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The document compares two famous bak kut teh restaurants in Klang, Malaysia: Klang Lek Bak Kut Teh and Seng Huat Bak Kut Teh. Both restaurants have been operating for decades and are well-known for their bak kut teh. While they share the same core product, they differ in locations, ownership history, operations, and competitive strategies. The document analyzes their similarities and differences, as well as areas for potential improvement such as hygiene, customer experience, and expanding their offerings.
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- 2. Group members Khoo MingShen Yan Wai Chun Hiew Li Ming Tay Jit YingTey Thien Hee
- 3. Key Summary • Bothof them are located in Klang but at different locations. • Seng Huat Bah Kut Teh (under bridge bak kut the) • Klang Lek Bah Kut Teh
- 4. Location SENG HUAT BAKKUT TEH KLANG LEK BAK KUT TEH -ADDRESS: 27, Jalan Teluk Pulai, Kawasan 6, 41100 Klang, Selangor -ADDRESS: Jalan Besar, Kawasan 1, 41000 Klang, Selangor, Malaysia
- 5. KLANGLEK BAK KUTTEH •This shop has been operated for about 44s. • are about 600 more stalls/shops of Bah Kut Teh in Klang & Port Klang. • The owner of the shop is able to strive to be one of the best Bah Kut Teh in town. • This business was even featured in a few popular food books and magazines. • this business has expanded and the second branch is located in Sentosa Klang
- 6. RESTORANT SENGHUAT BAKKUT TEH • 70years of history in Bak Kut Teh business.(1979) • “Under the Klang Bridge Bak Kut Teh” • Famous shop in Klang. • They are friendly.
- 7. METHODOLOGY • -HOW WECONTACH THEM? http://www.klanglek.com/ http://www.senghuatbakkutteh.com • -HOW WE GO TO KLANG? KTM & TAXI. • -HOW WE DO THE SURVEY AND INTERVIEW? research about “What question do we usually ask during an interview (food).
- 8. Descriptionof Bak KutTeh History • Chinese soup. • Originated in Klang. • ‘’Meat bone tea’’. • Oolong chinese tea – dilutes fat consumed. • Served with white rice or yam rice, youtiao • Three types of bak kut teh in Singapore - Teochew - Hoklo ( Hokkien ) - Cantonese • Less fatty variation - Chik Kut Teh
- 9. Description of Business KlangLek Bak Kut Teh • In 70’s, Oan Ah Lek started business in Teluk Pulai,Klang. • One of the best in town. • Second branch in Sentosa Klang- elder daughter and her husband • Main branch – his son , Oan Chee Kian. • Famous – pig innards.
- 10. SengHuat Bak KutTeh •‘’under the bridge bak kut teh’’ • Since 1979. • Second branch – Kepong Utara, handled by John Lee ,the third generation. • Individual bowl or clay pot style.
- 11. ComparativeAnalysis Klang Lek BakKut Teh Seng Huat Bak Kut Teh i.Competitors • Dense of Bak Kut Teh at 3.7km away • Four stores at 4.5km away ii. Brief competitors 1. Ah Her BaK Kut Teh • Like food court • Zinc roof • Electric fanns • Choose the cut you like • Sold out before 8.30pm 1. Mo Sang Kor Bak Kut Teh • Never dilute broth • Stinginess in providing extra broth 2. Ah Chee Bak Kut Teh • Thick flavour • Dry • Fried stingray 2. Kee Heong Bak Kut Teh • Childhood memory • Aromatic fragrance 3. Weng Heong Bak Kut The • Soup prepared in claypot • Sea cucumber Bak Kut The • However expensive
- 12. 4. Soong SengBak Kut The • Uses portable stove • Wet gravy for rice • Meet were overcooked • Not dry enough 5. Hok Lai Bak Kut Teh • Chinese crullers is abundant • Soup isn’t too thick nor watery • Mushroom • Fresh meat
- 13. 1. Pricing iii. Competition Strategies • RM15to RM25 • Cheap • RM20 to RM30 • Reasonable 2. Advertisment • Internet, blog, websites • Favourite choice among the neighbourhood • Internet, blog, websites • Newspapers, tv programme • Local chinese 3. Signature Dish • Pork intestine • Chicken • Traditional way • Chinese herbs, cinnamon, ginseng
- 14. 4. Quality ofService • Owner is friendly • Pays full atention iv. Obstacles faced by the new business owner • Not willing to wakes up early • Lot effort to achieve the taste • Faced with tight competitions • Cheaper Price • Own specialty
- 15. The Summary ofThe Similaritiesbetween two restaurants • Main Products Sell • Workers • Future Plan • Current Branches
- 16. The Summaryof TheDifferencesbetweentwo restaurants • Founder and History • Locations • Types of products sell • Business hour • Business operation • Number of customers • Media • Combating competition • Restaurant layout and atmosphere
- 17. Conclusion • There area lot of differences between two shops • Which shop has the better taste • Competitors between two shops • How they deal and solve the problem of competitors • Which has better business potential
- 18. Recommendation Current area ofimprovement Recommendation Restaurant hygiene - Kitchen and dining area must be free from food debris - bin lids must tightly closed New coat of paint is needed - Facade of the restaurant should coated with bright colour Limited dishes in the menu - Introduce new recipes and dishes in the menu regularly A. KLANGLEKBAKKUTTEH
- 19. Current area ofimprovement Recommendation Stuffy and cramped environment - Expand their unit in order to provide more spaces and well- ventilated area -Installing air-conditioning at the dining area Treatments of employees - Restaurant owner shouldn't scold them heavily even in front of the customer Short operating hours - Business may start from lunch hour B. RESTAURANTSENGHUAT BAH KUTTEH