How Can Economical Rice Stalls Improve Confusing Price Lists?

[@tuapuikia]

The ++ is the trick. No one really know what is the additional cost until you ask the boss 😅

[@jytan740]

that's how they earn $$ , no meh. That's y i dont order premium meat and premium veg, avoid "veg with meat flakes"

[@krollpeter]

@@jytan740 And if I want to buy vegies I want vegies, not a broccoli "upgraded" with meat flakes. Broccoli is one of the cheaper items in a supermarket. This is how they pump more out of it.

[@SandeepSingh-or7jr]

extra rice, extra water may be not free

[@harveylin3548]

This is how C++ works too!

[@tuapuikia]

@@harveylin3548 steep learning curve language.

[@tuapuikia]

How I normally order cai fan is I will let the boss know I want $5 for my meal. He will let me know before it exceed my budget. Don't be shy to set the budget and this will avoid any misunderstanding and bill shock 😊😊

[@PP-vf1kx]

🤨 a better way is to tighten your belt one notch n you’ll never exceed your pauper’s purse!

[@tuapuikia]

@@PP-vf1kx $6 of cai fan contains a lot of dishes.

[@henrylim695]

I hv less arguments from stalls which display price tags on each dish, or a range depending on size of an item eg fish, pork chop.

[@WildWowWorldofVideos]

A suggestion. At 5:37 the upgrade portion, for example u can put "total cost= set meal price + $0.30"

[@user-sf5bt8eb4y]

best is either have some sort of distinct marker on the dish itself e.g colored clip or coloured bowl(like the sushi belt concept) but lets be honest, its not because they cant have clear pricing but rather they dont want to so they can deceived customers. I have heard many friends and family complain about nasi padang stall charging different price for same items bought by different persons

[@RonLarhz]

Usually they charge chinese more. I've experienced it in a certain school. Malay boys infront of me got much more at cheaper price but i only 2 dish then 5dollars already. N small portion.

[@WKPL10May]

I feel that using colour coded dishes to determine the price for each dish might be easier for customer. Eg. Blue = $1 Green = $1.20 Yellow = $1.50 Orange = $2 Red = $2.50 so on and so forth. Honestly, what I dislike the most is adding some meat into a veg dish and counting that as "meat". Because if I want meat, I would order a dish with all meat and not "mixed" with veg while paying full "meat" price. I would rather order a veg and a meat separately.

[@duncankowable]

You've been eating at Sushi Express too often.

[@laumatt]

This was suggested in the initial episode 😊

[@sarangk]

I noticed some caifan stalls now label the dishes with a clear big price tag on the dish itself. Probably a good way to clear up any confusion especially on the premium meat/seafood dishes

[@ShuYenKor]

Divide the display area into zones based on the price of the dishes and lay out the dishes by their prices and/or use the size, shape and colour of the containers to indicate pricing. e.g. $1 dishes are in square trays and displayed together, $2 dishes are in round trays and displayed together, $5 dishes are in oval trays and displayed together. If all trays are same shape and size, just put up dividers to create zones by pricing. It is similar to how ice cream shops and conveyor belt sushi restaurants price their items.

[@tanalson]

But with different shapes and sizes, you won't be fully utilise the display space(small pockets of space adds up and you could place another 2 tray of dishes already) same shapes and sizes close up all gaps and thus fully utilise the display space

[@gumikitteh]

i think this was mentioned in the previous video where zones were quite a bad example, because they still want to display it strategically so that it looks appealing across the zones... ur $1 dish ain't gonna look appealing since its gonna be just greens

[@kc776]

No doubt it is a great improvement compared to the original version! But, still a lot of info on the price list. Suggest to display a price tag on the tray for premium dish

[@gumikitteh]

This has been talked about in their previous video regarding price tag on the tray lol, if you really followed up :)

[@rzkysyz]

Economical rice is one of the thing I miss during my time in Singapore and KL. There's nothing like it in Jakarta. Nasi Padang and Warteg shops has similar concept. But the food is nothing alike.

