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The document is a research report comparing two Bak Kut Teh restaurants in Malaysia. It outlines the group members and their roles in conducting the research. It then provides background on the history and origins of Bak Kut Teh cuisine. The report describes the two restaurants studied - one located in Klang and the other in Subang Jaya. It finds the Klang restaurant is a larger, family-run business with multiple locations, while the Subang Jaya restaurant is a smaller, single-location family business. The report also analyzes the competitive strategies, products, pricing, and quality of service of each restaurant.

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School of Architecture, Building and Design !Foundation in Natural and Built Environment !!!!Presentation Title: !Research Assignment Report (Bak Kut Teh Restaurant) !Group Members: ! !!!! ! !Name !Student ID !Roles !Joey Lau Xin Jun !0322879 !Video editing !Lee Fei Syen !0323008 Comparative Analysis of the Buisiness’ Competitive Traits, Conclusion of analysis !Ong Jie En !0323835 !Video editing !Sii Siaw Hua !0322608 Photographer, Compilation of photos, Recommendations for both businesses, Presentation slides !Tay Siew Wen !0322879 Compilation of report’s information, Key summary, Strategies employed by both businesses, Minutes of meeting for both businesses, Conclusion, presentation slide’s cover page !Vun Tze Lin !0323301 !Methodology, History of Bak Kut Teh, Brief description of both businesses !Wong Mei Xin !0323824 !Obstacles faced by new businesses, Nature of their markets, Summary table to compare, presentation slides
Key Summary ! In this research assignment, we, as a group of 7, are required to write a report regarding the comparison of 2 different companies of the same business industry. We are to compare the businesses’ competitive behaviours, to research and analyse the results. We chose to compare two Bak Kut Teh restaurants, which one is in Klang, and the other one is in Subang Jaya. Through our researches, we found out that the restaurant we interviewed in Klang is different from the restaurant in Subang Jaya in the sense that the one in Klang is a family business with a few branches in Selangor, whereas the one in Subang Jaya is a small family business with no branches. !! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
METHODOLOGY Why we choose Bah Kut Teh? We choose Bak Kut Teh over so many other foods is because sometimes Bak Kut Teh could be tasted differently. There are numerous variants
 of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location.There are three types of Bak Kut Teh.which is
 The Teochew style, which is light in color but uses more pepper and garlic in the soup.
 The Hoklo (Hokkien), uses a variety of herbs and soy sauce creating a more fragrant, textured and darker soup. The Cantonese, with a soup-drinking culture, add medicinal herbs as well to create a stronger flavoured soup. Other than that a dry form of bak kut teh has now recently become increasingly popular within Malaysia, especially in Klang town. Although called dry, the broth is in fact reduced to thicker gravy, to which other ingredients such as wolfberries, dried dates, dried chillies and dried squid are added. Unlike the original rib soup, the dry version has a tangier, sharper taste and is more akin to an herbal stew than the classical broth. It is often recommended locally in Malaysia as an excellent hangover cure. But Seng Huat restaurant doesn’t have the dry Bak Kut Teh while restaurant chuan has the dry Bak Kut Teh. ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
HISTORY OF BAH KUT TEH Bak-kut-teh is a herbal soup dish consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds andgarlic) for hours and it is developed in Malaya among Hokkien immigrant communities. The name Bak Kut Teh literally translates as "meat bone tea", the Chinese word bak (肉), which means meat (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. It is popularly thought to have originated in Klang,where it was claimed that a Chinese sinseh developed the dish in the 1930s. The Teochew variant was developed in Singapore and was sold in
 the Clarke Quay and River Valley areas after World War II. The dish is reported to supplement the meagre diet of port coolies and as a tonic to boost their health. The main
 visual difference between the Hokkien and Teochew version of bak kut teh is that the Hokkiens use more dark soy sauce and thus the soup base is characteristically darker in colour. ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
Brief description of Seng Huat Bah Kut Teh I. The restaurant we went to interviewed named Seng Huat Bak Kut Teh in Klang. Semg Huat Bak Kut Teh is also popular known among Klang floks as “Under the Bridge Bah Kut Teh ‘, because os its close proximity to the bridge. II. According to their story, Seng Huat was the very first Bah Kut Teh stall which was set up just after the World War II III.The founder’s name was Lee wen Di and he started up his first Bah Kut Teh Stall with selling his mix of pork bone soup and then he became famous that everyone calls the dish after him. They started to call it Rou Gu di which the Hokkien dialect is pronouncded Bah Kut Teh. IV.They only have this shop by now; they don’t really set up branches but just the brothers and sisters setting up the restaurants with same Bak Ku Teh recipe. The first shop is set up by the grandfather; it’s just at the opposite side of the road. V.Seng huat is not originated China yet it was started by their grandfather in Malaysia with their own recipe. They used to cook with charcoal in the past but for now is gas. VI.Their main dishes are pork’s hock, pork spare ribs and pork intestine. They also serve traditional Bak Kut Teh side dishes such as soy sauce tea eggs and soy sauce tofu and chinese donut. VII.Started from the 2 nd and 3 rd generation, they made change for their Bak Kut Teh from wet to dry, from traditional to the modernized versions, and served in porcelain bowls, to claypot. VIII. In the past, they won “The Best Ten Bak Kut Teh” in town. IX. The trick they used to manage their business is cook the Bak Ku Teh by their selves instead of asking the workers to do it. ! ! ! ! ! ! ! ! ! !
