The Gold Price Paradigm

| March 16, 2016 | Updated: March 16, 2016

For most of the history of commerce precious metals such as gold, silver and copper has been the base trade currency throughout most of the world. Gold in particular has been used throughout history as money and has been set as a benchmarking standard for paper currency worth that are relative to specific economic geographies, until quite recently. Most European countries fixed their currencies worth according to the value of gold for most of the 19th century until these were temporarily suspended in the financial crises that occurred fuelled by the First World War subsequently soon after the Second World War the Bretton Woods System was used to glue the major currencies of the world. According to the Bretton Woods System the US dollar was pegged to a troy ounce of gold at the rate of 35 dollars. This is system was in place up to the time when President Richard Nixon took his seat in the oval office in the white house. In 1971 the Nixon shock that transpired sent the world into a shock that still affects us more than 3 decades later. President Richard Nixon voided the Bretton Woods System that pegged the US dollar by unilaterally suspending the direct convertibility of the United States dollar to gold and made the transition to the Fiat Currency system. Most other major currencies eventually followed suit the last one being the Swiss Franc in the year 2000.

The common listing of gold price was accomplished daily Since 1919 by the London Gold Fixing that determined the price of gold daily by a telephone meeting by the representatives from five bullion trading companies affiliated with the London Bullion Market, tracking the amount gold buyers were purchasing and selling on a regular basis, hence determining demand and the spot gold price continuously, derived from gold-trading markets around the world. This practice is still adhered to by most major gold trading firms of the world. The price of gold has been on a steady rise overall in the past 4 decades based on the London Gold Fixing. The following data shows the rapid growth of gold price ever since the rise of gold buyers trading during economical crisis, the gold price taken with the frequency of five years:

Year Price /Troy Ounce (31g) in American Dollars

1970

37 Dollars

1975

140 Dollars

1980

590 Dollars

1985

327 Dollars

1990

391 Dollars

1995

387 Dollars

2000

273 Dollars

2005

513 Dollars

2010

1,410 Dollars

No Cash Back May Be Just the Ticket

| September 7, 2015 | Updated: September 7, 2015

This isn’t so much about selling as it is about buying. But what it definitely is about is cash or a money order in someone’s hand. Not a check, credit card, or promissory note, but cash. And that very cash itself may be just what you need to make that deal.

Let’s see how cash would benefit you as a customer.

A company has a product that you want, and is asking $2,500 for it. It’s worth the $2,500, but you don’t want to give them that much money. You only want to pay them $1,500 for it. Simply count out that much in cash, or give them a money order for just the $1,500, and then stop. “no, I’m sorry. I know it’s worth more, but this is all I can afford.” Or something like that.

Now they’re stuck. Will they refuse the money right then and there, or will they refuse it. Reach toward what you gave them, as if you were going to take it back. I doubt they would like that. You see, people never want to give cash back. Even if it’s not as much as they wanted originally. Most people just don’t give back actual money. They pull your offer toward them, and you know that they agreed to it. It’s that simple. So, there is your product, and what a great deal. You saved a whole $1,000!

And it doesn’t work only in business. You can also use this very effective technique in your personal life. Try it the next time you are at a jewelry store, or an auto dealership. You would likely get a better deal than you would with a sale price, or a special event! It works well in nearly any industry. (Although I don’t think supermarkets would like this one!)

If you have a more expensive purchase you have to make, such as for your business, you can try using a money order instead of cash. If the product or service you want is a whole $10,000, then try to deal with them. Use this most effective tactic. First, make sure to compliment the salesperson on the price and the value of it. Claim your business partners or executives would agree when you explained the quality you would be getting for the price. Then, mention that you have a money order for a price that you have been authorized to grant at that moment, but that it is less than the actual value. Hand it over to him (in this case, instead of the full $10,000, the money order is for $7,500) and apologize.

Why does this work so well? Simple, Quite simple, actually. It’s extremely difficult for anyone to give back cash or money orders, even when they are for less than the sale price. It’s hard enough to get a sale at all in this economy. So turning away an offer is to much of a loss, more so than losing the sale altogether, and all of the money that goes with it!

