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BigDish (DISH)

Discussion in 'Forum Requests' started by BigP, Aug 3, 2018.

  1. BigP

    BigP Keeping the Faith

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    BigDish - IPO, is there a meal to be had? The Pizza Hardman Darren Atwater reviews


    As a restaurant owner, I am constantly approached by promoters of smartphone apps and websites offering discounts to restaurants. These youthful founders - they tend to be straight out of uni - believe that they are the first geniuses to think of discounting food to bring in punters. I’ve scared most of them away by asking ‘how are you going to market this?’ The idea that their app won’t be immediately successful has never occurred to them. I’ve never heard of most of them again. But don’t get me wrong. This is an interesting space as consumers changing tastes slowly move our services off our high streets to be replaced by restaurants.


    Which brings us to BigDish plc (DISH), a restaurant services company newly entered onto the Standard List. At an IPO price of 4.5p, it is capitalised at £12.9 million. I spoke to Aidan Bishop, founder and chairman about how BigDish works and where it fits in between existing restaurant plays Groupon (NASDAQ:GRPN), Deliveroo, and Just Eat (JE.). (For the avoidance of doubt, I don’t have any shares in BigDish, nor is my restaurant on its platform. FIML, which is owned by a Trust for Tom Winnifrith's dependants, does have £1,000 of shares because Steve Moore chose them in his Dragon’s Den segment at the UK Investor Show. )

    Bishop considers BigDish as the restaurant version of airline seat pricing, where airlines discount their seats at certain times to avoid flying empty. Similarly, restaurants that find themselves overbooked on Friday and Saturday evenings may be paying staff to look at their smartphones during a Monday afternoon or an hour before closing. BigDish allows its restaurant members to set discounts from 10% to 50% on times and dates that they would like to bring in more business - since the gross margin at a restaurant should be 70%, even at the top discount the place would be generating some profit to help cover fixed overheads (staff). Restaurants can limit it to one or two tables or welcome all comers. BigDish makes its money by a circa £1 per head charge on successful bookings. I pointed out that EasyJet founder Stelios Haji-Ioannou has fallen in love with unit management but other than EasyJet itself, it has not worked as well in his cinema, car hire and Internet cafe ventures. Bishop says that BigDish is working with businesses that are already successful and, unlike the Easy businesses, do not need to actually deliver the product to the end customer.

    After several years of serving SouthEast Asia (BigDish is based in Manila, where Bishop says tech costs are much lower), the company has purchased a similar Bournemouth-based company called TablePouncer, which will immediately be rebranded to the company standard. Bishop says that 10,000 people per month use the TablePouncer service. As to my deal-breaking question: how will you market this, Bishop says that’s what the money from the IPO is for. Is it worth investing in? It will be down to execution. The idea is a sound one: restaurants do need to bring in customers during slow periods. But the idea is easy to replicate - BigDish is actually buying a company doing the identical thing that it does to enter the UK market - so it’s going to be whoever spends enough to consolidate the market that will win
     
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  2. BigP

    BigP Keeping the Faith

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    From lse;)

    aidan1970
    Posts: 22
    Opinion: No Opinion
    Price: 4.25
    RE: DISHY
    Today 08:51
    Hello everyone. This is Aidan Bishop at BigDish. It was a long journey but we finally were listed yesterday and looking forward to growing the company. The 20m valuation was mentioned in the Mail on Sunday which wasn't accurate. I had said to them 'sub GBP20m' during the interview. The NYO reverse was a long time ago. We abandoned the idea due to the huge costs for a dual listed shell. Food tech is huge sector so we are looking forward to creating value.
     
  3. BigP

    BigP Keeping the Faith

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    Today 13:49
    Looks like they do now own table pouncer as of yeterday.


    Aidan replied

    Yes, that is correct. Our UK strategy will become evident very soon and we think it will be a big market for BigDish.
     
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  4. BigP

    BigP Keeping the Faith

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    Joost Boer (CEO) said in a reply to a question on bookings not turning up :-


    "OpenTable, however, does stop diners making several bookings in the same timeslot and blocks users who accumulate four no-shows within 12 months."

    We at this point have already very similar mechanisms in place and have been mindful of this problem from day 1. We also extensively remind people of their upcoming reservations, and build a feature that automatically puts reservations in people's calendar.