Brief description of Chun Bah Kut Teh I. The another Bak Kut Teh restaurant we went to interview is Restaurant Chuan which is located at ss14. II. This restaurant doesn’t have a long time history like Seng Huat’s. They only started their business 8 years ago from now. Which mean this shop got only 8 years history. III.This group of people is the first generation of restaurant Chuan. So far, they don’t have any other branches yet. IV.The Bak Kut Teh recipe they have now was invented by their own. They cook by using gas. V.Same with most of the Bak Kut Teh shop, tbey also serve dished like pork’s hock, pork 
 spare ribs and pork intestine and side dishes like chinese donut. VI.Their taste is a bit different compare with Seng Huat’s and their Bak Kut Teh is come with one big clay pot, different from Seng Huat’s which is come with small bowls. VII.Dry Bak Kut Teh can be said to be their signature dishes. Most of their customers recommended their dry Bak Kut Teh, even we did also. VIII.The way they used to manage their business is that they have their own secret recipe and formula of cooking the soup base. ! ! ! ! ! ! ! ! ! ! ! !
Strategy employed by Seng Huat Bak Kut Teh ! !!!!!! !!!!! !Strategy ! Description !Pricing !The prices of the food sold in Seng Huat Bak Kut Teh are reasonable and standardized as it depends on the amount you order. !Products served !The waiters in Seng Huat Bak Kut Teh are extremely busy as the restaurant is very famous so they seldom entertain their customers. All of the foods are served in small clay pots, the pork meat and the intestines will be separated. The soup has a very strong herbal taste. Unfortunately, they do not serve the dried Bak Kut Teh. Overall, the Bak Kut Teh is very well cooked and goes extremely well with the fried garlic rice and some fried bread sticks as the side dish. ! Quality of Service !The waiters in Seng Huat Bak Kut Teh are extremely busy as the restaurant is very famous so they seldom entertain their customers. Although the restaurant is very successful now, the boss is still the one who prepares all the dishes on his own. !Advertising !Seng Huat Bak Kut Teh is often being complimented by the customers and are spreaded around that the Bak Kut Teh is really tasty. Seng Huat Bak Kut Teh had won several prices too. The name itself is making it popular and demanded.
Strategy employed by Restaurant Chuan Chiew ! !!!!!!!!!!!!!!!!!!!!!!!!!! !Strategy !Description ! Pricing !The prices of Bak Kut Teh are affordable and reasonable. !Product served !Restaurant Chuan Chiew serves both dry and soup version of Bak Kut Teh. The soup Bak Kut Teh is served with plentiful of ingredients, all mix together in a clay pot, this includes the innards as well as the thick 3 layer pork. Unfortunately, the soup is a little salty and it does not have that strong herbal taste. !Quality of service !The workers in Restaurant Chuan Chiew provides good services to the customers. The workers there will welcome the customers politely and take orders immediately. Orders come fast and correctly. This is probably because there are less customers there. !Advertising !Restaurant Chuan Chiew has yet won an award.
