Ask any Singaporean and he will tell you food is serious business here. Enter HungryGoWhere's new point-of-sale system that looks to put it ahead of the foodie portal business in Singapore.
If we did food, HungryGoWhere’s package would seem enticing. For the first two years, a S$5950 fee would promote the basic POS system devices (an iPad, printer and cash drawer), maintenance, employees training and crucially, access to an extensive data analysis platform. On top of that, links to HungryGoWhere itself offer plenty of tantalising features that participating restaurants crave: efficient reservation platforms and a big customer base – it's the default place everyone heads to when deciding on which restaurant to pick, after all.
The POS system grants merchants entry to their well-established economies of scale for greater efficiency and expectantly, more customers. It now settles payments, along with reservations and orders all via HungryGoWhere’s SmartPOS, making it the ultimate middleman. Good or bad, it can also free up staff resources in restaurants using ‘e-waiter’ tablets, a growing trend in many food outlets. Orders can be made through HungryGoWhere at table.
Programmes like this (Lazada and Redmart’s new online membership programme, LiveUp for one) encourage brand loyalty and return customers. HungryGoWhere’s most enticing asset for merchants is perhaps its extensive fan-base and the 1.3 million unique visitors every month. We can be sure to receive plenty of updates on HungryGoWhere membership programmes soon, which will be hugely beneficial for those who make plenty of online bookings and orders.
Why should you care? Well, it looks like good news for consumers. Should more restaurants sign up for HungryGoWhere’s new POS, it should significantly streamline and integrate our process of deciding, ordering and paying for food. These schemes aren't alone in this competitive market. We can’t forget other giants like Deliveroo, Burpple and FoodPanda exist and they’re bound to want a slice of the pie.
Hopefully, in this case, too many chefs won't spoil the broth.