The assignment takes reference to HBR article access via the hyperlink below and The Straits Times article.

“Strategies for Two-Sided Markets” by Thomas Eisenmann, Geoffery Parket and Marshall W. Van Alstyne

This article can be accessed from the below hyperlink:
https://hbsp.harvard.edu/tu/d9cffffe

Please use Google Chrome or Firefox to access the link.

Coronavirus: Restaurants petition food delivery platforms to lower commissions

Restaurant owners have come together to petition food delivery platforms to lower the commissions they charge as food and beverage outlets here continue to bleed in the coronavirus pandemic. Enhanced safe distancing measures here mean restaurants can offer only takeaways and deliveries.
More than 2,500 restaurant owners and customers have signed the petition on Change.org since it went online on Wednesday (April 15). It was started by #savefnbsg, a coalition of more than 600 restaurants formed by restaurateurs Loh Lik Peng of the Unlisted Collection and Beppe de Vito of the ilLido Group.
It is addressed to three groups: delivery platforms, the Government and customers. In an open letter to the platforms, of which the main players are Deliveroo, Foodpanda and GrabFood, the petitioners say: “Nobody has ever liked the rates imposed on us but we tolerated them because in the not-so-distant past, the money from your sales didn’t form a core pillar of our revenue streams. We watched in frustration as your commission increased steadily from 20 per cent to 30 per cent.”
An accompanying graphic shows how a restaurant makes a 50 cent net profit from a $25 sale, after paying rent, salaries, cost of ingredients, packaging, utilities, marketing and delivery commissions. The petitioners are asking the Singapore Government to mandate that delivery platforms lower their commission by at least 15 per cent – following the lead of San Francisco, which capped fees at 15 per cent – saying the move would “play a huge part in our survival”.
Finally, the petitioners ask that customers bypass the delivery apps and instead, order directly from the restaurants for takeaway and delivery. Many have come up with their own delivery systems to ferry food islandwide.
The Straits Times spoke to six restaurant owners who have done more than sign a petition – they stopped using delivery platforms recently, and have made arrangements to ensure their food gets to customers islandwide.
Ms Janice Chi, who owns six-year-old Ishinomaki Grill & Sake at Palais Renaissance with her husband, stopped using Foodpanda and Deliveroo last week because of the high commission fees, and yesterday, sent them e-mail about the termination. She and her husband make the deliveries themselves, offering free delivery for orders of $80 or more, $20 for orders less than $80 and a 15 per cent discount for self-collection. She had been paying a 30 per cent commission. She said: “We realised that this is a good thing and we know the food is in good hands. Our regular




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