1. Bak Kut Teh
Group Members:
• Lee Xin Ying 0322432
• Boon Li Ying 0323839
• Michelle Tung Man Kaye 0324175
• Gillian Chong Yeong Lin 0323941
• Foo Ji Sun 0323550
• Sulaiman Idris 0321087
• Muhammad Faidh 0323712
2. Study two trades or businesses of the same category and
type in any parts of the Peninsula, and more
specifically, Klang Valley.
The Assignment
3. Data collection was done through interviews which
were conducted with the managers and supervisors at
each Bak Kut Teh restaurant through physical visits on
two separate occasions.
Methodology
4. What is Bak Kut Teh?
How do they come from?
Description of the history of the business
5. •History of Bak Kut Teh
Bak Kut Teh is believed to have originated from the
Fujian province of China
•Bak Kut Teh in Malaysia
The introduction of the dish to Singapore and Malaysia
is attributed to the Hokkien immigrants who moved to
this region in the 19th century
6. •What is Bak Kut Teh?
A soup based dish consisting of different cuts of pork
meat simmered in a herb based broth for hours
Normally use pork ribs, but they are also known to
include other cuts of pork into the herbal broth as
well
7. •What is in the Broth?
Normally star anise, cinnamon, cloves, female ginseng
(locally known as dong guai), fennel seeds and garlic,
which are boiled for hours together with the selected
cuts of meat.
8. Brief Description of Two Business
• Chuan Klang Bak Kut Teh
• Tian Hoe Bak Kut Teh
9. Tian Hoe Bak Kut Teh
Seremban
Chuan Klang Bak Kut Teh
Klang Valley
Chosen Restaurants
12. • Founded by Ivy Chong in 2006
• Number of branches : 0
• Number of employees : 7
• Capital required to start their business : RM100,000
• Estimated current number of customers : <100
• Recent development : None
• Design of restaurant : normal restaurant
About Chuan Klang Bak Kut Teh
17. About Tian Hoe Bak Kut Teh
• Founded by Siew Kon Sin in 1981
• Number of branches : 0
• Number of employees : 4 (Tuesday to Saturday), 5 (Sunday)
• Capital required to start their business : RM20,000
• Estimated current number of customers : > 1,500
• Recent development : None
• Design of restaurant : traditional restaurant
22. Da De Bah Kut Teh
Chuan Chiew Bah Kut TehMing Siang Bak Kut Teh
Yu Kee Bak Kut Teh
Chuan Klang Bak Kut Teh Tian Hoe Bak Kut Teh
Restoran Seremban GardenKedai Sin Thow Yuen
Competitors
23. Pricing
Chuan Klang Bak Kut Teh
• they discuss together to ensure the prices are the same.
Tian Hoe Bak Kut Teh
• they set its prices higher than the other competitors.
Advertising
• they both advertised via word of mouth
Competitors Strategies
24. Black Pepper Stomach Soup
Chicken Wine Soup
Braised Pork’s Leg
Home Steamed Fish Head
Dry Bah Kut Teh
100% Klang Bah Kut Teh
Product variety of
Chuan Klang Bak Kut Teh
26. Chuan Klang Bak Kut Teh
• Need to have a large amount of capital to start the business. It is
difficult to overcome the obstacle because the standard of living is
very high nowadays.
Tian Hoe Bak Kut Teh
• The location is not crowded. It is difficult to overcome the obstacle
because it doesn’t increase the annual revenue of the business.
Obstacles faced by new business
27. Chuan Klang Bak Kut Teh
• operating at place full of competitors.
Tian Hoe Bak Kut Teh
• Their competitors will not have a very big impact to their
business.
Nature of their Markets
28. • Both sells Bah Kut Teh
• No other branch
Similarities
29. Chuan Klang Bah Kut Teh Tian Hoe Bah Kut Teh
First generation
- Ivy Chong
Founder Second generation
- Ken Siew
No.66, SS14/2, 47500, Subang
Jaya, Selangor.
Location
347, Taman Yoon Fook, Jalan
Tampin 70450, Seremban,
Negeri Sembilan.
7 Employees 4 on Tuesday to Saturday
5 on Sunday
Less than 100 Customers More than 150
Different age of people Targeted customer Older age of people
10.45am – 12am (midnight)
Everyday
Business Hour 9.30am – 2.30pm
Closed on Mondays
Less than 500,000 Annual Revenue More than 200,000
Differences
30. • Tian Hoe Bak Kut Teh is more commercially successful
• Taste of food is more delicious
• The design of their restaurant will give the customer a traditional feel
and is more eye-catching than Chuan Klang Bak Kut Teh
• Used the right way to reduce their expenses
Conclusion
31. • Based on our analysis regarding to the two restaurants,
Chuan Klang Bak Kut Teh and Tian Hoe Bak Kut Teh,
we have provided a few recommendations on
improving the competitiveness of each business.
Recommendation
32. • Concentrate more on the taste of the
Bah Kut Teh soup
• Can increase the number of customer
because of their own uniqueness of
taste
Chuan Klang Bak Kut Teh
Enhance The Taste of Food
33. • Upgrade and expand the space of the
restaurant
• Customer have a better environment
and a comfortable place for them to
enjoy their meal
Chuan Klang Bak Kut Teh
Expansion of The Space
34. Employ Chinese Workers
• so that more easily to communicate
and understand what the customer
needs
Chuan Klang Bak Kut Teh
35. Location of The Restaurant
• change their location to the prime
spots in high traffic areas, so that
it’s more convenient for the
people to access their restaurant
Tian Hoe Bak Kut Teh
36. Increase Number of Workers
• increase the number of workers
because they have only 4
employees including Mr. Ken
himself so that enough worker to
help around when peak hours
Tian Hoe Bak Kut Teh
37. Renovation
• renovate the restaurant because
will provide a more comfortable
environment to the customers
although it is full with traditional
feel
Tian Hoe Bak Kut Teh
