Skip to main content

Uber and Change





Delivering meals, ice cream and other business deliveries have been added by Uber, which started by transporting passengers in two vehicles in San Francisco.

The business now has around 5000 full time staffers - in addition to the drivers who have increasingly asked to be categorised as employees instead of being contractors. 

Currently corporate culture does not encourage the payment of tips. Its next interests are in the development of driverless cars and in introducing car pooling services.Investing in driverless vehicles do seem the anti-thesis of its very first successful business niche.   However this does underline the modus operandi of new fangled businesses of the near future - innovate, deconstruct, let go and embrace the new.

Guangzhou has so far been the top city in number of passenger hire trips for Uber. Worldwide, Uber is operating in more than 360 cities in 66 countries - and has around three quarters of all counties covered in the USA. Uber provided three million rides daily by last year and there are already more than a million active Uber drivers.

The journey for Uber has met challenges and opposition at various levels. However its growth echoes the basic premise that individuals can choose to make money in their spare time with what they already own - their private car. 

Uber is typical of the recent disruptive and transformative businesses that are successful despite not owning the physical things used to bring in the money - by just offering a connective platform between customers and those who actually deliver the service or product.
  
Uber founder Travis Kalanick also believes in the value of providing independence, dignity and control of personal time to drivers under his business model. His drivers become self entrepreneurs in a way - and perhaps also drive down the costs of hire car trips.

Critics are not so sure about the position Uber drivers find themselves in - and suggest feudal like conditions such drivers face, the absence of pension and other benefits, plus asserting that Uber has more advantages in such a relationship.   

Continued disruption by such digital age business models will intensify and is part of changes in how future businesses engage with customers in the pursuit of profits. 


Comments

Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.


Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    


The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.







The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.
















Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.







Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…