    Looking at Manila, we see our no shows there constitute only 5% of our bookings which is better than the industry average. People know that if they screw around and no show that they won't have access to our deals anymore as they'd get banned.
     
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  5. Inspiration

    Inspiration Moderator Moderator

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    Thanks for posting Big P. I looked at this about 18 months ago, when it was NYO. It's a clever idea and I can see it working, although I might not want to eat lunch as early as 10.30am!

    I do like the idea though, that I can wander around a big city and there will always be a restaurant nearby offering meals at a discount.

    Pokemon Go tried something similar. I haven't followed it.
     
    Last edited: Aug 6, 2018
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  6. Inspiration

    Inspiration Moderator Moderator

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    2 August 2018

    BigDish Plc

    ("BigDish" or "the Company")


    Admission to the Main Market of the London Stock Exchange and First Day of Dealings

    BigDish Plc (LON: DISH), a food tech company that operates a yield management platform for restaurants, is pleased to announce that its Ordinary Shares have today been admitted to the Standard Listing segment of the Official List of the UK Listing Authority and to trading on the London Stock Exchange's main market for listed securities under the ticker 'DISH". On Admission, the Company will have 285,847,519 Ordinary Shares at a listing price of 4.5 pence per share.

    Aidan Bishop, Founder and Chairman of BigDish, commented:

    "Today marks an important milestone for the Company as we announce our Admission to the London Stock Exchange. We look forward to further developing our business within South East Asia and in the United Kingdom. As a technology company we will also continue to innovate in order to further meet the needs of our restaurant partners and consumers.

    "Yield management is a dynamic pricing strategy that charges different prices at different times for the same product. It was introduced in the 1970s by American Airlines and transformed the way airline seats are sold. The hotel industry was the next to quickly adopt yield management. Yield management works wherever there are fixed overheads and perishable inventory.

    "The restaurant sector has traditionally been a late adopter of technology and we believe this represents an opportunity for disruption. A restaurant has fixed overheads yet perishable inventory (tables) and empty tables make no money. Yield management uses incentive to change behaviour. BigDish allows restaurants to shape their traffic and bring in more diners at off-peak or quieter periods by using smart incentives that bring in new customers and additional revenue.

    "BigDish started life in Manila as a restaurant discount card but we soon discovered this was an old fashioned and outdated model with barriers to achieving scale and generated little data. We made the decision to pivot in mid 2016 after noting a yield management platform in New York that grew rapidly and was acquired by Groupon. That was the beginning for us and we began developing a whole suite of new products.

    "The food tech sector is a 'hot space' to be in and our yield management platform is a particular niche that is gaining traction. Companies such as TripAdvisor and AirBnB have made recent investments in young early stage food tech startups and that trend looks likely to continue. We believe that we have the right team, in the right place with the right product to develop an exciting business."
     
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  7. BigP

    BigP Keeping the Faith

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    Fresh from London listing, PH-born resto discount hunter begins massive expansion
    Miguel R. Camus
    15 hours ago
    [​IMG]
    [​IMG]


    A Philippine-born food technology startup that wants restaurant diners to scout for meal discounts during off-peak hours is looking at aggressive expansion here and abroad after its recent public debut.

    BigDish, which raised £2.2 million (P152 million) last week on the London Stock Exchange, will partner with hundreds of restaurants in the Philippines while ramping up operations in the United Kingdom, Joost Boer, company co-founder and CEO, said in an e-mail.

    The company, which launched in Manila in October 2016, also has operations in Jakarta and Hong Kong.

    “How we see it, restaurant reservation apps are still scratching the surface of the surface in Asia and there is a massive blue ocean opportunity which we are looking to tap,” Boer said.

    BigDish, whose app is available on iOS and Android, operates what is known as a yield-management platform, a pricing strategy that has been widely used by the airline and hotel industries.




    Companies like BigDish are bringing this model to restaurants who want to entice customers to dine at their establishments during off-peak hours. Discounts can range from 10 percent to as much as 50 percent, according to BigDish.

    “By the end of 2018, we look to partner with a total of 400 partners [in the Philippines]. Our aim is to add a great offering of big restaurant groups as well as independents,” Boer said. Current partners include IHOP, California Pizza Kitchen and Motorino.

    The company did not reveal specific figures on usage, however, Boer noted it has been growing 20 percent every month over the last year.
     
