Lowyat.NET: Latest topics by angelsinlove

F&B

Thu, 01 Jan 1970 07:30:00 +0800

F&B

angelsinlove — Wed, 30 Oct 2013 13:25:55 +0800

It took me a year to work out on this new small scale F&B business plan including researching for the recipes (including numerous failures in testing to getting it right) and looking high and low for the certain ingredients that are almost impossible to find here. I am looking to sell (at a very reasonable price) the whole business idea and plan including some of the new equipments I have for those aspiring entrepreneurs who are interested to start small in this industry but do not have an idea or know-how. I will provide the necessary knowledge/coaching in setting up, the recipes and information including all the suppliers' contacts, how to go about etc. Interested people can PM me, including any questions that you would like to ask. No trolling please. Thanks

Product Pricing

angelsinlove — Sat, 19 Jan 2013 14:23:28 +0800

One of my friends is involved in import/export business, mainly premium food. As he traveled a lot, he found an interesting pudding like dessert (there will a number of flavors) and would like to bring it in so that everyone could enjoy. Fyi, this is a premium dessert as only good quality ingredients are used, no pork or lard is used, no preservatives or artificial colorings, light, healthy and delicious. For a 100ml cup, the selling price would be around RM4.00 to RM4.50. The profit margin is just average as many costs involved. He does not mind earning less but would like to make this premium dessert available to all at a reasonable price.

The questions are, what do you guys think of this price for a 100ml cup (you may also suggest the price you feel is suitable but please take into consideration the above mentioned details)? And will there be a repeat buy from you? Really appreciate a sincere reply from anyone of you, hope to see as many input as possible as this will help to structure the product price. Thank you so much!

How Much This Dish Should Cost

angelsinlove — Wed, 28 Apr 2010 20:36:39 +0800

hey guys, how much do you think this dish should cost -

It's a set which comes in two separate bowls
Bowl A - Rice and an egg
Bowl B - A piece of chicken drumstick or chicken breast in broth.

(Bowl A and B comes together as a single dish)

The broth was tasty and it cost RM4.80 for the order. Do you think it's reasonable(the price) given that the stall is in PJ and the dish comes with rice, a piece of chicken(drumstick/breast) in broth and an egg? Otherwise what you think should be a suitable price for the above?

Please take into consideration that a piece of fried chicken whether it's a drumstick or chicken breast is already very expensive. Thank you for answering.

Outdoor sales

angelsinlove — Sun, 18 Apr 2010 17:21:38 +0800

Hi guys,

I would like to ask anyone with experience in outdoor sales job(fmcg/medical/directory/advertisement). How was it at the beginning when you first joined? I have a friend who just got an outdoor sales job but no experience, please advice on the questions below:

1) she is not familiar with all the roads in klang valley? how was your first experience driving to places you're not sure and how you guys did it?
2) anyone doing directory sales? is it easy?

Thanks a lot.

F&B

angelsinlove — Mon, 05 Apr 2010 15:54:50 +0800

Hi guys, I'm from the F&B industry. Long before I started, I've always been wondering where could I best get good advice or perhaps a place where people will shed some lights about getting oneself into this industry. Now that I've been through everything and would like to share in general how I started. Hopefully this thread will serve as at least a basic platform for those who would like to get into the food business but not knowing how. For those who are already in this industry and would like to share with those aspiring ones, you're welcome. And for those seeking advice or have any unanswered questions, hope you find it here from people who are willing to share.

here goes my story -

I started off as an employee for a MNC, and I was doing quite well for almost 2yrs then I call it a quit and joined a F&B chain(overseas based) which has its presence in Malaysia too. I couldn't believe my eyes how much money they're making a month which fuel my ever growing desire in this field and decided to jump in the ship. I quit my job here as a management staff as my job schedule is hectic(6days a week + on calls) that I won't be able to have time to run my business. I do not have much money(some commitments) at that time but I couldn't wait till I save enough. So I took up a job with another big company where I only work for 5days a week leaving me with free time on weekends.

I was a lousy cook, and this is enough to hold someone back but not me. Who says you got to be a great cook to get into this industry? + I do not have enough money to get started. My first step was put the money problem aside, and settle the first issue first. I went on to consult a top chef cum restaurateur who taught me one thing - it takes a strong imagination to dish out something great - here's an explanation of his example, when you taste sauce A you must be able to remember the taste and this goes the same for sauce B, C and so forth. Then your imagination comes into play, what if sauce A with this taste mix with sauce D with this taste, imagine what will turn out to be, then experiment it. Of course recipe books and the science of food book comes in handy. It took me about two weeks plus to come out with my specialties - proven that what he said is true, of course I'm not saying it will work for everyone but I really want to stress that imagination and creativity are both ingredients to my first issue.

On my second issue, after knowing what I'll be selling I can easily estimate the cost of the business as once you have your menu you will know how you want to sell it - either you set up a cafe, a stall or a restaurant or delivery. In my case I prefer doing it the hawker way(there are a few good reasons here). After contacting and negotiating with my equipment and ingredient suppliers, as well as rent and so, i got a rough figure of my start up - RM18000. This figure may varies depending on locations and the equipments you'll be using. But for me the 18k I've included with some extra of 1 to 2k - not really a lot for back up but given my financial condition. I managed to fork out about 9k(5k savings, and the rest by selling some collections, electronic gadgets) and the other half I decided to get a partner instead of borrowing. We started out on weekends the very first month in PJ(our host was kind enough to only charge us on the days when we're open but only for the first 2months) Then things started to kick start when business was picking up on the third week, perhaps we've hit on the public's taste bud. We quit our day job in the forth month to be a full time hawker. As more money coming in you will just forget about that feeling of transition from a graduate to a hawker profession. As they say, the rest a history, we've since expanded to a few stalls. And looking to finance a new venture - cafe.

The hardship then - negotiating for the best price(equipments,food ingredients), getting workers, looking for the right locations for your shop/stall, long hours and sleepless nights(for the first four months now we have a system and workers), sales and marketing as well as advertising and promotion work to get the stall noticed by people and to draw people in.

The reward now - We(My partner and I) only supervise the operations, we work half day everyday and can take off whenever we like(of course we hardly do so), no more worrying about money not enough or office politics or when I'll be fired by my boss, we can pay off bills without exhausting our energy every month and can enjoy some luxury.

Hawker Food

Thu, 01 Jan 1970 07:30:00 +0800

Hawker Food

angelsinlove — Sat, 27 Mar 2010 15:20:14 +0800

Hey guys, I would like to find out what you guys look for when it comes to hawker food. What makes you want to eat or pick a particular stall versus the rest when you're in a hawker center? I'm listing down also some related questions as well, below -
1) Will you travel(given that the stall is somewhere far away) just to eat the food due to recommendations/new opening
2) What is the reasonable price you are willing to pay - what amount is consider excessive and what amount is so called cheap to you guys. Maybe if you would like to share more here as some doesn't mind paying a little extra for some reasons they find in the food itself.
3) Will you eat a particular stall that you find the food is to your liking and the price is reasonable very often and by that I mean on a regular basis.
4) What improvements you would like to see in hawker food? It could also be something else, eg the stall, the people, the condition and etc.

Thank you!