Download to read offline
More Related Content
Similar to English presentation
English presentation
- 1. Bak Kut Teh GroupMembers: • 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 tradesor businesses of the same category and type in any parts of the Peninsula, and more specifically, Klang Valley. The Assignment
- 3. Data collection wasdone 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 BakKut Teh? How do they come from? Description of the history of the business
- 5. •History of BakKut 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 BakKut 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 inthe 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 ofTwo Business • Chuan Klang Bak Kut Teh • Tian Hoe Bak Kut Teh
- 9. Tian Hoe BakKut Teh Seremban Chuan Klang Bak Kut Teh Klang Valley Chosen Restaurants
- 10. Chuan Klang BakKut Teh Klang Valley
- 11. Current Location: No.66,SS14/2, 47500, Subang Jaya, Selangor.
- 12. • Founded byIvy 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
- 13. Business hour : 10.45am– 12am (Open Everyday)
- 14. Main Products Sold: • bak kut teh • braised pork’s leg • chicken wine • black pepper stomach soup • home steamed fish head
- 15. Tian Hoe BakKut Teh Seremban
- 16. Current Location: 347,Taman Yoon Fook, Jalan Tampin 70450, Seremban, Negeri Sembilan.
- 17. About Tian HoeBak 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
- 19. Business Hour : 9.30am– 2.30pm (Closed on Monday)
- 20. Main Products Sold: • bak kut teh • braised pork’s leg • chicken wine • clay-pot chicken rice • herbal tea
- 21. Comparative Analysis ofthe Businesses’ Competitive Traits
- 22. Da De BahKut 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 BakKut 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 StomachSoup 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
- 25. Chicken Wine Soup Bah KutTeh Herbal Tea Product variety of Tian Hoe Bak Kut Teh
- 26. Chuan Klang BakKut 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 BakKut 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 sellsBah Kut Teh • No other branch Similarities
- 29. Chuan Klang BahKut 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 HoeBak 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 onour 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 moreon 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 andexpand 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 TheRestaurant • 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 ofWorkers • 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 therestaurant because will provide a more comfortable environment to the customers although it is full with traditional feel Tian Hoe Bak Kut Teh
- 38.