Competitors of Seng Huat Bak Kut Teh ! ! ! ! ! ! ! ! 1. Restoran Nan Feng ! Restoran Nan Feng is located in Jalan Raja Bot. It is approximately 1.7km away from Seng Huat Bak Kut Teh. We are not really sure about how long is this restaurant has run but as the people said, Nan Feng Bak Kut Teh is the one which sells the best dried bak kut teh in town. ! ! ! ! ! ! ! ! ! 2. Klang Lek Bak Kut Teh ! This restaurant is located at Jalan Teluk Pulai, which is 2.9km away from Seng Huat Bak Kut Teh. Back in the 70s, the owner of this restaurant, Oan Ah Lek started a modest bak kut teh (meat bone tea) business in Teluk Pulai, Klang, a Chinese soup popularly served in Malaysia. Today, the business has expanded and the second branch is located in Sentosa
Klang, handle by his elder daughter and her husband, while the main branch by his son, Oan Chee Kian. ! Strategy employed by Restoran Nan Feng ! ! ! ! ! ! ! ! ! ! ! Strategy Description Food Variety There are more choices at Restoran Nan Feng than Seng Huat Bak Kut Teh. Other than the traditional clay pot “soup version”, Restoran Nan Feng also serves dry version of bak kut teh. One that is cooked by reducing bak kut teh soup, dark soya sauce, and enhanced with dried chili, okra, and sometimes dried cuttlefish. Other than that, fried shallots which added in Bak Kut Teh rice at here is one of the special part of it. Meanwhile, Seng Huat Bak Kut Teh sells only one kind, which is traditional bowl of Bak Kut Teh. People will choose to go for more choices as they can try variety types of Bak Kut Teh from all along the way. Pricing The prices of Bak Kut The here are affordable and reasonable. Advertising As for this part, Nan Feng Bak Kut Teh did not did well in advertising like Seng Huat Bak Kut Teh do. Seng Huat does good in advertising through newspaper, competition awards and many more. They also sell packaging of Bak Kut Teh soup. At the same time, Restoran Nan Feng do not own an official website but Seng Huat do. This will reduce the chances to let people know about Restoran Nan Feng and also its delicious dried Bak Kut Teh. Quality of service Restoran Nan Feng provides good services to its customer. Workers at here always take orders from customers immediately once they found their seats. Orders and foods did not mistaken and served in hot as it according to what customers’ need.
Strategy employed by Klang Lek Bak Kut Teh ! ! ! ! ! ! ! ! ! ! ! ! ! Strategy Description Food Variety Food choices in Klang Lek Bak Kut Teh is also more then Seng Huat Bak Kut Teh do. They provide dried version of Bak Kut The as well. As they said, the must orders are Pig Intestine and Pai Kuat (ribs), the Pork broth was strong and deep with Pork flavor. Pricing The prices of Bak Kut The here are affordable and reasonable. Advertising In fact, Klang Lek Bak Kut Teh is as well known as Seng Huat Bak Kut Teh. Both of them has run more than 30 years of Bak Kut Teh business in Klang and gained more than 5 awards in competitions. They both own official webpage to introduce their foods and history, which also included contact number and shop address. (customers may reserve for seats before they came). Quality of service Klang Lek Bak Kut Teh provides good services to its customer. Workers at here always take orders from customers immediately once they found their seats. Orders and foods did not mistaken and served in hot as it according to what customers’ need.
Competitors of Restaurant Chuan ! ! ! ! ! ! ! ! ! 1. Restoran Yu Kee Bak Kut Teh ! Restoran Yu Kee is located approximately 200m away from Restaurant Chuan. The shop is located along with the many other Bah Kut Teh  shops in SS 14 right across the SS 15. These shop lots here were designed in such both the front and back of the shop is accessible. This welcomes customers from both direction and ensures good ventilation in the restaurant. ! ! ! ! ! ! ! ! ! ! 2. Restaurant Ah Ping Bah Kut Teh It is located 100m away from Restoran Chuan. Ah Ping on SS14 has been hailed as one of the oldest on the street, thus having a steady stream of customers at all times, even spilling out into the street. Their dishes are definitely crowd pleasers, and would be the first choice for anyone bringing a whole group of friends or family. !
