(Angel Ding, MD of Angliss Singapore, and Gilbert Tan, CEO of e2i)
It is a hive of activity over at Angliss as the company is, interestingly, expanding and hiring during this period. Business is booming for this professional food supplier so their Managing Director, Angel Ding, says she has in store a “very, very big bonus” for her staff. Currently, Angliss Singapore has 286 workers, the majority of them Singaporeans.
You’ve probably seen the white Angliss refrigerated trucks around Singapore and even in your neighbourhood (I know I have), making deliveries to homes from the Circuit Breaker period till Phase Two right now. While many others in the F&B industry are struggling to keep afloat, Angliss has expanded its fleet – from 45 vehicles to 53!
Angliss’ staff have revealed their amazement at having (more) work to do. And in the past 2 months alone, Angliss has even hired an additional 4 managers as the company believes this is a good time to recruit talent and even has places for 5 to 10 more hires.
However, Angliss’ current success is not being taken for granted as the company was on the path towards retrenchment. In mid-April, the directive from the head office in South Africa was to lay off staff if things do not improve.
During the Circuit Breaker, sales volume had dropped by a good 50%, as restaurants (Angliss’ usual clientele) began closing down. An MNC with hefty expenses, time was not on Angliss’ side. And the Jobs Support Scheme (JSS) provided only 25% in wage support when the company needed close to 50%.
The company also had to scramble to house all their Malaysian workers when borders were closed. To do so, Angliss quickly converted retail space to provide accommodation for them.
How Does e2i Help Businesses?
The partnership between Angliss and e2i began some time back, in 2017.
Angliss credits e2i with timely, useful advice which helped them prevent avoidable mistakes, so things can be done once and done well. For instance, e2i advised Angliss to have non-slip flooring so as to make the workplace safer for its staff, especially the mature workers. To begin with, the company’s renovation plan (before COVID-19 struck) cost a high 6-figure sum, which was “over budget” already. So it could ill afford any additional costs for rectification later on.
One major project involved their Demo Kitchen. In the past, there was no proper fire suppression system and staff worked within tight space constraints. The Demo Kitchen also had steps previously, which have now been levelled and made more friendly for mature workers. Providing support in terms of funding and intimate industry knowledge, e2i assisted in Angliss’ transformation.
Likewise, for Angliss’ Warehouse Management Project, e2i helped fund almost half of the project cost, to enable previously back-breaking tasks to be done with relative ease now by the mature workers.
Angel says she has enjoyed working with e2i as the latter is “approachable” and there is little to no red tape.
In response, the e2i CEO, Gilbert Tan, pointed out that what e2i does is recession-proof. Even as the economy is going south, e2i is busy helping workers find the right companies to hire them. An experienced and effective matchmaker for jobseekers and companies, e2i screens individuals, scrutinizing each person. Unlike headhunters who will usually recommend young and energetic workers, e2i also helps match mature, older and even senior* workers with the right companies. (*Mature workers are those in their 40s, older workers are those in their 50s and senior workers are those 60 years old and above). Crediting e2i for a mindset change, Angel says she now sees the value in hiring those who are aged 35 to 50 as they are “more stable, less inclined to job-hop, have more experience, and are willing to stay and build up this company”.
Gilbert went on to share that in screening candidates, e2i looks at the person’s values, skill sets, and that “X-factor” which will be a match with the respective company’s culture. For instance, one e2i-recommended hire, Jessica, is not only knowledgeable but speaks French too.
When asked about the businesses that e2i goes into long-term partnerships with, Gilbert shared that e2i looks for employers with “entrepreneurship guts” and that instead of working on a one-off, transactional basis, e2i prefers a relationship built on trust and understanding, and one that stands the test of time.
And with Angliss’ remodeled Demo Kitchen, the stage was indeed set for its timely business transformation.
What Strategy Did Angliss Employ To Combat The Drop in Business Due To COVID-19?
Through chatting with a friend, Angel came to know about how some enterprising people were using Facebook Live to sell products. And she saw how this same platform could similarly be used by Angliss to promote healthy eating and eating well. Thus, the company now uses their ‘Angliss Singapore’ Facebook Live sessions to teach their community about how to eat well and appreciate food. Filming in Angliss’ (upgraded) demo kitchen, the chefs get to teach their online community about food sources, nutritional values, pairings, and more. This has even become Angliss’ “core business” and boosted their revenue.
The management team in Angliss has learnt that during a crisis (危机), there are opportunities (机会). And that even during the panic, businessmen have to know that a crisis can present opportunities to those who are able to spot and seize them. Particularly commendable is how Angliss has taken the next step of supporting fellow business leaders so they can grow together and help each other. Citing a partnership with Montreux Patisserie, which also works closely with e2i, the business leaders have contributed to what Gilbert calls an ecosystem in which business owners can network, uplift, support and encourage each other.
Angliss also works closely with partners like Petalicious (which supplies edible flowers and leaves) and Freshable Marketing which supplies seafood. Amid global supply chain disruptions, these partnerships allow Angliss to continually supply micro cress, edible flowers and fresh seafood to local restaurants.
(Foreground: Oyster leaf. It does indeed taste remarkably like oysters!)
(The e2i chief, Gilbert, checking out the lobsters at Freshable Marketing Pte Ltd. The company supplies lobsters, clams, oysters, and more.)
What Sort Of Business Is e2i Looking Out For?
Gilbert shared that firstly, the business must be a resilient one. Secondly, the boss must have ideas to take the company forward. Thirdly, and perhaps most importantly, the company must be willing to invest in making the workplace more attractive, and be open to onboarding and training, say, mature workers.
Their Advice For Workers Who Have Been Retrenched?
Firstly, jobseekers need to be realistic, and ask for the “market price” instead of their dream salary. Tell the interviewer what you can do for the company, before making demands about the benefits you would like the company to provide for you.
Also, it would be useful to sign up with one of e2i’s coaches and get the necessary assistance. Of course, a permanent job would be most ideal but as the economy goes south, do be open to temporary placements and traineeships too. A last resort would be a skills programme which could last for 6 to 12 months, and the training allowance may be on the low side, but it’ll at least help put food on the table.
To find out more, head over to https://e2i.com.sg/ and do check out https://www.facebook.com/singaporehomecooks.
Working With Grace 
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