For those who want to read our "guiding principal" for hawkers
https://www.mse.gov.sg/latest-news/...inability-and-the-environment-dr-koh-poh-koon
Has these been met ?
------
106 First, SEHC operators possess industry knowledge and experience. They can leverage their expertise in F&B and stall management to ensure the vibrancy of new centres. Indeed, many have done so by developing a variety of localised programmes, including initiatives tailored to the community to drive visitorship, and incubation programmes to provide business advice and support to aspiring hawkers.
107 Second, SEHC operators can leverage their F&B networks to curate food mix and support stallholders to fine-tune their menu, such as through food tastings. This supports both hawkers and consumers – allowing the hawker centres to feature food that meet patrons’ expectations, which in turn supports hawkers’ businesses.
108 Third, SEHC operators can introduce new and innovative practices, to support stallholders in navigating changing operating contexts and industry developments, such as onboarding onto digital and online ordering platforms. This helps our hawker centres evolve and keep up with trends.
109 Good curation and visitorship are important ingredients for a vibrant hawker centre. These allow hawkers to thrive and earn a fair livelihood. In turn, when hawkers find it viable to operate stalls for longer hours, a centre can better meet the dining needs of the residents and community. These are the objectives that had to be met – and we believe can be met – by the SEHC management model.