Strategy employed by Ah Ping Bah Kut Teh ! ! Strategy employed by Restoran Yu Kee Bak Kut Teh Strategy Description Food Variety Ah Ping Bah Kut Teh provides variety choices of foods like dry bak kut teh, traditional bowl of bak kut teh, curry vegetables and braised chicken feet and more. In fact, the dry bak kut teh served by Ah Ping was not as impressive as the others, comprising of mostly pork, bits of dried squid, and lots of savoury sweet sauce. Pricing The prices of Bak Kut Teh here are affordable and reasonable. Advertising Same as Yu Kee did, they did not put a lot of effort on advertising. It is hard research about it from google. It does not provides an official website but only facebook page. Quality of service Provides good services to its customer. Workers at here always take orders from customers immediately. Orders and foods did not mistaken and served in hot as it according to what customers’ need. The very different part is, Bak Kut The at SS14 will arrange seats for customers. Strategy Description Food Variety At Yu Kee, you’ll find that their restaurant doesn't skimp on the flavour in their dishes. The bak kut teh soup here was unapologetically herbal, far more so than its other contenders, which is what continues to draw the crowds in. Those who love their un-commercialised taste relish the strong medicinal broth that Yu Kee uses, which emanates into every component of the dish. One of the highlights at Yu Kee was their sour spicy dish of Chinese mustard greens. Pricing The prices of Bak Kut Teh here are affordable and reasonable. Advertising Yu Kee Bak Kut Teh did not put a lot of effort on advertising. It is hard research about it from google. It does not provides an official website but only facebook page. Quality of service Provides good services to its customer. Workers at here are very polite and friendly. Always take orders and serve customers in time. Orders and foods did not mistaken and served in hot as it according to what customers’ need. The very different part is, Bak Kut Teh at SS14 will arrange seats for customers.
! Competitor Analysis Summary Table Competitive Traits Restoran Chuan Bak Kut The (Subang SS14) Seng Huat Bak Kut The (Klang) 1.Number of Competitors 10-20 30-70 2.Barrier to Entry Strong barriers to entry. Entering the market of Bak Kut The in Subang SS14 is difficult due to these factors: 1. There are a lot of Bak Kut Teh restaurants can be found in Subang Jaya especially SS14. 2. Variety food choices to choose in SS14 and SS15, such as burgertory, Asia Café, Lim Fried Chicken, Gold Chili and more. People will choose other food more than choose Bak Kut The since it usually eat by a large amount of people (gathering etc). Strong barriers to entry. Entering the market of Bak Kut The in Klang is more difficult than in Subang Jaya SS14 due to a few of factors: 1. There are too many Bak Kut Teh restaurants in Klang since this area famous of its Bak Kut Teh. The competitive between each shop lot is strong. 2. Most of the Bak Kut Teh restaurant has been opened for more than ten years, they are experienced and famous, gained a lot of old and loyal customers. 3. Seldom people will drive all along the way just for having Bak Kut Teh as their meal. Bak Kut Teh is just too mainstream for Klang people. 3.Differentiated or Standardized Products. Standardized products Standardized products 4.Pricing Power Price taker. They have the weak pricing power because the businesses have no ability to charge a higher price than the market price unreasonably. This will turn customer to other competitors. Price taker. They have the weak pricing power because the businesses have no ability to charge a higher price than the market price unreasonably. This will turn customer to other competitors.
! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! 5.Other Characteristics Restoran Chuan focuses on three versions of Bak Kut The which is dry Bak Kut Teh, Traditional bowl and Clay Pot of Bak Kut Teh. They also provide side dishes such as stir fried vegetables and Marinade Pig Trotter and more. Workers at here are all very polite and being helpful. They will always find a seat for customers and avoid them from waiting outside. Compare to Restoran Chuan, Seng Huat only focus on one kind of Bak Kut Teh which is traditional bowl of Bak Kut Teh. Other than that, their side dishes provide lesser choice then Restoran Chuan do. Quality of food is better than Chuan Restoran and it is more tasty. Workers at here are all very polite and being helpful. Verdict Monopolistic Competitive Monopolistic Competitive
Obstacle Faced By New Business Lack of Capital to Start Business Starting a new Bak Kut Teh shop requires a huge sum of money and does not guarantee profit. Therefore, it is difficult to find businessman who could locate an institution which is willing to be explored. If businessmen use their own savings, they might need to go through many years of hardship. Sometimes the new restaurant is forced to close down when there is no profit to cover up the expenses. ! Big Market Bak Kut Teh restaurant are abundant in Malaysia, especially in Selangor area. If consider open a new Bak Kut Teh restaurant , a lot of competitors are already to conquer your business as there are many shops selling the same Bak Kut Teh. On the other hand, the old restaurant does not need any form of advertising to attract customers while newly restaurant need to greatly promote and sale their food. Hence, Bak Kut Teh restaurant will have a hard time competing with other Bak Kut Teh restaurant for customers. To tackle this problem, a Bak Kut The restaurant must possess unique selling point to make it stand out from competitors around it. ! Unique Selling Point A tasty Bak Kut Teh is not easy to be made. It requires great skills and experience to bring out and bring out the real taste of Bak Kut Teh. As all people have thoer own different preference towards the taste of Bak Kut Teh, they also need to reconsider the taste of the Bak Kut Teh, whether their customers can acceptable the heavy flavour of herbs and spices, saltiness of dishes. Apart from food, they have to provide good services such as always have a smiling face on their face when they serve their customer, have a good environment and comfortable condition, take care of the cleanliness of restaurant, and serve food faster as well. ! Management and Staffs The restaurant owner needs to carefully hire staff and the right employees. They cannot just simply hire a foreigner worker and ask them to cook and manage the whole kitchen while the owner just sit on the cashier area tell them to serve the customers or even ask them to be a waiter and serve customer. There will be a miscommunication if a foreigner worker who does not know Mandarin is hired as a waiter as mostly a Bak Kut Teh restaurant their customers are mostly Chinese. ! !
