This presentation is about the operation and layout of local ethnic food in Sarawak.

1. JAVIAN KITCHEN,
SERI KEMBANGAN
WAHIDAHTUL AZ BINTI ABU AZ
NUR AIN KHALIDA BINTI SELMAN
NUR SYAFIQAH BINTI MOHAMED SALLEH
NURUL NAJIHAH BINTI KAMILAN
NURHAFIZAH BINTI MOHD. SAMSURI

2. • A service that provide cultural or tradition concept and
dishes.
• Long-standing cultural tradition
• The interior design of the restaurant are depending on the
particular culture.
DEFINITION OF ETHNIC CONCEPT:

3. BASIC PRINCIPLES OF ETHNIC CONCEPT
Suppliers
Operation and services
Customers

4. MENU PLANNING/ PRESENTATION
Canbe a la carteor tabled’hote
Traditional recipes

5. Ethnic group
General public (all
level of customer)

6. BACKGROUND, ORIGIN & LOCATION
Vivianty James Ayum
 Full time restaurant owner
 Start with only selling few menus at Pasar Borneo every weekend
 Open Javian Kitchen since September 2016
 Located at Atmosphere 7 Road, The Atmosphere, Seri Kembangan
 Operating from 12 Noon to 10 PM
 Offering varieties of Borneo foods
“There are many goods Sarawak and Sabah ethnic restaurant,
but it will never be the same with what I have been served
since I was a kid and because of that, I want to share to all my
kind of comfort foods.”- Vivianty James

7. VISION & OBJECTIVES
Opening new branch within
this two years
Maintaining business for
long-term
Maintaining original recipes
from home
To be able to share Borneo
comfort foods as genuinely
as possible with Peninsular
customers

8. MAIN OFFERINGS
Sarawak
Laksa
Kolok
Noodles
Fried Kolok
Noodles
Katok Rice
Rice wrap
with wild
leaves (Nasi
Bungkus)
Bario Rice
Ikan Lulun
Cara Pansuh
(steamed fish
Pansuh style)
Ikan Masak
Terung Dayak
(fish cooked
with sour
eggplant)
Fish
Umai
Jellyfish
Umai
Kuih
Penyeram

9. Ayam Ka Chiang
Ma’ (chicken
cooked with Ka
Chiang Ma’)
Terung Dayak
Goreng Belacan
(fried sour
eggplant with
Shrimp paste)
Ayam Lulun
Cara Pansuh
(steamed
chicken Pansuh
styles)
Daun Ubi
Goreng (stir
fried Tapioca
leaves)
Ayam Terung
Dayak (chicken
cooked with
sour eggplant)
Midin Goreng
(fried Midin)
Ensabi Goreng
(fried ensabi)
Upa’Lalis
Goreng Belacan
(fried Upa’ Lalis
with Shrimp
paste)
Cangkuk Manis
Goreng Telur
(fried sweet
leaves with eggs)
Tuhau
(pickled wild
ginger)

10. CUSTOMER PROFILES
Sarawak’s people who miss
their local dishes.
Peninsula people who
want to try Sarawak’s
authentic dishes.

11. BEST ACHIEVEMENT
Joined Borneo Hornbill Festival 2016 Malaysia
Tourism Centre KL
Appointed as member of the coordinating
committee and actuators night market / morning
market traders MPSJ

12. SYSTEM
Conventional system

13. MENU WRITING & PSYCHOLOGY
Offer one menu
item in two portion
sizes
Lunch set
Visual aids

14. SUPPLY MANAGEMENT SYSTEM
Few items are supplied from
Kuching, Sarawak
Ordering dry ingredients from local
supplier once a week
Ordering wet ingredients from local
supplier twice a week

15. MENU PLANNING, DEVELOPMENT &
ADDITION
Most of the menu were chosen based on Sarawak & Sabah ethnics
Start with limited menu
Improved those menus according to customer’s preferences
Arranging all of menu available in sequences on the menu card (Ala
Carte, Rice, Dishes, Drinks and Desserts)

16. - Javian Kitchen provides
authentic Sarawakian food
with casual ambiance
- They provide halal food
which can be consumed by
all races
- They cater for big events
such as wedding
ceremonies and casual
events.
- Javian Kitchen took
part in Borneo Hornbill
Festival in MaTIC in
2016 to promote their
restaurant to public.
- They already have
their loyal customers
in Pasar Borneo
- They are lacked of
workers
- Certain ingredients
are not available in
West Malaysia
- The ingredients
brought from Sarawak
cannot long last
- There are a few
restaurant that offer
the same local
Sarawakian cuisine
such as Pinggan
Borneo and Dapopata
- The restaurant is
quite secluded
- It does not facing
the main road

17. Feed the Eyes
Word of MouthPublic Event
Social Media

18. DEMAND TOO HIGH
Use the signage to communicate
busy days and times
Offer incentives or gift to
customers for usage during non-
peak times
Take care of loyal or regular
customers first
Advertise peak usage times and
benefits of non-peak use
Charge full price for the service -
no discount
DEMAND TOO HIGH
Use sales and advertising to
increase business from current
market segments
Modify the service offering to
appeal to new market segments
Offer discount or price
reductions.
Modify hours of operation
Bring the service to the custoers

19. WHAT MAKES THEMSELVES RELEVANT IN THE INDUSTRY
Since there are a few
Borneo (Sabahan and
Sarawakian) restaurants,
the owners of Javian
Kitchen take it as a good
competition.
It needs courages to go
back and forth from
Penisular Malaysia to
Sarawak since some
ingredients are not
available here.
They remain the originality
of their dishes without
trying to infuse modern
trends into their menu.
During weekdays, Javian
Kitchen offers set meals
for lunch so that it is easier
for the customers to
choose the perfect menu.

20. The owners of
Javian Kitchen
need to make
sure the
freshness of the
ingredients from
Sarawak.
The location of
the restaurant is
quite secluded
thus people might
not notice the
existance of the
restaurant.
The cost for
monthly rental is
quite high since
Javian Kitchen
shares the same
building with a
boutique hotel.
The owners of Javian
Kitchen need to
encounter the ups
and downs of the
number of
customers come to
the restaurant by
offering set menu
and unique
signature meals.