities and change passwords every once in a while. You would rather be proactive and take charge of your restaurant’s image than let the masses do it for you when they realize you are not responding to them, right? For example, Changi Airport is a social media rock star. Their Facebook page is super interactive; Changi responds directly with any customer who writes a good or bad review on their page. Their most recent Star Wars campaign was hugely successful partly because of how well they marketed it on Facebook and other social media channels.

Campaigning on Instagram

There are a number of ways you can expand your social media footprint. For restaurants, there are some obvious channels that can give you bang for buck. For example, apps like Instagram and Pinterest suit restaurants very well because pictures tease the visual senses of your viewers. Trust me, nothing is more powerful than a chocolate lava cake on Instagram. You can have an Instagram campaign with your very own hashtag so you can track your popularity better.

Loyalty Apps

Singapore loves discounts (who doesn’t, really). Loyalty apps – number 2 on Singapore’s favourite type of apps – allow you to get rid of loyalty cards and offer promotions directly through the app. All you need is an iPad to display the QR code for your customers to scan. Your promotions get featured on the app and are sure to increase foot traffic in your restaurant.

Partnerships with companies that deliver food

Instead of allocating resources towards home delivery, you can outsource that to one of the many food delivery companies in Singapore. This has two benefits: Firstly you do not need to worry about the myriad of responsibilities that come with maintaining the resources for delivering food: vehicles, manpower, operating costs, etc. Your food delivery company will take care of it. Secondly, and this is more relevant to bringing your company some recognition, these companies feature you on their website or app. You will be reaching out to a customer base that is beyond your delivery radius with minimal effort.

Sponsorship with universities

This one is for restaurants that are around universities, colleges and schools and want to attract the young crowd. Many restaurants team up with organisations in school to provide welfare drives to students during exams. The concept is to give a little before you receive a lot. Students are always looking for new places to eat around their universities. They are also the most reliable demographic when it comes to word of mouth. Once a student finds a reasonably priced, good place to eat, you can be sure she will bring a whole team of hungry customers the next time around. All it takes is to sponsor a welfare drive and provide some free goodies or meals to students. The returns are guaranteed.

Finally, all these ideas work together in a market that is as tech loving as Singapore. Collaborating and reaching out through apps is definitely the way to go. We hope these ideas help you find your place in Singapore! Let us know about any new ideas that have worked for you!

Top 5 Dim Sum Restaurants in Singapore

Posted on January 12, 2016 by Pragya Gupta

We love our dim sums and just can’t get enough of it. There are plenty of dim sum restaurants in Singapore – ranging from the hawker center style setting, to the Michelin star outlet.

In this post we bring to you, in no particular order, our Top 5 Dim Sum Choices in Singapore:

Tim Ho Wan

(Credits to www.ladyironchef.com for the photo)

This Hong Kong based franchise’s char siew buns (BBQ pork buns) are to die for. While technically the original Hong Kong outlet was awarded a Michelin star, the Singaporean outlets live up to the name, as proved by the long waiting lines during lunch and dinner.

Perhaps the most affordable Michelin star restaurant chain, Tim Ho Wan serves a limited menu that covers the must-try dishes that any dim sum restaurant should have.

Pro-tip: For a quick and delicious THW experience, you could take-away the char siew buns for $4.50 for three pieces. Some BBQ pork buns while watching TV on your new Netflix account? Couldn’t ask for more….

Victor’s Kitchen

From the Michelin star restaurant to the hawker styled superstar: Victor’s Kitchen has featured in newspapers for years as one of Singapore’s best dim sum restaurants. The little restaurant is tucked away in Sunshine Plaza on Bencoolen Street but the waiting time during lunch hours can go up to an hour long.

Perhaps the best time to visit this place is around 3pm. The golden salted egg yolk lava bun wins hands down as the best dish on the menu.

Hua Ting Restaurant

Hua Ting is another favourite restaurant in Singapore. Reservations typically need to be made two days in advance. The baked mango with chicken tart is a popular dish along with the salted egg yolk lave buns. Hua Ting is slightly more expensive than Tim Ho Wan and Victor’s Kitchen, but certainly makes up for it with flavour.

Yi Dian Xin

Since we’ve covered salted egg yolks pretty comprehensively, let’s talk about some of the other popular dim sum dishes that Yi Dian Xin can boast about. The Xiao Long Bau (dim sum filled with soup) for $3 is worth a try for its delicious soup. Yi Dian Xin is an affordable option that give you value for money when it comes to taste

Peach Garden

(Credits to www.tripadvisor.com for this photo)

Peach Garden is a great place for family dinners or business lunches. There are many outlets around Singapore. The restaurant is not traditionally Chinese, but a mix of Cantonese and Thai, which makes it a unique option in our list. Aside from great dim sums, Peach Garden also serves a delicious carrot cake in XO sauce. The high tea dim sum buffet is a must.

