GROUP MEMBERS : • SHUM WEN JUN • TAN WEI SEN • KENNETT LIM ROONG XIANG • DAPHNE CHIAM YU DEE • KHOO YUNG KEAT • JEFF TAN • WONG LOK XUAN • SEE WEN HAN
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GROUP MEMBERS :• SHUM WEN JUN• TAN WEI SEN• KENNETT LIM ROONG XIANG• DAPHNE CHIAM YU DEE• KHOO YUNG KEAT• JEFF TAN• WONG LOK XUAN• SEE WEN HAN
66, JALAN SS14/2. SS14, 47500 SUBANG JAYA, SELANGOR, MALAYSIA.
NO BRANCHES6 EMPLOYEES
DRY / SOUP BAK KUT TEH
STARTED 8 YEARS AGO
IN WEEKDAYS, THE BUSINESS IS NOT CONSTANT
BUTTHE RESTAURANT WILL GET FULL DURING THE DINNER TIME ON SATURDAY & SUNDAY.
15 TABLES :3 HUGE TABLES FOR 6 – 10 PEOPLE.12 SMALL TABLES FOR 1 – 5 PEOPLE.
OPEN EVERY DAY FROM 10 A.M TO 11 P.M.
FOUNDER IS MR.CHUAN
BUSINESSMAN THAT APPOINTED IVY CHOY TO MANAGE THE RESTAURANT.
HE HAS BEEN IN THE FOOD AND BEVERAGE BUSINESS FOR QUITE A LONG TIME.
HE HAS HIS OWNS A FEW RESTAURANT INCLUDING HAR MEE RESTAURANT, AN ECONOMY RICE RESTAURANT AND A FEW TRADITIONAL COFFEE SHOPS IN THE SUBANG JAYA AND PETALING JAYA AREA.
ALL THE SHOPS ARE RENTED INCLUDING THE BAK KUT THE RESTAURANT.
STARTED A SMALL COFFEE SHOP AND THEN SLOWLY INVEST IN OTHER RESTAURANTS. BECAUSE KNOWING SS14 IS A HOTSPOT FOR FOODIES AND SURROUNDED BY RESIDENTIAL AREAS WHICH IS SS17 & SS18.
IVY CHOY BEFORE WORKING WITH MR.CHUAN……
SHE HAS HER OWNS A BAK KUT TEH STALL IN A COFFEE SHOP IN PETALING JAYA.
SHE LEARNT HOW TO COOK BAK KUT THE FROM HER UNCLE AND HELPED HIM IN HIS STALL BACK IN KLANG.
MR.CHUAN WAS A REGULAR CUSTOMER AND LIKED HER COOKING AND ASKED HER IF SHE WANTED TO COLLABORATE WITH HIM TO OPEN A RESTAURANT IN SUBNAG JAYA INSTEAD OF THE COMPETITIVE IN KLANG.
SHE AGREED.
SINCE SHE TRAINED AS A FOREIGN WORKER TO COOK THE RICE AND SIDE DISHES.
SHE STILL COOKS BAK KUT TEH BY HERSELF IN EVERY MORNING.
NEW STOVES
THE RESTAURANT’S SIGN BOARDS HAVE BEEN CHANGED ONLY A YEAR AGO.
RENOVATED AND UPGRADED THEIR KITCHEN 3 YEARS AGO
COMPARATIVE ANALYSIS
WHO ARE THEIR COMPETITORS ?
Competitors of Restoran Chuan Klang Bak Kut Teh
Ming Siang Bak Kut Teh Restaurant
Yu KeeBak Kut Teh Restaurant
Da De Bak Kut Teh Restaurant
MARKET NATURE :PERFECTLY COMPETITIVE
Ming Siang Bak Kut Teh Restaurant
Instead of serving Bak Kut Teh they also served curry fish head to the customer.
Their curry fish head are very famous in Subang Jaya.
Customer Satisfaction
:
Yu KeeBak Kut Teh Restaurant
The first Bak Kut Teh restaurant opened on that street.
This restaurant got twelve-years history.
Customer Satisfaction
:
Da DeBak Kut Teh Restaurant
This restaurant was just newly furnished
The new chairs and tables are very comfortable.
Customer Satisfaction
:
WHAT STRATEGIES ARE EMPLOYED TO COMPETE WITH THE COMPETITORS?
The shop runs efficiently
Make sure the customer are cared
WHAT ARE THE OBSTACLES FACED BY THEM ( CHUAN KLANG BAK KUT TEH)?
There is total 6 Bak Kut Teh Restaurant along the street.
STARTED 6 YEARS AGO
20, JALAN JAMBU MELAKA 2 JINJANG SELATAN, KEPONG, 52000 KUALA LUMPUR.
FOR FAMILY DAILY EXPENSES.
BAK KUT TEH
MAJORITY OF THE CUSTOMERS IS CHINESE PEOPLE.
FOUNDER IS MR. CHUA KIM HAI.
BUSINESS ANNUAL REVENUE IS ABOUT 200K – 220K.
1 STORE
AROUND 15K – 20K TO START THE BUSINESS.
CHANGE 5 TIMES,BECOMING WORST.
THE COMPETITORS ARE MAMAK AND NIGHT MARKET.
STRATEGY THEY USED ARE:~ MORE CHOICE~ BETTER QUALITY~ FRESH
HAVE TO LEARN HOW TO COOKTHE DELICIOUS OF BAK KUT TEH.
HARD.RECENTLY ITS TOO MUCH COMPETITORS.
MAKE SURE THE PORK AND VEGETABLES ARE FRESH AND MAINTAIN THE BEST QUALITY. BRAISED CHICKEN FEET
WHO ARE THEIR COMPETITORS ?
Competitors of Restoran NHK Bak Kut Teh
KA KABak Kut Teh Restaurant
Hing KeeBak Kut Teh Restaurant
Shun FaBak Kut Teh Restaurant
MARKET NATURE :PERFECTLY COMPETITIVE
Ka KaBak Kut Teh Restaurant
Served Bak Kut Teh with marinated vegetables and braised pork feet.
Their Braised pork feet are very famous in Kepong.
Customer Satisfaction
:
Hing KeeBak Kut Teh Restaurant
Instead of serving Bak Kut Teh they also served steamed fish to the customer.
Their steamed fish are very famous in Kepong.
Customer Satisfaction
:
Shun FaBak Kut Teh Restaurant
Instead of cooking using gas , they use charcoal.
Their Bak Kut Teh taste is different.
Customer Satisfaction
:
WHAT STRATEGIES ARE EMPLOYED TO COMPETE WITH THE COMPETITORS?
More variety of food
Using fresh ingredients
WHAT ARE THE SIMILARITIES AND DIFFERENCES ?
DIFFERENCES
Business Time
Chuan Bak Kut Teh Restaurant
NHK Bak Kut Teh Restaurant
Night onlyMorning until Night
No. of Competitors
Five Nine
SIMILARITIES
Food
Bak Kut Teh
Owner
One Owner
No. of Branches
One
RecommendationsRestaurant Chuan Klang Bah Kut Teh
Improve the choices of food like their competitor that serves steamed fish.
Improve business time because some customers might want to eat at morning or afternoon
Restaurant Bak Kut Teh HNK
Open branches or add more tables and chairs (expand business to make more money)
Sell cheaper drinks as the drinks we bought were RM2 for one cup)
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