It's different from the others, right?
Posted: Wed Jan 22, 2025 7:11 am
Once again, I emphasize, this book was written in 2007. There may be some rules that have been changed or abolished. If you are reading for the purpose of getting general information, there is no problem.
(5) Location Selection
I was interested in a restaurant called Salai Masak Lemak Cili Api located in Sg Kandis, Shah Alam.
salai-shah-alam-restaurant
Near this restaurant, visitors can enjoy a menu of dishes such as smoked duck, meat, chicken and catfish. Fans of smoked dishes, can come to this place.
What I think is interesting about this place is that, if you look at the pictures shared by social media users, this restaurant is located in a garden area.
cooking-fat-smoked-meat
In terms of marketing, the owner of this restaurant uses word of mouth and viral marketing . When a place starts to go viral, and has many satisfied customers, it will be shared and continue to be shared.
I checked, this restaurant is only about 35KM from where I am.
restaurant-smoked
If I have free time and sustenance, In Shaa Allah, I can come to this place.
This location selection factor is actually closely related to what strategy you are going to use. There are restaurant entrepreneurs who target locations near residential areas, locations near factories and office buildings, in shopping malls, town areas (not Najib's place) and so on.
If you look at the example I gave, the owner of this restaurant opened a restaurant in a relatively remote area and then used social media to attract crowds to come and eat at his shop. The shop was also opened in a garden area.
(6) Sources of Supply and Raw Materials
How do you feel when you want to order a certain menu, but it's not available? Want to order tail soup, it's not available. Want to order tomyam vermicelli, it's not available. What's available? Just fried rice.
It depends on the situation. If I'm really hungry at the time, I'll just order whatever's nurse database available. But if I can still stand it, I usually just leave the restaurant and find somewhere else.
What I can conclude is that restaurants that frequently run out of stock are poor in terms of managing supply sources and raw materials. They are not efficient in ensuring that stock is always available.
In this book , the author suggests that we obtain raw material stocks directly from the first source. For example, if we need meat, we should deal directly with entrepreneurs who manage livestock farms.
Or if that's not possible, the next option is to get it from the wholesale market. Choose the same supplier every time you deal so you can build a good relationship and get to know each other.
(5) Location Selection
I was interested in a restaurant called Salai Masak Lemak Cili Api located in Sg Kandis, Shah Alam.
salai-shah-alam-restaurant
Near this restaurant, visitors can enjoy a menu of dishes such as smoked duck, meat, chicken and catfish. Fans of smoked dishes, can come to this place.
What I think is interesting about this place is that, if you look at the pictures shared by social media users, this restaurant is located in a garden area.
cooking-fat-smoked-meat
In terms of marketing, the owner of this restaurant uses word of mouth and viral marketing . When a place starts to go viral, and has many satisfied customers, it will be shared and continue to be shared.
I checked, this restaurant is only about 35KM from where I am.
restaurant-smoked
If I have free time and sustenance, In Shaa Allah, I can come to this place.
This location selection factor is actually closely related to what strategy you are going to use. There are restaurant entrepreneurs who target locations near residential areas, locations near factories and office buildings, in shopping malls, town areas (not Najib's place) and so on.
If you look at the example I gave, the owner of this restaurant opened a restaurant in a relatively remote area and then used social media to attract crowds to come and eat at his shop. The shop was also opened in a garden area.
(6) Sources of Supply and Raw Materials
How do you feel when you want to order a certain menu, but it's not available? Want to order tail soup, it's not available. Want to order tomyam vermicelli, it's not available. What's available? Just fried rice.
It depends on the situation. If I'm really hungry at the time, I'll just order whatever's nurse database available. But if I can still stand it, I usually just leave the restaurant and find somewhere else.
What I can conclude is that restaurants that frequently run out of stock are poor in terms of managing supply sources and raw materials. They are not efficient in ensuring that stock is always available.
In this book , the author suggests that we obtain raw material stocks directly from the first source. For example, if we need meat, we should deal directly with entrepreneurs who manage livestock farms.
Or if that's not possible, the next option is to get it from the wholesale market. Choose the same supplier every time you deal so you can build a good relationship and get to know each other.