slides

1. CHINESE
KOPITIAMS

2. Hmm …
WHAT IS A
Kopitiam
DEFINITION , BRIEF HISTORY AND
TIMELINE OF A LOCAL EATERY

3. KOPI + TIAM‘Coffee’ in Malay ‘Shop’ in Hokkien

4. A cross between a coffee shop and a breakfast restaurant traditionally set in
Southeast Asia, predominantly in Malaysia, Singapore and Indonesia.
CHINESE KOPITIAMS

5. CHINESE KOPITIAMS
Kopitiams usually have a short menu of different dishes, but the foods that are
constantly present are …

6. tea

7. toast bread

8. Soft – boiled egg
And of course…

9. Coffee

10. COME
TOGETHER
SO HOW
DOES THIS
ALL

11. CHINESE KOPITIAMS THE HISTORY
It all begun with the late immigrants, the Hainanese in SEA
Hainan
海南
1850 AD

12. They were actively
looking for jobs

13. But all lucrative
trades were taken by
Hokkiens and Teochows
NO

14. So they found their spot
in the service
industry, participating
largely in F&B

15. The kopitiam
industry had a
successful
boom following
the Hainanese’
involvement

16. Well –endorsed by locals, it now
becomes a very important
culture of Malaysia

17. KOPITIAM TIMELINE
TRADITIONAL COFFEE MAKING
( SOCK STRAINING )
OPENS EARLY
BEFRIENDS WITH CUSTOMERS
PLACE TO SIT AND ENJOY
19TH – 20TH CENTURY 21ST CENTURY
RETAINS SOME CLASSIC
ELEMENTS
WIDE MIRRORS, WOODEN
TABLES & CHAIRS
MENU WITH WIDE VARIETY .

18. Description of
Businesses

20. JING QUAN BRIEF DESCRIPTION
FOUNDED
YEAR 2003
FOUNDER
CHONG HENG
LOONG AND WIFE
BUSINESS
CHINESE – STYLED
KOPITIAM AT DAY .
CHINESE
RESTAURANT AT
NIGHT

21. JING QUAN HISTORY
BUYING IN
BOUGHT THE BUSINESS
FROM THE ORIGINAL
KOPITIAM OPERATOR
FOR RM100,000
HOW IT ALL BEGAN
MARKET NEEDS .
PERCEPTUALLY
EARNING .
SIMPLE OPERATION

23. HILLVIEW BRIEF DESCRIPTION
FOUNDED
YEAR 2005
FOUNDER
LOW KONG BIN
AND WIFE
BUSINESS
CHINESE – STYLED
KOPITIAM.
CLOSES AS SOON
AS PEAK HOURS
ARE OFF.

24. HILLVIEW HISTORY
BUYING IN
BOUGHT THE BUSINESS
FROM THE ORIGINAL
KOPITIAM OPERATOR
FOR RM20,000
HOW IT ALL BEGAN
TRANSITION IN LIFE.
PERCEPTUALLY
EARNING .
SIMPLE OPERATION

25. Comparative
Analysis

26. JINGQUAN COMPETITORS
COMPETITORS
JING QUAN HAS 3 COMPETITORS, 2 OF THEM
ARE LOCATED IN BK2 WHILE THE OTHER IS
LOCATED 500M AWAY IN BK3
LENG LAM
PUCHONG14
SHIOK

27. THE EDGE
LONGER ESTABLISHED.
STRATEGIC LOCATION.
VARIETY.
COMPETITOR 1 LENG LAM
PROFILE
ESTABLISHED 1990S
CHINESE – STYLED KOPITIAM.

28. THE EDGE
HAS SPECIALIZED CUISINE.
VARIETY.
COMPETITOR 2 PUCHONG14
PROFILE
ESTABLISHED LATELY.
YONG TAU FU AS MAIN THEME.
SELLS OTHER DISHES AS WELL

29. THE EDGE
OFFERS WESTERN CUISINE
WHICH IS UNAVAILABLE
LOCALLY.
COMFORTABLE AMBIENCE..
COMPETITOR 3 SHIOK
PROFILE
ESTABLISHED LATELY.
WESTERN CUISINE.

30. HILLVIEW COMPETITORS
COMPETITORS
HILLVIEWS HAS MORE THAN 10 COMPETITORS
IN THE SONG CHOON GARDEN AREA, BUT
KIM LAI, LITTLE IPOH , AND SONGCHOON
KOPITIAM ARE THE MOST PROMINENT
AMONGST ALL
KIM LAI
LITTLE IPOH
SONGCHOON

31. THE EDGE
LONGER ESTABLISHED.
CUSTOMER LOYALTY.
TRANSITIONING.
COMPETITOR 1 KIM LAI
PROFILE
ESTABLISHED PRE – 2000.
CHINESE – STYLED KOPITIAM
DURING MORNING. ECONOMY
RICE SELLER DURING NOON.