So, even if it makes them a few less dollars, they still have a sale. And you still have a deal you would never have gotten otherwise!

Overview of Singapore Economy and Franchise Industry

| August 4, 2015 | Updated: August 4, 2015

At a Glance

Singapore’s economy is expected to grow by around 3.5% in 2014 aided by healthy domestic demand and a strong services sector. Economic growth is expected to gather momentum from 2015 to 2018 as external demand strengthens.

Franchise Glance

Singapore is an open friendly economy. For the 9th continuous year the World Bank ranked Singapore #1 for ease of doing business. It is a forward country with solid supply chains and a developed infrastructure. The franchise industry is very well controlled and transparent so there are few regulatory hurdles compared to its Asian neighbours. Due to the trusted system there is a certain peace of mind when dealing with potential Singapore partners.

According to McKinsey, Singapore is ranked as the 4th most connected country in the world so offers a good hub for your regional headquarters and a springboard to expand across Asia. There are around 7,000 multinational corporations with more than half of them using Singapore as their regional headquarters.

Of 20 private economists surveyed by the Monetary Authority of Singapore (MAS) expected GDP growth for 2014 is 3.8% and this is forecast to increasingly grow over the next 5 years.

Despite comparatively slower Asian growth, retail sales were up 5.5% in July 2014 (Singapore Department of Statistics) and are forecast to increase by nearly 20% from 2014-2016 (PwC).

The food and beverage industry contributed approximately 3.2% to GDP in 2013 with Singapore having the highest per capita food consumption in Southeast Asia (Research and Markets). The retail and wholesale trade sector accounted for 16% of GDP, up 5% from the previous year; the financial services sector grew 10.6% and business services rose 5.1% (HKTDC). The service sector is by far the biggest employer and adds around 60% to GDP.

The government has a very global attitude and is reliant on global business and imported goods. There are a raft of global and regional free trade agreements with hardly any tariffs on most agri-food products. Franchise information (including financial incentives) can be found through the following government backed organisations:

SPRING-Standards, Productivity and Innovation Board.

International Enterprise (IE) Singapore.

Singapore has a very multi-cultural, globally aware population and is therefore a great test marketing location before committing to a regional launch. The population is small and predominately urban but has an enviably low unemployment rate. As a result, it is one of Asia’s richest countries in terms of consumers, the level of per capita wealth is one of the highest in the region and has risen consistently over previous years.

The average monthly household income of Singaporeans rose from $8,110 in 2007/08 to $10,500 in 2012/13 with households spending an average of $4,720 a month on goods and services. Total consumer expenditure is forecast to grow by CAGR 5% from 2011-2016 and 36% of Singaporeans feel the next 12 months would be a good time to buy the things they need or want (Nielsen 2014).

Food is the 2nd biggest expenditure behind housing and, interestingly, private education accounts for a high percentage of spend-equivalent to university education expenditure (Singapore Department of Statistics).

Given the higher income, the average consumer is well traveled and is very brand savvy. They have a good level of sophistication and are very receptive to foreign products and services. The generally higher affluence means there is a less price resistant market-a useful point for premium brand companies to bear in mind.

The franchise business in Singapore is healthy; there are over 600 concepts with more than 35,000 franchisees. Franchising and licensing accounts for 18% of total domestic retail sales volume and generates a turnover of about $6 billion. Franchisors from a range of countries are present, across a range of sectors. The majority of brands are from America though Singapore remains the most popular Asia destination for Australian franchisors.

Singaporeans are keen to find new franchise opportunities and are adept in dealing with foreign franchisors. They not only have a good understanding of their domestic market but also the regional market. This, combined with the strategic location creates openings for foreign brands to partner with knowledgeable Singapore companies in order to extend their brand across the region.

A successful foreign concept proven in the Singapore market has the possibility to be taken on by the domestic partner and developed across the region, therefore significantly mitigating the risk and cost to the foreign company.

Useful information snapshots:

    • Consumers will be very conscious of food safety and health.

 

    • Singapore’s consumer foodservice industry reported US$7.5 billion in total retail sales in 2011, a 3.3% growth from the previous year.

