This document provides a summary and comparison of two Bak Kut Teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang, Selangor and Sun Fong Bak Kut Teh in Kuala Lumpur. It describes the history, operations, customers, and competitive strategies of each business. The analysis concludes that while Ah Cham Bak Kut Teh relies on word-of-mouth promotion, Sun Fong Bak Kut Teh has expanded to multiple locations and has become more commercially successful with its longer history and operation.
This document compares two bak kut teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh is a small, home-based restaurant started in 1995 by Ah Cham and her son to support their family. Sun Fong Bak Kut Teh was started in 1971 and is now on its second generation of owners, with 4 branches across Malaysia and Indonesia. While Ah Cham Bak Kut Teh faces increasing competition and uncertainty about the future, Sun Fong Bak Kut Teh has expanded successfully and plans to open more franchises internationally through strategic advertising and branching.
English 2 assignment 2 submission 13 jan (1) (1)Lwj Welson
Sun Fong Bak Kut Teh and Ah Cham Bak Kut Teh are two Bak Kut Teh restaurants located in different areas that were compared. Sun Fong has 4 branches across Malaysia and Indonesia, advertises extensively, and plans to expand further. In contrast, Ah Cham is a single, small shop in Klang with no advertising or expansion plans. After analyzing both businesses, the group concluded Sun Fong is more commercially successful due to its larger market presence with multiple branches and better location near tourist areas.
This document is a report analyzing two char kway teow businesses located in different areas - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It provides descriptions of the businesses, a comparative analysis of their competitive traits and number of competitors, and discusses their lack of explicit strategies while concluding that the char kway teow market exhibits characteristics of an oligopoly.
Tho Yuen Restaurant in Penang and Clan Dim Sum Restaurant in Kuala Lumpur are both longstanding dim sum restaurants that specialize in traditional Cantonese dim sum. While both face competition from other local dim sum restaurants, they have each developed signature dishes and maintain quality food and service to retain customers. A key difference is that Tho Yuen has been operated by the same family for over 70 years, while Clan Dim Sum was founded more recently in 2001 by its current owner.
COMPARATIVE ANALYSIS OF 2 RESTAURANTS REPORTFarah Sham
This document contains a research proposal summary from a group of students on food and beverage businesses. The group analyzed two restaurants - Banyonya Restaurant in Malacca, which has operated for 13 years, and The Scene Restaurant in Shah Alam, operating for over 20 years. The group conducted interviews with the owners of both restaurants, inquiring about starting the business, operations, competitors, revenues and challenges. Key findings included Banyonya Restaurant focusing on Nyonya cuisine, while The Scene serves buffet-style Malay dishes. Both restaurants face competition but have remained successful due to food quality and strategic location.
This document contains a research proposal summary from a group of students on two restaurants in Malaysia - Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam. The group conducted interviews and research on the restaurants. Some key findings include: Banyonya Restaurant has operated for 13 years and focuses on Nyonya cuisine. The Scene Restaurant serves buffet-style Malay dishes and has faced competition but remained successful due to location and food quality. The group analyzed aspects of the businesses such as history, operations, finances, competition and food offerings to compare the two restaurants.
This document appears to be a report comparing two businesses - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley, Malaysia. It includes sections on the origin and description of char kway teow, introductions to the two businesses including their histories and operations, a comparative analysis of their competitive environments and strategies, and recommendations. The document contains tables, references, and appendices to support the analysis.
This document provides a comparative analysis of two noodle businesses located in different areas - Yee Kee Beef Noodles in Seremban and Sarawak Noodles House in Klang Valley. The analysis examines the businesses' histories, products, competitors, strategies, obstacles faced and market conditions. Key findings are that Yee Kee Beef Noodles has been in business longer, has more locations and makes a profit, while Sarawak Noodles House operates at a loss due to keeping prices low to provide customer comfort despite high costs. Overall, the analysis concludes Yee Kee Beef Noodles is more successful due to its experience, brand recognition and profitability.
This document compares two bak kut teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh is a small, home-based restaurant started in 1995 by Ah Cham and her son to support their family. Sun Fong Bak Kut Teh was started in 1971 and is now on its second generation of owners, with 4 branches across Malaysia and Indonesia. While Ah Cham Bak Kut Teh faces increasing competition and uncertainty about the future, Sun Fong Bak Kut Teh has expanded successfully and plans to open more franchises internationally through strategic advertising and branching.
English 2 assignment 2 submission 13 jan (1) (1)Lwj Welson
Sun Fong Bak Kut Teh and Ah Cham Bak Kut Teh are two Bak Kut Teh restaurants located in different areas that were compared. Sun Fong has 4 branches across Malaysia and Indonesia, advertises extensively, and plans to expand further. In contrast, Ah Cham is a single, small shop in Klang with no advertising or expansion plans. After analyzing both businesses, the group concluded Sun Fong is more commercially successful due to its larger market presence with multiple branches and better location near tourist areas.
This document is a report analyzing two char kway teow businesses located in different areas - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It provides descriptions of the businesses, a comparative analysis of their competitive traits and number of competitors, and discusses their lack of explicit strategies while concluding that the char kway teow market exhibits characteristics of an oligopoly.
Tho Yuen Restaurant in Penang and Clan Dim Sum Restaurant in Kuala Lumpur are both longstanding dim sum restaurants that specialize in traditional Cantonese dim sum. While both face competition from other local dim sum restaurants, they have each developed signature dishes and maintain quality food and service to retain customers. A key difference is that Tho Yuen has been operated by the same family for over 70 years, while Clan Dim Sum was founded more recently in 2001 by its current owner.
COMPARATIVE ANALYSIS OF 2 RESTAURANTS REPORTFarah Sham
This document contains a research proposal summary from a group of students on food and beverage businesses. The group analyzed two restaurants - Banyonya Restaurant in Malacca, which has operated for 13 years, and The Scene Restaurant in Shah Alam, operating for over 20 years. The group conducted interviews with the owners of both restaurants, inquiring about starting the business, operations, competitors, revenues and challenges. Key findings included Banyonya Restaurant focusing on Nyonya cuisine, while The Scene serves buffet-style Malay dishes. Both restaurants face competition but have remained successful due to food quality and strategic location.
This document contains a research proposal summary from a group of students on two restaurants in Malaysia - Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam. The group conducted interviews and research on the restaurants. Some key findings include: Banyonya Restaurant has operated for 13 years and focuses on Nyonya cuisine. The Scene Restaurant serves buffet-style Malay dishes and has faced competition but remained successful due to location and food quality. The group analyzed aspects of the businesses such as history, operations, finances, competition and food offerings to compare the two restaurants.
This document appears to be a report comparing two businesses - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley, Malaysia. It includes sections on the origin and description of char kway teow, introductions to the two businesses including their histories and operations, a comparative analysis of their competitive environments and strategies, and recommendations. The document contains tables, references, and appendices to support the analysis.
This document provides a comparative analysis of two noodle businesses located in different areas - Yee Kee Beef Noodles in Seremban and Sarawak Noodles House in Klang Valley. The analysis examines the businesses' histories, products, competitors, strategies, obstacles faced and market conditions. Key findings are that Yee Kee Beef Noodles has been in business longer, has more locations and makes a profit, while Sarawak Noodles House operates at a loss due to keeping prices low to provide customer comfort despite high costs. Overall, the analysis concludes Yee Kee Beef Noodles is more successful due to its experience, brand recognition and profitability.
