I refudiate that.beppi wrote:P.S.: What means "enclitic"? Innovative yourself with words, eh?
nakatago wrote:I refudiate that.beppi wrote:P.S.: What means "enclitic"? Innovative yourself with words, eh?
O.k., there really IS such a word! But is sounds pretty Greek to me ...en·clit·ic (n-kltk)
n.
1. A clitic that is attached to the end of another word. In Give 'em the works, the pronoun 'em is an enclitic.
2. A clitic.
adj.
Of or relating to an enclitic or enclisis; forming an accentual unit with the preceding word.
[Late Latin encliticus, from Greek enklitikos, from enklnein, to lean on : en-, on, in; see en-2 + klnein, to lean; see klei- in Indo-European roots.]
en·cliti·cize (--sz) v.
en·cliti·ci·zation (--s-zshn), en·clisis (-klss) n.
The American Heritage® Dictionary of the English Language, Fourth Edition copyright ©2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
enclitic [ɪnˈklɪtɪk]
adj
(Linguistics)
a. denoting or relating to a monosyllabic word or form that is treated as a suffix of the preceding word, as Latin -que in populusque
b. (in classical Greek) denoting or relating to a word that throws an accent back onto the preceding word
n
(Linguistics) an enclitic word or linguistic form Compare proclitic
[from Late Latin encliticus, from Greek enklitikos, from enklinein to cause to lean, from en-2 + klinein to lean]
enclitically adv
Collins English Dictionary – Complete and Unabridged © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003
Sorry, typeo. I meant eclectic.P.S.: What means "enclitic"? Innovative yourself with words, eh?
I suspect that that is the key. Most people in Singapore/Asia do not experiment with new dishes. This is not so in the US, where people do try and eat all sorts of stuff.That said, the fruits guy in our hawker center tries to innovate. He occasionally posts cards of suggested fruit shake, complete with nice pictures, benefits and laminated cards. In the end, people (which are mostly regulars) still buy the same combinations and rarely try the new concoctions he posts. It's usually new people who try the new stuff because they mistake them as the 'regular' menu.
I beg to differ here. I think that the low price and high turnover paradigm is more likely to succeed than an expensive restaurant.Innovative people do not limit their potential to culinary skills, but also to how to make most money out of it. In this respect, a fancy restaurant clearly is better than a hawker stall.
Asians, generally, do not like going out of their comfort zones unless someone convinces them to do so with great marketing. This, in turn, creates a new comfort zone, which will again take a lot of effort to move again. Psychological inertia except that it only applies to states at rest.cooldude wrote:I suspect that that is the key. Most people in Singapore/Asia do not experiment with new dishes. This is not so in the US, where people do try and eat all sorts of stuff.That said, the fruits guy in our hawker center tries to innovate. He occasionally posts cards of suggested fruit shake, complete with nice pictures, benefits and laminated cards. In the end, people (which are mostly regulars) still buy the same combinations and rarely try the new concoctions he posts. It's usually new people who try the new stuff because they mistake them as the 'regular' menu.
For example, they have an ‘moving exhibition’ which comes up every few months in my area, and they put up row after row of stalls selling burgers (pretty tasteless ones at that!) or Taiwanese sausages (pretty good ones!), thereby sticking to the tried and true. But, in my opinion, that divides the market and therefore the chances of success are limited here.
I beg to differ here. I think that the low price and high turnover paradigm is more likely to succeed than an expensive restaurant.Innovative people do not limit their potential to culinary skills, but also to how to make most money out of it. In this respect, a fancy restaurant clearly is better than a hawker stall.
Also, I like to think of McD started as street food – cheap stuff. But look at the number of people flocking to McD joints… I think the image is selling here… Let’s face it, McD is pretty tasteless unless dunked into tomato ketchup, right?
Kovan 9 p.m Sushi at give away price's lah, cannot keep! 50% discount large queue, sales very goodcooldude wrote:Hi all.
Just wondering why is it that there are very few innovative people entering into the F&B business at the hawker stall level. Sure, you do find innovative and enclitic restaurants all over town, but none at the hawker center. I have eaten at dozens of hawker centers and the most popular stalls are the ‘economy rice’ stall.
Why has no one opened an ‘economy Sushi’ stall, for example?
Thanks!
smoochers or moochers? Methinks the latter not the former (unless it's an SPG).nakatago wrote:Be careful with this. Sillyporeans -- no, asians -- are known to be smoochers. Have you been to carrefour?!?!?cooldude wrote: 2. Free promo samples
Let me give it a try!
Not only Asians... me! I like to sample all the food... at Carrefour, at Isetan, and when I was in the US, at Sam's on a Saturday morning... could have quite a good brunch.sundaymorningstaple wrote:smoochers or moochers? Methinks the latter not the former (unless it's an SPG).nakatago wrote:Be careful with this. Sillyporeans -- no, asians -- are known to be smoochers. Have you been to carrefour?!?!?cooldude wrote: 2. Free promo samples
Let me give it a try!
sundaymorningstaple wrote:smoochers or moochers? Methinks the latter not the former (unless it's an SPG).nakatago wrote:Be careful with this. Sillyporeans -- no, asians -- are known to be smoochers. Have you been to carrefour?!?!?cooldude wrote: 2. Free promo samples
Let me give it a try!
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