 

    • Singaporeans spend about US$5 billion annually eating out. Restaurants as a group account for 37% while fast food outlets account for 13% of the total revenue in the food and beverage services industry.

 

    • Nearly two thirds of Singaporeans (61%) surveyed ate out more frequently in the past year than they did in the two years prior.(Weber Shandwick 2014)

 

    • The Singapore confectionery market is promising having showed steady growth of 20% over the last 5 years. The US$210 million market is primarily led by sugar and chocolate products (Canadian Government).

 

    • Profitability ratio of the overall food and beverage services industry was 7.3% in 2012. All food and beverage services reported increases in operating receipts in 2012 (Singapore Department of Statistics).

 

    • Tuition and private education is a healthy sector and represents a growing expenditure for Singaporeans. They do however have greater respect for reputable, proven brands.

 

    • Two major supermarket chains dominate the Singapore retail industry: Cold Storage (Dairy Farm) and NTUC Fairprice. In addition to this Singapore has another 1,300 specialty food and drinks outlets- and these enterprises are trending.

 

    • Singapore is considered to be one of the most aggressive discounting societies (Reed).

 

  • An estimated US$3.5 billion is predicted to be spent online in 2015. (asianewsnet.com). Weber Shandwick’s 2014 survey reported over half of respondents (53%) purchased food online at least once and 15% buy between one and three times per month.

Sector trends:

  • Specialist products will rise, such as artisan bakeries, organic grocers and natural cosmetics.
  • Bespoke beauty products and services are a growing sector.
  • Unprocessed and functional foods will increase in popularity as consumers become more health aware.
  • Guess what-cupcakes are the new big trend in Singapore.
  • Healthy, fresh juice drinks will be an emerging sector.
  • Restaurants that have a distinct environment and offer a unique eating experience are a present and future trend.

Singapore consumer

Consumers in Sinagpore are very open to purchasing foreign products and services. They are generally loyal to a brand so it is essential to offer some kind of retention scheme. However Singaporeans do like to experiment and will try new products-especially if they have seen the concept while traveling or heard about the quality or customer service.

Although they have a high standard of living they are innately very price conscious. The price point has to be appealing and match the market so it is recommended thorough research is carried out: pricing yourself out of this market could prove a catastrophic mistake.

Analysing Singaporean consumer behavior does not seem so difficult as there appears to be a general consensus about why they purchase. It is suggestsed to push your brand through initial price promotions, thereby generating initial consumers, and retaining them (while simultaneously creating a great word of mouth campaign) with your level of quality and service.

As with the rest of Asia, convenience is becoming a main purchase motivator. Modern retail formats, lack of time and over work are factors supporting this change in behavior. Brands that ease the process of purchase and/or offer a variety of delivery channels will have a higher chance of success.

Lastly, Singaporeans like to have an emotional connection with a brand so a story behind the brand can be a key marketing point. Emphasis your heritage or the quality of your produce/service. Make much of your clients, endorsements and your domestic image.

The bottom line

A safe market that doesn’t leave much to the imagination-don’t read this as a negative. The clear regulations and trustworthiness of partners make for a simpler, more professional process than in some other Asian countries, and there is a lot to be said for that.

To conclude: A mature, solid market and well regulated industry, but small.

20 Little Wellness Tips Everyone Can Work Into Their Routine

| June 17, 2015
Reblogged from Thought Catalog by Kara Nesvig 
 

Here are Karen’s top tips to improve your overall wellbeing without overhauling your entire life: 

 
1. Drink a glass of room temperature water right away in the morning. It’ll boost your energy and help regulate your system.
 
2. Wake up half an hour earlier than usual at least once a week. It’s surprisingly easy to do, and then you’re not running around like a chicken with your head cut off to get ready for work.
 
3. Turn your devices to silent so you sleep without interruption.
 
4. Try to “eat the rainbow” every day. It’s easier than it sounds to add a fruit or vegetable of every colour to your plate, especially if you are into salads or mixing up smoothies.
 
5. Start eating bananas! Bananas are portable and packed with good-for-you nutrients. The potassium in bananas might help lower your blood pressure, too.
 