This document provides information about two Chinese seafood restaurants: Tsunami Village Cafe in Penang and William's Crab Restaurant in Selangor. It summarizes the history, introduction, competitive traits, strategies, and SWOT analysis of each restaurant. Tsunami Village Cafe was opened in 2005 by Mr. Tek, a fisherman who was impacted by the 2004 tsunami. William's Crab Restaurant began in 2010 as part of a partnership with another restaurant and now has 15 employees and focuses on crab dishes. The document analyzes the similarities and differences between the two businesses.
This document outlines a research report comparing two sundry businesses in different locations: Perniagaan Lee Min in Puchong, Selangor and KwongTuck Sundries & Liquors in Georgetown, Penang. Perniagaan Lee Min has been operated for 30 years by the Lee family, while KwongTuck has been run for 185 years through four generations of the Woo family. The report provides background on the history and operations of each business and analyzes similarities and differences between their strategies and performance.
This document provides a comparison of two Chinese seafood restaurants: Tsunami Village Cafe located in Penang, and William's Crab Restaurant located in Selangor Darul Ehsan. It describes the history and founding of each restaurant, with Tsunami Village Cafe being opened in 2004 by a fisherman named Mr. Tek after experiencing hardship from the 2004 tsunami, and William's Crab Restaurant starting in 2010 as the second generation of a seafood business. The document also introduces each restaurant's signature dishes, staff sizes, and future plans. Appendices include survey questionnaires, photos, and references.
This document provides a comparative analysis of two noodle shops located in different geographical areas - Yee Kee Beef Noodles in Seremban, and Sarawak Noodles House in Klang Valley. It includes brief backgrounds of the businesses, their founders, products, number of customers, and a comparison of their competitive traits such as number of competitors, market shares, top competitors, and strategies for competing. The analysis found that while Yee Kee Beef Noodles faces only one main competitor, Sarawak Noodles House has many more competitors in its urban location near colleges. Both businesses aim to maintain their customer bases through traditional recipes and marketing strategies like social media.
This document is a comparative analysis report on two noodle shops located in different areas - Yee Kee Beef Noodles in Seremban and SRK Noodle House in Klang Valley. The report provides details on the businesses such as their locations, products, number of employees, customers. It also compares their competitive traits such as number of competitors, market shares, strategies to compete. The businesses were founded generations ago and their founders' motivation was to spread their original noodle recipes. Both businesses are expanding with Yee Kee venturing to KL and SRK opening a new branch in December.
This document discusses and compares two noodle shops: Yee Kee Beef Noodles and SRK Noodle House. Yee Kee Beef Noodles has been operating for two generations and has three branches across Seremban and Kuala Lumpur. SRK Noodle House originally comes from Sarawak and has one branch in Subang Jaya, but plans to open a second branch. Both shops face competition in their respective markets but employ different strategies - Yee Kee Beef Noodles uses social media marketing while SRK Noodle House keeps prices low and provides customer amenities. The document provides recommendations around developing strong marketing strategies and understanding competitors and one's own business.
The document compares two steamboat restaurants - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Kuala Lumpur. Both are family-run businesses with long histories. Goh Huat Seng has 2 competitors while Tupai-Tupai has 1. A comparative analysis finds that while Goh Huat Seng maintains traditional dishes and prices, Tupai-Tupai offers more variety at competitive all-you-can-eat buffet prices. Overall, the analysis determines that Tupai-Tupai's strategies have made it more commercially successful compared to Goh Huat Seng. The document also discusses obstacles new businesses face like acquiring capital and competition.
This document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley, and Hong Kee Hong Kong Roasted Rice in Penang. It finds that Hong Kee is more commercially successful based on having higher daily sales and a signature dish of roasted duck that draws 50% of customers. Both businesses operate in an oligopoly market with many competitors. The document includes brief profiles of each business and their top 3 competitors, and analyzes similarities and differences in their competitive traits.
This document is a presentation comparing two Bak Kut Teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. It finds that Sun Fong is more commercially successful due to having multiple branches across Malaysia and Indonesia, strategic locations near tourist areas, longer operating history since 1971 compared to Ah Cham starting in 1995. The presentation provides details on the history, operations, customers, competitors and analyses of each business. It recommends ways for Ah Cham to improve through expanding locations, renovating facilities, diversifying menus and doing more advertising.
This document is a presentation comparing two Bak Kut Teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. It finds that Sun Fong is more commercially successful due to having multiple branches across Malaysia and Indonesia, strategic locations near tourist areas, longer operating history since 1971 compared to Ah Cham starting in 1995. The presentation provides details on the history, operations, customers, competitors and analyses of each business. It recommends ways for Ah Cham to improve through expanding locations, renovating facilities, diversifying menus and doing more advertising.
This document appears to be a report submitted by students for an English class assignment on conducting a comparative analysis of two businesses. The report includes sections on the origin of char kway teow, descriptions of the two businesses studied - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It also includes a comparative analysis of the businesses, their strategies, nature of the market, analysis, summary table, and recommendations.
This document is a report comparing two char kway teow businesses - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It provides descriptions of each business, including their locations, operating hours, founders, employees, prices and competitors. A comparative analysis is given of the competitive landscapes facing each business. Ah Leng faces many more competitors in Penang while Aunty Gemuk has few local competitors. The report also discusses the histories and motivations of the founders in starting each business.
This document contains a report on a comparative analysis of two char kway teow businesses located in different areas. The report includes introductions of each business outlining their history, location, operations and competitors. A comparative analysis is presented, noting the Ah Leng business in Penang faces more competition than Aunty Gemuk in Petaling Jaya. Both businesses are found to employ a publicity strategy rather than direct competition. The nature of the char kway teow market is determined to be oligopolistic with many similar businesses.
This document provides a comparative analysis of two local product shops located in different geographical areas - Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley, Selangor. The analysis examines aspects like the businesses' histories, products, strategies, market environments and competitive traits. Key findings are that Tean Ean has stronger brand recognition and appeal as a tourist destination shop in Penang, while Sin Hup Heng faces challenges from limited parking and an aging shoplot in a more competitive Klang Valley market. Recommendations for Sin Hup Heng include expanding their product range and relocating to a shoplot with more parking.
This document provides a comparative analysis of two local product shops located in different geographical areas - Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley, Selangor. The analysis examines aspects like the businesses' histories, products, strategies, market competition and recommendations. It finds that Tean Ean has been more commercially successful due to offering a wider variety of differentiated products, employing effective promotional strategies and being located in a high tourism area, while Sin Hup Heng faces challenges from limited product varieties and an outdated shop location. Recommendations are made for Sin Hup Heng to diversify products for different cultures and relocate to an area with more parking.
This report compares two traditional pastry shops located in Penang and Seremban, Malaysia. Asian Siew Pau in Seremban is famous for its siew bao and was founded in 1998, while Ming Xiang Tai in Penang has 4 branches and was founded in 2008 to honor the founder's grandparents who previously sold pastries. Both shops face competition from other local pastry shops. Asian Siew Pau focuses on customer service and welfare to maintain customers, while Ming Xiang Tai attracts many customers through its traditional recipes and strategic locations. Starting a new pastry business is difficult due to obtaining loans and breaking into an established market.
