F&B

Stories, guides and how-tos for food and beverage businesses

4 Inspiring Facts About Seaweed Billionaire, Tob Itthipat Peeradechapan

“Tob” Itthipat Peeradechapan, at 34 years-old, is seen as a symbol for youth entrepreneurship. He is the founder of Taokaenoi Food & Marketing, an international brand that is best known in East Asia for their wafer-thin sheets of crispy seaweed. Like most entrepreneurs, Tob’s story is one that inspires others, proving that the beaten track is not the only way to get ahead in life. Through his struggles and successes, here are a few interesting facts about one of Thailand’s youngest billionaires. 1. Tob Was A School Dropout at 17, And A Businessman By 19 Tob admitted that he was a video game addict in his youth. At 16 years old, he neglected his studies in favour of video game tournaments. This resulted in him dropping out a year later to start peddling chestnuts. Operating out of a sma...

5 Things You Should Consider When Starting A Restaurant Business In Malaysia

Malaysia is a melting pot of cultures, especially when it comes to food. The local culinary talents are a dime a dozen, where many dream of opening their own restaurant. With that said, building a restaurant is no easy task. As eating-out in Malaysia is a common thing, customers are easy to come by – and that means secure revenue. The right restaurant in the right location has a high chance of generating large profits. A business plan is the foundation of any enterprise. A careful analysis will help steer your restaurant on a successful path, ensuring a good return on your investment. If you are thinking of starting a restaurant, café or any sort of F&B outlet in Malaysia, here are a few key aspects you should have a clear vision about. 1. Concept Every business starts with an idea. Co...

Blue Ocean Strategy: How To Use It For Your Restaurant Business

In 2005, Professor W. Chan Kim and Renee Marbourgne introduced a ground-breaking concept called the “Blue Ocean Strategy”. Their book, “Blue Ocean Strategy: How To Create Uncontested Market Space and Make Competition Irrelevant,” simply encourages companies to create rather than compete. The book provides the simple discrepancy that rather than struggling for survival in bloody “Red Oceans”, companies should look to “Blue Oceans” – a pursuit of high product differentiation and low cost, eradicating competition in the process. For restaurants, this means providing an alternative to the existing modes and models that most are founded on. Creating new and uncontested market spaces should be the primary focus. Capturing new demand is far more profitable than constantly vying to out-do rivals. ...

What We Can Learn From Singapore’s Mass Food Poisoning Incident

Recently, a string of restaurants were hit by a mass food poisoning scandal. Singapore has to date maintained a reputation for being one of the cleanest countries in the world. And this ‘cleanliness’ extends to the F&B industry, where restaurants are expected to play their part in maintaining a high standard of hygiene. What are the key lessons and takeaways that restaurants can gain from this? How can other F&B outlets prevent an epidemic? In this article, we take a look at the recent mishaps and address these questions appropriately. The Food Poisoning Cases In November, more than 600 people had fallen ill, dozens of which were hospitalized in separate food contamination incidents here in Singapore. In chronological order, these are the cases: 6th Nov: Spize The first incident sa...

Do Malaysian Restaurants Have a Hygiene Issue?

Malaysia is among the best destinations to offer a plethora of edible food. It holds a special place in the hearts of both locals and foreigners alike! However, despite a high rate of people eating out, a common dilemma occurs in many eateries around the country. It’s not uncommon to see a coffee shop or food stall cordoned off with yellow tape and closed temporarily due to poor hygiene in the shop or issues such as rat infestation, findings of rat feces, and overall dirtiness. Neither is it uncommon to hear the occasional food poisoning story from a family member or friend. So, the question is, are Malaysian eateries having difficulty in maintaining hygiene? And if so, then why? Recently, several restaurants in Penang were forced to shut down due to poor hygiene conditions. Some 15 restau...

From Design Agency Head to Successful Ice Cream Treats Founder – Creamier & Sunday Folks

Cafés and dessert shops are popular hangout spots for people of all ages. There’s nothing quite like ice cream and coffee on a sunny afternoon – what more when it’s of the homemade sort. Creamier Handcrafted Ice Cream & Coffee and Sunday Folks are no strangers to the café scene in Singapore. Despite the long queues and wait-times, customers flock to the cosy outlets for a whiff of the handmade ice creams (and delicious waffles). To understand the success behind the café’s operations, we reached out to Khoh Wan Chin, co-founder of Creamier Handcrafted Ice Cream & Coffee and Sunday Folks. How It All Began Creamier was first founded in 2011 by Khoh Wan Chin, Victor Lim and Audrey Wang. The enterprise sought to fulfil their vision and passion in the business. Previously, Wa...

