23 Leaders In Food Envision The Restaurant Industry’s Post

Eating at fast food restaurants can be a minefield for those on a diet or are just trying to eat healthy. Take a real-life example of a Korean cosmetics company setting up its business in Singapore. It registered its trade mark first in Korea sometime in December 2005 before coming into Singapore. Upon entry into the Singapore market, it then filed for trade mark protection in Singapore under the Paris Convention sometime in March 2006. However, the directors quickly received notification from the Singapore trade marks registry that there was an identical trade mark filed by their competitor in January 2006. Taking advantage of the Paris Convention, the Korean company was able to claim the earlier filing date in Korea of December 2005 as their date of filing in Singapore and this allowed them to effectively override their competitor’s earlier application. This helped prevent a situation where the Korean company would either have had to shelve its plans in Singapore or embark on costly litigation to recover its trade mark.

And though it took years of toil and sacrifice — missed holidays, family birthdays and the like — for both of them to work their way up to those coveted front-of-house restaurant jobs, today neither one works in the industry they’d spent the better part of their lives in.

Even though there’s a growing eating out trend in India, Indians still lag far behind the West and even some Asian countries when it comes to dining at restaurants. According to the National Restaurant Association of India (NRAI), Chinese eat out 60 times a month; Thai people eat out 45 times a month; and Indonesians eat out 15 times in a month. Indians, on the other hand, eat out about 2-4 times in a month on an average.

The picture is extremely grim and she estimates the numbers of restaurants that will be forced to shut down will be far more than the 40% feared at this point. That will have an extremely debilitating effect on employment – NRAI warns that even 10-20% job losses among its 7.3 million employees in restaurants across the country would mean up to 15 lakh are left unemployed.

For employees who are already on the job, in-service training is provided to help develop their skills. By fine tuning their skills on a continuous basis, organizations strive to enhance productivity and efficiency and thereby performance. With newer technology emerging on a continuous basis, there is a strong need to develop the technological and technical skills of employees and in-service training plays a major role here.

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