This report compares two traditional pastry shops, Ming Xiang Tai in Penang and Asian Siew Bao in Seremban. It finds that Ming Xiang Tai faces more competition due to its location in Georgetown, Penang, while Asian Siew Bao has a niche in Seremban. Both businesses use strategies like promotions and customer service to compete, but Ming Xiang Tai had to overcome initial obstacles in attracting customers when it first opened.
This document provides a comparative analysis of two local product shops in different locations: Tean Ean Local Product in Penang and Sin Hup Heng in Klang Valley, Selangor. The analysis finds that Tean Ean is more commercially successful due to its attractive location in the tourism area of Gurney Drive in Penang and its wider product selection. Both businesses face competition, with Tean Ean's main competitor being Ghee Hiang bakery. The document also discusses the challenges new businesses face when entering the market such as securing capital and suppliers.
This document provides a comparative analysis of two local product shops in different locations - Tean Ean Local Product in Penang and Sin Hup Heng in Klang Valley, Selangor. It finds that Tean Ean is more commercially successful due to its attractive location in Gurney Drive tourism area, wider product selection including signature tau sar pneuh pastries, and competitive strategies like promotions. In contrast, Sin Hup Heng has only one shop location and focuses on a single biscuit product. Both businesses faced initial challenges establishing themselves but have been able to grow, with Tean Ean now expanding beyond Penang.
Tean Ean Local Products in Penang and Sin Hup Heng Local Product in Klang Valley are compared. Tean Ean offers a variety of differentiated local products and pastries and has grown more successful than Sin Hup Heng, which offers a limited standardized product selection. Tean Ean employs strategies like promotions and good customer service to compete against rivals, while Sin Hup Heng focuses on product quality. The report analyzes the competitive nature of each market and provides recommendations for Sin Hup Heng to diversify products and improve their shop location and appearance.
This document compares two bak kut teh restaurants: Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh was founded in 1995 and has one location while Sun Fong Bak Kut Teh was founded in 1971 and has expanded to four locations across Malaysia and Indonesia. While both restaurants serve the same dish, Sun Fong Bak Kut Teh has expanded its operations, menus, and advertising strategies more than Ah Cham Bak Kut Teh. The document analyzes the differences in the businesses and provides recommendations to help each improve.
This document compares two bak kut teh restaurants: Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh was founded in 1995 and has one location while Sun Fong Bak Kut Teh was founded in 1971 and has expanded to four locations across Malaysia and Indonesia. While both restaurants serve the same dish, Sun Fong Bak Kut Teh has expanded its operations, menus, and advertising strategies more than Ah Cham Bak Kut Teh. The document analyzes the differences in the businesses and provides recommendations to help each improve.
This document provides information about two Chinese seafood restaurants: Tsunami Village Cafe in Penang and William's Crab Restaurant in Selangor. It summarizes the history, introduction, competitive traits, strategies, and SWOT analysis of each restaurant. Tsunami Village Cafe was opened in 2005 by Mr. Tek, a fisherman who was impacted by the 2004 tsunami. William's Crab Restaurant began in 2010 as part of a partnership with another restaurant and now has 15 employees and focuses on crab dishes. The document analyzes the similarities and differences between the two businesses.
This document outlines a research report comparing two sundry businesses in different locations: Perniagaan Lee Min in Puchong, Selangor and KwongTuck Sundries & Liquors in Georgetown, Penang. Perniagaan Lee Min has been operated for 30 years by the Lee family, while KwongTuck has been run for 185 years through four generations of the Woo family. The report provides background on the history and operations of each business and analyzes similarities and differences between their strategies and performance.
This document provides a comparison of two Chinese seafood restaurants: Tsunami Village Cafe located in Penang, and William's Crab Restaurant located in Selangor Darul Ehsan. It describes the history and founding of each restaurant, with Tsunami Village Cafe being opened in 2004 by a fisherman named Mr. Tek after experiencing hardship from the 2004 tsunami, and William's Crab Restaurant starting in 2010 as the second generation of a seafood business. The document also introduces each restaurant's signature dishes, staff sizes, and future plans. Appendices include survey questionnaires, photos, and references.
This document provides a comparative analysis of two noodle shops located in different geographical areas - Yee Kee Beef Noodles in Seremban, and Sarawak Noodles House in Klang Valley. It includes brief backgrounds of the businesses, their founders, products, number of customers, and a comparison of their competitive traits such as number of competitors, market shares, top competitors, and strategies for competing. The analysis found that while Yee Kee Beef Noodles faces only one main competitor, Sarawak Noodles House has many more competitors in its urban location near colleges. Both businesses aim to maintain their customer bases through traditional recipes and marketing strategies like social media.
This document is a comparative analysis report on two noodle shops located in different areas - Yee Kee Beef Noodles in Seremban and SRK Noodle House in Klang Valley. The report provides details on the businesses such as their locations, products, number of employees, customers. It also compares their competitive traits such as number of competitors, market shares, strategies to compete. The businesses were founded generations ago and their founders' motivation was to spread their original noodle recipes. Both businesses are expanding with Yee Kee venturing to KL and SRK opening a new branch in December.
This document discusses and compares two noodle shops: Yee Kee Beef Noodles and SRK Noodle House. Yee Kee Beef Noodles has been operating for two generations and has three branches across Seremban and Kuala Lumpur. SRK Noodle House originally comes from Sarawak and has one branch in Subang Jaya, but plans to open a second branch. Both shops face competition in their respective markets but employ different strategies - Yee Kee Beef Noodles uses social media marketing while SRK Noodle House keeps prices low and provides customer amenities. The document provides recommendations around developing strong marketing strategies and understanding competitors and one's own business.
The document compares two steamboat restaurants - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Kuala Lumpur. Both are family-run businesses with long histories. Goh Huat Seng has 2 competitors while Tupai-Tupai has 1. A comparative analysis finds that while Goh Huat Seng maintains traditional dishes and prices, Tupai-Tupai offers more variety at competitive all-you-can-eat buffet prices. Overall, the analysis determines that Tupai-Tupai's strategies have made it more commercially successful compared to Goh Huat Seng. The document also discusses obstacles new businesses face like acquiring capital and competition.
This document provides a comparative analysis of two chicken rice businesses located in different geographical areas - Leong Shifu BBQ Chicken Rice in Klang Valley, and Hong Kee Hong Kong Roasted Rice in Penang. It finds that Hong Kee is more commercially successful based on having higher daily sales and a signature dish of roasted duck that draws 50% of customers. Both businesses operate in an oligopoly market with many competitors. The document includes brief profiles of each business and their top 3 competitors, and analyzes similarities and differences in their competitive traits.
This document is a presentation comparing two Bak Kut Teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. It finds that Sun Fong is more commercially successful due to having multiple branches across Malaysia and Indonesia, strategic locations near tourist areas, longer operating history since 1971 compared to Ah Cham starting in 1995. The presentation provides details on the history, operations, customers, competitors and analyses of each business. It recommends ways for Ah Cham to improve through expanding locations, renovating facilities, diversifying menus and doing more advertising.