[@1ewi5]

I don't even eat cai fan anymore. Too expensive and it's allowing the stall to overcharge since some vege with minced meat is also considered meat.

[@deltacharlie2011]

yes! the best scam ever

[@wilshen1992]

The best cost saving meal is to cook yourself.

[@ernestchew88]

Can put a '+' in front of the add on upgrades. Then no confusion that it's the total price of the dish.

[@munster1404]

The "++" provides the flexibility because 1) The ingredients themselves vary in prices day to day or in longer intervals. Cai fan stall owners want to adjust the price to maintain profit margin 2) Portion size determines price. For example cai fan stalls will arbitrarily adjust the pricing based on visual observation.

[@leestefan2999]

I love how you've done up the price list. I think it's quite clear-cut. More essentially, the staffs need to be well trained to be able to explain the prices listed clearly. I never bought caifan since my secondary school days, unlike most Singaporeans. Mainly because when I last tried that some 30 years back by now, I didn't like the feel of hitting jackpot with the dishes I ordered because it often left me impacted with the lesser than expected amount left in my daily budget, hindering my idea of getting a drink, buy something else after school or save. I don't like guessing, buying caifan to me feels like buying into the stock market. Today, I understand that caifan hawkers have rather dynamic costs, so their pricing do change quite a bit compared to other hawkers. While I do empathize with them, I'm still not gonna touch caifan. Since then, only my mum still goes for caifan and come back home complaining about it occasionally, my own family prefers to buy food with very clear-cut pricing, like chicken rice, Japanese, Korean, zichar, briyani etc. Even when we eat in restaurants for occasions, we avoid ordering food that goes by weight. Don't like to be surprised the wrong way? Then don't touch it, this is just my preference. If your perceived value of their food is worth every dime spent regardless how much they've hiked, then please go ahead and support them, like I always do for a list of my favorites. Hawkers don't have easy lives for sure. They deserve every support as long as they are passionate about their crafts and produce good food out of their passion.

[@aUriginal]

Just create different levels on the display area. The lower level are regular items to mix and match for set meals. The upper levels are premium item, and put a clip with a price list on it for “Top up” or “individual price” . That way, if I want to keep to the set Mel price, I know to just stick to the lower level. And if a dish looks good, I know the top up price immediately while looking at it.

[@krollpeter]

Yep. How about simply putting a price tag on every dish in display? Together with name? Cabbage 0.60, fish filet 3,00, scrambled egg $ 1.

[@Humorousguy64]

Useless to plan for them ..bosses are not stupid ...they just plan to sell expensive n earn more ...they didnt care about who supports their business anymore ...just know that ringgits shooting high and making more money ...well we can choose other stall or get 2 dishes for cheaper meal ..what to do? Gov only willing to help n supprt them but didnt care when they anyhow charges us or some oldies....pity those old folks nowadays....seldom see them buy veg rice anymore as maybe they really cannot afford cai fun anymore ....hope gov visits veg stalls quietly n study the situation

[@krollpeter]

@@Humorousguy64 The same applies for petrol stations. Most countries have the final price displayed on huge boards. Here they do everything to throw sand into the eyes of the customers.

[@jbrkjferkjbekjb]

The worst is when the veggie has no meat at all but they charge it as meat because the sauce was ‘fried with meat’ (but not sure where the meat is).

[@tanalson]

They use the chicken bones to cook the chicken stock; drain off the bones and all the ingredients, then use the chicken stock to cook with the veggies

[@demoncloud6147]

the sauce is the molten meat

[@jbrkjferkjbekjb]

@@demoncloud6147 it's not. it's just normal sauce lol

[@cant461]

lmao ask them close shop lol@@tanalson

[@ysngngys7753]

1:50 That's when such ideas might fail to address ground issues e.g. u illustrate a drumstick, some of us literally take it as one. This is one example where usage of words might end up less controversial. 4:30 Once again, not a broad based design. Seniors will be confused over "upgrade", meat is meat. To explore: Arrange dishes from cheapest to most atas...if operationally possible.