  8. BigP

    BigP Keeping the Faith

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    BIGDISH PLC (DISH) ORD NPV
    Sell:4.25p Buy:4.75p [​IMG] 0.25p (+6.06%)
     
  9. BigP

    BigP Keeping the Faith

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    RNS Number : 1088X
    BigDish PLC
    08 August 2018


    BigDish Plc

    ("BigDish" or the "Company")


    BigDish UK Growth Strategy

    BigDish Plc (LON: DISH), a food tech company that operates a yield management platform for restaurants, is pleased to provide a corporate update on its UK growth strategy following the Company's recent Admission and acquisition of Pouncer, a UK-based yield management restaurant booking provider, operating through its mobile app and web-based platform, TablePouncer.



    Highlights:

    · Acquisition of Pouncer completed at Admission

    · BigDish to enter UK through a rebrand of TablePouncer

    · Deployment of a three-phase UK launch

    o Phase I: Beta launch (a soft launch) of the BigDish app in Bath

    o Phase II: Migrate Bournemouth-based TablePouncer restaurants and users to BigDish app

    o Phase III: Roll out BigDish app across the UK, with primary focus on regional towns and cities

    Acquisition of Pouncer

    BigDish completed the 100 per cent acquisition of Pouncer on the day of Admission, 2 August 2018. Prior to the Acquisition, BigDish had been working with Pouncer since January 2018 to redevelop the existing TablePouncer platform and implement the Company's yield management system. This is currently successfully operating in the Philippines, Indonesia and Hong Kong. BigDish's Board sees great potential in TablePouncer. It recorded 126,000 diners in Bournemouth alone in 2017 - up nine per cent year over year - making it the city's leading yield management and restaurant discovery platform.

    Growth Strategy

    For the foreseeable future, BigDish is set to deploy a three-phase development and growth programme to expand its presence within the UK. The first phase of this programme is set to commence in September 2018 and will see a beta launch of the UK BigDish platform in Bath.

    The second phase of the programme will involve the migration of all existing Bournemouth TablePouncer users and restaurants to BigDish. This is expected to commence in October and is expected to be completed in less than a month.

    The last phase will be the roll out of the new BigDish platform to a wider UK audience, with primary focus on regional towns and cities where the restaurant app market is less saturated.

    BigDish's Yield Management Strategy

    Yield management is a dynamic pricing strategy that charges different prices at different times for the same products. American Airlines started to use yield management in the 1970s which changed the way airline seats are sold. The hotel industry also has widely adopted yield management. The restaurant industry has typically been a slow adopter of technology and as such yield management has been underutilised. Even the busiest restaurants have empty tables and quieter evenings. BigDish's application of yield management enables restaurants to offer customers discounts at quieter times to optimise their revenue by bringing in additional customers.



    Joost Boer, CEO, commented:

    "I am very pleased that with the Acquisition of Pouncer, BigDish now has an immediate foothold within the UK market. The restaurant sector, traditionally a slow adopter of technology, is ripe for disruption. Following TablePouncer's migration to BigDish's business model in January 2018, we have been pleased by the reception from both restaurants and consumers alike.

    "I am also delighted that Patrick Knight, the founder of Pouncer, has agreed to stay on to lead our UKoperations. The whole management team looks forward to working with him to utilise the experience BigDish has developed in the Asian market to help roll out TablePouncer's successful operations across UKregional towns under the BigDish brand. The stage is now set for BigDish to grow within the UK market.

    "Since our IPO, UK and Irish restaurants have reached out to BigDish to get involved with the platform. This confirms that the huge potential we see in the UK is shared by others. This is an exciting time for the Company and I look forward to updating the market with our progress in due course."
     
  10. BigP

    BigP Keeping the Faith

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    Joost Boer, CEO, of #DISH commented:


    "...I am very pleased that with the Acquisition of Pouncer, @bigdishIR now has an immediate foothold within the UK market. The restaurant sector, traditionally a slow adopter of technology, is ripe for disruption...”
     
