MEDIA RELEASE
1 MIN READ
16th Nov 2022

Sandbox Somerset

Sandbox Somerset, organised by Invade in partnership with Somerset Belt, and powered by the National Youth Council, is an annual event featuring 100 Somerset Youth founders spanning across the Creative, Retail, and F&B industries. Sandbox Somerset celebrates the milestones that these founders, aged 35 and below, have achieved, and also serves as the platform to enable and present these inspiring founders as the next generation of industry leaders, allowing them to share their stories and innovations with everyone through the various activations such as network sharing, pop up opportunities, panel programs, and mentorship lined up for the event. Source:

Sandbox Somerset
MEDIA RELEASE
4 MIN READ
6th Oct 2020

Hvala at Keong Saik – 3-Storey Japanese Teahouse Concept With Vegan Waffles & Matcha Gelato

Matcha fans will not be unfamiliar with Hvala, who started off as a waffles kiosk at and subsequently opened a few Japanese-style cafes over the years at and . Now, let me excite you with their latest flagship store which is a three-storey teahouse. It is located along , between and , diagonally opposite . For vegan lovers, exclusive here is a full vegan menu that excludes eggs, dairy products and animal-derived ingredients in their drinks and desserts. Double and triple-storeys cafes are uncommon in Singapore due to the limited space, which usually gives off different vibes on every level. The first floor includes a cake display shelf, gelato counter and a tea counter bar for the curious diners to watch the matcha whisking and drinks preparation process. This is also where you would go for takeaways. Moving up, there is a similar interior layout to , decked in a “living room style” with wooden furniture, sofas and ceramics on display. Footwear has to be removed before entering the third floor, which has an interesting Japanese tatami-concept that is similar to the Kyoto Ninenzaka Yasaka Chaya Starbucks in a traditional Japanese house. Thankfully, there are ordering and payment kiosks on every level with food and drinks delivered to their tables, saving the hassle of heading down right below to order. (I know not everyone is a fan of stairs.) Vegans and those who are lactose intolerant will be excited to visit this outlet at Keong Saik. There is an outlet-exclusive vegan menu such as Dairy-Free Waffles ($11.80), Chaffogato ($7.80), Fudgy Chocolate Brownie ($12.80), Kinako Paste with Gelato ($8.80), Dairy-free Gelato ($5.80 – 6.80), Oatmilk Tea Lattes ($5.80 – $7.80) and Oatmilk Ice Blend ($7). This is probably the first time I had come across a Dairy-Free Waffles ($11.80) in Singapore, made using Oatmilk instead of the usual butter and fresh milk. As oat milk is less creamy and milky compared to fresh milk, the dairy-free waffle was more airy and less dense compared to normal waffle. Without using butter, the aroma from the waffles was mainly attributed to the cinnamon powder used, which surprisingly tasted Christmasy. 12 gelato flavours ($5.80 – 6.80) are available at any one time, all vegan using soy milk instead of fresh milk. Think Matcha Level 1 and Level 2, Genmaicha, Hojicha, Goma (Black Sesame), Matcha Cookies & Cream, Hazelnut, Oatmilk and Strawberry/ Chocolate/ Yuzu/ Rockmelon sorbet. My favourite was the Goma (Black Sesame) which has a smoother texture compared to their non-vegan counterpart. Without the full-bodied from fresh-milk in the vegan version, the vegan Goma Gelato is now lighter, refreshing and less jelak, yet still retaining the pronounced roasted and nutty notes from the sesame seeds. I will say that Hvala has done a good job creating the vegan gelato as both the vegan version and non-vegan gelato tasted really similar unless you do a side by side comparison. Good news for those who are lactose intolerant, as all drinks served at the Keong Saik outlet uses Oatmilk by default unless requested at no additional cost. Their drinks menu includes Ice Blended ($7), Cold Brew ($5.80 – $6.80), Tea Lattes (Hot $5.80/ Iced $6.80) such as Matcha, Hojicha, Matcha Hojicha, Genmaicha, Matcha Goma and Hojicha Goma. One other thing to note, the pastries are unfortunately not vegan here. The cakes available are also found at their other outlets, with flavours including Matcha Petit Gateau, Hojicha Petit Gateau, Goma Slice Cake, Honey Earl Grey Hazelnut Cake, Chocolate Truffle Cake and Sweet Potato Cake. Each slice is priced at $8.80. Hvala has continued to evolve over the years but still maintained the quality and consistency in their niche field. With a vegan menu to cater to a different demographic and a different interior style on each storey, diners can venture and explore the compound to find their perfect setting for a quiet afternoon tea. Hvala – Keong Saik 34 Keong Saik Road, Singapore 089141 Opening Hours: 11am – 9:30pm (Mon – Sun) \* Written by Nicholas Tan who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated. Source:

Hvala at Keong Saik – 3-Storey Japanese Teahouse Concept With Vegan Waffles & Matcha Gelato
MEDIA RELEASE
2 MIN READ
6th Oct 2020

New in town: Hvala, Keong Saik

In just a short span of time, Hvala has achieved cult status as the ultimate matcha paradise. Not only are their matcha selections unparalleled, but their clean, minimalistic Japanese-inspired teahouse interior is just too aesthetic for the millennial in us to resist. Already with two locations in 111 Somerset and , Hvala tops themselves with a new three-storey shophouse along the streets of Keong Saik. This new outlet sports a rather non-descript storefront that belies its beautiful interior. You’ll find spacious seating on the second-floor with muted grey cushions and elegant wooden chairs. For a more zen afternoon, head over to the third floor for traditional tatami seating. No emails allowed here, sil vous plait. Here, it’s not only matcha heaven but practically a utopia for those looking to lead a more vegan-friendly lifestyle. At this picturesque outlet, all of Hvala’s gelato flavours, cinnamon waffles and fudgy brownies are vegan friendly. I spot a gelato flavour that’s made with oat milk. It is also the default milk option Hvala is introducing to their drinks at no extra charge. Of course, if you still have a hankering for fresh milk, Hvala offers that option too. Which is why I can’t wait to try Hvala’s new Kinako Paste With Gelato (S$8.80), which features a warm roasted soybean paste served with said Oatly gelato. Just a note, their cakes are still made with eggs and dairy but Hvala’s chefs are working on it, so stay tuned. One of the best parts of this new Hvala is the futuristic ordering system. All you have to do is place your orders with these kiosks and you’ll get the food delivered right to your table, seamless and fuss-free. Honey, this new Hvala outlet gets my vote. A gorgeous shophouse with quality matcha and vegan-friendly gelato? I see a perfect Sunday afternoon in my horizons very soon. Source:

New in town: Hvala, Keong Saik
MEDIA RELEASE
3 MIN READ
15th Aug 2020

Pemilik Crave guna rizab tambah 3 cawangan baru

Crave’s Owner Uses Own Savings to Start 3 New Branches During the occurrence of SARS, the owner of Crave Nasi Lemak, Mr. Abdul Malik Hassan, started the business without any savings. All the earnings by the Nasi Lemak Seller at Adam Road are used to pay the overhead costs etc before he receives his own salary “We don’t have anything left for savings,” said Mr. Abdul. During SARS, we realised the importance of having reserves for emergency usage. “If the country has their own reserve, we must have ours too,” said Mr. Abdul. It turns out that this move paid off 17 years later – after the SARS episode that hit Singapore in 2003. While many F&B restaurants in Singapore suffer losses or had to close down due to the current economy, Crave Nasi Lemak managed to brace through the storm and open not only one, but three new branches ever since entering Phase 2. Three weeks before, Mr. Abdul started a new Nasi Lemak Crave kiosk at Bugis Junction. Before National Day, there’s another branch which opened at NTUC hub nearby Joo Koon Circle, which is able to seat 16 customers. Last Tuesday (11 Aug), another kiosk has opened at The Commerze @ Irving nearby Tai Seng which adds up to a total of 33 branches island-wide. Two branches at Airport Terminal 2 are closed due to renovations work happening now. “My aim is to save my workers,” Since COVID-19, none of my staff is being retrenched, and I didn’t hire new staff either. “Some of my Malaysian staff has stopped working because they wanted to go back to their country, thus we hire part timers.” He also reduced the number of employees in less crowded branches. But in order to save my workers’ jobs and to increase their productivity level, M. Abdul Malik, 48 years old, move them to the new branches. “All our workers are experienced and they know what to do.” Rather than my workers losing their jobs or waiting for customers to visit, I started a new branch which has more customers so that they can manage the branch. He also mentioned about the various subsidies to save jobs such as JSS. About SGD$200,000 are being used for all the 3 branches. One of them is the self-ordering kiosk at Tai Seng. This is the company’s new initiative to go digital, as well as, aligned towards the government’s direction. “We also want to protect staff from having to manage or hold onto money especially during this COVID-19 period”. When asked what advice to be given to F&B owners, Mr. Abdul Malid said that: “Review company financial stability, reduce overhead costs and lookout for government subsidy can help the company to sustain for 1-2 years. “Making big profits is now the second most important thing” The most important thing now is how a company can sustain and continue its business during this COVID-19 period. Source:

Pemilik Crave guna rizab tambah 3 cawangan baru
MEDIA RELEASE
2 MIN READ
14th Jun 2020

Opportunity in crisis: emerging stronger from the circuit breaker

As Singapore gradually emerges from the circuit breaker measures implemented to curb the spread of COVID-19, many businesses are looking forward to resuming operations. However, things will not return exactly to how they were before. These two months in an unprecedented situation in Singapore have changed the mindsets of many retailers and businesses in Singapore. Digital businesses find opportunity in crisis Business models that were digital or online before COVID-19 have seen an increase in uptake since the pandemic. For example, YQueue, an online ordering and payment solutions provider, previously had to provide much education about its systems and their importance among F&B establishments. However, demand for their system increased greatly during the circuit breaker, and, with many safe distancing measures still in place in Phase 2, the system’s capabilities to reduce queues and physical contact is likely to remain attractive. Similarly, Singapore Home Cooks, a Facebook page platform that links suppliers of quality ingredients direct to consumers, also saw increased traction during the circuit breaker. They report an 3-4 fold increase in viewership of their Facebook Live platform, with trust and credibility built among consumers. As such, they are likely to continue this live-selling service. Adoption of online and social media platforms Other companies that had relied on physical interactions before the circuit breaker also turned to online platforms and social media to help sustain their business. Post COVID-19, some of these strategies appear likely to stay. Proceeding into the new normal As Minister Heng Swee Keat described in the , the shift to digital transformation had already occurred before COVID-19, but the pandemic’s effects have accelerated it. “We will not go back to our old ways. Digital solutions will become more deeply embedded in our lives,” he continued. In this climate, many businesses have changed their operations, taking greater advantage of the social media and online platforms available. As consumer preferences and norms also shifts, businesses must find new strategies to move forward into the new normal. Source:

Opportunity in crisis: emerging stronger from the circuit breaker
MEDIA RELEASE
8 MIN READ
11th Jun 2020