Nature of Their Market Both Bak Kut Teh shops are in a competitive market because there many Bak Kut Teh shops in the same area. They have to set the price to a standard and fixed price because they do not have ability to charge a higher price than the market price unreasonably. Therefore, having a good services and good quality food with a reasonable price is essential and important to bring back trustworthy customers. Summary Table to Compare ! ! ! ! Seng Huat Bak Kut Teh Similarities Restaurant Chuan Bak Kut Teh Main Product Sold Bak Kut Teh Lead by owner Leader Lead by owner 1 Founder 1 Home based Business Operation Home based Providing quality food and services Strategy Providing quality food and services Seng Huat Bak Kut Teh Differences Restaurant Chuan 1979 Found Years 2008 3 Generations 1 No.9, Jalan Besar, 41000 Klang, Selangor Darl Ehsan Location 18, Jalan 14/2, Subang Jaya, 47500, Petaling Jaya, Selangor 13 Number of Employees 10 More Number of Customer Less More Seats Provided Less 5-15 shops Number of Competitor 15-30 shops 7.30am-12.30pm 5.30pm-8.30pm Opening Hour 8am-10pm No Off Day Tuesday 3 Award Gained 0
Conclusion of Analysis Based on the comparative analysis, it has been concluded that Seng Huat Bak Kut Teh in Klang is more commercial successful as compared to Restoran Chuan Bak Kut Teh in Subang SS14. First, the average number of customer for Seng Huat is greater than Chuan Bak Kut Teh and in fact Seng Huat is more famous than Chuan Bak Kut Teh do. Since years ago, Seng Huat has won different kind of awards in food competition and gained good repetition. The Bak Kut Teh business of Seng Huat is much more longer and tradition than Chuan Bak Kut Teh does. Although Seng Huat sell only one kind of Bak Kut Teh, but the taste of its food especially Bak Kut Teh soup is more tasty and delicious than Chuan Bak Kut Teh do. Both of them have the same amount of branches but the quality of food in Seng Huat Bak Kut Teh makes customers dying to come back and even introduce to their friend to try their food. Based on Seng Huat longer business, they have more experiences and loyal customers. As we can see that, there is one of a customer in Seng Huat who has already been their loyal customers more than 3 generations. Good reputation of Seng Huat Bak Kut Teh show advantages because it attracts more customers. The price of both businesses are almost the same, which is not too costly and the customers are willing to pay for it. In conclusion, Seng Huat Bak Kut Teh has been through all of its barriers and has become more commercially successful than Chuan Restoran due to the supporting reasons as stated above which includes a higher average of customers and quality of food. ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
Recommendations Based on our analysis on Restaurant Seng Huat Bak Kut Teh and Restaurant Chuan Chiew Bak Kut Teh, these are the recommendations we propose to improve their businesses’ competitiveness. The area where both businesses located at are full with business competitors which almost up to 15 to 30 businesses competing with them but both owners seem to be unawareness. According to the interview that we have conducted, both current owners do not have knowledge about their competitors which is important for the future development of the business. Although both businesses are pioneers in Bak Kut Teh industry, they should analyse their competitors. By analysing their competitors, they will get a better insight of them as well as where their business stands at in the market. Seng Huat Bak Kut Teh ! ! ! ! ! ! ! ! ! Areas for Improvement (current situations) Recommendation Spaces Issue Owner should consider expanding the store as there will be more space for people to walk or wait for table. During peak hours, customers and workers hardly can move and the services become slower. Hygiene Issue Owner should consider hiring a few more employees that in charge of hygiene. During peak hour, tables are simply cleaned and rubbish rolled over the floor. Messy and unhygienic environment issue Owner should refurbish their shop as the shop itself is old and the arrangement of the shop is messy so it is unavoidable that it appears dirty and unpleasant.