  11. BigP

    BigP Keeping the Faith

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    BIGDISH PLC (DISH) ORD NPV
    Sell:5.00p Buy:5.75p [​IMG] 1.00p (+22.86%)
     
  12. BigP

    BigP Keeping the Faith

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  13. BigP

    BigP Keeping the Faith

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    Acquisition of Looloo
    • August 16, 2018
    • RNS


    16 August 2018

    BigDish Plc

    (“BigDish” or the “Company”)

    Acquisition of Looloo

    BigDish Plc (LON: DISH), a food tech company that operates a yield management platform for restaurants, is pleased to announce the completed acquisition of Looloo, a web and app-based restaurant and travel discovery platform focused in the Philippines.

    Highlights:

    • Following Admission to the London market, BigDish has completed the acquisition of Looloo
    • BigDish to grow its current userbase in the Philippines via Looloo
    • Consideration of options to further enhance synergies between Looloo and BigDish platforms
    Joost Boer, CEO, commented:

    “Looloo is one of the country’s leading platforms in the restaurant and travel discovery space. Founded in 2012, its platform contains information, recommendations and reviews on restaurants, hotels and travel in the Philippines. It has over 28,000 restaurants recorded, a monthly average of up to 500,000 unique visits, approximately 200,000 app installs and over 320,000 reviews. Across its social media platforms, Looloo has also drawn a large social media following with over 370,000 Facebook followers and tens of thousands of Instagram and Twitter followers which have been organically grown.

    The Directors of BigDish saw great opportunity in Looloo’s restaurant discovery platform and large user base, which generates revenue through paid for content with low overheads, is approaching break even and has a strong growth potential.

    There are a number of potential synergies between a discovery platform such as Looloo and the BigDish yield management platform that we will be exploring in the coming months.”

    BigDish commenced cooperation with Looloo on 19 January 2018 when it acquired Looloo’s assets in the Philippines. Looloo’s current staff will be employed by BigDish and continue to help develop the Company’s platform in the coming months.

    The initial stage of Looloo’s incorporation into BigDish will be to commence marketing the Company to Looloo’s current userbase via content and email marketing, with a view to organically driving restaurant bookings in the Philippines through the BigDish platform. Additionally, the BigDish logo and a link to the website will be added to every webpage of the Looloo website (http://www.looloo.com) which has thousands of web pages within the month, and is expected to increase the Company’s brand image in the Philippines.

    Further consideration to enhance the synergies between the Looloo and BigDish platforms continue to be explored, with the prospect of integrating BigDish reservation functions into Looloo’s website and app in due course.

    Enquiries:

    Blytheweigh
     
  14. BigP

    BigP Keeping the Faith

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    Posted by Aidan on lse


    Wed 10:51
    Hello everyone, I thought I would take the chance to share a little about BigDish and what we do (and what we don't do) and an overview of the food tech landscape.

    Food tech is a high growth investment sector as can be seen mostly from the food delivery apps such as Just Eat, Deliveroo, Uber Eats etc. These delivery apps demonstrate how innovative technology can disrupt the restaurant sector which is traditionally a slower adopted of tech.

    We believe food tech still has lots of potential for innovation to disrupt the restaurant sector.

    Aside from delivery platforms as described above there are also a number of discovery platforms like TripAdvisor and Zomato and the like. These companies started small and have grown to multi billion dollar values. The goal of the discovery platform is mainly eyeballs, that is to get as many people as possible to engage with content.

    Then we have the general delivery platforms like Open Table which is the biggest in the world. BigDish is different from Open Table as Open Tables mostly aims at general reservations. The company has been around for a long time and is huge. That being said, AirBnB has recently invested in a early stage company called Resy looking to disrupt Open Table with newer tech. That is the great thing about being a young tech company is that rather than having to build on old technology you can build a new product with the latest technologies.

    BigDish is different from all of the above. We are a yield management platform. We don't do food delivery and we are not a pure discovery platform although you can discover great restaurants on BigDish. We are not a general reservation platform and we are not a voucher or Groupon type of company.

    The restaurant sector is plagued by old fashioned and out dated business models like restaurant discount cards. These old business models generally generate no big data and usually the consumer (or someone pays) and are typically inflexible to restaurants. This is what BigDish is seeking to disrupt with our data driven business model. We are a free consumer product and offer restaurants flexibility. This is what yield management is all about. We are a young company and we are at the beginning of our journey.

    We operate in two different markets. The Asian market is huge and with rising consumer spending, increasing mobile app and social media penetration the future for BigDish is really good. In the UK, which is a completely different market, has huge potential for disruption. As we announced our UK launch is in Bath next month. Consumer in some places however can now benefit by using the Table Pouncer app.