This document is a presentation comparing two Bak Kut Teh businesses in Malaysia - Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. It finds that Sun Fong is more commercially successful due to having multiple branches across Malaysia and Indonesia, strategic locations near tourist areas, longer operating history since 1971 compared to Ah Cham starting in 1995. The presentation provides details on the history, operations, customers, competitors and analyses of each business. It recommends ways for Ah Cham to improve through expanding locations, renovating facilities, diversifying menus and doing more advertising.
This document appears to be a report submitted by students for an English class assignment on conducting a comparative analysis of two businesses. The report includes sections on the origin of char kway teow, descriptions of the two businesses studied - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It also includes a comparative analysis of the businesses, their strategies, nature of the market, analysis, summary table, and recommendations.
This document is a report comparing two char kway teow businesses - Ah Leng Char Kway Teow in Penang and Aunty Gemuk Char Kway Teow in Klang Valley. It provides descriptions of each business, including their locations, operating hours, founders, employees, prices and competitors. A comparative analysis is given of the competitive landscapes facing each business. Ah Leng faces many more competitors in Penang while Aunty Gemuk has few local competitors. The report also discusses the histories and motivations of the founders in starting each business.
This document contains a report on a comparative analysis of two char kway teow businesses located in different areas. The report includes introductions of each business outlining their history, location, operations and competitors. A comparative analysis is presented, noting the Ah Leng business in Penang faces more competition than Aunty Gemuk in Petaling Jaya. Both businesses are found to employ a publicity strategy rather than direct competition. The nature of the char kway teow market is determined to be oligopolistic with many similar businesses.
This document provides a comparative analysis of two local product shops located in different geographical areas - Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley, Selangor. The analysis examines aspects like the businesses' histories, products, strategies, market environments and competitive traits. Key findings are that Tean Ean has stronger brand recognition and appeal as a tourist destination shop in Penang, while Sin Hup Heng faces challenges from limited parking and an aging shoplot in a more competitive Klang Valley market. Recommendations for Sin Hup Heng include expanding their product range and relocating to a shoplot with more parking.
This document provides a comparative analysis of two local product shops located in different geographical areas - Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley, Selangor. The analysis examines aspects like the businesses' histories, products, strategies, market competition and recommendations. It finds that Tean Ean has been more commercially successful due to offering a wider variety of differentiated products, employing effective promotional strategies and being located in a high tourism area, while Sin Hup Heng faces challenges from limited product varieties and an outdated shop location. Recommendations are made for Sin Hup Heng to diversify products for different cultures and relocate to an area with more parking.
This report compares two traditional pastry shops located in Penang and Seremban, Malaysia. Asian Siew Pau in Seremban is famous for its siew bao and was founded in 1998, while Ming Xiang Tai in Penang has 4 branches and was founded in 2008 to honor the founder's grandparents who previously sold pastries. Both shops face competition from other local pastry shops. Asian Siew Pau focuses on customer service and welfare to maintain customers, while Ming Xiang Tai attracts many customers through its traditional recipes and strategic locations. Starting a new pastry business is difficult due to obtaining loans and breaking into an established market.
This report compares two traditional pastry shops, Ming Xiang Tai in Penang and Asian Siew Bao in Seremban. It finds that Ming Xiang Tai faces more competition due to its location in Georgetown, Penang, while Asian Siew Bao has a niche in Seremban. Both businesses use strategies like promotions and customer service to compete, but Ming Xiang Tai had to overcome initial obstacles in attracting customers when it first opened.
This document provides a comparative analysis of two local product shops in different locations: Tean Ean Local Product in Penang and Sin Hup Heng in Klang Valley, Selangor. The analysis finds that Tean Ean is more commercially successful due to its attractive location in the tourism area of Gurney Drive in Penang and its wider product selection. Both businesses face competition, with Tean Ean's main competitor being Ghee Hiang bakery. The document also discusses the challenges new businesses face when entering the market such as securing capital and suppliers.
This document provides a comparative analysis of two local product shops in different locations - Tean Ean Local Product in Penang and Sin Hup Heng in Klang Valley, Selangor. It finds that Tean Ean is more commercially successful due to its attractive location in Gurney Drive tourism area, wider product selection including signature tau sar pneuh pastries, and competitive strategies like promotions. In contrast, Sin Hup Heng has only one shop location and focuses on a single biscuit product. Both businesses faced initial challenges establishing themselves but have been able to grow, with Tean Ean now expanding beyond Penang.
Tean Ean Local Products in Penang and Sin Hup Heng Local Product in Klang Valley are compared. Tean Ean offers a variety of differentiated local products and pastries and has grown more successful than Sin Hup Heng, which offers a limited standardized product selection. Tean Ean employs strategies like promotions and good customer service to compete against rivals, while Sin Hup Heng focuses on product quality. The report analyzes the competitive nature of each market and provides recommendations for Sin Hup Heng to diversify products and improve their shop location and appearance.
This document compares two bak kut teh restaurants: Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh was founded in 1995 and has one location while Sun Fong Bak Kut Teh was founded in 1971 and has expanded to four locations across Malaysia and Indonesia. While both restaurants serve the same dish, Sun Fong Bak Kut Teh has expanded its operations, menus, and advertising strategies more than Ah Cham Bak Kut Teh. The document analyzes the differences in the businesses and provides recommendations to help each improve.
This document compares two bak kut teh restaurants: Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh was founded in 1995 and has one location while Sun Fong Bak Kut Teh was founded in 1971 and has expanded to four locations across Malaysia and Indonesia. While both restaurants serve the same dish, Sun Fong Bak Kut Teh has expanded its operations, menus, and advertising strategies more than Ah Cham Bak Kut Teh. The document analyzes the differences in the businesses and provides recommendations to help each improve.
This document compares two bak kut teh restaurants: Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh was founded in 1995 and has one location while Sun Fong Bak Kut Teh was founded in 1971 and has expanded to four locations across Malaysia and Indonesia. While both restaurants serve the same dish, Sun Fong Bak Kut Teh has expanded its operations, menus, and advertising strategies more than Ah Cham Bak Kut Teh. The document analyzes the differences in the businesses and provides recommendations to help each improve.
This document compares two bak kut teh restaurants: Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh was founded in 1995 and has one location while Sun Fong Bak Kut Teh was founded in 1971 and has expanded to four locations across Malaysia and Indonesia. While both restaurants serve the same dish, Sun Fong Bak Kut Teh has expanded its operations, menus, and advertising strategies more than Ah Cham Bak Kut Teh. The document analyzes the differences in the businesses and provides recommendations to help each improve.
This document compares two bak kut teh restaurants: Ah Cham Bak Kut Teh in Klang and Sun Fong Bak Kut Teh in Kuala Lumpur. Ah Cham Bak Kut Teh was founded in 1995 and has one location while Sun Fong Bak Kut Teh was founded in 1971 and has expanded to four locations across Malaysia and Indonesia. While both restaurants serve the same dish, Sun Fong Bak Kut Teh has expanded its menu, uses advertising, and plans to continue expanding, whereas Ah Cham Bak Kut Teh lacks these developments and has no future plans.
Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley are compared. Tean Ean has been in business since 1995 and sells local Penang specialties like tau sar pneah pastries. It has 20 employees and competes against Ghee Hiang. Sin Hup Heng was founded in 1974 and sells "Biscuit Beh The Sor", employing over 10 people. Both businesses face obstacles entering the market but employ strategies like quality products, promotions and good customer service to compete. Tean Ean is considered more commercially successful with its expansion outside of Penang.