The uncertain future of dining out in the age of social distancing

An irreplaceable experience “There will be less capacity. It will be less buzzy especially for bistros or casual dining where the noise, ambience, people, and crowds are all part of the full experience. It will be a gradual comeback but I foresee it will be like that for some time.” When dining-in was banned as part of the circuit breaker measures, many in the food and beverage (F&B) industry suffered huge blows. In the latest figures released by the Singapore Department of Statistics (June 5 2020), total F&B sales dropped some 53 percent in April 2020 as compared to the same period in the previous year. The restaurant industry, in particular, saw a steep year-on-year fall of 66.9 percent. As the country transitions from the circuit breaker to a three-phase plan for gradual re-opening, dining in will soon be allowed as part of the country’s Phase 2 measures. Catching up over a meal will finally be possible, but only in groups of no more than five. Social distancing will also have to be observed, and more regulations are expected to be announced closer to the date, which some say could happen before the end of June. Restaurants and F&B owners across the country are all busy preparing to reopen their doors, eager to greet hungry diners again. This could mean spending extra effort reconfiguring seating arrangements and swapping out physical menus for digital ones. As Spa Esprit’s founder Cynthia Chua points out: “A place is never the same without the spirit of the people.” And beyond the existing rules in place by the local government, restaurateur Adam Chen is also taking cues from other countries. “We can take lead from countries that have opened up, especially Hong Kong,” he says. “There, tables are set wide apart and there are screens in place.” He will be sourcing for partition screens across his food establishments, which includes Five Bar, Ikki Izakaya, and newly opened Ebisu Bowls. “The mandatory spacing between tables might be even more comfortable for diners,” he adds. Photograph: Mindy Tan/ Singapore Tourism Board However, not all businesses are quick to celebrate the return of dine-in customers. As the owner of The Refinery, Colin Chen points out, there are multiple considerations to keep in mind. For one, the limit on dining groups and social distancing rules means that his restaurant’s original capacity is essentially halved. “For me, running a service for 30 pax or 70 pax is pretty much the same in terms of my manpower cost,” says Colin. Moreover, the restaurant has taken time in the past two months to set up its delivery system – from workflow to manpower arrangements. Tables that used to seat customers are now used as cashier and pick-up points for delivery riders. “We are now more optimised for delivery,” he shares. “But when you can only operate at 30 to 50 percent capacity, suddenly we need to have that conversation again to see if it would be worth it to offer dine-in.” He adds: “Suddenly, dining-in doesn’t seem like a feasible option for us in the short run.” For restaurants that offer a communal dining experience, the cap of having no more than five people at a table is also a factor to consider. “We feel that customers might continue to opt for delivery of takeaway options,” notes a spokesperson from the Crystal Jade Group. With all the rules in place, eating out in restaurants can become almost functional, rather than convivial. The spokesperson says: “Customers may likely dine in their own homes instead since the duration of dining in restaurants will be kept to a minimum.” Pang Seng Meng, the co-founder of New Ubin Seafood, echoes a similar sentiment. “Communal dining will be severely restricted as part of the new normal,” he says. Instead, the local zi char chain is focusing its efforts on UbinEats, a special menu that caters to solo diners. “Phase 2 will be challenging for us as we are a communal dining operation,” he adds. “And we will need to decide whether we should open for dine-in or continue to focus our efforts on delivery.” “But when you can only operate at 30 to 50 percent capacity, suddenly we need to have that conversation again to see if it would be worth it to offer dine-in.” – Colin Chen, founder of The Refinery Photograph: New Ubin In the meantime, New Ubin is ramping up its digital infrastructure in preparation for opening up to the dine-in crowd. Over at its Tampines outlet, a QR code ordering system is already in place, and the zi char chain plans to implement it across all other New Ubin’s other outlets. Similarly, mobile payment solutions YQueue found that mobile orders have “increased tremendously” during this period. Through the company’s research, chief strategic partnership officer Damian Sim notes that many businesses that previously rejected e-solutions are now adopting these online services. Self-ordering kiosks could be useful in reducing human contact too, says Damian, and his company has in place measures to coat payment kiosks with a self-disinfecting agent to alleviate safety concerns. Adam from Ebisu Bowls agrees. “Digital menus and going cashless will help lower manpower allocation and reduce contact – and that will be a plus point moving forward,” he says. Photograph: Bar Cicheti But the new landscape poses uncharted challenges for many F&B owners. “The measures [in place] will change the way we serve and interact with our guests, and the smaller tables will mean that we have to work with more orders and faster turning of tables in order to sustain our business,” says Teo Shi Kai from The Blue Ginger. He adds: “As much as I would like business to return to normal in Phase 2, there will definitely be a period of adjustment before we settle into the new normal.” Staff have to be doubly attentive, since the reconfiguration of space to accommodate social distancing leads to fewer customers, says Wong Yan Ni, marketing and communications executive for Awfully Chocolate and Sinpopo Brand. A longer waiting time could potentially arise with the limited seating too, she says, and recommends putting in a reservation prior. Over at Tiong Bahru Bakery, special care has also been placed to reduce interaction even among staff members. The chef de cuisine is not allowed to rotate between various outlets, so the manpower allocation has to be rostered accordingly. “There will be less capacity. It will be less buzzy especially for bistros or casual dining where the noise, ambience, people, and crowds are all part of the full experience. It will be a gradual comeback but I foresee it will be like that for some time,” shares Cynthia. To that end, the company is staying nimble and reactive to change. “Shorter menus and more clever use of ingredients to reduce cost are key,” she says. Its farm-to-table concept, Open farm Community, offers fresh vegetables and housemade pickles from the restaurant’s garden, on top of its usual cooked food. Cynthia explains: “We will have to be innovative to keep tweaking and search for new revenue streams that can make up for the shortfall.” Liling Ong from The Cicheti Group predicts that cleanliness will become a shared responsibility between both F&B outlets and diners. “Expect to see more considered spacing between tables, and a greater awareness for general personal hygiene,” notes Liling. “People might head to the toilet to blow their noses or try not to cough at the table with friends.” On the restaurants’ end, which includes Cicheti, Bar Cicheti, and Caffe Cicheti, enhanced hygiene protocols will be put in place. There will be wider usage of alcohol wipes and hand sanitiser across the outlets. Cutlery will also only be brought up when guests have settled down to reduce contamination. “I think this will quickly be a new norm and I’m fine with that. There’s nothing wrong with moving towards a more considerate and hygienic dining environment,” she says. “A key challenge during Phase 2 will be the need to stay flexible and pivot between the phases depending on the spread of the virus.” “There will be less capacity. It will be less buzzy especially for bistros or casual dining where the noise, ambience, people, and crowds are all part of the full experience. It will be a gradual comeback but I foresee it will be like that for some time.” – Cynthia Chua, founder of Spa Esprit Group Photograph: Sinpopo Brand Despite trepidations for the future, most F&B owners agree that allowing people to dine out is an important one. “Real F&B is a combination of ambience, food, and service … you cannot replicate these with a screen,” says Adam. “One thing I definitely miss is the real bustle of a busy restaurant.” “Dining in isn’t just a static affair of consuming food; it is in the little moments that make up the entire dining experience,” says Catherine Fong, managing director of Lè Fusion. “I think everyone misses gatherings and get-togethers.” It is this very reason that many in the industry remain confident in the future of the F&B industry – despite the multiple rules and uncertainty in place that has dramatically shaken up the way people eat. Cynthia says: “To be able to go out and enjoy a meal and soak up some of the energy serves as a gentle reminder that life will soon be back on track and will be a chink of light for all of us.” Source:

The uncertain future of dining out in the age of social distancing
MEDIA RELEASE
1 MIN READ
9th Jun 2020

【疫起加油】疫情期间,不应该在外逗留太久,但是又得排队买食物怎么办?

【疫起加油】疫情期间,不应该在外逗留太久,但是又得排队买食物怎么办?介绍你 YQueue Singapore ,直接在家点餐,上门就可取货! UFM 100.3 DJ: Xin Ying 李欣盈 UFM 100.3 DJ: Weilong 刘伟龙 Yan Wei Xiao Er 彦维小二 Source:

【疫起加油】疫情期间,不应该在外逗留太久,但是又得排队买食物怎么办?
MEDIA RELEASE
2 MIN READ
7th Jun 2020

YQueue Food Ordering & Payment Platform

YQueue is an ordering & payment platform for you to browse, order, and pay for your favorite food. This service is 100% free to use and you can either head over to the kiosk at specific merchants to place your order prior to delivery/collection or simply download the YQueue App and register an account for zero charge and maximum convenience. You can also pre-order by scanning the QR code at participating merchants. Our take is to download the app as you can earn and track loyalty rewards at your favorite cafes/restaurants and easily browse what food/cuisine is available. For iOS users, click for more information on the app. For Android users, click . Set up in Singapore in 2016, YQueue has established its presence in both here and Australia and is now planning its entrance into several other countries. Why Little Steps loves it: A simple, fuss-free, convenient way to pre-order your favorite dishes anytime, anywhere. Who it’s perfect for: Everyone on the go, especially those pressed for time and is looking to skip the queue altogether! What else: Go cashless! YQueue accepts many payment options via its app and kiosk. Payment modes include DBS PayLah!, Master or Visa debit/credit cards, Alipay, WeChat Pay, NETSPay App, and more. Where to find it: YQueue, Source:

YQueue Food Ordering & Payment Platform
MEDIA RELEASE
2 MIN READ
28th May 2020

复工后外带午餐?3招教你如何减少感染风险

阻断措施即将结束,意味着第一阶段解封期即将开始,多数企业也可复工,全国三分之一的员工可以回到公司上班。你也准备好会公司上班了吗?此外,小贩中心、咖啡店、食阁和餐馆都可照常营业,但是仍禁堂食。开工后如果要外带午餐、晚餐,该如何解决才能减少感染风险?本地点餐科技公司 YQueue 告诉你! 提前订餐、付款 (图:freepik) 不少提供外带服务的餐饮业者,都能让你事先通过官网、app,或是打电话预定餐点,让你免去排队的必要。另外,若通过官网、app 订餐,也能线上付款,让你无需接触收银员。 使用订餐仪器 (图:freepik) 一些餐厅内有设立订餐仪器,如此一来就算你必须亲自到餐厅点餐,也可以使用这些订餐仪器,减少与餐厅工作人员的接触,餐厅也能调配更多员工到厨房帮忙出餐,缩短等餐时间。 选择较近的外送餐厅 (图:freepik) 如果你选择外送服务,尽可能选择距离你所在地较近的餐厅,这样就可以避免让送餐人员全岛东南西北到处跑,大大减少感染风险。当然,选择距离你所在地较近的餐厅,收取的外送服务费也比距离远的便宜。 --- Title: Take away lunch after resuming work? 3 tips to teach you how to reduce the risk of infection The circuit breaker measures are about to end, which means that the first phase of the unsealing period is about to start, and most companies can also resume work, about one-third of the country ’s employees will be returning to work. Are you ready for the company to work? In addition, hawker centres, coffee shops, food courts and restaurants are open as usual, but dine-in food is still prohibited. If I have to take out lunch and dinner after work, how can I solve it to reduce the risk of infection? The local restaurant technology company YQueue tells you! Book and pay in advance Many catering companies that provide take-away services can let you book meals through the official website, app, or call in advance, saving you the need to queue up. In addition, if you order food through the official website and app, you can also pay online, so you don’t need to contact the cashier. Use ordering equipment Some restaurants have set up ordering equipment, so even if you have to order in person at the restaurant, you can use these ordering equipment to reduce contact with the restaurant staff, the restaurant can also deploy more employees to the kitchen to help out, shorten, etc meal time. Opt for proximity delivery If you were to opt for delivery service, choose a restaurant that is closer to your location as much as possible, so that you can avoid letting the delivery staff run around the southeast and northwest of the island, greatly reducing the risk of infection. Of course, if you choose a restaurant closer to your location, the delivery service fee is also cheaper than far away. Source:

复工后外带午餐?3招教你如何减少感染风险
MEDIA RELEASE
3 MIN READ
21st May 2020

Meet a GeoWorks GeoTech, YQueue

YQueue allows the app user to order their meals for pick up later without having to queue up. This also allows F&B outlets to prevent long lines and manage their resources more efficiently. Damian Sim, YQueue’s Chief Partnership Officer shares more. 1. Tell us about YQueue and its solutions. YQueue is an all-in-one solution with an ecosystem of integrated offerings for F&B merchants. We are here to tackle challenges faced by F&B merchants experiencing growing issues of time-constraints, difficult recruitment and lack of customer loyalty. With YQueue’s mobile application, the use of location-tech allows YQueue to fulfil proximity listings of F&Bs for user convenience. We are constantly improving and evolving to support the F&B industry with sustainable growth via enhanced efficiency. 2. What is something about YQueue that the general public might not know about? We wear many hats as a platform mobile application, QR ordering solution, Kiosk ordering solution and POS system. We also offer free hardware/software & maintenance, even for commonly costly items such as like self-ordering kiosks. This reduces the cost barrier and eases the adoption process! 3. What are some challenges you have faced in your work? Consumer behaviour habits in Singapore are difficult to change and we recognise the time and effort required for the adoption of new technology in the F&B industry. 4. How has your experience with GeoWorks been? It has been great working alongside all the GeoPartners. Connecting with people that share the same motivations keeps YQueue inspired, opening up a plethora of ideas that YQueue can potentially explore. 5. How does geospatial technology help you in your work? Geospatial technology has created more opportunities for YQueue to increase convenience for our consumers. It is also surprisingly prevalent in our everyday lives, giving us newcontaining ideas that we can relate which we have learned to relate to and apply quickly. 6. Are there any challenges that come with working with geospatial technology? Geospatial technology is a growing technology, and we are curious about its accuracy at its current state in some dense city-dense locations. 7. In your opinion, what skills are needed to work in the geospatial industry? Having the empathy to understand consumer needs to ultimately improve consumer adoption. The creativity to manoeuvre legacy systems and mindsets is imperative too. 8. Do you have any advice for aspiring entrepreneurs? Prepare to be knocked down, repeatedly and relentlessly. The cycle repeats but as long as you are resilient and don’t give up, the verdict is never failure! Name: Damian Sim Company: YQueue Singapore Pte Ltd Designation: Chief Partnership Officer source from

Meet a GeoWorks GeoTech, YQueue
MEDIA RELEASE
1 MIN READ
13th Apr 2020

46 Food Delivery and Takeaway Options To Get You Through This Circuit Breaker!

From local favourites to Michelin-starred restaurants for all your food cravings After last Friday’s announcement by the government on the month long circuit-breaker, this year’s Good Friday and Easter Sunday seem slated to be a subdued affair. Here’s a consolidated list of deliveries and takeaways, just in time for the Easter weekend. Some of these establishments have never done takeaway or delivery offerings before but have rushed within a record time to set them up in order to provide for diners. These frontline personnel are braving through this tumultuous time and delivering your favourite meals and cravings to the best of their abilities. Tim Ho Wan As one of the largest dim sum chain restaurant in Singapore, Tim Ho Wan offers not just affordable but also Michelin-star quality dim sum. During this circuit breaker period, enjoy the following Tim Ho Wan deals when you order delivery or takeaway! Takeaway: YQueue Source:

46 Food Delivery and Takeaway Options To Get You Through This Circuit Breaker!
MEDIA RELEASE
1 MIN READ
5th Apr 2020

CNA Singapore Tonight: Sun 5 Apr 2020

The daily evening-news programme featuring highlights and coverage of both local and international news with a local perspective. Source:

CNA Singapore Tonight: Sun 5 Apr 2020
MEDIA RELEASE
3 MIN READ
29th Mar 2020

餐饮业为抗疫 使用订餐软件减少排队人群

本地公司的订餐与付款应用在加强防疫期间,帮助餐饮业者减少排队人数和时间。 YQueue 自 2016 年起推出餐饮订购软件,为餐饮业者提供一站式订单管理系统,让客户扫码订餐,免去排队的必要或是减少排队的时间。 YQueue 高级业务发展和营销员曾威(30 岁)说,最近一些商家已开始转向网络订购系统,把 QR 码放在社交媒体供客户预订食品饮料。 他说:“公司不搞低价促销吸引客户,而是旨在提供全套管理服务,帮助业者提升服务水平,我们只抽 5%销售佣金,服务配套包括各种后勤工作如产品摄影、打印营销物件、设立柜台订购仪器,单单一台仪器就需要约 8000 元至 1 万 5000 元。”公司正筹划与医院合作,推出扫码订餐服务。 其中一家使用 YQueue 订餐系统的是刚开业不久的春芳号泡泡茶。业者早在疫情暴发前就已计划如何让客户通过网络订购饮料,免去排队的必要。 拥有台湾春芳号本地专营权的业者管智鑫(37 岁)说:“我们本身也是客户,希望为自己的客户着想、给予方便,顾客无须在店面点饮料,可通过应用预订,然后选择领取时间。”如此一来,他们便有更多时间与客户通过社交媒体沟通,推销产品。 自我国禁止外国游客入境,春芳号的客户多数是在附近工作的员工,但近来已有一部分人居家办公,导致该泡泡茶店的生意下降五成至七成。 管智鑫说:“店面还在装修的时候就引起路人的关注,第一天的销量不错,一天有几十名顾客光临,可是第三天开始就减少。不过,最近有志愿者组织预订 50 杯饮料送给前线医疗人员,而我们也跟 YQueue 合作搞促销,买九送一。” --- Title: F&B business uses ordering solutions to reduce the crowd in the queues to prevent spread of the virus During this period where people are strengthening their prevention methods against the epidemic, local ordering and payment solution company helps local F&B businesses reduce queues and time spent queuing. Established in 2016, YQueue launched their ordering solutions, providing a one-stop order management system for F&B businesses, allowing customers to scan the QR code and order food, eliminating the need for queuing or reducing queuing time. Bryan, senior business development and marketer at YQueue said that some merchants have recently turned to online ordering systems, placing their QR codes on social media for customers to order food and beverages. He said: “The company does not engage in low-price promotion to attract customers, but aims to provide a full set of management services to help merchants improve service levels. We only draw 5% sales commissions. Service packages include various logistics tasks such as product photography, printing of marketing collaterals, and setting up of ordering kiosks. A single kiosk will cost about $8,000 to $15,000.” The company is planning to collaborate with hospitals to launch a QR code ordering service. One of the merchants using YQueue’s ordering and payment solutions is a bubble tea store, Chun Fun How, which has just opened for business. Before the epidemic outbreak, they have already planned to have customers order online, eliminating the need to queue up. Owner of the local franchise Chun Fun How, Guan Zhixin, said: “We are also customers, and we want to think for our customers, and give them the convenience of not having to order the drinks at the store. They can order and pay through the app and then choose the time they would like to pick it up.” This way, they will have more time to communicate with customers through social media to promote their products. Since Singapore has banned all short-terms visitors from entering, the majority of Chun Fun How’s customers are employees working nearby, however recently due to employees working from home, this has caused the bubble tea business to decline by 50% to 70%. Guan Zhixin said: “The store has attracted attention from passers-by while it was still being renovated, sales on the first day was not bad, there were dozens of customers a day, but it slowly decreased on the third day. However, recently there was an order of 50 cups of drinks for the frontline medical staff and we have also collaborated with YQueue to promote out sales, with a buy nine get one free drink promotion.” Source:

餐饮业为抗疫 使用订餐软件减少排队人群
MEDIA RELEASE
1 MIN READ
8th Mar 2020

Budget N You 点看预算案 - EP1

2019 冠状病毒疫情对各行各业带来冲击,2020 年财政预算案如何帮助国人与企业渡过难关,保住国人饭碗?特备节目《点看预算案》也带观众了解政府推出了什么新措施,照顾国人的心理健康。 --- With the sudden attack of coronavirus in 2019, coupled with the economic slowdown, technology has disrupted the way of work and life. Bringing many uncertain factors, this year’s budget continues to promote economic transformation. Helping employees improve their skills also provides assistance to middle-aged workers. Also take care of the mental health of workers and students Source:

Budget N You 点看预算案 - EP1
MEDIA RELEASE
2 MIN READ
1st Mar 2020

【科技一点通】病毒肆虐餐饮零售业冷清 业者使用点餐机器

2019 冠状病毒疫情升温,餐饮零售业一片冷清。新加坡餐饮协会一项调查发现,近六成受访业者估计,未来三个月营业额恐怕会锐减超过一半。 有民众表示:“可能会减少出去,然后减少和他人接触,这样就可以避免任何同病毒接触的可能。” 这名食客则表示:“我都是打包回家吃的,就是因为感觉外面不是很安全。” 另一名食客说:“大多数都在家里自己煮,不然你就打给那个外卖服务。” 也有民众表示:“还是照样去照常的地方,只是比较注意卫生。” 为协助餐饮业者渡过难关,有公司未来两个月免费让业者使用点餐机器,减少员工同顾客的接触。顾客也可扫描二维 QR 码,应用程序点餐,然后进行无现金付款。 点餐科技公司合作与营销执行员陆怡君说:“目前我们有 100 多家餐饮业者在使用 YQueue。过去两个月因为这个冠状病毒的问题,大概估计有 20%到 25%的增加。很多人都意识到其实他们不喜欢在外面多逗留,所以我们就提供了一个可以在办公室还是在家里直接预订的这个功能。” 这家餐馆受疫情冲击生意跌了一到两成,上个月开始采用这门科技,但发现有顾客担心机器上的细菌,更倾向使用应用程序。不过机器还是为餐馆解决了人手短缺的问题。 餐馆老板严思源说:“我们的工人离开了,幸亏有这个就帮到一点点现在就是不用收钱,他就可以专注在他原本的工作。平常的客人如果因为比较怕跟人家接触,这些科技都会帮到你一点点。如果没有这些科技可能这些客人都没有来了。” 餐饮业趁机数码化,需投入资金、培训员工,同时调整工作流程。有学者认为业者一旦踏出这一步,就难以恢复到传统模式。不过企业可以为员工提供培训,重新设计工作把人才留住。 --- NEWS REPORTER: To help F&B businesses tide through these difficult times, YQueue is offering to waive off their service fee to their merchant for two months to reduce contact between employees and customers. Customers can also scan the QR code to use the app to order and make a cashless payment. ZACHELA: Currently, we have more than 100 merchants using YQueue. Due to the current coronavirus situation, over the past two months, there has been an estimated increase of 20% to 25% merchants. We realised that many people prefer not to stay outside for too long, so we provided a feature that can allow users to order or book directly on the app while they are in their office or at home. NEWS REPORTER: The Bettership was affected by the epidemic, and their business dropped by about 10% to 20%. It started using the technology last month but found that customers were worried about the bacteria on the machine and preferred to use the app to order. However, the device has helped to solve the issue of shortage of manpower for the restaurant. SHAUN: With employees that left, thankfully the technology has helped to overcome this manpower shortage. The fact that they do not have to handle payment, the employees can concentrate on other main tasks that they have on hand. For those customers who are afraid of having close contact, these technologies have been of help to them. Without these technologies, some of the customers may avoid patronising our restaurant. NEWS REPORTER: For F&B businesses that would like to take the opportunity to incorporate digitalisation, will have to invest capital, train their employees and adjust work processes. Some believe that once the industry takes this step, it will be difficult to revert to the traditional method. But companies can provide training to employees to redesign job scopes and retain talents. Source:

【科技一点通】病毒肆虐餐饮零售业冷清 业者使用点餐机器
MEDIA RELEASE
3 MIN READ
25th Feb 2020

Supporting F&B businesses through the virus outbreak season with YQueue Solutions

