4Fingers’ CEO to talk about how restaurants could circumvent Singapore’s labour crunch

Steen Puggaard has over 20 years of F&B experience under his belt.

Steen, 50, has held the position of CEO of 4Fingers Crispy Chicken since February 2013, and he has been instrumental in guiding the restaurant through a change of ownership, securing funding for expansion, as well as enlarging its coasts from one to seven stores during the last 18 months.

As part of the Board of Directors, Steen Puggaard oversees the overall business strategy and ensures that the organisation and resources are in place to manage rapid growth both locally and internationally.

Residing in Singapore since 1999, Steen has 20 years of experience with several blue chip F&B franchises, specialising in marketing and general management in both ends of the F&B Industry and across Europe and Asia Pacific.

Steen is part of the panel that will talk about how the manpower crunch cripples Singapore’s restaurants at the upcoming SBR Industry Insights Series. Here's more about Steen:

SBR: What are your previous experiences and positions held that contributed to who you are as an entrepreneur/businessman today?

I have worked in marketing leadership positions as well as in general management with global F&B brands as well as with a small operator of some of the best restaurants in the world. Across Europe with new and emerging markets and in Asia Pacific with highly competitive markets. This has taught me a tremendous amount about driving market share by providing 100% customer satisfaction.

SBR: What are your key business philosophies?

Whatever your brand’s consumer proposition may be, it’s always about providing customers with a great and memorable experience.

Make sure your business is scalable. Internally, based on a great business system. And externally, by appealing to a broad base of consumers.

SBR: Can you give us a glimpse of what you will talk about at the SBR Industry Insights Series?

I will be talking about the labour crunch in Singapore and how operators can adapt to and tackle this.