Forget the cliches about the surly hawker. At zi char stalwart Keng Eng Kee Seafood (KEK Seafood), an unassuming casual eatery that serves home-styled Chinese dishes on the ground floor of a housing block in Bukit Merah — and more recently, at Safra Tampines — good service with a ready smile is a given.
In fact, Paul Liew — one of three third-generation siblings helming the family business — says a friendly greeting is “standard operating procedure” for the crew. To go the extra mile, he challenges his staff to make customers feel like they are being welcomed into a home.
“Hospitality is about how we relate to the public and our regulars,” says Liew, who is in charge of business development. A familiar face at the Bukit Merah outlet, the 42-year-old often drops by to ensure things are running smoothly and always has time for a chat with customers.
Liew was a finalist at this year's Singapore Tourism Awards for Customer Service Excellence for F&B — a rare occasion when a representative from a casual food establishment went up against those from hotels and restaurant groups. He adds that this is a source of motivation and that his approach to hospitality is on the right track.
هذه القصة مأخوذة من طبعة August 2023 من The PEAK Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة August 2023 من The PEAK Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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