Singapore, 25 February 2020 – According to the snap poll done by the Restaurant Association of Singapore (RAS) from 10-13 February 2020, close to 60% of the restaurants in Singapore stated that they are expecting revenue to be halved in the next three months due to the novel coronavirus (COVID-19)[1]. Many of these players have since turned to alternative sources of off-premise business such as takeaways, and one of such companies that many restaurants have been approaching would be YQueue—an all-in-one integrated solution provider for restaurants. The benefits from these solutions stand out in times like these, when restaurant owners face problems with manpower, sales, and ultimately their bottom-line. In addition, YQueue is offering to waive their service fees to their merchants for two months[2] to help them tide through this period, on top of their free hardware, software and maintenance. inimising Human Contact Between Customers and Service Staff YQueue’s operation model promotes the F&B business to drive sales while keeping human-to-human interactions to the minimum. Businesses can tap on services such as: app-listing, web-based QR ordering, Kiosk ordering and more, where customers are able to complete the whole ordering and payment process without human interaction. Through YQueue, customers can pre-order on the app and takeaway items without having to queue, minimising interactions with the service staff. With the dine-in option, customer-staff interaction is reduced as diners order and pay independently on their mobile phones through a designated QR code displayed at each table, which does not require any downloads. Once orders are ready, the restaurant staff serves the food to the diner, or the diners can collect their food from the collection point. Reducing Manpower Dependency YQueue can also help business operators to reduce manpower dependency by providing a cashless environment that will remove the need of having cashiers and order-takers. With a platform that shows the daily transactions and being integrated with a cloud-based accounting software, businesses can reduce the amount of physical contact between staff and diners, whilst ensuring the smooth running of operations. “In the current situation where diners are cutting-down on restaurant dine-ins, and prefer to have minimal human interactions; YQueue would like to help both the customers and merchants tide through this period”, said George Lim, Director of YQueue. “As a solution-provider with cost-management and customer experience in mind, YQueue would like to take this opportunity to promote digitalization in the F&B industry.” [1] From 1st March 2020 to 30th April 2020 Announced at the Restaurant Association of Singapore (RAS) Press Conference on 13 Feb 2020 Source URL:

Supporting F&B businesses through the virus outbreak season with YQueue Solutions
MEDIA RELEASE
9 MIN READ
9th Feb 2020

It Changed My Life: From building bungalows to building a start-up

From building and selling a firm and bungalows, George Lim is now into a tech start-up business George Lim looks like your average friendly uncle, togged out in a well-worn cotton shirt, comfortable chinos and loafers. Those who know their watches may notice the only thing betraying him as a man of some means: a discreetly sporty Vacheron Overseas Chronograph Perpetual Calendar on his left wrist. One of only 80 limited edition pieces, it retails for nearly $100,000. Truth is, the 67-year-old is a wealthy man. He didn’t strike the lottery or have an unexpected windfall. He became rich the tried and tested way: through hard work, big smarts and dollops of good luck. He started out in life as a kampung boy, cut his teeth as a technician, put himself through university and worked as an engineer before setting up his own company selling valves and other products for the oil and gas industry. After he sold the business for a pretty penny, he used the money to buy land and build good class bungalows, the profits of which multiplied his wealth many fold. With nice homes here and in Australia, he and his wife could live out the rest of their days in extreme comfort. But resting on his laurels was a decidedly unattractive option, so in 2016, when he was 64, Mr Lim decided to try the start-up life. He launched YQueue, an online ordering and payment solutions platform for the food and beverage industry. Among other things, he hopes the platform will help ease woes plaguing the industry such as manpower shortage, sloppy service standards and administrative inconveniences. The ride has been bumpy because the start-up is operating in a highly competitive space. But Mr Lim is not daunted. He enjoys grappling with daunting challenges. Chatty and congenial, he is the youngest of seven children. His father made a humble living, first supplying nuts, and later curry pastes and pickles, to provision shops and eateries. Mr Lim remembers waking up to the sound of kerosene stoves being pumped every morning as his parents started frying peanuts and cashew nuts in woks. “We’d then help to pack them in small plastic bags before going to school,” he says, adding that the family lived in Tanglin Halt before moving to a house in a kampung in Kembangan. His parents, he says, worked hard to raise seven children. “We were poor but not destitute. Sometimes my father would find it hard to collect payment. I remember him coming home with a cash register one day because one of his vendors couldn’t pay him,” he says. Life was carefree in his kampung except for a brief spell in the 1960s when Singapore was gripped by ethnic tensions. “There was a very tense period in the kampung after a Chinese charcoal seller was killed,” says Mr Lim, who attended three different primary schools – St Joseph’s, St Anthony’s and St Stephen’s. He completed his secondary education at St Patrick’s with mediocre O-level results which qualified him for only a two-year certificate course in mechanical engineering at the Singapore Polytechnic (SP). “It was the first intake. They took in 600 students but only 300 remained in the second year,” he says, grinning. After graduating, he landed a job as a technician with German camera manufacturer Rollei, which was persuaded by the Economic Development Board to set up a production centre here in 1971. Pretty adroit with his hands, he acquitted himself well at the company where he worked for three years. During this period, he took night classes and obtained a diploma in mechanical engineering from SP. National service came next, and he found himself selected for Officer Cadet School. The training, he says, benefited him tremendously. “They put you through training to get the best or worst out of you. I also learnt to relate to all types of people,” he says, adding that the interpersonal skills he picked up were very useful when he later became a boss. In the meantime, he squirrelled away his monthly officer’s pay. By the time he completed national service, he had just enough savings to pay for a one-way ticket to London on Aeroflot as well as a year’s board and tuition at the University of Strathclyde in Glasgow, Scotland, where he had enrolled for a degree in mechanical engineering. “By the time I finished my first year, I had shoulder-length hair. There was no money to go to the barber,” he says with a guffaw. During term breaks, he headed for London, where he put in 13-hour days washing dishes in an Italian eatery. The wages were used to pay for the rest of his school fees, and also fund a one-month back-packing holiday in Europe. On his return to Singapore in 1979, he worked for a year in a British marine engineering firm. A friend next employed him to market a valve for the next three years. By then, he was married to a banking executive. Mr Lim’s next move was to set up his own company, Fortim Engineering, selling valves and other engineering parts for the oil and gas industry in 1986. His first office was his home. “I had a few regular customers who would give me small orders,” he says. One day, a supplier told him his boss might have misgivings dealing with someone operating from his home. That prompted him to rent an office in West Coast. There was no looking back after that. The business turned profitable within half a year and expanded quickly. It did so well that he could afford to buy a 6,000 sq ft commercial space to house his operations. By 1999, what started as a one-man operation had a staff strength of 30 and a turnover of more than $15 million. He then sold Fortim “for more than $10 million” to Dutch corporation Transmark, which continued to employ him for the next five years. The sale of his company caused him some anxious moments. While waiting for it to be finalised, he successfully tendered for and paid $18 million for a bungalow sitting on a 48,000 sq ft piece of land in upscale Belmont Road. Homes, he believed, would make sound purchases and offer great returns in land-scarce Singapore. Mr Lim had several sleepless nights when Transmark suddenly wavered in its decision to purchase Fortim. Luckily, it went through with the deal. He later divided the plot of land into parcels and spent $5 million to build three good class bungalows which he sold for a total of $33 million. “I got a kick out of doing that. I really enjoyed it because I could make some money and keep myself busy,” says the enterprising man, who next bought a 44,000 sq ft piece of land in Leedon Road for $24 million before dividing it up to build two houses which sold collectively for about $54 million. In the past 15 years, he has developed and built 15 good class bungalows in Singapore and four in Australia, with several setting sales benchmarks. In June 2018, he sold a newly built bungalow at Jervois Hill for a record $2,729.52 psf. Property developing, he says, is not without risks. He once said in an interview he was 50 per cent leveraged based on the property costs. But he also believes that demand for luxurious homes will continue to grow in tandem with a growing pool of wealthy people. Many of the houses that he has built have been awarded Green Mark Platinum certification, the highest accolade for green features under the Building and Construction Authority’s Green Mark rating system. “I was an early adopter of green technology. I put solar panels, collect rain water, don’t use chlorine in pools. I try to include what I think is important in life,” he says. His own home in Leedon Park boasts an eye-popping 6m-by-4m aquarium. The nest egg Mr Lim has built is big enough for him and his wife to spend the rest of their days taking vacations, sipping pina coladas and admiring the koi he loves so much. But Mr Lim, a permanent resident in Australia where he now spends half of his time, is a man driven by curiosity and a love for technology. “I keep reading about these new things,” he says, referring to tech start-ups. “And I thought to myself it is something that I could do.” In 2016, he decided to build YQueue. The decision to do something in the food and beverage industry is probably driven, in part, by his own experience. He once ran, unsuccessfully, a restaurant in Parkway Parade called Coachman Inn and knows the challenges faced by restaurants, chief of which is the difficulty in recruiting staff. Many operators, he says, also think naively that they will succeed because they cook good food. “But without good staff and good service, the customers won’t come back.” He has several reasons for starting YQueue, chief of which is to help F&B operators tackle labour problems and embrace the digital era. The system that he and his team have developed handles pre-ordering, ordering, self-collection, payment through apps, QR codes and kiosks. Over the past few years, he has poured in nearly $6 million into his brainchild, which he hopes will allow F&B operators to focus on what should be most important: food and service quality. The company employs about 30 people in its offices in the Gold Coast, Brisbane and Singapore. YQueue has more than 100 signed merchants including Subway in Singapore and another 100 in the Gold Coast. About 25 kiosks installed with the software have also been placed in the city and on campuses including National University of Singapore and Singapore Management University. Why not be an angel investor and put money in interesting ideas instead of working so hard in a start-up? Money, he says, is not a problem. “And if it is something I can achieve, it would be nice to have,” he says with a grin. Mr Lim, who does not have any children, wants to spread his wealth around but is still deciding how he should best do it. “I don’t believe in giving money to charity unless it’s a charity which helps people improve themselves,” says Mr Lim who has helped his wife set up a dairy farm employing 20 people as well as a paving factory in Uganda. The way he looks at life, he says, is simple. “If you know there is a way to improve it, you just do it.” Source:

It Changed My Life: From building bungalows to building a start-up
MEDIA RELEASE
1 MIN READ
31st Jan 2020

Influence: Beat the queue with YQueue

Why spend time waiting in line for your food when you can skip the queue! YQueue is a mobile app that allows you to pre-order and pay for your food without being on location. Kevin Lee & George Lim, Co-founders of YQueue shares more. Radio Podcast: Source:

Influence: Beat the queue with YQueue
MEDIA RELEASE
3 MIN READ
2nd Dec 2019

YQueue start-up launches on Gold Coast with clever idea for skipping restaurant and cafe queues

GOLD Coast start-up YQueue is the latest entrant to the food and beverage service space with its innovative app already used by 100 businesses. The George Lim-founded start-up offers an app enabling users to order, pay, and collect at restaurants and cafes without any need to queue or wait in line. The business, which has its accounts team based in Southport, also offers a fully integrated point-of-sale system for merchants, which can streamline the ordering and payment process via the use of tablets and in-store self-service kiosks. YQueue launched on the Gold Coast in October this year but the app was actually first trialled in Singapore in 2017. "Singapore went extremely well. We have a few hundred businesses using it," YQueue national sales manager Jay Nathwani said. "What we offer the business is the option to reduce operational expenses. Staff can spend more time on other tasks rather than taking orders." Alister Thomson, Business Editor, Gold Coast Bulletin. Tired of queuing to order at restaurants and cafes? A Gold Coast start-up has just the app for you. BUSINESS YQueue start-up launches on Gold Coast with clever idea for skipping restaurant and cafe queues Mr Nathwani said that because Mr Lim hailed from the Gold Coast, it seemed a natural choice for the second launch location. He said 115 restaurants and cafes had come on board and were using the app. YQueue charges a 5 per cent commission on transactions, including bank fees, something, Mr Nathwani argues, that is mutually beneficial for the vendor and client. "We want to provide businesses with a model that helps them. We would rather have as many businesses as possible (paying 5 per cent) using the app and only then would we see a return." He said there were no set up costs for the restaurant with YQueue providing the tablet and back-end support. "There’s a lot in the media recently about how companies like UberEats are negatively impacting small businesses on the Gold Coast by charging commissions of up to 35 per cent plus GST and delivery fees, which leaves very little in the way of a profit margin for the business itself. "Instead, we want to give struggling cafes and restaurants an opportunity to grow their businesses and make a profit, by bringing customers to their doors and not relying on third party representatives." So far there have been 1000 downloads of the app. However, Mr Nathwani said the company planned in the future to focus on the fully integrated point-of-sale systems with the app becoming a complementary product. YQueue has started to roll out its self-service kiosks and plans to expand to Brisbane. Espresso Moto’s Jordan Stubbs said using YQueue was a big advantage. "With YQueue, there is no taking of the order required which increases efficiency because I don’t have to keep an eye on the tablet and the customers," Mr Stubbs said. Source URL:

YQueue start-up launches on Gold Coast with clever idea for skipping restaurant and cafe queues
MEDIA RELEASE
1 MIN READ
10th Oct 2019

GeoTech—YQueue offers 20% promotion for a limited time!