[@chxiang]

Just use coloured trays or labels like conveyor belt sushi to represent the price tier. Then avoid so many sub categories. End outcome should be Green - Basic Veggies, Yellow - Premium Veg/Basic Meat, Red - Premium Meats. No need to guess whether a vegetable or meat is premium. Just look at the colour.

[@SEOng-gs7lj]

put a big + in front of the $0.30 lo.... since it is a TOP UP right

[@msngth]

Well done, Renee will shift her paradigm pretty fast.

[@atky7032]

I think it's also up to the owner to make their pricing simpler. They can always choose to give more or less of the dishes that they think is worth less or more. In Taiwan, a lot of stalls simply use the weighing system. It's just about 'give and take', rather than calculating the what you earn from each dish to the exact value.

[@cant461]

the same with the concept of mala xiang guo.also kinda scam

[@deltacharlie2011]

the best is the standard dish no need to put pricing but the additional one just put up the pricing "add $ " at the dish beside

[@LemonTea-g7g]

Thanks for making this episode to help us more understand the price of Cai Fan. Especially the beautiful producer personally made one transparent paper price list. It's make me laugh. Well done

[@ocswoodlands]

all they need to do us to put a price tag at every tray of dish. thats all. it has always been about deception on the part of the seller

[@martinsantoso4272]

Perhaps in addition to the "transparent" (a better see-through menu, perhaps better?) QR code to the new prices and online calculator (or without this if it's too difficult) it takes some customers some time to digest and calculate in their head, and it may slow down the queue. This way, some customers can scan the queue, take their time to calculate and think of their dishes, before queueing.

[@zhanqinglim7119]

How about adding a + sign for upgrade of dishes

[@fuzagi]

just added the + marks for the upgrades to the front of meats prices will make it clear enough on how much top-up is needed.

[@nicholasgoh3526]

I remember you can order any 3 dishes for just $3 in the old Golden Shoe hawker centre. Those were the good old days. Government should ban the stalls now from using the word ‘economic’ for both rice and beehoon as they are no longer economic.

[@BEN-tz4ok]

If govt can regulate rents it would be easier to get food. In all best dont eat out. The oils they use might be unhealthy. Saving on food cost but incurring medical ones later

[@weirdlysatisfying3466]

$3 for 3 dish now how do they pay rent brother, ask govt to tell landlords to control their rental first

[@octovanfoo968]

I also miss the old foodcourt at kampung admiralty where by the cai fan charges $3.50 for any 2meat/fish dishes + 2 vege dishes for NTUC/ NEBO members less than 10 years back. Ever since they rebuilt it the prices shot up.... Cancel Reply

[@handoko2020]

4:37 Why is it $3.50? I counted 2 pieces of chickens and 2 vegs - not $4.40? Pictures used for 2 vegs should show 2 vegs, pictures of lettuce and carrots maybe. thus it distinct to 1 veg one.

[@rogerxiv]

in my opinion: 1. the texts for the 5 basic package images need to be larger because they're the MVP of the design 2. the add-ons need a image and a table to make them easier to be navigated 3. overall it need bleeds and even proper design grids to make it easier to be understood visually

[@steventan7420]

Easier price is use supermarket like labels on the menu. Or maybe scooped ice cream flavor labels. Which directly show which menu is what and how much with direct visual.

[@jason111neo]

below alternatives which I think are definitiely 'better' would mean to modify the Boss's Business Model which might not be ideal. Option1: Arrangement of the meat and vegetables where one side is of equal price and the 'premium' section on a different side - could be color coded and labelled on the tray itself than having to refer to a sheet. (Noted similar suggestions are also in the comment section) Option2: Have an 'omakse' style where the stall will put the meat and vegetables based on how much the customer is willing to pay or has

[@limkimyaw8980]

The lady boss of the Cai Fan stall was right to say the amended pricelist was even more confusing. Not everyone who buy Cai Fan will read the fine details. That +0.30 for prawn paste chicken will cause a lot of customers to have the mindset that prawn paste chicken cost only $0.30.