Restaurant Chuan Bak Kut Teh ! ! !!!! ! ! ! ! ! ! ! ! ! ! ! ! Areas for Improvement (current situation) Recommendations Beverage issue Owner should be more careful about the quantity of ingredients and recipe of cooking bak kut teh as the bak kut teh served us during the interview tasted salty. Advertising issue Owner should customize a new signboard as it is old and dirty. During night, the signboard hardly can be seen. Owner should also create an official website or Facebook page that is easier to notice by people and convenient for people to find their information. ! Interior arrangement issue Owner should efficacious rearrange their shop interior to be more spacious and tidy. Owner should have a store room to keep those spare tables, chairs or other equipment so the shop will appear more pleasant.
Interview Questions with answers Restoran Seng Huat Bak Kut Teh Date: 3 January 2016
 ! Time: 11.30am – 12.00pm
 ! Location: Jalan Besar, Kawasan 1, Klang, Selangor, Malaysia Interviewed Person: Madam Lee Job Position: Owner Q: How long have you been operating this Bak Kut Teh restaurant? A: It’s about 30 to 40 years for this shop. Q: Since when did your Bak Ku Teh become famous? A: It is already famous since the first day operating, because this business actually started from my husband’s grandfather, it’s really long time ago. Q: How many generation has it been passing on? A: We are the third generation.
 ! Q: How many branches are there in total?
 ! A: By now, we only have one. Q: Is this the first shop? A: The first shop is set up by the grandfather, it’s just at the opposite side of the road. We didn’t actually set up branches, but just the brothers and sisters setting up the restaurants with same Bak Kut Teh recipe. Q: How many workers do you have ?
 ! A: We have 13 workers in total?
 ! Q: Who is the establisher? Is it Seng Huat?
 ! A: The establisher is the grandfather, his name is Lee Wen Di.
Q: Which food do you usually recommend for the customers? A: This is depends on the customers, some of them likes to eat the fatty part, some of them will prefer the lean part. Q: How do you manage to maintain your business? A: We usually cook the Bak Ku Teh by ourselves instead of asking the workers to do it. We enjoy doing what we do, we put a lot of efforts in it, maybe that’s why customers like it. Q: How many bowl is your highest selling record?
 ! A: Highest record is about 12-13 pots, one pot can fill about 100 bowls.
 ! Q: Have you won any prize for your Bak Ku Teh?
 ! A: We won the ‘Ten Best Bak Ku Teh’ in town before.
 ! Q: Is your Bak Ku Teh originated from China?
 ! A: No, It was started by the grandfather, by that time he is already at Malaysia.
 ! Q: What is your method of cooking it? Is it by charcoal or by gas?
 ! A: We used to cook by charcoal, but for now is gas.
 ! Q: Has your restaurant ever been visited by any artist?
 ! A: Yes, there are some from Singapore, some from Hong Kong, and also some from Taiwan. Q: How long is your operating hours? A: We start our business from 7.30am until everything is sold out, usually before afternoon. Then we will continue again at 5.30pm, until about 8pm. ! ! ! ! !