One of our GeoTech, YQueue is currently running a 20% promotion with PizzaHut, Hitoyoshi Ramen and The Green Bar for this period of October (until 27 Oct) and they would love to extend the promotion for our GeoWorks Community! How to order: Step 1: Download the YQueue app, or click on the links below if you’re on your desktop. QR ordering also available in GeoWorks office!     The Green Bar 🥗:     Hitoyoshi Ramen 🍜 :     Pizza Hut: (or simply head to the kiosk in the office if you’re craving for some pizzas 🍕🍕) Step 2: Browse through the menu, order and pay Step 3: Kick back as you wait for your order to be ready (there will be a notification if you order via the app!) Step 4: Head down to the outlet to collect your meal. Enjoy your meal, and time saved! ? Source URL: https://geoworks.sg/2019/10/10/yqueue-offers-20-promotion/

GeoTech—YQueue offers 20% promotion for a limited time!
MEDIA RELEASE
2 MIN READ
4th Jul 2019

Compilation of the best food apps in Singapore

Sharing the low-down on the SG Food App scene, along with their respective Telegram promo channels (some of them seem really new though). Feel free to add on and share whatever else you know of 🙂 Delivery - Grab (no introduction required. the one app to rule them all) - Deliveroo (strong in CBD/town area) - FoodPanda (strong in heartlands) - Honestbee (ceased food delivery. grocery delivery still available) - WhyQ (hawker delivery) - Porterfetch (late night delivery 8pm-3am) - Makan Kaki (hawker delivery) @sgmakankaki - Bungkus (halal food delivery) - Plum (delivery to CBD. Pulled out of SG Jan 2019) Dabao/Takeaway in advance - Eatsy (pre-order & pick up) @eatsyapp - Waitrr (mobile food ordering) - Mealpal (meal subscriptions starting from $7.99 per meal) - Nomnomby (meal subscriptions starting from $7.99 per meal) - YQueue (partners exclusively with DBS) - CIRCL (mobile food ordering) - Xindots (hawker fare) - CutQ (pre-order & pick up. recently acquired by Fave) Promotions / Deals - Eatigo (off-peak discounts up to 50%) @eatigosg - Fave (discounted deals up to 70%) @favesingapore - Entertainer (1-for-1 deals. annual subscription) - Burpple Beyond (1-for-1 deals. monthly/annual subscription) @burpplebeyond - HungryGoWhere (reservations & vouchers) - ShopBack Go! (earn cashback offline) @SBsmarterway Reservations - Chope (reservations & vouchers) @ChopeDeals - Quandoo (reservations) - HungryGoWhere (reservations, reviews & deals) Reviews / Discovery - HungryGoWhere (reservations, reviews & deals) - Burpple (recently launched Burpple Beyond 1-for-1) @Burpple - MUNCH (food discovery) @dontthinkjusteat - MUNCH (food discovery) @dontthinkjusteat Source:

Compilation of the best food apps in Singapore
MEDIA RELEASE
4 MIN READ
2nd Apr 2019

Meet YQueue: the new competition for Uber Eats and Deliveroo

A new food ordering app called YQueue is set to launch on the Gold Coast in May. The recent start up has seen a successful first launch in Singapore and nowthe founder George Lim looks to recreate that success in Australia. YQueue has been designed with the local food and beverage merchants in mind,as well as the consumer, which is what is setting it apart from other big names in the food ordering game, according to Hannah Churcher, Nishi Ratnayake (Account Executives) and Jay Nathwani, National Sales Manager. They spoke to us about the upcoming May launch, the platform’s Unique Selling Points(USPs) and YQueue’s future expansion. Tell us about the launch in Singapore – how successful has YQueue been there so far? The platform was officially launched in Singapore in the third quarter of 2017. YQueue currently has over 100 signed merchants across Singapore and we already have over 35 signed on the Gold Coast in Australia, despite not officially launching till May. The popular bubble tea establishment ‘Each A Cup’ had 942 orders, 356 unique customers and saved 30 hours per month on the YQueue platform. Additionally, the entire Singaporean Subway franchise has successfully adopted the YQueue platform which has been especially fruitful on their University campuses.” Why have you chosen to expand into Australia and why now? “Singapore and Australia were chosen as the founder of YQueue, George Lim, has successful businesses and relationships in both countries. It made sense for us to start in these locations before rolling out to other international cities. “Our developers are located in Brisbane and hence rolling out a platform here makes sense in terms of testing, adoption and local support which we understand is a priority for Australian business owners. “Australian businesses in the food and beverage industry, suffer from high labour and overhead costs, often finding it hard to survive. Our platform, if fully embraced, can and will help the owners. We understand that business is changing rapidly and keeping up with the latest advancements and automating various processes and functions will develop a competitive advantage.” How is YQueue different to companies such as Uber Eats and MenuLog? “Our unique selling proposition is to provide an all-in-one solution that provides the equivalent benefits and functionalities to both endusers and businesses who partner with us. “We have seen a pattern of small businesses simply being provided with a channel and promised a percentage increase in sales revenue. “We’re different because provide a solution which gives businesses the capacity to reduce their operational costs, streamline their systems and operations, and ultimately provide them with the opportunity to provide their respective clientele with the best possible experience. “Our hyper-localised approach in dealing with businesses face-to-face paired with our ongoing support not only technically but also in marketing and sales consultancy sets us apart from competitors. Each business will have temporary YQueue support staff, to assist in setup and implementation of the YQueue platform before and during the launch promotional period. “The app features in-built CRM which provides businesses with a direct marketing channel to strategise and communicate with theirr clientele. “We also have apayment management system that has both local and international providers including DBS, Alipay, Google Pay, Amex and WeChat Pay; this ensures we can continue a relationship with the international tourism market which is a huge part of Australian revenue.” How are you spreading the word about the May launch? “Our marketing strategy is multi-faceted and contains no predominant channel or tactic. We are using business partnerships with other start ups such as YesThanks Australia, influencer marketing, social media paid and organic promotion and different events to increase brand awareness.” What are YQueue’s plans for the next five years? “The plan for the next five years is to constantly grow the capacities of the YQueue application. “Certain technical developments we can foresee include our ‘delivery’ functionality, where partnered businesses can utilise internal staff as their delivery drivers. Our application roadmap also includes booking table reservations and further down the line there will be lots of exciting add-on features in the third quarter of 2019 and 2020. Singapore and Australia were picked as the initial launchpads for the platform and we are in talks about having the USA and London as our next targets.” Source:

Meet YQueue: the new competition for Uber Eats and Deliveroo
MEDIA RELEASE
1 MIN READ
3rd Oct 2018

YQueue: Get Your Meals Faster With 25% Off + Win S$1,000 Scoot Voucher

Now with the YQueue app, you can simply OrderPay-Collect \[take-away/self-service], or SeatOrder-Pay \[dine-in]—and gain those precious moments with good company, or just a much needed ‘me time’. While it originally served the community in the university campus space, YQueue has since expanded, and now connects the ‘worker bees’ or neighbourhood crowd with their favourite bites. From now until 12 October 2018, YQueue is offering a joint promotion where the highest spending customer wins a pair of Scoot vouchers worth S$1,000 on top of 25% discount o participating merchants! *Limited to the first 250 redemptions per participating merchant, do download the YQueue app now and order from the following curated merchants. Starting from 13 October 2018, our readers can use our code “YQLIC” to enjoy 25% discount on all merchants in the app. This is limited to the rest of 200 orders. In the cart, simply use the promo code “YQLIC” before you place your order. P.S. Follow YQueue on Facebook to nd out more, and so that you won’t miss out on exciting stu like the monthly giveaways to stand a chance to win a 49” LG TV in the month of October! Source:

YQueue: Get Your Meals Faster With 25% Off + Win S$1,000 Scoot Voucher