6. Swap out one of your daily cups of coffee for tea. You won’t have the caffeine crash if you try an afternoon cup of tea instead of Starbucks.
 
7. Stretch. Take a break every hour or so if you work in an office just to stretch and walk around to give your brain a break and keep you from getting flat Office Mom butt.
 
8. Take a bath. Add some Vitamin E oil for softer skin and try lavender bubble bath to help relieve feelings of stress. Leave your phone in the next room.
 
9. Focus on your breath. When you feel stressed, anxious or overwhelmed, stop what you’re doing and focus on your breath for a minute. Inhale deeply and exhale for four to five counts.
 
10. Do at least 10-15 minutes of exercise in the morning. You know how sometimes a day at the office just kicks your butt and you can’t imagine doing anything but collapsing on the couch when you get home? If you do a little exercise in the morning, you’ll have more energy.
 
11. Sprinkle cinnamon on everything – toast, smoothies, fruit, oatmeal. It reduces insulin and might help lower cholesterol, too.
 
12. Hang out with a friend who makes you laugh. A good laughter session boosts your spirits.
 
13. Turn off all devices – TV included – an hour before bed. I know it’s tempting to read Thought Catalog in bed, but swap out the screen for a book.
 
14. Start making rituals for yourself. Perhaps it’s a “get ready for bed” ritual, or a “wake up and smell the coffee” morning ritual. Going through a series of motions continuously preps you for your next activity.
 
15. Can’t get your greens today? Add a powdered packet to your smoothie or water for a fast fix. I like this one from Amazing Greens.
 
16. Take the night off from drinking. I love a big glass of wine or a beer at the end of the day, but once I stopped keeping booze in the house, it was much easier to opt for water or tea instead. A glass of red wine a night is supposed to be good for you, but it can also make you gain weight.
 
17. Tally up your daily water intake. Eight 8 oz. servings is what the experts tell you to aim for, and it’s easier than it sounds to get your recommended dosage. Carry a reusable water bottle around with you and make sure it’s always full.
 
18. Or better yet – carry a full water bottle in your bag everywhere you go. You’ll want to drink it because it’s heavy!
 
19. Download a guided meditation app and try to zone out. It’s really hard to slow down and relax your brain in our tech-obsessed society. Find a little space to relax and leave all of your distractions in another room. My friend Rachel recommended Headspace to me, and while it’s a challenge to my Type-A brain, it works!
 
20. Start writing. Keep a list of things you’re grateful for, or sit and write out your feelings when you’re sad or angry. It’s calming and helps you process things in a healthy way. 

The Laurels

| June 12, 2015
The Students’ Union held its annual Laurels ceremony on 28thMay, where Royal Holloway students and staff are recognised for their contributions and achievements over the last academic year.

Apple for the Teacher
The Apple for the teacher awards exist to recognise excellence in teaching as well as providing students a chance to commend and thank those academic and administrative staff who have had a positive effect on the student experience here at Royal Holloway.
Ailson De Morales, Cecile Bishop, Andrew Bowie, Anna Marcom, Danielle Schrevei, Stella Moss & Ian Watkinson
 
Awarded Lifetime membership
Awarded Life Memberships are awarded to members of student staff who are deemed to have provided an excellent service to the Students’ Union during their term of employment, regardless of the nature of work they undertake, and whether they hold Supervisor status or not.
Marcia Saul, Mike McGuiness, Paul Carr & Lauren Post
 
The Laurel Awards
Izabela Pawlic, Alexandra Zuckermann, Imogen Tyreman, Elena Guthrie, Nayab Cheema, Sophie Harrison & Alex Reilly
 
Honorary Lifetime Membership
Honorary Lifetime Membership is awarded to friends of the Students’ Union that have provided support and commitment to the success of the organisation during their association with us.
Will Chamberlin
 
Aruwa and Green Cup
To reward staff of the SU who have gone above and beyond in their duties to enhance the aims and objectives of the organisation. It is open to any member of staff, whether they are permanent or student-staff.
Danny Taylor
 