Tean Ean Local Products in Penang and Sin Hup Heng Local Product in Klang Valley are compared. Tean Ean offers a variety of differentiated local products and pastries and has attracted many customers and tourists. It faces competitive pressure from 20-30 other bakeries. In contrast, Sin Hup Heng only offers a few standardized products and has few customers due to its outdated shop lot with limited parking. The report analyzes and compares the businesses' competitive traits and recommends that Sin Hup Heng introduce more diverse products and relocate to improve its appeal to customers.
Tean Ean Local Products in Penang and Sin Hup Heng in Klang Valley are compared. Tean Ean has differentiated products and is located in a tourism area, while Sin Hup Heng has standardized products and few competitors. Tean Ean employs strategies like promotions and good customer service to compete against Ghee Hiang, while Sin Hup Heng ensures product quality. The report analyzes the competitive nature of each market and recommends Sin Hup Heng introduce new products and relocate to improve its business.
The document provides details of a proposed games and recreational center project in Kuala Lumpur, Malaysia. It includes sections on the project introduction and objectives, site analysis, project viability, design suitability, and project procurement. The key points are:
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- A site analysis identifies strengths such as proximity to parks and schools, and weaknesses like limited site accessibility.
- The project goals are to create a sustainable environment and establish an active living identity for the site.
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Kenneth Frampton addresses the importance of incorporating local senses and culture into architecture in his text "Towards a Critical Regionalism". He argues that architecture should have a deeper connection with nature rather than just following modern abstract styles. Frampton also believes that architecture should merge the universal with the local identity and characteristics of a place. Considering visual senses as well as other human senses like touch, sound, and temperature can reinforce a building's relationship with its location. Incorporating local materials and details in a way that engages multiple senses allows architecture to represent and deepen one's experience of a place.
Juhani Pallasmaa discusses how modern architecture fails to appeal to human emotions and feelings in his text "The Geometry of Feeling". He argues that modern buildings have become focused solely on formal composition, detaching themselves from their cultural and historical contexts. This has caused architecture to lose its effectiveness and ability to create a sense of place. Pallasmaa believes the experiences and memories evoked by a building's forms and spaces are just as important as its visual impact. Without connecting to human feelings, a structure is just a meaningless monument.
Venturi argues that architecture in Las Vegas effectively communicates to drivers on highways through large iconic signs and imagery. He believes the architecture of casinos and supermarkets that prominently feature signs are a valid response to the need to communicate with people in cars traveling at high speeds. Venturi also suggests that the disorder of the Las Vegas Strip is purposefully designed around vehicular travel rather than aesthetics from a standing viewpoint. Architecture in Las Vegas uses signs, forms, and locations as an integrated system tailored for cars. Huge blinking signs are what define Las Vegas, while buildings without prominent signs seem out of place.
The document compares the urban patterns and public spaces of Roppongi, Japan and Jalan Tunku Abdul Rahman (Jalan TAR) in Kuala Lumpur, Malaysia. While Roppongi developed organically over time through narrow streets and piecemeal development, Jalan TAR began along rivers and spread outward as transportation improved. Both areas have sidewalk gardens and public plazas that serve as contact points where necessary, social, and optional activities occur, though the intensity varies based on environmental and cultural factors. Features like extended storefronts, public performances, and religious sites influence how people interact in the public spaces of each area.
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1. Calculations of dead loads, live loads, and ultimate loads on 6 beams from slabs and walls above. Beams were analyzed for uniform distributed loads, point loads, or a combination.
2. Calculations of the reactions, shear forces, and bending moments for 4 of the beams. Diagrams are presented.
3. The assignment was to analyze a minimum of 6 beams and 3 columns subjected to different load types. Calculations for 2 beams and no columns are shown.
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The document discusses the construction process of a building project, outlining the various stages from site preparation such as boundary surveying and earthworks, to foundation works including pile foundations, and superstructure elements like slabs, beams, walls and roofing. Safety measures on site like signage and personal protective equipment are also covered. The project involves the construction of 68 units of three-storey terrace houses in Setia Alam, Selangor and a semi-detached factory building in Johor.
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Publika is a 17-acre mixed development located in Mont Kiara, Kuala Lumpur, comprising 3 floors of retail space known for its luxury shops and cars, as well as residential towers above called Solaris Dutamas. The residential and office suites are housed across three towers, with offices on the lower floors and residences above. Publika is designed to be an urban creative center, featuring art, sculptures, and uniquely designed spaces, aiming to provide visitors a unique experience.
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Parks and gardens within the Klang Valley contain monuments and provide activities for visitors. They are built using various materials like stone, steel, plastic, and plants. The parks have a structure and layout designed for public use and enjoyment of the outdoor spaces.
2. 2
SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
FOUNDATION IN NATURAL BUILD ENVIRONMENT
PRESENTATION TITLE: BAK KUT TEH
GROUP MEMBERS:
Names Presentation Roles
Ng Hong Bin 0319735 Description of Business- Ah Cham Bak Kut Teh
Chong Yu Xuan 0317950 Summary Table and Conclusion
Welson Lum Wei Jiunn 0319514 Comparative Analysis of the Business
Yong Sing Yew 0318766 Introduction and Recommendation
Kong Zhen Chung 0319528 Description of Business- Sun Fong Bak Kut Teh
Chong Wai Loon 0319745 Obstacles Faced By New Business
ENGLISH II / ENGLISH 2 (ELG 30605 / ENG 0205)
LECTURER: CASSANDRA WIJESURIA
SUBMISSION & PRESENTATION DATE: 13 JANUARY 2015, Tuesday
3. 3
TABLE OF CONTENTS
1. Key Summary 4
2. Description History of the Business 5-6
3. Brief Bio of the Business 7-10
4. Comparative Analysis of the Business 11-13
5. The Competitors 14
6. Obstacles Faced By New Businesses 15-16
7. The Nature of The Markets 17
8. Summary Table 18-19
9. Analysis 20
10. Recommendation 21
11. Appendix 1 (Pictures) 22-23
12. Appendix 2 (Interview Questions) 24-29
13. Appendix 3 (Minutes of Meeting) 30
14. Bibliography 31
15. References 32
4. 4
The Key Summary
In this English research assignment, we compared 2 business of similar industry in different
geographical locations. In a group of 6 which are Ng Hong Bin, Chong Yu Xuan, Welson Lum
Wei Jiunn, Yong Sing Yew, Kong Zheng Chung and Chong Wai Loon,we decided to do a
research on Bak Kut Teh, which is one of the famous traditional Chinese food in Malaysia. We
choose a home-based Bak Kut Teh restaurant which is Ah Cham Bak Kut Teh in Klang,
Selangor and a commercial Bak Kut Teh restaurant which is Sun Fong Bak Kut Teh in Bukit
Bintang, Kuala Lumpur. Both of these restaurants have been operating for more than 10 years.
After interviewing the 2 respective restaurants, we concluded that Sun Fong Bak Kut Teh is
more commercially successful than Ah Cham Bak Kut Teh.
5. 5
Description History of the Business
Ah Cham Bak Kut Teh
The first ‘Bak Kut Teh’ restaurant that we choose called Ah Cham Bak Kut Teh located
at Jalan Meru, Klang. This restaurant only has one generation and doesn’t have any branches yet.
