How Can Economical Rice Stalls Improve Confusing Price Lists?

In this digital extra, Talking Point producer Charmaine Tan takes on the challenge of redesigning the stall’s confusing price list, with tips from a marketing expert to make the menu more intuitive for customers.

00:00 Intro
00:19 Previous price list
02:06 Menu redesign tips and tricks
04:15 New price list
04:41 Feedback from customers on new price list

Watch the full episode Why Is My Economic Rice So Expensive? How Can I Save Money?

#cnainsider #talkingpoint #economicrice #caifan

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[tuapuikia]

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

[WildWowWorldofVideos]

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

[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 😊😊

[sfbteby]

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

[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.

[carbodykitSG]

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.

[kc]

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

[ernestchew]

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

[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.

[ewi]

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.

[leestefan]

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.

[SEOng-gslj]

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

[munster]

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.

[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.

[LemonTea-gg]

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

[ysngngys]

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.

[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.

[zhanqinglim]

How about adding a + sign for upgrade of dishes

[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).