Mark Lloyd Davis Cup
The Mark Lloyd Davis Cup recognises success through participation and is awarded to a student who has promoted and developed the Students’ Union through consistent involvement in its membership services and activities.
Harley Ayers
 
Bill Schindler Shield
The Bill Schindler Shield is awarded to a student member of the organisation is made an outstanding contribution the Students’ Union as a whole, and whose efforts have been truly remarkable.
Christian Union
Life Contribution Award
Lifetime Contribution Awards recognises any individual who has had a longstanding relationship with the Students’ Union, and is awarded to someone who consistently offers valued support and knowledge to the Sabbatical Officers and staff of the organisation.
Matt Searle

Disability & Dyslexia Awards 2015

| June 12, 2015
The Disability & Dyslexia awards ceremony was held on 2nd June to recognise the achievements of staff, departments & student helpers who have played a pivotal role in improving access for disabled and dyslexic students this year.
 
Outstanding member of staff

David Alderton, Charalambos Dendrinos, Penelope Mullens, Jonathan Harris, Sarah Sanders, Hannah Thompson, Ruth Cruickshank, Mike Dolton, Varyl Thorndycraft, Marie Gallagher, Jenny Murdoch, Anna Morcom , Anna Kingsley, Jonathan Phillips, Philip Pickard & the “lovely ladies” in the History Office: Jo Backhouse, Laura Law, Stephanie Surrey & Marie-Christine Ockenden
 
Outstanding Department

Psychology, Modern Languages, History, Biological Sciences, Mathematics, Computer Science, Management, Student Services, Customer Services – Hub & Founder’s Reception & Student Fees
 
Outstanding Accessibility Measure

IT services

Student Helpers

Abigail Baines, Francesca Bertolino, Julia Rajani, Brian Irvine, Katharina Hampel, Jennifer Graudenz, Zoe Utley, Alex McGoran, Miriam Groombridge, Laurence O’Toole & Michael Currans

 

Important information about 2014-15 examination results

| June 11, 2015
Undergraduate results
 
thumbnailUndergraduate finalists will be able to view their degree classifications on the ‘Study Tab’ of the Campus Connect Portal from Friday 26 June 2015.

Course Unit Pass/Fail Lists: Pass/Fail lists will be posted in your Department on Thursday 25 June following the approval of results by the Boards of Examiners. Please contact your Department for confirmation of where the Pass/Fail lists will be displayed. 

Course Unit Marks: Course unit marks for all Undergraduate students (finalists and non-finalists) will be published on the ‘Study Tab’ of the Campus Connect Portal from Wednesday 8 July 2015. This will include confirmation of whether you have successfully passed the year or whether you have been offered the option to repeat or resit in the coming academic year.

 
Postgraduate results

Postgraduate results will be published on the ‘Study Tab’ of the Campus Connect Portal within 2 weeks of the results being approved at a College Board. . There are several College Boards scheduled to take place between July and November and the exact date that your results will be sent for approval will depend on your programme of study so please contact your Department for further information. You will receive an email to let you know when the results for your programme are available to view on the Campus Connect Portal.

 
Diploma Supplement & Certificates
A diploma supplement will be posted out to all successful Undergraduate finalists within 2-3 weeks of the results being published on the Campus Connect Portal. This is a formal statement which confirms your course unit marks, programme of study, dates of attendance and award details. If you are a non-finalist you will be able to print a summary of your results from the Campus Connect Portal or you can request an Interim Transcript of Results online. 

Degree Certificates for successful finalists are produced and dispatched by the University of London. The official award date for undergraduate programmes is set as standard as 1st August and for postgraduate programmes as 1st November. 

Certificates are posted out within 3-6 months of the official award date. Please note, Certificates will not be issued to any student with an outstanding academic debt to the College or the University of London.