The main product of this restaurant is Bak Kut Teh which serves with soup or sauce.
The business was founded by an old lady called Ah Cham, and her eldest son in 1995.
The reason of starting this business is because during the early years, Ah Cham and her family
were extremely poor. Ah Cham was very good in making Bak Kut Teh so she started the Bak
Kut Teh business to support her family.
For their recent development, Ah Cham’s business recently is not as good as past few
years as there are more competitors in Jalan Meru. In addition, she doesn’t have any future plan
for her business yet because she wants her children and grandchildren to find better occupations
and it’s not easy to find successor to continue this business.
6. 6
Sun Fong Bak Kut Teh
The second “Bak Kut Teh” restaurant that we choose is called Sun Fong Bak Kut Teh located at
Jalan Medan Imbi, Kuala Lumpur. This restaurant was pass down from father to son for 2
generations and now have 4 branches which 2 are located in Malaysia and another 2 located in
Jakarta. The main product of Sun Fong Bak Kut Teh is Bak Kut Teh which is served with or
without soup. They also serve other dishes like fried noodle, fried rice, porridge and other
delicacies.
Sun Fong Bak Kut Teh established since 1971 by Mr Low Kok Cheng which is the current
owner’s father. The business starts from a small stall into a restaurant. It serves a variety of
Chinese cuisines with Bak Kut Teh. The main essence of Sun Fong Bak Kut Teh is derived from
its secret soup recipe. The reason of starting this business is because the founder wants more
peopletaste and experience the real traditional Bak Kut Teh, he is planning to expand his
business to other country like Macau, China and Australia.
In their recent development, the current owner wants to open one more franchise in Jakarta
possibly March this year if his business goes well. The current owner’s future plan is to expand
his business to countries like Macau, China or Hong Kong.
7. 7
Brief Bio of the Business
Ah Cham Bak Kut Teh Sun Fong Bak Kut The
Location 2, Persiaran Pulau Pinang, Off
JalanMeru 41050 Klang,
Selangor Darul Ehsan
No.35.37.39.41.43, Jalan
Medan Imbi, 55100 Kuala
Lumpur
Number of branches and
employees
It doesn’t have current branches
and only has one employee
which serves as waiter.
It has 4 branches. There are 2
branches in Kuala Lumpur,
Malaysia and the other 2
branches in Jakarta, Indonesia.
Each of the branches has more
than 10 employees include the
chefs and waiters.
Main products or services sold The main product sold is “Bak
Kut Teh”. There are two
different types of style, which
is Bak Kut Teh serves with
soup or sauce. Ah Cham is the
founder and current owner of
her shop.
The main product sold is “Bak
Kut Teh” which serves with
different style which are soup
or sauce. It has already been
selling for two generation. It
has also other dishes which are
porridge, fried dishes, seafood
and others.
Who are the customers Customers who visit her
restaurant are mostly Chinese
Customers who visit his
restaurant are mostly local and
8. 8
and India. Some of the
customers come from different
states in Malaysia such as
Johor, Melaka, Negeri
Sembilan and many more.
Besides, the customers of
different occupations such as
teachers, headmasters and
doctors also come to her
restaurant
tourists from Hong Kong,
Taiwan, Singapore. There are
also many celebrities from
Hong Kong and Taiwan came
here to taste Bak Kut Teh.
There are photos of them
stickled to the wall of the
restaurant.
Estimated current number of
customers
There will be more customers
from 8am until 12.30pm.
Estimated number of customers
is around 150 during weekdays.
Although her restaurant is quite
small and old, it is often
crowded because many
customers love to eat her
delicious Bak Kut Teh. There
would be more customers
during weekends.
There will be more customers
in the morning until afternoon.
During dinner time around
7pm, there will be more
customers. Estimated number
of customers is around 250
during weekday. For weekend,
there will be more customers.
The amount will be changed
due to certain circumstances,
for example: rainy day,
economic in bad shape and etc.
9. 9
When were the businesses
started
It is first started during the
year, 1995. Ah Cham has been
in this business for 20 years in
Klang.
This business was founded
since 1971 which had already
been passed down by two
generation until now. It started
from a small stall to a bigger
restaurant and has a few
branches now.
Who are the founders The key founder of this shop is
an old lady called Ah Cham
and her eldest son.
The key founder of this
business was Low Kok Cheng
which is the father of the
current owner.
What was their motive(s) for
starting the business
In 1995, Ah Cham and her
family were extremely poor.
Since Ah Cham had the
techniques of making Bak Kut
Teh, her family supported her
to open this restaurant in order
to search for prosperity. This
business was successful and
helped them escape from
poverty.
The founder wanted to let more
people to taste the traditional
“Bak Kut Teh” even for
different countries such as
Indonesia, Macau and
Australia. Other than that, the
founder also wants to earn
money for better a life.
10. 10
Their recent development According to Ah Cham, her
business recently is not as good
as past few years as there are
more competitors in Jalan
Meru. In addition, she doesn’t
have current branches and any
future plan for her business.
This is because she wants her
children and grandchildren to
find better occupations and
does not have a successor to
continue this business.
They decided to sell seafood
and also build a VIP room in
their restaurant because
sometimes some popular
celebrities eat there. Since they
already have two branches in
Jakarta, so if their business
getting better over there, they
will expand their business to
other countries which are
Macau or China. They also
decided to have one more
branch in Jakarta this year.
11. 11
Comparative Analysis of the Business
Shops Ah Cham Bak Kut Teh Sun Fong Bak Kut Teh
Number of competitors Approximately 500-1000 of
Bak Kut Teh shops in Klang.
Jalan Imbi has only 3 Bak
Kut Teh shops.
Top competitors Restaurant Hon Ki Bak Kut
Teh
Restaurant Hon Ki sells Bak
Ku Teh and has good tasting
food,but it doesn’t provide
free additional soup.
Restaurant Ah Her Bak
Kut Teh
Restaurant Ah Her is fairly
new so it is clean and
hygienic, but it has less
choice of food. The owner of
the shop does not have
enough experience compare
to other Bak Kut Teh shops.
Restaurant Bak Kut Teh
Yu Yi
Restaurant Bak Kut Teh Yu
Yi is located not far from our
interviewee. The product they
sell is also Bak Kut Teh and
the price of their product is
between Rm11- 20 which is
cheaper and its operating
hours are 6am to 9pm.
Restaurant Ah Hee Bak
Kut Teh
Restaurant Ah Hee is also
located in Medan Imbi. Bak
Kut Teh is also their selling
12. 12
products and their business
opening hours only Monday
to Friday from 5:00a.m to
2:00pm.
Business strategies employed The owner of Ah Cham Bak
Kut Teh opens her shop early
in the morning at 6:00 a.m. so
that the office workers can
have their breakfast there. Ah
Cham Bak Kut Teh has more
than 10 years of experience to
cook Bak Kut Teh so its
customers are used to eating
their foods. The good thing
about Ah Cham Bak Kut Teh
is the owner is generous as
she will provide free
additional soups to her
customers when needed. She
does not do any advertising to
promote her restaurant as her
customers help her to
promote it through social
Sun Fong Bak Kut Teh opens
at 5:00 a.m in the morning to
make sure people around
Jalan Imbi have something to
eat at that time. Sun Fong
Bak Kut Teh has become the
most popular Bak Kut Teh in
Jalan Imbi because it was
established since 1971. Sun
Fong Bak Kut Teh has 4
branches where 2 of them is
restaurants in Malaysia and
the other 2 restaurants is in
Jakarta, Indonesia. The
purpose of having branches at
different places is to raise the
reputation of Sun Fong Bak
Kut Teh. The owner also
advertises his Bak Kut Teh
13. 13
media such as Facebook,
Twitter and Instagram.
through the Air Asia’s
magazine, Tiger Airlines and
Singapore Airlines.