[@jman2413]

as customer pov where got time to read thru and understand the menu with what signature or not? for business owner pov, the messier it is the more profitable it will be ;D

[@weeping6940]

Of course mixed feeling, they are unable to overcharge the dish now with the price transparency

[@zerodegreescelsius]

Recently I bought economical rice from a stall within Woodlands MRT station. 1pc of steamed dory, 1 serving of kai lan and 1 serving of tofu in gravy. $7...never buying again.

[@k.k.c8670]

Fish is premium price

[@zerodegreescelsius]

@@k.k.c8670 it's dory, bruh.

[@zerodegreescelsius]

@@k.k.c8670 not even food courts in most shopping malls charge this price. And of course I know fish is a premium ingredient...not my first day buying caifan, thank you for the enlightenment.

[@Humorousguy64]

My advice ...when you think you are overcharged or feeling unhappy over pricing matters over vegetable rice stall ....just get a screenshot of yr food n price ...and post online which stall you buy food from ....just dont talk bad abt them ...help others to be cautious when buying food from these overcharged price veg stall ...at least their bosses will get these feedbacks and am sure you will feel better after posting and letting others know how unfair they charged yr dishes...to some they might not care if their dishes worth the price ...but for ppl like me low income worker...i do feel the pinch when been overcharged ...

[@zerodegreescelsius]

@@Humorousguy64 I didn't name and shame; that's good enough. And everyone has their opinions; even you. I can comment however I like. Posting food and price without mentioning anything else does nothing.

[@wenbin0520]

Just put the labelling and pricing on each of the dishes and the space you had put the price list can replace with "today's special" or "selected meal package" (for the owner to sell off least popular dishes). It would allow the stall owner more flexibility to adjust their prices on day to day basis relative to the cost for preparation. The goal here is to have price transparency to the consumer. For example, if the price of the egg has increased but vegetable is sold cheaply in the market, the owner just need to change the pricing on certain dishes and the consumer can make their decision based on that pricing.

[@justanordinaryperson6461]

I think your idea is more feasible. They think doing business very easy. Everyday the world is changing. Suddenly oil price goes up tremendously. One phone call from their supplier, "Lai liao, ki kek liao" Imagine the cai fan owner have 20 stalls. Print 20 new price list, goes all around singapore to replace them. Then the next day, another war outbreak, no more potato again. Supplier call again. "ho seh liao, potato low in stock. I need to ki kek again" Imagine you are the cai fan owner... i cannot imagine printing another new set of 20 price list going all around my outlet to replace them LOL!

[@macadish]

There is an easier to avoid the confusion --> charge more but keep the pricing consistent across all dishes. For example, just charge $10 for 3 dishes + rice, regardless of what those 3 pieces are. If we are willing to pay more for caipng, then the stall owners wouldn't need to price caipng so finely.

[@konachan01]

Little did Charmaine know that asymmetric information of the prices is actually meant to be advantageous to the stalls to allow them to charge higher prices.

[@knock-knockwhosthere9933]

5:04 nice pun, Charmaine 😂

[@arnanko]

Interesting experience. Why not color code the items that need to add money??? Like a red cliper for premium meat? So if I choose 2 veg and a meat and any of the item is color code with +50c or whatever. I can count immediately the set combination + color coded dish

[@s._3560]

Singapore needs a Mary Queen of Shops series. These local businesses are very uncompetitive and will be eliminated without advice on good business practices.

[@LeCoffeeMonster]

vague prices and labels makes it easier for these stalls to get "extra" money from the customers

[@anziar3038]

There is $3 food available in hawker centres and coffee shops, thanks to the PAP govt for making this possible. What a responsible and caring PAP.❤❤

[@philippelee5720]

Bro must grab there leh $3 + $10 = $13😂

[@Justin-ri8zk]

Perhaps the dishes could be arranged according to their prices, in ascending order, with the cheapest on the left side and the most expensive on the right side. if it would help much.

[@Humorousguy64]

Steven ...pls ask them whether they throw away unsold leftover vegs away end of day when closing stalls ? And why dont sell.cheaper ..? Im just talking about vegs ...not fishes or meat ...