    We will check back here from time to time and always happy to engage in conversation. Our twitter is BigDishIR which respond to within reasonable times. Our goal is to see our yield management platform be a genuine disruptor in the food tech space. Good luck to everyone!
     
  15. BigP

    BigP Keeping the Faith

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    From LSE;)
    That's one delicious RNS ;)
    ~500,000 unique website visits/mo
    ~370,000 Facebook followers
    ~320,000 reviews
    ~200,000 app installs
    ~28,000 restaurants
    ~10k’s of organically grown (tasty) Instagram and Twitter followers
    ~revenue generating, approaching break even & strong growth potential
    ~low overheads
    ~potential synergies "between Looloo & the BigDish yield management platform that we will be exploring in the coming months."
     
  16. BigP

    BigP Keeping the Faith

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    BiG Dish
    BY TOTAL MARKET SOLUTIONS on 17/08/2018

    [​IMG]

    By Holly Black

    Newly listed BigDish has spotted a gap in the market, combining Brits’ love of bagging a bargain with their enjoyment of eating.

    UK adults eat out twice a week on average, according to recent research, and are likely to fork out a hefty £288,000 on restaurant bills during their lifetime. With an average spend of £44 a week, it makes sense to nab a discount before you make a booking if you can. That’s where BigDish comes in.

    The company served up shares to investors for the first time on 2 August, raising £2.2 million, and the market already seems to have an appetite for the stock. Shares have climbed around 13 per cent from their float price of 4.5p to 5.09p.

    The idea behind the firm is simple: restaurants can offer discounts at their off-peak times to smooth their footfall, while diners can enjoy money off depending on the day and time they choose to book.

    There are advantages for full paying customers too, who enjoy the buzz of a full restaurant and don’t have to fight for their table because everyone is trying to book for the same time. Meanwhile, staff benefit because they should not find themselves overworked in peak hours or bored in an empty restaurant on quiet days.

    It’s not an entirely new concept, admits chief executive Joost Boer. Tastecard, for example, quickly gained popularity when it was launched in 2006. The membership scheme offers diners set discounts at participating restaurants in exchange for an annual fee.

    But with this system, bookings are not driven to off-peak hours and Boer realised that a blanket discount for all days and times didn’t seem to work. After all, why should a restaurant offer a discount at a time when its tables are in demand?

    Boer says: ‘I thought back to my own experience working in restaurants when, on a Friday night I would work very hard but on a Tuesday I might get sent home because it was so quiet. This is a very clear problem that restaurants have and we have a very obvious solution.’

    Disruptive technologies often have a simple concept such as this at their core – think Netflix, Uber and Amazon. They need to be easy to understand and use, and solve an obvious problem in the market.

    Launched in the Philippines, BigDish has evolved as it expanded to Indonesia and Hong Kong, and now starts its roll-out in the UK after its acquisition of Tablepouncer in August.

    The business will focus on regional cities in the UK, where the eating out market is fast-growing but competition is less intense. Tablepouncer is already popular in Bournemouth where some 126,000 diners used the app in 2017. Next on the list of cities in which to roll out is Bath– such trendy, foodie destinations are prime candidates for BigDish.

    For users, BigDish is as simple to use as any other booking app or website – you sign up through an app store or Facebook and make a booking at the restaurant of your choice, in the same way, you might make a hotel booking on booking.com, and you’ll most likely get a better rate than if you booked direct.

    With BigDish, the restaurants themselves decide when discounts should be utilised. Boer says that’s because there are no set rules around when an outlet’s quiet periods might be – one restaurant may be busier on a Thursday and another may get most people through the door on a Sunday.

    He adds: ‘Food tech tends to be around food delivery or normal reservations. No one else is addressing off-peak hours. It’s an obvious problem that no-one else is solving.’

    Technology plays an important role here, of course. Dynamic pricing can help determine which prices should be charged at which times, and it will only become more intelligent as it gathers more data.

    Such disruptive technology has less-obvious benefits too, such as those of social inclusion. Boer says: ‘We hear about people being about to take their mum out on Mother’s Day to a restaurant that might otherwise have been out of their reach because of this app, and that’s what this is all about.’