14. 14
The Competitors
Ah Cham Bak Kut Teh’s competitors
Hon Ki Bak Kut Teh Ah Her Bak Kut Teh
Sun Fong Bak Kut Teh’s competitors
Ah Hee Bak Kut Teh Yu Yi Bak Kut Teh
15. 15
Obstacles Faced By New Businesses
Financing Problems
To start a business, a large sum of capital is needed. The capital includes rental, renovation and
money to buy furniture and appliances. According to the owner of Sun Fong, an estimated 200k
is needed. Even after the business started, money is also needed for maintenance and ingredient
supplies. Finance remains the biggest problem for people that want to start a new business.
Market Competitions
Klang is a place that is famous for its Bak Kut Teh, there are more than 500 shops selling the
same product. It would be very challenging to enter this market and compete will all the existing
shops which has been around for much longer time that possess more experience and their own
loyal customers.
Quality of the foods
The communication with the food suppliers must be good so that the pork suppliers will always
supply fresh ingredients. The quality of food products sell must always maintain their originality
as well as coming out with their own signature taste. The shop must maintain their quality to
attract and keep its customers. If the food of the restaurant does not have quality, it will slowly
lose all its customers and eventually go out of business.
16. 16
Getting Customers
A new business often doesn’t have any customers at the start, the owner have to advertise his
business to let people know his restaurant. To attract customers, a lot of effort must be placed in
creativity to produce some special features which are different from others.
17. 17
The Nature of the Markets
The nature market of Ah Cham Bak Kut Teh is that they have a perfect competition
which is due to the market represented by a fairly large number of market. This is because Klang
is a place that is famous with its Bak Kut Teh. Monopolistic Competitive have a relatively weak
barriers to entry means that the new firms can enter the market and exit the market easily.
Sun Fong Bak Kut Teh has a nature market which is Oligopoly. Oligopoly is a market
that dominated by only few sellers. There are only 3 shops of Bak Kut Teh located in Jalan Imbi
and Sun Fong Bak Kut Teh is one of them. The barriers to entry the market is very strong
because Sun Fong Bak Kut Teh has already settle down at Jalan Imbi since 20 years ago and
getting more famous day by day.
18. 18
Summary Table
Name of business Ah Cham Bak Kut Teh Sun Fong Bak Kut Teh
Similarities 1) Both of them sell the same product --Bak Kut Teh.
2) Both of the restaurants do not rise their price at will
because they have their own regular customers.
Differences Menu 1) The restaurant does not
provide a proper menu.
1) The restaurant provides a
nicely designed menu.
Advertising 2) The restaurant does not
advertise in any form.
2) The restaurant advertises
through social media,
internet and also in airplane
catalogue at certain months.
Current
Branches
3) The restaurant does not
have any separate branches.
3) The restaurant currently
has 4 branches, 2 in
Malaysia, 2 in Jakarta,
Indonesia.
Price 4) The product price of the
restaurant for a single person
is RM13.
4) The product price of the
restaurant for a single person
is RM15.
19. 19
Future plan 5) The restaurant does not
have any future plans.
5) The restaurant is planning
to expand to Macau or
China if the business goes
well this year.
Shop
Characteristic
6) The restaurant seating is
located outdoor with a shade
build above it and it does not
have air conditioning.
6) The restaurant is
separated into 2 parts, air
conditioned indoor rooms
and outdoor.
20. 20
Analysis
Based on our group analysis on the two Bak Kut Teh restaurants we interviewed, Sun Fong and
Ah Cham, we have concluded that Sun Fong Bak Kut Teh is more commercially successful then
Ah Cham Bak Kut Teh in Klang. The main reason is Sun Fong has a larger market because it
owns several branches whereas Ah Cham does not have any branches. Sun Fong has a strategic
location which is near to tourist hotspots like Pavillion and KLCC compared to Ah Cham which
is located in Klang, the place where Bak Kut Teh is very famous. Other than that, Sun Fong had
been in business since 1971 longer than Ah Cham which started in 1995.
21. 21
Recommendation
Based on the analysis of the two restaurants we interviewed, both them still have a lot of
potential to improve. The first Bak Kut Teh restaurant that we interviewed which is Ah Cham
Bak Kut Teh has to improve the skills and strategies in managing the business so that they can
compete with other markets and won’t suffer from loss easily. Other than that, it also has to
provide a proper menu for the customers so they can clearly know what it serves. It should also
serves different types of foods like vegetables, fried dishes, seafood and etc so customers have
more choices to choose on when having their meal. In addition, it also need to renovate to
become more comfortable. For example, set up air-conditioning, change new tables and chairs,
and etc. Currently, Ah Cham has only one shop in Klang. To enable people from other places to
taste this delicious food, the owner has to expand to other states and countries. With new
branches at different places, the customers will eventually increase too, the profit and the
reputation will bloom as well. It may cost a lot to expand but it may show results and the owner
can make more money in the long run. Furthermore, the owner should also make some
advertisements to promote the restaurant so that more people know about it. The owner can
advertise her business through social media such as Facebook, newspaper, magazines, TV
channel and etc.
For Sun Fong Bak Kut Teh, it is a higher class restaurant compare to Ah Cham Bak Kut
Teh. To make it better, the owner should build some VIP rooms for celebrities because Hong
Kong and Taiwan celebrities often visit and eat there. In addition, Sun Fong Bak Kut Teh can
expand more branches to other countries, especially western country so that western people can
know more about Bak Kut Teh and taste it in future.
22. 22
Appendix 1 (Pictures)
Ah Cham Bak Kut Teh
The interior view of Ah Cham Bak
Kut Teh
A one person clay pot Bak Kut Teh
(Dry) at RM 14.00
A three person clay pot Bak Kut
Teh (Soup) at RM 39.00
Chinese Donuts (油条) at RM 1.00
Group photo after the interview
23. 23
Sun Fong Bak Kut Teh
The interior view of Sun Fong Bak
Kut Teh
A two person clay pot Bak Kut
Teh (Soup) at RM 28.00
A two person claypot Bak Kut Teh
(Dry) at RM 30.00
The menu of Sun Fong Bak Kut
Teh
Group photo after interview
24. 24
Appendix 2 (Interview Questions)
INTERVIEW Q&A OF AH CHAM BAK KUT TEH
Q: When was the business founded?
A: It is first started during the year, 1995. I’ve been in this business for 20 years in Klang.
Q: Who are the key founders?
A: The key founders of this shop are me and my eldest son.
Q: Who prompted the founders to start this business?
A: My family prompted me to start this business as we were extremely poor during the early
years and we wanted to earn money.
Q: What are your main products or services?
A: The main product sold is “Bak Kut Teh”. There are two different types of style, which are
Bak Kut Teh serves with soup and sauce.
Q: Who are your customers?