[@JLIM8]

You can have a clear price list with all the individual pricing, but the problem is the stall owner/assistant will miscalculate or depending on the mood, say that is not the updated price list. always alibaba

[@blueskyzzz]

Under the upgrade column, use the word “add $0.30”

[@koalatheworld]

Don't buy economical rice. This will prevent you from being deceived by stallholders.

[@Lu5ck]

OOOOH. I saw the production team. I thought they were doing some advertisement, didn't know it is for this.

[@martinlee5850]

COST OF LIVING simply means the daily living cost incurred in keeping pace with the purchase of goods and services with the money he earns from his salary or enterprise.

[@YMWong-cb6ke]

It could also means that he did not push down his other expenses enough, for example, his phone bill, PUB bills, lottery bills, etc, thereby making him unable to pay for his food bill.

[@mrteo4470]

I have a suggestion. Why not put print the price and display at the respective food tray? If they are cooking this dish, then put the matching price tag.

[@knockitdown20]

you should win a president social service medal for helping common folk fight the cost of living crisis

[@silverchairsg]

They don't want transparent pricing because they're scared customers will get scared off by the prices and order less expensive dishes. So I don't think this type of design will be widely adopted.

[@martinbrock713]

Jamus Lim asked the Minister whether there has been any consideration by the Ministry to legislate on the maximum rental fee adjustments by landlords following a lease renewal, to a maximum percentage of the prior rent as practised by other jurisdictions such as Australia, Canada, China, France, Germany, and many states in the United States.

[@Humorousguy64]

Want in cheaper ? Choose what you intend to get while queueing....fot me will always aim for 2 vegs n a meat ....price wont exceed $4.50 ...but be sure vegs doesnt mixed with meat or will be charged as 2 mixed dish ...

[@tkyap2524]

It's the price of the individual food item that people are interested in when ordering.

[@jason614]

Saw a stall put up price tag on the dishes. Who say cannot be done? Just lots of excuses!

[@nutcracker81]

What about portion size? Sellers always use this tactic to charge more claiming the buyer taking larger portion than 'usual'.

[@kosslelee]

Maybe can use common Singaporean language such as "Top-up", or check how CPF uses theirs. Hopefully may help people to understand better.

[@sherwinteo86]

Should place the same amount vegetable n meat together on display. Most of the time they mix around.

[@judas57650]

Not only economical rice stall dun list the prices for each dish. Alot of other stall also dun do that also.

[@markshippo]

No one would look at the price list because everyone would be PRESSURED to quickly make up their mind on what to order or risk being shouted at 要什么 accompanied by loud banging with their tongs. Price tags clips on trays are the clearest and fastest way to go.

[@xiaowei8908]

Cai Fan price in future: Vegetable : Seasonal price Meat: Seasonal price Rice: Seasonal price Surcharge : Seasonal price Take away container : Seasonal price Amount of meat and vegetable per portion : Seasonal price. 🤣

[@RonLarhz]

The addon/upgrade words should be bigger. No need so long lah. Singlish power where? Just put signature meat/seafood etc. And put Add-on or upgrade price big big 2 words nia. Words so small and so leh ceh i also like huh? 30cents? Until u explain how the chart works.

[@WTiDeadlyfury]

In a few months time or a year, the price will change, and you will see a messier price list when they just write over the old ones

[@lemonlife8673]

Why can’t we follow sushi restaurant style. Basic rice x cents then add by categories (color groups) by 50c, $1, $1.5, $2 etc. rice + 2 red+ 1 green and 1 purple= X dollars. Store just needs to make sure the tray can visually indicate the color ( color clip ?) there’s no need to group vegetables together as one or meat and seafood. Just tell me how much per item.

[@chrono9428]

Why use white opaque paper? This will block the dishes. Consider transparent media. The fonts could be bigger.

[@DragonBonder]

maybe can consider how Green Dot does it ? label some items as premium and cost extra $X

[@dicky-duck6632]

Am I the only one thinking the old one is clearer?