3 Things You Must Know Before Running a Food Truck

One of the quickest way to enter the restaurant business with a low startup cost is by setting up a food truck. Running a food truck business is a lower-cost alternative to your usual brick and mortar restaurant. Similar to operating a traditional restaurant, the marketing, menu, and location are essential ingredients of a successful food truck business. While it may seem and sound easier to set up a food truck business, there are certain things that a new small business owner should be aware of before proceeding to do so. Here’s 3 things every new small business owner must know before deciding to run a food truck. 1. Location is Key One of the best advantages of running a food truck business is having the ability to move around, choosing the best places for foot traffic, and having the fr...

Plastic Straws Banned In Kuala Lumpur? Here’s What You Can Do About It

In an eco-friendly initiative, a ban has been issued on the use of plastic straws across all federal territories (Kuala Lumpur, Putrajaya and Labuan). The ban, which commences on January 1st 2019, is aimed at licensed traders and operators of food outlets. Federal Territories Ministry secretary-general Datuk Seri Adnan Mohd Ikhsan has stated that businesses found to still be using plastic straws risk having their licenses terminated. He states “business owners may also be fined, lose their deposits, have their trading items confiscated or even face imprisonment.” Although the terms have yet to be established, we can assume it is similar to the penalty for businesses using plastic bags and polystyrene packages. According to Kuala Lumpur City Hall’s (DBKL) planning executive director, Datuk ...

Why Malaysian Restaurants Need Inventory Management

Expanding too quickly is a problem with most restaurants. While more business is always great, it is important to maintain what you already have before moving on, especially your inventory. Failure to manage your inventory comes down to those initial stages. When you don’t take the time to sort things out during your developing stages, you are setting yourself up for problems in the future. To prevent failure in this department, here are 3 tips to help you manage your inventory efficiently. 1. Use Automation to Prevent Human Error As humans, we are prone to making mistakes. Even the most meticulous people cannot be perfect all the time. While managing your inventory manually, mistakes and miscalculations are bound to happen. To prevent these mistakes, consider mapping out these items using...

From Small Business to Empires: How These 4 Malaysian F&B Companies Made It

Malaysians are a lucky lot when it comes to food. Due to the multi-racial aspect of our country, we are spoilt for choice with a culinary divergence that few countries can brag. Chinese, Indian, Malay – you name it, we have it. Last week, we wrote an article that identified 3 Singaporean hawkers and their rise to international success and branding. Today, we will look at the Malaysian equivalents of these entrepreneurial spirits. From their humble beginnings to becoming multi-million-dollar franchises, these local and recognisable brands have a story to inspire just about anyone out there. Read on to see how These 4 Malaysian Small Town Businesses Achieved International Fame. Ramly Burger

Report: Why 30% of F&B Businesses in Singapore Fail Every Year

1 in 4 F&B businesses in Singapore churn out of business every year. Many close within the first year of operations. This is the case across segments, from hawkers, to cafes and even high-end fine dining restaurants. Reputable Michelin stars restaurants too, have been leaving the scene. Why is it that even F&B operators with S$150-550m in revenue only have 5-7% margins. How do they then also command a respectable 25%+ return on capital? In June this year, we conducted close to a thousand surveys with F&B business owners across Asia. Many shared common challenges – people, off-peak demand, competition. (Read Full Article Here) Despite the many tech and software start-ups helping to create change in the F&B space, it is a highly challenging business to be in. This (somewhat l...

How Singaporean Restaurants Use Digital Marketing to Drive Customers

If you were to ask any restaurateur in Singapore about Digital Marketing 5 years ago, they would have most likely scratched their heads at the question. Today, digital marketing is a common phrase in most industries within Singapore. A quick browse on LinkedIn jobs will show scores of companies hiring Digital Marketers today. Digital Marketing has become an in-demand skill and many companies now see the importance of employing digital marketing strategies. With more and more restaurants popping up in Singapore it’s easy to be overwhelmed by the competition. So just how do some Singaporean Restaurants Use Digital Marketing to Drive Customers and rise above the rest? Whether you are an emerging or a long existing restaurant in the country, we all have the same goals: (1) to establish the bus...

  • 1
  • 2
  • 6