The best dim sum in the city is not restricted to a hawker center or a fancy restaurant. You can find a setting that tickles your fancy and you are sure to find great food that comes along with it.

Watch out for more Top 5 Suggestions from PayrollHero. We would love to hear more about where you get your dim sum fix!

Changi’s Terminal 4: A Traveler’s Escapade

Posted on September 2, 2015 by Pragya Gupta

singapore airport restaurants Singapore’s Changi Airport is building its fourth terminal which is scheduled to open in 2017. Terminal 4, now 70% complete, will see 16 million passengers through the year. That’s an estimated total of 82 million passengers once T4 operates in full swing. We are super excited to see what Changi has in store for us, considering Terminals 1-3 have movie theaters, a butterfly garden, a 4 storey tall slide (a.k.a the tallest slide in Singapore) and who knows what else.

T4 will be a two storey building and 190, 000 square meters: the size of around 27 football pitches. This S$1.82 billion project is not just exciting for passengers. It is a massive opportunity for retailers and F&B outlets as well. With 17,000 square meters floor space devoted solely towards retail, there is plenty to look forward to. Changi has announced that the retail space will offer the most innovative design, offering customers a differentiated shopping experience.

In fact, everything about Terminal 4 is about giving commuters an enhanced experience at the airport. It starts with increasing productivity through its FAST@Changi concept. Fast And Seamless Travel (FAST) will reduce the need for manpower and increase the speed of check-in and immigration procedures. To facilitate this, Changi will have self check-in, self baggage tagging and automated baggage drop terminals. Facial recognition and biometric technology will reduce the number of security guards employed for manual visual checks at multiple checkpoints. If we haven’t said it enough before, here is another example of how technology is reducing the need for labour, saving time and money, all in one go.

Imagine entering an airport and walking straight to your gate without having to constantly pull out your boarding pass and passport to clear security checkpoints. Or if you’re anything like me, imagine all the extra time you’ve now got at duty free stores because you took just a couple of minutes checking in!

This is exactly what retail and F&B outlets are looking forward to. The FAST concept gets 16 million passengers through the doors of Terminal 4. It also gives these passengers more time on the retail floor to shop and dine. While designing the new concept, Changi switched on its ridiculously client focused side and implemented recommendations from the public on the theme. The design shows off Singapore’s local culture and heritage. The Peranakan-inspired storefront facades are just an example of what the walk – through concept at T4 will look like.

With a year and a half left till T4 opens, we know the retail space is dedicated to 80 outlets. It is still too early to tell which brands will be occupying the space. The amount of traffic that these stores will face in the initial period depends on the number of airlines that T4 will service. Changi has announced 6 airlines that will have access to T4: Cathay Pacific, AirAsia Berhad, Thai AirAsia, Indonesia AirAsia, Vietnam Airlines and Korean Air. In the year 2014, these 6 airlines added a total of 7 million passengers to the airport. A few more airlines will join these 6, resulting in an estimated 10 million passengers in the first year of operations. We’re looking forward to more updates on T4 and will keep you updated about the retail and F&B world inside T4!

How Technology is Disrupting Traditional Wait Staff

Posted on July 31, 2015 by Pragya Gupta

We recently did a post on restaurant technology in Singapore where we spoke about how restaurants are adopting technology to deal with the labour crunch. Apps like TradeGecko are helping companies manage inventory, Chope automates the concept of reserving tables and Perx is redefining loyalty cards in the form of an app. Restaurants like Shin Minori and Coastes are adapting to the changing environment by using electronic menus instead of waiters who take orders from customers.

Shin Minori

This restaurant, known for its Japanese buffet, introduced its eMenu in August 2014. Tablets on every table allow customers to order sushi dishes from the buffet. The idea was to reduce waiting time for dishes. emenu__1438286009_50.140.175.122 On a busy day, this is especially helpful because no time is wasted on waiters who are busy with other tables. Customers can order as they please and take their time deciding what they want to eat. By using eMenus, the restaurant has reduced labour costs by keeping only food runners to serve food.

Shin Minori also used the introduction of their new eMenus along with a brand new ala-carte buffet menu as marketing tools to rope in customers. And it worked. Food bloggers who reviewed Shin Minori were impressed with the ease of ordering and even mentioned the eMenus on their blogs.

Coastes

Coastes, another restaurant in Singapore, has taken ordering food to the next level. With a neat app, that runs on both Android and iOS, customers can log in their credit card details and order food. Cashless payment options remove the hassle of waiters running back and forth with checks. Only food runners are required to deliver food to customers. The entire system is faster, simpler and more cost efficient.

Coastes and Shin Minori are a few among many restaurants that are bringing down costs by installing electronic menus. Fish and Co is another restaurant chain across Singapore that uses iPads on every table so that customers can order food instantly.