All documents will be posted to forwarding addresses as they are recorded on the Campus Connect Portal – please note that replacements will not be sent if the address is recorded incorrectly, so please make sure your address is up to date! Undergraduates should make any updates to addresses by the 30th June for the sending out of diploma supplements and by the 31st July for certificates

Additional information on results is also available on the Examinations & Assessments website at: http://www.royalholloway.ac.uk/ecampus/academicsupport/examinations/home.aspx 

If you have any further questions please email student-enquiries@rhul.ac.uk

Extension of the Bus Service from Egham Station

| May 28, 2015
For two weeks from Monday 1st June, the bus service from Egham Station has been revised from 7.30pm and extended to meet the last train coming in from Waterloo at 12.45am. It will also serve the Elmbank Avenue area of Englefield Green. 
 
Please see the amended timetable below:

 

Egham Station
20:45
21:45
22:45
23:45
00:45
Campus
20:52
21:52
22:52
23:52
00:52
Campus
20:53
21:53
22:53
23:53
00:53
Elmbank Avenue
20:58
21:58
22:58
23:58
00:58
Kingswood
21:10
22:10
23:10
00:10
01:10

 

Kingswood
21:15
22:15
23:15
0:15
Elmbank Avenue
21:27
22:27
23:27
00:27
Campus
21:33
22:33
23:33
00:33
Campus
21:34
22:34
23:34
00:34
Egham Station
21:41
22:41
23:41
00:41

Exercise & Eating: Looking after your body

| May 1, 2015

Exercise

 
The NHS recommends 150 minutes of moderate-intensity exercise per week or 75 minutes vigorous-intensity plus muscle strengthening activities on 2+ days.
 
Moderate-intensity exercise is enough to raise your heart rate whilst still being able to hold a conversation. E.g. fast-paced walking, doubles tennis, volleyball, and basketball. Examples of vigorous-intensity are running, football, hockey, gymnastics & fast cycling. Muscle strengthening exercise includes resistance activities, weights training & yoga.
 
Not sure where to start?
 
NHS Couch to 5k: http://www.nhs.uk/Livewell/c25k/Pages/couch-to-5k.aspx
NHS Strength & Flex Exercise Plan: http://www.nhs.uk/Livewell/strength-and-flexibility/Pages/strength-flexibility-podcasts.aspx
 
These programmes can be used alongside each other on alternate days.
 

Healthy Eating

The Mediterranean diet has been linked to healthier living and healthier hearts.

 
  • Eat plenty of starchy foods (around 1/3 of your meals), such as bread, pasta and potatoes. These give the body energy, wholegrain types and skin-on potatoes are a particularly good source of fibre too.
  • Have plenty of fruit and vegetables, these are a rich source of vitamins, minerals and fibre. Remember this includes fresh, dried, canned, juiced and frozen fruit/vegetables. Eating a variety of different fruits and vegetables is best, but make sure you watch out for the sugar levels in fruit juice and dried fruit. For portion sizes, and info on what counts, go to: http://www.nhs.uk/Livewell/5ADAY/Pages/Portionsizes.aspx
  • Some fish – at least 2 portions a week – helps to lower the risk of heart disease. Ensure that one of your meals per week is oily fish as these contain vitamins, minerals and omega-3 fatty acids to keep your heart healthy. Examples are: herring, sardines, salmon, mackerel, trout. Different guidelines apply for pregnant women or those planning a pregnancy: http://www.nhs.uk/livewell/goodfood/pages/fish-shellfish.aspx#much2
  • A small amount of meat – avoid meat that is high in fat by choosing the leaner option or cut off large chunks of fat before cooking. Eat chicken without the skin on or in breadcrumbs. Meat is a rich source of protein but you could try swapping it with a protein alternative on occasions.
  • Eat a small amount of milk & dairy. Although dairy has protein and calcium benefits it can also be high in saturated fat.
–          The way you cook food will affect how much fat is produced during the cooking process: fry  food less often, grill & steam more often.
–          Evidence for ‘superfoods’ is largely inconclusive, instead focus on achieving a balanced diet.
–          Swap high sugar products for healthier alternatives.
–          Reduce your salt intake.
–          Monitor intake of saturated fat.
–          Avoid supplements unless advised by your GP.
–          Diet pills can be highly dangerous and fatal.
 
Don’t forget in term 3 we have Market Day on Tuesdays in the SU, & ‘Eat Well Wednesdays’ – Free Water & Fruit outside Bedford library for the first 3 weeks of term!