    The service is already proving sticky – some 70 per cent of users make a booking within a month of signing up, and they then continue to use the service. Feedback from restaurants and customers alike is positive – the app is rated 4.7 out of 5 on the app store – and growth has been in double digits.

    Targeting foodie cities with populations keen to utilise technology has meant a successful start to BigDish. For the firm, this year will be about taking its first steps into Europe but Boer is confident of its potential to reach 10 or 20 countries.

    He says: ‘There is demand from both sides – restaurants and diners – and this has worked everywhere so far. We want to get our technology to the next level and just keep getting better.’

    You can follow Big Dish on Twitter by clicking here And here

    Holly Black: is an adept interviewer, news and features writer, having written for various trade and consumer titles, with plenty of broadcast experience too. she was named Investment Journalist of the Year, Newcomer of the Year and Rising Star of the Year at the Santander Media Awards and Headline Money Awards.

    Andrew Scott welcomed Aiden Bishop and BiG Dish to the London markets
     
  17. BigP

    BigP Keeping the Faith

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  18. BigP

    BigP Keeping the Faith

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    There's also a twitter group if anyone wants to be added;)
     
  19. BigP

    BigP Keeping the Faith

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    Great management team (including ex-JustEat) with plans for expansion
    Highly scalable platform.
    Quality well-rated App.
    Business model is low cost base/high growth opportunity.
    I see DISH as a bit of both worlds - sensible defensive stock with a disruptive edge.
    One that could well out-perform expectations.
    Main market listing.
     
  20. BigP

    BigP Keeping the Faith

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    RNS Number : 4890Y
    BigDish PLC
    22 August 2018

    22 August 2018


    BigDish Plc

    ("BigDish" or the "Company")


    Asian Strategy Update

    BigDish Plc (LON: DISH), a food tech company that operates a yield management platform for restaurants, is pleased to announce an update on its Asian strategy.


    Highlights:

    · Grow Asian business through yield management

    · The Company believe that yield management will transform the restaurant industry

    · Restaurants can market discounted tables through BigDish

    · BigDish will market new technology development in September


    Further to last week's announcement on the acquisition of looloo, BigDish is preparing to grow its Asiabusiness through marketing new technology, which is currently under development. In Asia, BigDish has determined that yield management for restaurants is gaining acceptance from both restaurants and consumers. Yield management is a dynamic pricing strategy that charges different prices at different times for the same product. Yield management transformed the airline industry in the 1970s and forever changed the way airline seats are sold. BigDish believe that yield management will transform the restaurant industry. The underlying driver behind any yield management strategy is incentive to influence consumer behaviour.

    In Asia, the Company has identified that its most popular time slot is 9pm. However, in off peak times, restaurants can offer discounted tables of up to 50 per cent off the food only, the more off peak the time the greater the incentive. Even in busy periods restaurants can still have empty tables and a restaurant is able to market those tables at low discounts on BigDish.

    The Company believes that yield management presents an opportunity to disrupt restaurant discount cards and voucher or coupon businesses. These old business models generate minimal to no data and are ripe for disruption. In addition, these old models offer little flexibility to restaurants and BigDish believes it is important to create a win-win solution for both restaurants and consumers.

    In terms of demographic, BigDish has discovered from using its proprietary big data business intelligence platform that the most frequent users tend to be female between the ages of 24 to 39. The Company expects to see more growth within this demographic. The emerging markets in Asia are excellent growth opportunities for the Company as many of these countries have rising consumers spending and will consequently benefit the restaurant industry. The Company will provide a further update next week on its UK strategy and is on schedule to launch in Bath in September.


    Aidan Bishop, Chairman, commented:

    "The Asian opportunity is a big one for BigDish. It is an exciting part of the world in relation to young disruptive consumer tech companies. The business has low overheads with Manila being a great base of operation for our technology development, and we are also able to develop world class products at a fraction of the cost of what it would be in the UK for example.

    "This gives us a huge advantage as we consider technology development to be at the core of our strategy, the Company has exciting plans for this and looks forward to updating the market in September."

    Joost Boer, CEO, commented:

    "I believe that within the next three years that dynamic pricing will become common place within the restaurant industry and restaurant membership and discount cards will become obsolete.

    "It is encouraging to see early signs of acceptance already and we intend to stay at the forefront of innovative technology within this space."
     

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