25. 25
A: The customers are mostly Chinese and India. Some of them come from different states in
Malaysia such as Johor, Melaka, Negeri Sembilan and many more. Besides, they also come from
different occupations such as teachers, headmasters, doctors and many more.
Q: What is the business’ annual revenue figure?
A: The monthly and annually revenue of my restaurant are RM10, 000 and RM100, 000
respectively.
Q: How many branches and employees do you have?
A: Currently, I don’t have any branches and only have one employee who serves as waiter.
Q: Can you provide us a brief history of your business and its most recent developments?
A: It was first started during the year, 1995. During that year, my family and I were extremely
poor. Since I had the techniques of making Bak Kut Teh, my family supported me to open this
restaurant in order to search for prosperity. This business was successful and helped us escaped
from poverty. I’ve been in this business for 20 years in Klang. My business recently is not as
good as past few years as there are more competitors in Jalan Meru.
Q: Do you have many competitors? Who are they?
A: I have some competitors which are Hon Ki and Ah Her restaurants which are located a stones’
throw away from my restaurant.
Q: How much capital is required to start this business? Do you need any knowledge or skills to
run this business?
26. 26
A: The capital is RM18, 000. To run a Bak Kut Teh restaurant, you need to know the techniques
of making Bak Kut Teh and use some ingredients which are wolfberries, dried dates, dried
chilies, dried squid and many more to make it scrumptious.
Q: What are the obstacles faced by your business?
A: There are some obstacles to run this business. For example, there are no customers sometime
and the leftovers cannot be reused. This really wastes our money as some of the ingredients like
pork is very expensive. Besides, during H1N1 pandemic, many customers don’t dare to eat pork
and this affects our business negatively.
Q: What strategies do you employ to promote your product?
A: I don’t have any strategies because most of my customers help me to promote my restaurant.
Some of them promote my restaurant through social media such as Facebook, Instagram and
Twitter.
Q: What is the future plan for your business?
A: I don’t have any future plan for her business. This is because I want my children and
grandchildren to find better occupations and it’s not easy to find successor to continue this
business.
27. 27
INTERVIEW Q&A OF SUN FUNG BAK KUT TEH
Q: When was the business founded?
A: This business is start since from 1971.I’ve been in this business for 45 years in Kuala Lumpur.
Q: Who are the key founders?
A: This business is founded by my beloved father, Low Kok Cheng.
Q: What prompted the founders to start this business?
A: My family prompted me to start this business as we wanted to earn money for a better life.
Q: What are your main products or services?
A: We sell Bak Kut Teh which serves in different styles which are soup and sauce. Besides, we
also sell seafood, fried dishes and porridge.
Q: Who are your customers?
A: The customers that come to my restaurant is local people and tourist.
Q: What is the business’ annual revenue figure?
28. 28
A: Sorry, I cannot answer this question, it is not available to let you all to know.
Q: How many branches do you have?
A: So far I have 4 branches include this restaurant. 2 branches at Malaysia and 2 branches is at
Jakarta, Indonesia.
Q: Can you provide us a brief history of your business and its most recent developments?
A: Sun Fong Bak Kut Teh established since 1971 by Mr Low Kok Cheng which is my father. At
first this business was starting from a small stall until a restaurant now. We serve a variety of
Chinese cuisines with their special “Bak Kut Teh”. The main essence of my restaurant is derived
from the secret soup recipe. The reason of starting this business is because my father wanted to
let more people taste the real traditional Bak Kut Teh even expand to other countries like Macau,
China, Australia and etc.
Q: Do you have many competitors? Who are they?
A: Yes, there are two Bak Kut Teh restaurants around my restaurant which is Yu Yi Bak Kut
Teh and Ah Hee Bak Kut Teh. But we have our own customers, because different people have
different taste. It depends on the taste of the customers.
Q: How much capital is required to start this business? Do you need any knowledge or skills to
run this business?
A: To start a business I think we need at least RM 200k to 300k to renovate the restaurant.
Q: Generally, do you feel it is easy or hard to enter this market? Why?
A: It’s hard when starting and I’m not sure that whether the business will be successfulas there
are too many restaurants in Kuala Lumpur. Besides, it also depends on the location.
29. 29
Q: What strategies do you employ to promote your product?
A: We promote our restaurant on the Air Asia magazine at Malaysia and Indonesia. We also
promote on the Singapore airline magazine.
Q: What is the future plan for your business?
A: In the future I will open some branches at Jakarta, Indonesia again and maybe we will open
some branches at Macau or China. In the future we will build a VIP room for celebrities.
30. 30
Appendix 3 (Minutes of Meeting)
MINUTES OF THE MEETING
DATE: 8/1/2015 9/1/2015 10/1/2015
TIME: 11am – 2pm 12pm – 6pm 12pm – 4pm
VENUE: E 6.13 & Library
Discussion Room 3.2
Library Discussion Room
3.2
Library Discussion Room
3.1
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE ATTENDANCE
Chong Yu Xuan Tuesday Comparative Analysis
(All), Photographer
Present
Yong Sing Yew Tuesday Brief Bio of business
(Sun Fong), Appendix 1,
Note Recorder
Present
Kong Zhen Chung Tuesday Brief Bio of business
(Sun Fong),
Recommendation,
Interviewer
Present
Welson Lum Wei
Jiunn
Tuesday Comparative Analysis
(All), Key Summary,
Note Recorder
Present
Ng Hong Bin Tuesday Brief Bio of business (Ah
Cham), Appendix 2,
Interviewer, Artistic
Cover
Present
Chong Wai Loon Thursday Appendix 2, Note
Recorder
Present
NO. ACTIVITY ACTION TAKEN BY
1. Decide on which shop to interview and what the
question.
All Members
2. Decide specific tasks to each member. All Members
31. 31
Bibliography
1) DonaldE.Lundberg.(1994) The Hotel AndRestaurantBusiness.NY.
2) TiffanyLambert.(2003) Restaurantpromotionandpublicity.Ocala,Fla.
3) KarenE.Silva,DebraM.Howard.(2006) Hospitality&Tourism.NY.
32. 32
References
1) Bak Ku Teh.(n.d.).Retrievedfrom http://my.openrice.com/klangvalley/restaurant/sun-fong-
bak-kut-teh-bukit-bintang-kuala-lumpur/88278
2) A. Cham(personal communication,December13, 2014)
3) D. Low (personal communication,December5,2014)
4) 新峰肉骨茶.(n.d.).Retrievedfrom
http://you.big5.ctrip.com/food/kualalumpur45/4927395.html
5) SunFoong Bak KutTeh at Imbi.(n.d.).Retrievedfrom http://kyspeaks.com/2010/10/27/sun-
foong-bak-kut-teh-at-imbi/
6) Copper,B.,Floody,B.,& McNeill,.G.(2000) Start AndRunA Profitable Restaurant.Bellingham,
WA.
7) Wade,D. (2006) Successful RestaurantManagement:FromVisionToExecution.CliftonPark,NY.
8) JohnR. Walker,DonaldE. Lundberg,.(2001) The restaurant:fromconceptto operation. NY
9) Michael Garvey,HeatherDismore,andAndrew G.Dismore,.(2001) Runninga restaurantfor
dummies.Hoboken,N.J.
10) Carol Godsmark.(2010) Start and run a restaurant.Oxford,UK.