The document compares two seafood businesses - Ah Pek Lee Kou Hock Seafood Restaurant and Sri Petaling Seafood Village. Ah Pek has been operating for over 50 years and is located in Sitiawan, with the owner and chef being the third generation to run it. Sri Petaling has been run by the founder Tracia for 15 years and is located in Sri Petaling. Both businesses face obstacles like increasing costs and declining profits and customers. They employ different strategies to advertise like word of mouth for Ah Pek and festivals for Sri Petaling. Recommendations are given around expansion, marketing, and sustaining the businesses.
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[Note: This is a partial preview. To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
Leading companies such as Nike, Toyota, and Siemens are prioritizing sustainable innovation in their business models, setting an example for others to follow. In this Sustainability training presentation, you will learn key concepts, principles, and practices of sustainability applicable across industries. This training aims to create awareness and educate employees, senior executives, consultants, and other key stakeholders, including investors, policymakers, and supply chain partners, on the importance and implementation of sustainability.
LEARNING OBJECTIVES
1. Develop a comprehensive understanding of the fundamental principles and concepts that form the foundation of sustainability within corporate environments.
2. Explore the sustainability implementation model, focusing on effective measures and reporting strategies to track and communicate sustainability efforts.
3. Identify and define best practices and critical success factors essential for achieving sustainability goals within organizations.
CONTENTS
1. Introduction and Key Concepts of Sustainability
2. Principles and Practices of Sustainability
3. Measures and Reporting in Sustainability
4. Sustainability Implementation & Best Practices
To download the complete presentation, visit: https://www.oeconsulting.com.sg/training-presentations
4. FOUNDER OF THE SHOP
NAME: LING HOH
PENG
AGE: 53 years old
Ah Pek has been operating for more
than 50 years and Mr.Ling was the
third generation to take over this
business. The key founder was his late
grandfather. Her whole family was
doing food industry so he followed the
nature of his family and started to
work with his father since he was 23-
year-old.
6. EMPLOYEES
Mr.Ling is the chef himself. He manages
all the cuisine to be served. Of course,
there are 2 other wise chefs.
There are 3 other employees
who are Malay and Indian.
Other employees are their own
family members and relatives.
9. NAME: TRACIA
AGE: 52 years old
Tracia has managed this
seafood village for 15 years.
The key founder was her. She
does not only operate one
business but she is also
managing few other businesses
which are golf court and car-
washing .
FOUNDER OF THE SHOP
10. o located in Sri
Petaling
o It is a rental land
LOCATION
11. o Manager, clerk,
accountant and etc
are own family
members.
o Employees such as
waiter, chef and so on
are people from
different races.
EMPLOYEES
12. Most of their customers are
local. Ms.Tracia owns a
golf court as well. Thus, this
helps a lot in her seafood
business. Of course, there
are some foreign customers
as well.
CUSTOMER
15. COMPETITORS
• Oligopoly
o Many competitors (11 competitors)
o The place is placed in rural area
o The other seafood restaurant is nearby
between each other
16. OBSTACLES
o The amount of teenager reduce as they don’t
enjoy the original taste
o The financial status is unstable and bad
o The electric bill has increased frequently
o The owner couldn’t be able to own any catch
during raining season
o The amount of business reduce year by year
o The profit earned reduce year by year
17. CHALLENGES
o Compete with competitor
o Compete the lower cost of food
o Rapid expansion of seafood trade
o Remain the quality of taste
o To provide a good service to customers
18. NATURE OF BUSINESS
o Sole trader
o Oligopoly (few seller in a street)
o Owner need maintaining and running business.
19. CONT.
o Owner also the restaurant manager.
o Overseeing, Ordering and tracking all of the food,
equipment and inventories.
o Hiring, training and directing employees.
o They prey for their catch.
o Meet customer’s need.
o Introduce signature dishes.
20. STRATEGIES
o Time-honored brand
o No frequent advertising for
their restaurant.
o Some food column of
newspaper will come
interview and help them
advertise in newspaper
without charge.
o Word of mouth spread by
old customer.
22. COMPETITORS
• Monopoly
o No competition
o Single land
o It is located at unassuming spot
o Don’t have any seafood restaurant
within
o 5KM
23. OBSTACLES
o The salary of worker increased
o The renter has increased year by year
o The financial state is unstable and bad
o The amount of business reduce year by year
o The profit earned reduce year by year
24. CHALLENGES
o Remain the environment of surrounding
o Remain the quality of taste
o To provide a good service to customers
o Increasing pressure on seafood suppliers to improve
quality
25. NATURE OF BUSINESS
o Partnership
o Monopoly (only one seafood restaurant in a
few kilometer)
o To manage the restaurant with partner.
o Except the restaurant, owner need to run
another business – golf.
26. CONT.
o Overseeing, Ordering and tracking all of the food,
equipment and inventories.
o Hiring, training and directing employees.
o Meet customer’s need.
o Prepare annual report.
27. STRATEGIES
o No specific strategic
to advertise their
business.
o Spreading by old
customer and golf
friend.
o Will given catalog
around the residential
area when around the
festival.
30. FUTURE PLANS
o Marketing Seafood, Using Social Media To
Sell Their Products,
o Evaluate Your Business Structure
o Grow Your Customer Base
o Expansion
o Hiring Foreign Labor
31. APPROACHES
TO SUSTAIN BUSINESSES
o Promote Creative New Dishes
o Hygiene First
o Boat Engine Maintenance,
o Obtaining A Fresh Seafood License
o Special Event Promotion
32. APPROACHES
TO SUSTAIN BUSINESSES
o Promote Creative New Dishes
o Hygiene First
o Boat Engine Maintenance,
o Obtaining A Fresh Seafood License
o Special Event Promotion
The End