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South China Morning Post
3 minutes ago
- South China Morning Post
Hong Kong should support its hawkers, not let them disappear
Hong Kong is seeking to meet the demands of visitors for authentic experiences as it aims to offer 'tourism everywhere.' One of the most appealing attractions remains the city's traditional cuisine. But outdated policies and rigid regulations are threatening the existence of hawkers, an iconic feature of what the Tourism Board describes as 'Hong Kong's diverse culinary culture'. The absurdity of the rules was highlighted by a Post story about a 92-year-old itinerant hawker who cannot retire because this would spell the end for her business. Chan Tak-ching, like all other such licensees, is required to be at her stall at all times and is the only person allowed to conduct sales. This means she is out all day in the summer's searing heat. The hawker would like to pass the licence on to her experienced helpers. This would be a natural step in most other businesses. But itinerant hawker licences cannot be transferred. This inevitably means they will, in time, disappear. The policy dates back to 1972, when the government stepped in to regulate hawkers. At that time, the position was very different, with itinerant and fixed-pitch hawkers flourishing. There were 150 stalls for every 10,000 residents in 1974 – the equivalent of more than 112,000 today – raising genuine concerns about hygiene, safety and obstruction of crowded streets. But the government's restrictive approach resulted in the number of itinerant hawkers dropping, plunging 80 per cent between 2000 and 2024, with only 233 remaining. Fixed-pitch licences, which can be passed on to a family member only once, fell by 40 per cent, to fewer than 5,000. Officials continue to be preoccupied with concerns about the nuisance hawkers might cause, rather than the benefits they bring. There is a need for a change in mindset. Other parts of the region have realised that tourists love vibrant street markets and traditional hawker food. The rules should be reviewed, revamped, updated and relaxed.
South China Morning Post
3 minutes ago
- South China Morning Post
The Growth Conversation: McDonald's Hong Kong's Tina Chao
In the fast-paced world of marketing, Tina Chao has propelled McDonald's Hong Kong from a fast-food chain into a cutting-edge brand that resonates with Generation Z. As the chief marketing and digital customer experience officer at McDonald's Hong Kong, her journey – from a finance trainee at an oil company to leading some of the brand's most innovative campaigns – reflects her curiosity and forward-thinking approach. Chao's career began at Shell, where a graduate training programme exposed her to the many facets of business operations. 'Every three or four years, I rotated to a different role,' she says. 'It was like joining a new company, but within the same culture.' This system sparked her interest in marketing, which would later shape her career. Tina Chao, chief marketing and digital customer experience officer, McDonald's Hong Kong Her fascination with advertising began in her childhood, when she would eagerly watch Hong Kong's most prestigious advertising awards – the Kam Fan Awards – on television. 'I was always fascinated by advertising,' she says. 'I was always interested to see what works best.' This early fascination planted the seeds for her future in brand storytelling. After her time at Shell and the Hong Kong Tourism Board, Chao was drawn to McDonald's Hong Kong by its strong marketing heritage. She saw the chance to reimagine McDonald's Hong Kong's identity by leveraging digital tools. Her goal was to reconnect with Gen Z while honouring the brand's local heritage and global recognition.
South China Morning Post
34 minutes ago
- South China Morning Post
Chinese companies must turn involution into sustainable evolution
Beijing is trying to curb cutthroat price wars that have broken out in multiple sectors. Caused by overcapacity and insufficient demand, many companies have been locked into an unsustainable spiral of price-cutting that not only forgoes profits but imperils their very business survival. Ultimately, job losses will be a lose-lose for all sides concerned. Advertisement Whether in food delivery, e-commerce or advanced manufacturing for batteries, solar panels and electric vehicles, excessive competition has created a vicious cycle that Beijing fears is contributing to price deflation. Such deflation is sticky and difficult to reverse once established. Factory gate prices fell for the 33rd month in June, hindering official efforts to boost domestic consumption. The term neijuan, or involution, has gained currency to describe excessive competition . There is emerging consensus among officials and businesses on the need to turn neijuan into sustainable evolution to boost consumption. Online food delivery platforms Meituan and are among the latest to be hauled before regulators and urged to engage in 'rational' competition. All three have been locked in a price war since February. Meituan's core local commerce business director, Wang Puzhong, even admitted that the price war made no sense but that his company was forced to join to avoid looking like 'the loser'. Meanwhile, Industry and Information Technology Minister Li Lecheng warned solar panel makers that excessive competition and oversupply were hurting their industry. It is hardly the only one. Key sectors such as electrical machinery, steel, cement, ceramics and glass have all experienced price declines. Interestingly, the price of polysilicon, a key component of photovoltaic solar panels, rose significantly not long after Li met industry representatives. Advertisement
