This document discusses two traditional Malaysian dessert businesses: Cendol & Rojak Bukit Tinggi in Klang and Teochew Cendol in Penang. Both were founded in the 1930s-2004 and are known for their signature homemade palm sugar and coconut milk desserts. While they share similarities like open spaces and local workers, their histories, locations, and operations differ. The document analyzes their competitors, strategies, and recommendations to improve through franchising and technology.