Proof that Public Transportation in Singapore is lousy/ inadequate.

[bic_cherry]

Proof that Public Transportation in Singapore is lousy/ inadequate.

Because the food delivery folks don't do food delivery by public transportation.

Already have apps to inform how to use various public transportation options to move from one location to the next and the public transportation arrival timings. MRT also goes to many locations with connecting buses to areas without MRT.

The public transportation season pass for UNLIMITED rides in bus, MRT is $120/ month and food delivery is perfect for vz public transportation use because of usually small parcel size and need for cool environment. https://www.transitlink.com.sg/PSdetail.aspx?ty=art&Id=76

Based on my investigation, most GRAB, deliveroo, food panda PMD riders only travel approx UNDER 4 km from present location to restaurant, and then to customer location to deliver the food.

However, I have never seen anybody with food delivery parcels on our public transportation system.

Thus, for me, this is one evidence that Singapore public transportation is not as good as it claims to be and has failed to support the welfare and livelihood of those who do food delivery.

Middle age people who are structurally unemployed should also be able to perform food delivery as a livelihood using public transportation and the occupation not just reserved for teenagers and youngsters who don't mind hot sun and are willing to speed or weave through pedestrian traffic using fast reflexes and at times breaking safety rules.

 

[tanwahtiu]

Nowadays restaurants ban ownself from selling takeaways, empty restaurants during peak hours seems like no biz there...

Waitress hired to do few tables boss dont like....

 

[laksaboy]

If you're concerned about PMD food delivery people endangering the roads and pavements, there's a very simple solution.

Charge $10 per delivery of food. Even if you buy a couple of Old Chunky curry puffs, you still pay the $10. Free deliveries are banned.

Now people will order food only when there is a large order for many people. Otherwise, they will do it the old fashioned way: dine out or takeaway food themselves.

Market forces are effective. Use them.

 

[knowwhatyouwantinlife]

If you're concerned about PMD food delivery people endangering the roads and pavements, there's a very simple solution.

Charge $10 per delivery of food. Even if you buy a couple of Old Chunky curry puffs, you still pay the $10. Free deliveries are banned.

Now people will order food only when there is a large order for many people. Otherwise, they will do it the old fashioned way: dine out or takeaway food themselves.

Market forces are effective. Use them.

Excellent suggestion...

 

[mojito]

Why not buy a car? QED

 

[Hypocrite-The]

Nowadays restaurants ban ownself from selling takeaways, empty restaurants during peak hours seems like no biz there...

Waitress hired to do few tables boss dont like....

Actually if have a restaurant etc the cost is high. Modern food biz should be like pizza shops. Just cook the food n send out. Use good delivery apps to send food. Ang mor lands already have dark kitchens
Singkieland should do it b have lower overheads.

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Delivery apps opening 'dark kitchens' to create meals exclusively for online orders market
By The Business reporter Daniel Ziffer
PostedThu 12 Apr 2018 at 8:10pm, updatedThu 12 Apr 2018 at 11:55pm

IMAGESo-called 'dark kitchens' are providing meals for delivery apps instead of sit-in customers.(ABC News: Daniel Ziffer)
Restaurants pumping out hundreds of meals without tables, chairs or waiters are a new development in the future of food.
So-called 'dark kitchens' are creating meals exclusively for the booming online delivery market.
One is operating off a laneway in inner-city Melbourne. It houses six restaurants, an ice-cream parlour and a bottle shop — in a space less than half the size of a tennis court.
Two of the restaurants have their home base in Footscray, across town. Two more normally exist in the nearby suburb of Richmond, just a few kilometres away.
The final two are virtual: they only exist through an app.
Levi Aron, the general manager of Deliveroo Australia, said data told exactly what customers wanted. The delivery company is now matching demand with supply.
"We're building kitchens around Australia, around the globe," he said.
"[We] use our data to find where those gaps are — whether that's a cuisine gap, a pricing gap — get a property and build kitchens fit for delivery."

IMAGELevi Aron says Deliveroo wants people to use the app three times a day.(ABC News: Daniel Ziffer)
Powered by apps on smartphones, delivery services racked up $1.5 billion worth of orders in Australian last year.
That appetite is set to more than double to $4.2 billion by 2025, according to a report from Morgan Stanley.
The kitchens are streamlined for delivery. The menus are shorter than the dine-in restaurant up the road, the food and containers are optimised so that menu items travel better.
The restaurants pay for staff and produce, but the space is provided for free by the app.
Deliveroo then takes a higher percentage of the meal costs — potentially up to 35 per cent. Normally it's between 20 and 30 per cent.
Restaurants 'getting burned' by online delivery apps
More of these kitchens are being built in capital cities by Deliveroo and restaurant conglomerates like George Calombaris' Made Establishment Group.
Others can be found in the backyards or next-door neighbours of established restaurants.
IMAGEDeliveroo uses customer data to capitalise on gaps in the take-away food market.(ABC News: Daniel Ziffer)
But the development has exposed some of the tensions between restaurants and the apps.
Hospitality expert Wendy Hargreaves of FiveOfTheBest.com said the extra revenue on offer was a huge drawcard for restauranteurs trying to increase turnover.
"But I've seen a lot of restaurants get burned by online apps," she said.

"They all jumped on thinking it was a great new revenue stream but … didn't consider the massive costs of bringing staff in, technology and the pure space to deal with all these extra orders."​

The sentiment is echoed by restaurateurs. They said the delivery apps promised to help increase business during quiet periods, but simply added to pressure at times of peak demand.
Caleb Griffiths, business manager of fish restaurant Richmond Oysters has cut ties with one of the app groups, and is cautious about his relationship with another.
When the delivery does not arrive, is late, or mangles the food, it is the restaurant, not the app, which wears the damage to their reputations.

"There's been plenty of times where I've personally driven, or, if I've not been here I've authorised staff to get in a taxi to make sure the customer gets their food," he added.​

"Or, ironically, get in an Uber."
Meanwhile, cashed-up success stories are remodelling kitchens and building separate exits and entrances to avoid interrupting the flow of their own orders.
"It's ridiculous money that didn't exist just a few years ago … But you have to spend money to make money," Ms Hargreaves said.
Delivery companies dining out on data
Deliveroo's ambition, according to Mr Aron, is clear: for people to eat with them three times a day.
"People — when they're thinking of food — instead of reaching for the pantry or going down to the supermarket, they might think of getting great food with [us]," he said.
IMAGECompanies like Uber Eats and Deliveroo are changing the way people eat.(Reuters: Neil Hall)
To do that, they are using the reams of data they harvest on what people want, when, where, and what they are willing to pay.
The restaurants in this initial experiment, for example, cover cuisines that are not saturated in the nearby area.
The Deliveroo boss said the data exchange was not one-way, and that restaurateurs benefit from knowing more about their customers.

"That data encapsulates what we do. It helps restaurants go to the next level," he said.​

Overseas, some restaurant brands have jumped country borders and opened internationally using the new model. Something Mr Aron hoped would happen with an Australian favourite one day.
For Ms Hargreaves, the apps have taught diners a new way to eat. And there is no turning back.
"There's a whole generation of young diners who think that's how you should eat, so it means the industry has to move with it," she said.
"If they don't they can stay their little local restaurant and do very well — if they choose to ride the wave, then they're going to have to really deliver."

© 2019 ABC