Myth-busting SEHCs: What really goes on behind Singapore's newest hawker centres

Ever eaten at Bukit Batok West Hawker Centre, or grabbed a post-pickleball meal at One Punggol Hawker Centre? If so, you've already dined at an SEHC - Socially-conscious Enterprise Hawker Centre - even if the acronym doesn't ring a bell.

SEHCs are hawker centres run by experienced F&B operators appointed by the National Environment Agency (NEA). They had previously drawn online criticism, with some alleging that operators exploit hawkers through high rents and hidden costs. But the model's actual terms tell a different story.

Myth #1: Operators charge hawkers whatever they want

Not quite. Under the SEHC model, stall rentals are capped at market-valued averages and stay fixed for the entire tenancy term with no surprise hikes mid-contract. Even third-party services like table-cleaning and dishwashing are passed through to stallholders at cost, with operators barred from taking a cut.

This means that stallholders can price their food affordably. Also, they aren't required to work more than eight hours a day, five days a week, even as operators coordinate schedules to make sure breakfast, lunch and dinner are available to the community.

Myth #2: NEA has no oversight once a private operator takes over

This is probably the biggest misconception - that having a hawker centre managed by a private operator means NEA steps back entirely, leaving hawkers unprotected. In practice, this is not the case.

SEHC operators are contractually bound to tenancy requirements and performance targets set by NEA, with regular check-ins to track progress. NEA also conducts frequent site visits, engaging both operators and stallholders directly to understand what's happening on the ground, and to step in whenever needed.

Hawkers also get a formal channel to raise concerns: Hawker Feedback Group sessions are held at least once a quarter, with NEA representatives present. Issues raised - from gas costs to tray segregation - have led to real follow-up action from operators.

Myth #3: Operators just collect rent and don't value add

That "demanding landlord" image doesn't hold up either. Operators are expected to bring real F&B and operational know-how to the table, curating the food mix, and running initiatives to drive footfall for hawkers.

Essentially, hawkers don't foot the bill for any of these. The cost of engaging an SEHC operator is borne by the government, not by the stallholders.

Operators are required to channel at least 50 per cent of their operating surplus back into the hawker centre to benefit the centre and/or its stallholders to fund things like cost subsidies, lunch-hour shuttle services, and marketing activities to bring in the crowds.

Strip away the misconceptions, and the SEHC model is about balancing two things: keeping food affordable for diners and safeguarding the livelihoods of the hawkers who serve them. Operators do more than collect rent: they shape the food mix and attract customers, all under NEA's oversight.

This article is brought to you in partnership with The National Environment Agency.

你是否曾在武吉巴督西小贩中心用餐，或者在榜鹅一号小贩中心打完匹克球后吃过饭？如果是这样，即使你对SEHC（社会责任企业小贩中心）这个缩写词不熟悉，你也已经去过SEHC用餐了。

小型摊贩中心（SEHC）是由国家环境局（NEA）委任的经验丰富的餐饮经营者运营的小贩中心。此前，小型摊贩中心曾受到一些网络批评，有人指责经营者通过高额租金和隐性成本剥削小贩。但该模式的实际条款却并非如此。

误区一：运营商可以随意向小贩收费

不完全如此。根据SEHC模式，摊位租金上限设定为市场平均水平，并在整个租期内保持不变，不会在合同期内突然涨价。即使是餐桌清洁和洗碗等第三方服务，也按成本价转嫁给摊主，运营商不得从中抽成。

这意味着摊主可以以实惠的价格出售食物。此外，他们每天工作时间不超过八小时，每周工作五天，而且经营者还会协调安排时间，确保社区居民能够享用早餐、午餐和晚餐。

误区二：一旦私营运营商接管，国家环境局就失去了监管权。

这或许是最大的误解——认为由私人运营商管理的小贩中心就意味着国家环境局完全退出，让小贩失去保护。但实际上并非如此。

SEHC 的经营者须遵守新加坡国家环境局 (NEA) 制定的租赁要求和业绩目标，NEA 会定期进行检查以跟踪进展情况。NEA 还会经常进行现场巡查，直接与经营者和摊主沟通，了解实际情况，并在必要时介入。

小贩们也拥有正式的渠道来表达他们的意见：小贩反馈小组会议至少每季度举行一次，国家环境局的代表也会出席。从天然气成本到托盘隔离等问题，小贩们提出的问题都促使运营商采取了切实的后续行动。

误区三：运营商只收租金，不创造价值。

那种“苛刻房东”的形象也站不住脚。经营者需要具备真正的餐饮和运营经验，精心策划菜品组合，并开展各种活动来吸引客流，从而为小贩们创造更多商机。

实际上，这些费用都不由小贩承担。聘请安全卫生中心运营商的费用由政府承担，而不是由摊贩承担。

经营者必须将至少 50% 的运营盈余重新投入小贩中心，以使中心和/或其摊主受益，用于资助成本补贴、午餐时间接驳服务以及吸引顾客的营销活动等。

抛开误解，SEHC模式的核心在于平衡两件事：既要保证食客能够负担得起食物，又要保障为食客提供服务的摊贩的生计。摊贩们的工作不仅仅是收取租金：他们还要在国家环境局的监管下，规划食物种类，吸引顾客。

本文由国家环境署合作呈现。