Food delivery revenue splitting formula among rider-owner-agent

Fig. 1 Grab food is answerable to its investors. It is not a social enterprise with capital procured from the public.

First, the owner gets 70% of its sales (FULL STOP). For example, if owner sold $27, it gets $18.90. Grab ensures order and delivery.

The rest is about Grab’s charges to CUSTOMERS (FULL SOP).

Grab charges extra on customers. E.g., $27 + $3 = $30 (listed price). Then service fee at $11.50 (depending on distance), which is 38% of listed price.

Rider gets $8.50 (assumed, ref 1). Grab gets $41.50 – $18.90 – $8.50 = 14.10. In terms of revenue distribution, it is a 20-45-35 formula of the last pricing of $41.50.

In this arrangement, owner still gets 70% of earning, e.g., $18.90. Grab coordinated with other stakeholders, namely customers, riders, and stall owners to earn $14.10. Rider received $8.50 per trip (assumed, ref. 1). This arrangement is still good because without Grab, stall owner gets zero.

Grab is not a social enterprise and it needs to pay investors. Investors had pumped capital into Grab.

Lastly, disgruntled stall owners can opt out if they think Grab is a bane than a solution.

Else, stall owners can coordinate among themselves to incorporate their own food delivery services for themselves. This would be similar to the extra service charges they pay to stall associations to get their plates washed…

Reference

  1. Grab allegedly pocketed 50% off the cost of a food order made over Grabfood. What happened here? (https://mothership.sg/2020/04/grabfood-commission-rate-explained/)

Finished food Safety Course (FSC) Level 1 via NTUC Learninghub

The class started at 9.00. There were 10 participants. Some had problem accessing Zoom and accepted later. The instructions given were the following:

  1. Switch video on all time. If you are using Tab or phone, prepare another device to access the online assessment (Canvas, https://ntuc.instructure.com/).
  2. Scan QR code to update learner’s particular
  3. Save zoom link somewhere accessible in case participant get booted out due to poor connection.
  4. Assessment will be the following
    • 25 multiple choice questions (MCQ)
    • 5 short answer questions
    • Practical session, e.g., oral questions and demonstration (hand washing and food handling)

The agenda of the lecture is about personal hygiene, safe ingredients, handling, storage, and overall cleanliness.

Practical food handling

Prepare the following: glove (or chopstick, tongs), container (with ready to eat food), and serving plate.

The instructions: transfer the food from the container to the plate. Response: wear glove, open container, take the food and place on plate.

The instruction: receive the money. Response: take of glove to receive money.

Oral questions (with photos)

  1. Items to wear at workplace? Covered shoe, cook hat, apron, and/or head net cap. Inappropriate ones are slippers, torn and tattered aprons, and jewelry.
  2. Proper PPE? Anti-slip covered shoe, apron, and cook hat
  3. Placement of ready to eat and raw food in chiller? Ready to eat at top and raw food at the bottom.
  4. Store canned food. Ensure item is not expired or physically damaged (e.g. dented).

The course takes 7.5 hours, with intermittent breaks at 10 min. Lunch from 12.00 to 13.30. I think the course can be shortened, especially when the course material is given to participants earlier for reference. By then, participants would be ready for the test.

The course material is 135 pages long but the content is easy and fast to follow. The 8-step hand wash requires more practice.

Note that the trainer will help participants to understand and pass the course. This course’s main purpose is to help improve participants’ understanding about proper and safe food handling. It is not out to fail (if participants really understand the topic).

Reference

  1. Food Safety Course (FSC) requirement to work in food and beverage (F&B). How to register (https://siekitchen.com/2020/12/24/food-safety-course-fsc-requirement-to-work-in-food-and-beverage-fb-how-to-register/).

Tim Cheung (sweet sauce) and other sauces/paste

Sweet sauce recipe here can be used as a base to make innovative flavours (see BBC roux recipe), e.g. fermented soy bean (tau cheong), honey, malt, plum, spicy (chilli) sauces/paste.

-ingredients

  • 2 tbsp oil
  • 2 tbsp flour
  • 2 tbsp fermented soy bean (tau cheong)
  • 3 tbsp sugar
  • 1/2 tsp dark soy sauce
  • 240 ml (or 1 cup) water

-method

  1. heat oil in wok over low heat
  2. add in flour and stir to form roux (fat+flour cooked to thicken sauce)
  3. Prepare soy bean stock: add in fermented soy bean and sugar in water. Stir until assimilate.
  4. Add in the stock to roux and stir well to smoothen.
  5. taste and season: add in sugar and water to adjust taste and texture.
  6. strain the sauce with strainer to acquire smooth texture.

Roux basic white sauce (2)

-Ingredients

  • 40 g butter
  • 40 g flour
  • 290 ml milk or stock (for thick texture) or 450ml (for thin texture)

-method

  1. melt butter in pan and add in flour
  2. stir until it form smooth paste, 2 min
  3. stir 1/5 of stock/milk into the paste and allow to boil, then start stirring until it form smooth blend
  4. add gradually the remaining of stock/milk, repeat the boiling and stirring to blend. This will produce consistent smooth texture.

reference

  1. Home-made tim cheung (sweet sauce) by terrywg
  2. BBC roux recipes by Fanny Cradoc

Waffle

-Ingredients

  • 2 eggs
  • 2 cups (480 ml) all purpose flour
  • 1 3/4 (420 ml) cup milk
  • 1/2 cup vegetable oil
  • 1 tbsp white sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

-method

  1. Preheat waffle iron
  2. Beat eggs in large bowl until fluffy
  3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla until smooth
  4. Spray preheated waffle iron with non-stick cooking spray
  5. Pour mix onto hot waffle iron
  6. Cook until golden brown