32. THE EDGE
LONGER ESTABLISHED.
LARGER CAPACITY.
MORE VARIETY.
STRATEGIC LOCATION.
TRANSITIONING.
COMPETITOR 2 LITTLE IPOH
PROFILE
ESTABLISHED PRE – 2000.
CHINESE – STYLED KOPITIAM
DURING MORNING. FOOD
COURT AT NIGHT.

33. THE EDGE
LONGER ESTABLISHED.
LARGER CAPACITY.
MORE VARIETY.
STRATEGIC LOCATION.
TRANSITIONING.
COMPETITOR 3 SONG CHOON
PROFILE
ESTABLISHED PRE – 2000.
CHINESE – STYLED KOPITIAM
DURING MORNING. CHINESE
RESTAURANT AT NIGHT

34. COMPETITION STRATEGIES #1 JING QUAN
QUALITY
OF SERVICE

35. COMPETITION STRATEGIES #2 JING QUAN
THE
PRICING

36. COMPETITION STRATEGIES #3 JING QUAN
CONTROL
OVER
BUSINESS

37. COMPETITION STRATEGIES #4 JING QUAN
QUALITY
OF
PRODUCTS

38. COMPETITION STRATEGIES #5 JING QUAN
ADVERTISE -
MENT

39. COMPETITION STRATEGIES #6 JING QUAN
EFFECTIVE
USE OF
PREMISE

40. CUSTOMER
LOYALTY
OBSTACLES FACED BY NEW BUSINESSES
PASSION &
DEDICATION

41. OBSTACLES FACED BY NEW BUSINESSES
SUPPLY &
DEMAND
UNIQUENESS

42. COMPETITION STRATEGIES #1 HILLVIEW
QUALITY
OF RAW
MATERIALS

43. COMPETITION STRATEGIES #2 HILLVIEW
THE
PRODUCT

44. COMPETITION STRATEGIES #3 HILLVIEW
THE
PRICING

45. COMPETITION STRATEGIES #4 HILLVIEW
PROMOTION
OF BUSINESS

46. OBSTACLES FACED BY NEW BUSINESSES
PAYMENT
& FEES
GOVERNMENT
OFFICIALS

47. NATURE OF MARKET
PERFECT
COMPETITION

48. SIMILARITIES
kopitiam
STYLE OF BUSINESS
OWNED BY MARRIED COUPLES
TYPE OF BUSINESS
LOCATION AT RESIDENTIAL AREA

49. SIMILARITIES
LOCAL
RESIDENTS &
SENIOR CITIZENS
HOW IT BEGAN
CUSTOMERS
WORKING HOURS
TAKING OVER
FROM PREVIOUS
OWNER

50. DIFFERENCES
SURFACE
AREA OF
PREMISE

51. DIFFERENCES
LOCATION

52. DIFFERENCES
STYLE OF
COFFEE
MAKING

53. DIFFERENCES
FUTURE
DEVELOPME
NTS

54. DIFFERENCES
NUMBER OF
STAFF
UNDER
OWNER

55. DIFFERENCES
NUMBER OF
STAFF INCL.
HAWKERS

56. DIFFERENCES
NATIONALITY
OF STAFF

57. DIFFERENCES
NUMBER OF
HAWKER
STALLS

58. DIFFERENCES
NUMBER OF
COMPETITORS

59. DIFFERENCES
ANNUAL
REVENUE
FIGURE

60. DIFFERENCES
ESTIMATED
EXPENDITURE
PER DAY

61. DIFFERENCES
ENVIRONMENT
OF SHOP

62. WHO IS MORE
COMMERCIALLY
SUCCESSFUL

63. HIGHER ANNUAL
REVENUE
FIGURE
VARIETY OF
FOOD
NUMBER OF
CUSTOMERS

64. JINGQUAN KOPITIAM
WEAK ADVERTISING
ADVERTISE
FURTHER IMPROVE
HYGIENE
MODERATE HYGIENE

65. HILLVIEW KOPITIAM
WEAK RESTAURANT
FACILITIES AND LAYOUT
IMPROVE LAYOUT AND
REPLACE OLD FACILITIES
EMPHASIZE
HYGIENE
WEAK HYGIENE

66. HILLVIEW KOPITIAM
IMPROVE COMMUNICATION
WITH CUSTOMERS
LIVELESS ATMOSPHERE