Continue reading →

The End of a Legendary Internship

Posted on July 24, 2015 by Pragya Gupta

My ten-week internship with PayrollHero reached its end last week. As a fitting closure to my first post on hiring interns in Singapore, I thought it would be a good idea to write about my experience here. I’ve had an amazing summer at PayrollHero and learned more than I thought I would. Ten weeks flew by and it took a few days to organize my thoughts. Here is what I learned from my internship at a startup in Singapore.

Lesson 1: Learning is built in to PayrollHero’s DNA

The company doesn’t just declare its “Ridiculously Client Focused” psyche on the website, it lives and breathes the idea. To achieve that end, everyone is always learning new things through whichever means that they can. But it doesn’t end at just learning something by yourself, it’s all about sharing it with everyone else. When I joined the communication channel, Slack, the most interesting channel to me was the reading-list. A mandatory channel for all members, the reading-list includes articles that are relevant to the team from all kinds of sources. Anyone can share something that they have read, and anyone can comment on it.

One of the first things I did at PayrollHero was to broaden my reading base. As an economics student, the obvious reading material I blindly follow are opinion blogs by economists, or economics journals, and of course, the newspaper. But within two weeks, I had apps on my phone that gave me news about startups, tech blogs and more. It was awesome to see that everyone was invested in improving themselves and the team. It was also interesting to see what everyone was reading. Rarely does a college kid get the chance to find out what seasoned entrepreneurs are reading. And here I was, discussing the very articles with the founders of PayrollHero.

Lesson 2: You’re an intern, and you’re still taken seriously

Trust me, this one was huge. While I was interning at PayrollHero, I had friends interning at big accounting firms, consultancies and banks. I would often hear stories about their internships where all they did was photocopy documents for their bosses. This was not the case across the board, but I heard it often enough to realize that my internship was unique.

During the ten weeks, I never once had the impression that I was just an intern slaving away at something inconsequential. If it ever seemed like I was not doing enough, I could speak up about it and get more work to do. The great thing about working in a small place is that there is always something to do and the little that you contribute has a visible impact on the company. Furthermore, Steve ensured that the communication lines were open and that an intern in the Business Development team was equally important (and accountable) as any other member on the BD team. The feeling of being a relevant member of a team is definitely something that I will take with me from this internship.

Lesson 3: Diversity

When I read about PayrollHero before sending in my resume, I loved the idea of Adventure Engineering and knew that PayrollHero was based in the Philippines, Singapore and Canada. To me, that seemed to reflect diversity well enough until I met the team. If you hang out with the Singapore team, you will find yourself in a room with around 10 people representing at least 7 different nations. That is incredible and speaks volumes to the success of PayrollHero’s drive to attract talent, no matter where it comes from.

There are many studies that show how diversity improves results in a company. Diversity was a crucial aspect in my experience. Despite being an international student studying in a foreign country, I had never seen so many nationalities from across the world working together before I showed up at PayrollHero. Imagine this, a Canadian, Ukrainian, Polish, Indian and Filipino sitting in a hawker center, eating a plate of prata and talking about the latest episode of Game of Thrones. As ridiculous as that sounds, it’s just another regular day at PayrollHero. You can’t help but appreciate how easily PayrollHero has embodied the concept of diversity in a company.

Lesson 4: Hanging out with the team over beers

If I look back over the ten weeks I was at PayrollHero, some of the most memorable interactions with the team was not during work, but outside it, when everyone hung out with some beers after a long day of work. I learned the most about the people who make up PayrollHero during this time. Whether it was about their professional lives or just a casual conversation about what everyone’s “ah-ha!” moment was during the DDD workshop, these interactions helped me understand people in a world I had little or no idea about.

I think this is especially invaluable to interns because a large part of interning is to try and figure out what to do with our lives professionally. While colleges make an effort to conduct networking sessions with professionals from every field, it does not come anywhere close to actually spending time with the same people day in and day out.

Finally, all these elements together made for an internship that immensely broadened my perspective. When I first walked into PayrollHero, I wondered if an unstructured internship would teach me anything new or if the work would be rewarding. But the truth is, the very fact that it was an unstructured program made me want to push myself to do new things and be open to ideas that I wasn’t exposed to before. At the end of it, I came away having met inspiring people from all over the world, learning about the startup culture and learning more about myself through it all. I hope the little work I did at PayrollHero was useful to the company. I also greatly appreciate the time invested by Steve and Mike and everyone else to make my internship worth it. At the risk of sounding super cheesy right now: good luck, PayrollHero, and may the force be with you!

Editors Note: Thanks Pragya!! While Pragya is off on her next adventure you will still see her posting on the PayrollHero blog a few times a month.

