CNA (Page 41)

DILUTED Distinctiveness

However, the plan to launch the new level in December&nbsp, was suspended&nbsp, after anxious team members took to a plea to call for an EGM on the subject.

This was held on Tuesday night, with a turnout of between 100 and 200 people, according to those who attended. &nbsp,

During the period, which spanned more than two days at the team’s great hall, members raised alternate methods of revenue, according to those who spoke to CNA. Most of the members of the team declined to been identified to prevent further tussles. &nbsp,

One team participant, who has been a member for more than ten years, claimed that SICC had tried to sell cultural memberships in the past but abruptly stopped because it had undercutted the regular membership’s price. &nbsp,

Regular memberships can be transferred for a fee between existing members and new members, and they are priced in accordance with demand. Now, those up for transport are frequently listed at between S$ 300, 000 and S$ 400, 000. &nbsp,

The member claimed that other high-end clubs had to have a second membership level to maintain their standing and distinctiveness. &nbsp,

” The minute we have a second tier ( that ) dilutes the markets ‘ price, our exclusivity and our premium status may get impacted”, he said. &nbsp,

Former club president Andrew Low expressed his thoughts in an echo of his own sentiments when he claimed that cultural memberships may damage the older members who wanted to sell their memberships and no longer play golf.

” This isn’t just about raising money, it’s about preserving the fabric and the nature of SICC. Applicable social members undermine and sacrifice the team’s first position, according to Mr. Low, who served as president from September 2017 to September 2021 and is currently an ordinary part. &nbsp,

” Has the common council actually done their due diligence and taken into account the long-term effects of this choice”? he asked.

Users also suggested tapping the 93 non-transferable common memberships that have been suspended since the early 1990s, noting that selling them would generate more money than selling social memberships at their current prices.

Another option was to top up existing members by S$ 5, 000 each, which would also raise more money than the destination. &nbsp,

Forgotten DUE PROCESS

Another participant, who has been with the team for more than 50 years, had whines with the way the issue was “bulldozed” through with disrespect to “due procedure”. &nbsp,

He made reference to the internet from November 15 in which the club stated that it would continue offering cultural memberships, though not having golfing privileges.

” At the end of the day, if they think that is what the people want, finally put it to the people and have it voted in universally. Why say that I know what you want so I don’t need to beg you for permission, that’s insane right”?

Before putting the matter to voting, he claimed, the club may have conducted surveys and assessments to narrow down potential sources of funding before doing so. His added that its latest approach was similar to “putting the cart before the horse.” &nbsp,

The standard committee attempted to jam this without any consent, and if this had happened, it would have created a very dangerous precedent, said this member, who added that the committee might be able to grant more members without the users ‘ consent going ahead.

” So what happens if we end up with 200, 300 cultural members in five years ‘ time, and therefore collectively, they have a louder words”?

For instance, social members may finally need voting rights, he added.

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SINGAPORE: What goes into a S$ 2 bowl of freshly squeezed orange drink? Much more than one may suppose, according to iJooz founder and CEO Bruce Zhang. &nbsp,

Four fruits, which are proudly displayed on every iJooz vending system, are the easy solution. Large glass panels allow interested customers to observe the process in action on these machines. &nbsp,

In a properly engineered provide chain, the peeling process is only the tip of the iceberg. &nbsp,

It takes efficiency, development, and years of refinement to provide tens of thousands of orange juice cups every day in Singapore. &nbsp,

Before founding iJooz, Mr. Zhang developed his skills in technology and information analysis after spending 12 years in the semiconductor sector. &nbsp,

His goal was to address the labor and charge issues that financial frequently encounters because of this history. When it comes to juice, classic stalls face higher costs for purchasing, workers and rent.

” There’s demand for fresh juices, but it’s difficult to find and it’s not cheap”, the 42-year-old said. &nbsp,

At the iJooz office in the Yishun technological area, he told CNA,” I thought about whether we could conquer that to make sure the orange juice we sold may be readily available, convenient, and affordable.” &nbsp,

APPEALING PRICE POINT

Mr Zhang is convinced that iJooz is never a wine merchant, but a technologies company. The firm’s ability to keep costs low is attributed to the computers that squeeze the fruits, the data crushing that allows for the easy emptying of the machines, and even the surveillance systems that can predict when something needs to be fixed, he said. &nbsp,

Its vending devices are powered by in-house hardware and software, and the firm is working hard to improve them, Mr. Zhang said with a hint of pleasure. Its fifth-generation models also offer an option to add glacier, a new technology available on about 20 machines out of 1, 500 islandwide.

Since iJooz’s second vending systems hit the streets in 2016, the cost per cup has stayed at S$ 2 at most sites.

Certain models charge S$ 3 a cup, usually according to demands from landowners, and there are 40 to 50 quite machines islandwide, he said. &nbsp,

However, customers using the iJooz mobile app enjoy a consistent S$ 2 price everywhere. The app, which was launched in November 2024, already accounts for 10 % of sales.

This reporter was intrigued by how iJooz cups always seem sweet, even when most oranges sold at markets are sour during these times of year. As a juice enthusiast, According to Mr. Zhang, the company sources its oranges from all over the world and tracks which farms produce oranges that meet its standards at various times of the year, sometimes even down to specific weeks. &nbsp,

Depending on the time of year, it uses data analytics to determine how many oranges to purchase. Also dynamic is how the machines are refilled: drivers are given instructions on how many oranges to replenish and how to navigate the most effectively between the machines. &nbsp,

For those concerned about cleanliness, the entire machine is effectively a refrigerator, keeping an internal temperature of 4 degrees Celsius, said Mr Zhang. &nbsp,

He continued, comparing the procedure to how a central kitchen operates, noting that the motors that come into contact with juice are changed every time the machines are refilled and sent back for cleaning. &nbsp,

RIPENING BUSINESS

If you think you’ve noticed more iJooz machines popping up on the streets recently, you’d be right – the company is adding about 100 machines each month. &nbsp,

They can now be found in schools, at MRT stations, below office buildings, at shopping centres, in the heartlands, at tourist attractions and so on. The business is required to register each machine with the government and is licensed by the Singapore Food Agency. &nbsp,

Despite recent growth, success was slow in the early years. Between 2016 and 2017, the company operated just over 20 machines here, and mostly focused on research and development. &nbsp,

Mr. Zhang observed an elderly couple effortlessly purchasing juice at the Tampines MRT station, which was early customer validation. ” Even someone who’s 90 years old can buy it. It’s not complicated, it’s simple and idiot-proof. This is what we did right”, he said.

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