COVID-19 is hurting the hospo industry, though it’s been bleeding for a long time.
It was competitive, hard to scale and margins were thin… It felt like death by a thousand cuts and consumers were blissfully unaware.
We started Mr Yum to help venues make the numbers work. No more shrinking margins, paying 30-35% commissions per order, or being a slave to marketplaces. The retail industry went online nearly overnight during the GFC, and they never looked back.
Now it’s hospo’s turn to become ‘brick and mobile’ – owning and understanding its customer, increasing spend and creating loyalty. – Kim Teo