[@cwj.j]

Veggie is Veggie, Meat is Meat. Who invented Steam Egg with Minced Meat and mark as meat price

[@patoises]

for me the newer price list is more complicated, twice as long as the simple original one

[@BEN-tz4ok]

It is never benefit store owners to be price transparent. Which is why it can be a hit or miss

[@zraiderz]

I'm curious. Is the new price list by Charmaine still there? or did the owner revert back 😏😏

[@junhaoyap8095]

pretty producer 😍

[@mdrznbm3922]

the other dish that is not only confusing but cut throat pricing are nasi padang. needs investigating.

[@Humorousguy64]

Government helps stall supports to substain their business and they charge us expensive like no body business ...actually it all depends on the one in charge of the stall...not actually bosses as they are not on the ground...by end of day they throw lots of unsold vegs . .why not sell cheaper for vegs?....

[@jimw8615]

No transparency is their strength. Jus like seasonal pricing for seafood, … in restaurants or Zhi Cha. Why will they want to change it.

[@cckbest9780]

Just indicate the price of each item on the food tray. Customer want transparency. Dont need to make it so complicated like having to learn math formula

[@shanwen88]

That's a lot of effort for something so impractical 😆

[@duncankowable]

stopped buying Caifan for very long already. MacDonald's set lunch $5 is cheaper.

[@Humorousguy64]

Make it short ...it doesnt help plan and do pricing for them unless there is a gov stamp to the pric list ....veg bosses nowadays dont give any feelings or sympathy to even old folks lining up ...they just gives instructions from behind to workers dont over give dishes or charge cheaper ...all normally from malaysia if not wrong ...i noticed china and Singaporean workers managing veg stalls gives more vegs and are not too calculative abt give more vegs.....those malaysians managing sucks ...im not racists but thats what i notices....

[@alo1236546]

Menu with pictures is better

[@SeeStars65]

confusing is part of the business.

[@martinbrock713]

There are enough signals to tell the PAP government and Minister Heng that the cost of living here is unaffordable and becoming unbearable.

[@YMWong-cb6ke]

Even if you tell him, what can he do? Prices of all goods and services increase throughout the whole world.

[@Duperman2494]

Wake up, gahmen dgaf

[@lyhthegreat]

yeah they are actually saying that singapore is doing very well at controlling inflation than other countries lol. The same old whataboutism.@@YMWong-cb6ke

[@YMWong-cb6ke]

@@Duperman2494 What is the meaning of 'gahmen dgaf'? thanks.

[@octovanfoo968]

Looks good and more refreshing. I think like what many people in the comments said, adding the + will be alot better. Haiz so many cai fan store could have done this but they choose not to because it may affect the customer's mood to pick more and spend more.

[@princevaliant]

If they do that, how they make money?? Charity?

[@kuokkae]

Singapore food price is pretty affordable

[@hipposamadesu]

Many traps in cai png. Minced meat is considered meat.

[@YouSongSoon]

another trick is owner says u take too much, charge extra++

[@zhgfng]

The new price list the host created was so much more confusing than the original

[@p4140]

Good job Charmaine, but a simple read of lady boss' body language is that she isn't pleased about it. The name of the game is still deception.

[@davidtan4188]

I only go to those cai fan stalls that I know that they won't any how charge....no way I will try those that I don't know coz I know I be over charge easily by this "Blood Sucker"..

[@AW-tc4hy]

Malaysian boleh.

[@lucaslu3297]

Put color on the tray like sushi plate ma can lor.. walao

[@martinbrock713]

a) whether there has been any consideration by HDB to cap rental fee adjustments following a lease renewal to a maximum percentage amount of the prior rent; and

[@martinbrock713]

(b) whether there are any practical constraints to imposing such a cap on rental increases.

[@gj9544]

Meat $1.20 Broccoli $1.20 Then Beef Broccoli $2.40 ??

[@lalaalala1]

How can i sign up for cai fan association 😂

[@jimw8615]

Only 11 complaints? So many unreported