Creative Destruction in the F&B Industry

Posted on July 16, 2015 by Pragya Gupta

Creative Destruction in the F&B Industry Creative destruction, a term coined by the economist Joseph Schumpeter in 1942, is the concept of “incessant product and process innovation mechanism by which new production units replace outdated ones.” Schumpeter says that disruption is an important part of capitalism because it increases productivity.

As the term suggests, creative destruction isn’t a particularly comfortable concept, especially for those who are on the wrong side of it. The invention of the steam engine led to the creative destruction of travel by horses. The invention of automobiles led to the creative destruction of travel by steam engines. It’s an inevitable result of innovation which can make complete industries obsolete, and take thousands of jobs along with it. The positive outcome is that it creates new industries and redefines jobs within them.

So where is all of this going? McDonald’s recently announced its plan to install self ordering kiosks, thereby reducing manpower in their outlets. It’s not the only company to make a move towards automation. Chili’s Grill and Bar has made a move towards self ordering tablets. Restaurants in the US find automation a way to improve productivity.

There already exists a machine that creates 360 gourmet hamburgers in an hour. The entire machine could replace any human making burgers in the kitchen. According to this report, McDonald’s could fund the development of a burger making machine and see a one year return on investment. There are many reasons why companies are moving towards automating their processes.

In the United States, a big reason for this is the growing cost of labour. Currently, the minimum wage in the US is $7.25 per hour. For a few years now, workers in the F&B industry have protested that this number is far too low for it to be sustainable. They say that the reasonable wage floor should be at $15 per hour. LA recently passed legislation for $15 per hour.

The result of this is that fast food franchises are finding it increasingly difficult to cope with the labour costs. The alternative is to automate. Mundane and repetitive tasks can be done by smart machines. Jobs where human interaction is required, like serving food, can be taken up by people. Another reason why automation makes sense is that it’s more efficient and faster. Queues are shorter, human errors are less common, if not completely erased.

You can see parallels in the F&B industry between the US and countries like Japan and Singapore. On the one hand, labour costs are increasing in the US, forcing companies to automate. On the other hand, Japan and Singapore are facing a labour crunch often due to unwillingness of the countries’ citizens to participate in this industry, leading these countries to automate as well. The story is the same, where labour as a factor of production is being replaced by machines that can do the same work and produce better results. And this is where creative destruction fits in.

What does this mean for the F&B industry? Restaurant technology will develop and will facilitate automation. The hamburger machine by Momentum Machines, Inc is just the beginning in the back-end of a restaurant. POS systems, self ordering kiosks, cloud based scheduling applications and online reservation websites are taking over the work of regular staff in a restaurant. An entire ecosystem of automation surrounding retail and F&B already exists but what will trigger the momentum of creative destruction is the lack of a sustainable solution to the problem of increasing costs: in this case, the cost of labour.

SME Business Conference: 19th and 20th of August

Posted on July 14, 2015 by Pragya Gupta

The Singapore Chinese Chamber of Commerce & Industry is organizing a 3 day bilingual SME Business Conference on the 19th and 20th of August in the Exhibition Halls of Suntec Singapore. The event is co-organized by iDA Singapore and Lianhe Zaobao. The theme of the event is “Think Creatively, Act Innovatively”.

The SME community in Singapore gathers every year to share ideas about how to boost productivity, cut down costs and more. This year, the conference caters towards transforming businesses in Singapore through innovations in productivity.

With that theme in mind, the event will feature speakers from all facets of the business world, from startups to large corporations. They will speak about why businesses need to be agile in order to keep up with ever-changing global trends. One of the interesting sessions is on integrating technology like cloud computing, business analytics, social media and customer relationship management so that small businesses can scale smartly.

Now here is the awesome part. In an event like this, you can’t expect PayrollHero to be left behind, can you? Steve Jagger from PayrollHero will be speaking in a forum on “Innovation and Value Creation from Buzzwords to Actions for Business”. Steve will be joined by a panel comprising Dr Christopher Holmes, managing director of IDC Insights Asia Pacific, Ms Jenny Jang, manager of Jiransoft, Mr Law Chee Keong, director of Asia Pacific Partner Sales in Apigee. The discussion will focus on how Singapore businesses can transform their business plan into a reality by adopting technology.

The forum will be between 2.15pm to 5pm. in Hall 404. Mr Stephen Lim, CEO of SQL View will be moderating the discussion. Mr. Lim has a wealth of experience behind him: he is a member of the board of SPRING Singapore and NTUC Fairprice. He has 25 years of experience in the IT industry and is the perfect person to host this forum.

We’re excited about the event and hope to see many business personalities participating and networking over the two days of the programme. It will be interesting to see academics, notable members of the government and business people discuss the way forward for small and medium enterprises in Singapore. We look forward to the event and wish the Singapore Chinese Chamber of Commerce & Industry good luck for hosting the conference!