Weekend Transpo route ‘popular’

first_imgAfter a recent review of the Transpo weekend bus system, student government officials said the initiative has been a “popular” and much-appreciated service for students since it began operations Dec. 4, 2009.Student body president Grant Schmidt said he is pleased with the ongoing value Transpo has provided to members of the Notre Dame community by enabling Notre Dame students to travel to popular off-campus establishments for free.“Overall I think that this has been a great collaboration with Transpo and essentially, the city of South Bend,” Schmidt said. “It’ been a convenient way for students to go off campus and a safe means of them getting home.”On the first Friday Transpo was available, 496 Notre Dame students used the service. Since the second weekend of operation, the number of riders has consistently totaled roughly 150 students on Fridays and Saturdays, with the only major decreases occurring on the weekends of midterms and finals.The high rider numbers have led to a certain amount of foot traffic at pick-up locations near the local restaurants and bars Transpo serves, Schmidt said.“All of the establishments on the Transpo route seem to have a heavy amount of traffic, especially during late-night hours when demand is high for a cab,” he said.Schmidt said the Transpo system came from a student government concern about safety of students traveling to off-campus venues. After the Jan. 17 assault of three Notre Dame students who were waiting for the Transpo bus, Schmidt said student government has taken additional measures to ensure the continued safety of students using Transpo.“The day after that happened, I talked to Transpo about how to address future incidents,” he said. “Student government also printed maps on cards with the Transpo route and times on it. It was one initial way to inform students of where they should be and at what time.”Schmidt said the incident was “extremely unfortunate” but pointed out it was the only violent altercation that has occurred in relation to Transpo.Ryan Brellenthin, Schmidt’s chief of staff, said the exchange was regrettable but overall, Transpo has been a “phenomenal” service over the past few months.“From the beginning, Transpo has been all about safety of students when they are off campus,” Brellenthin said. “The incident was isolated and I think people would be hard-pressed to say that Transpo caused the incident.”As a result, student government has taken steps to ensure University students are never waiting around for the bus and thereby exposing themselves to potentially dangerlast_img read more

Go-Food-powered Digitarasa challenges Medan culinary startups to step up their game

first_imgDigitarasa, a business accelerator program founded by Gojek’s Go-Food, as well as celebrity chef Arnold Poernomo and CEO of local coffee chain Kopi Kenangan, Edward Tirtanata, have encouraged food and beverage entrepreneurs in Medan, North Sumatra, to step up their game. The program that is aimed at developing culinary startups nationwide, offers participants a boot camp, business matchmaking and a festival. Registration for the Digitarasa program is open on digitarasa.id from Feb. 24 to March 6. The organizers are set to select 15 start-ups on March 10, then hold a boot camp for them from March 16 to 18. By the end of the program, the selected start-ups are then slated to join a festival on July 2-3.  On Thursday, the Digitarasa program came to Medan for an offline training session for local entrepreneurs. Gojek Group chief food officer Catherine Sutjahyo, Edward and Arnold were among the culinary business experts that attended and participated in the session. Rendy Ariestanto, a local culinary businessman specializing in vegan food, was among the participants at the Thursday event. He showcased his products to the culinary business experts. “I want to develop my business, so I joined the Digitarasa program,” Rendy told The Jakarta Post after presenting his products.The Medan session was the first offline meet-up convened by the Digitarasa program.  Catherine said her team had recognized the challenges — including in business management, marketing and capital — faced by small and medium-sized enterprises after partnering with them over the past five years. “With sustainable technology and innovation, we’ve become a bridge for [food enterprises’] needs. Go-Food has transformed itself from a food-delivery service into an enabler, which fully supports SMEs in becoming competitive players in the culinary industry,” she added.GoFood merchants were estimated to contribute Rp 18 trillion (US$1.29 billion) to the economy in 2018, according to a study by the University of Indonesia.As a professional chef and a restaurateur, Arnold, the CEO of Digitarasa, said he understood the difficulties that were faced by most food and beverage entrepreneurs in the country.“Flavors in Indonesia are abundant as we are very diverse and culturally rich. [The richness in flavor] is a potential attribute that we can use against the foreign culinary players. Digitarasa plays the role of a mentor and an assistant, which we believe can help [our cuisine] compete at international levels,” said Arnold.Meanwhile, Edward, whose Kopi Kenangan has received global investment, said he hoped he could transfer his knowledge into building the local coffee chain’s brand to the participants of the Digitarasa program.Topics :last_img read more