More businesses in S’pore going cashless despite resistance from some older customers
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Wild Honey founder Guy Wachs (left) and founding director of Black & Ink cafe, Roy Lim.
ST PHOTOS: EUGENE TAN, ARIFFIN JAMAR
SINGAPORE – Cash piling up seems like the ideal outcome for any business, but restaurateur Guy Wachs found the process of collecting, counting and banking all those notes and coins so time-consuming and subject to human error that he scrapped the whole rigmarole.
His all-day breakfast eatery Wild Honey went fully cashless in 2018, nine years after it first opened and well ahead of most other firms here.