Minutes of the Meeting of Business 1: ! !Minutes of the Meeting of Business 2: ! ! !!!!!!!! !Date !3rd January 2016 !Time !9:47a.m – 1p.m !Venue !Restaurant Seng Huat Bak Kut Teh, No. 9,Jalan Besar, 41000 Klang, Selangor Daru Ehsan, Malaysia. !Date !10th !Time !6:08p.m – 7:30p.m !Venue !Chuan Chiew Restoran, 18, Jalan SS14/2, Subang Jaya, Selangor, Malaysia. Names of Group Members Tutorial Group Role Tay Siew Wen Wednesday 4:00-6:00pm Group Leader Sii Siaw Hua Wednesday 4:00-6:00pm Group Member Lee Fei Syen Thursday 6:00-8.00pm Group Member Wong Mei Xin Wednesday 6:30-8:30pm Group Member Vun Tze Lin Thursday 6:00-8:00pm Group Member Ong Jie En Wednesday 6:30-8:30pm Group Member Joey Lau Wednesday 6:30-8:30pm Group Member
!! Photos and Captions ! ! ! ! ! ! ! ! ! ! During  peak  hours,  the  shop  is  at  full   house,  we  have  to  stand  aside  and  wait   for  empty  table.   Restaurant  Seng  Huat  Bak  Kut  Teh   located  beside  a  bridge. Fried  bread  sBx  and  hot  water  are   prepare  well  and  customer  can  self   service.
! ! ! ! A  group  photo  before  having  delicious   Bak  Kut  Teh. Washing  tea  cups  with  hot  tea  is  a   tradiBonal  cultural  of  eaBng  Bak  Kut   Teh. AFer  one  of  the  table  is  cleared,  they   served  tea  and  fried  bread  sBx  to  us.   We  need  to  choose  a  type  of  tea  from   the  basket.
! ! ! ! ! ! ! ! ! ! ! ! ! ! We  ordered  5  bowls  Bak  Kut  Teh,  4   boiled  eggs,a  bowl  of  InsBncBve  and  a   plate  of  vegetable.  The  food  tasted   delicious! Owner  was  ready  the  Bak  Kut  Teh  to  be   served.  The  workers  were  standing   aside  waiBng  it. AFer  interviewed  with  shop  owner,  we   also  conduct  two  interview  with  2   regular  customers.
! ! ! ! ! ! ! ! ! ! ! ! ! ! Restaurant  Chuan  located  at  a  street  in   SS14. Chinese  New  Year  is  coming  and   Restaurant  Chuan  is  ready  to  salute  it.   A  worker  was  preparing  Bak  Kut  Teh  for   us.  Bak  Kut  Teh  is  a  Bme  consuming   dish  that  need  pay  more  aQenBon   when  cooking  it.  
! ! ! ! ! ! ! ! ! ! ! ! ! ! TradiBonal  Chinese  tea  set  and  hot  tea   are  considered  as  a  Bak  Kut  Teh    eaBng   cultural.   We  ordered  one  pot  soup  Bak  Kut  teh,   one  pot  dry  Bak  Kut  Teh,  one  bowl   soup  intensive,  one  small  pot  aweet   and  sour  pork  meat  and  a  plate  of   vege.    A  group  photo  before  starBng  to  enjoy   our  Bak  Kut  Teh  dinner.
! ! ! ! ! ! Everyone  can’t  wait  to  dig  in! AFer  finished  our  meal,  the  night  fell   and  we  began  to  conduct  our  interview   with  the  owner.
!Conclusion !Based on the comparative analysis, it has been concluded that Seng Huat Bak Kut The in Klang is more commercially successful as compared to Restaurant Chuan Chiew in SS14, Subang Jaya. !Firstly, the average number of customers for Seng Huat Bak Kut Teh is greater than Restaurant Chuan Chiew. Seng Huat Bak Kut Teh has a few branches but Restaurant Chuan Chiew has none. The quality of food of Seng Huat Bak Kut Teh makes their customers want to go back and even introduce their friends to try their food. !Secondly, Seng Huat Bak Kut The has been in business longer than Restaurant Chuan Chiew. Seng Huat Bak Kut Teh has more experiences and loyal customers. The herbal taste of the Bak Kut Teh soup is really unforgettable, this shows a strong advantage because it is able to attract more customers. The prices of both businesses are almost the same, which is not costly and are affortable. !In conclusion, Seng Huat Bak Kut Teh is more commercially successful than Restaurant Chuan Chiew due to the supporting reasons as stated above which includes a higher average of customers and quality of food.

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report-full-pdf.pdf

  • 1.
    School of Architecture,Building and Design !Foundation in Natural and Built Environment !!!!Presentation Title: !Research Assignment Report (Bak Kut Teh Restaurant) !Group Members: ! !!!! ! !Name !Student ID !Roles !Joey Lau Xin Jun !0322879 !Video editing !Lee Fei Syen !0323008 Comparative Analysis of the Buisiness’ Competitive Traits, Conclusion of analysis !Ong Jie En !0323835 !Video editing !Sii Siaw Hua !0322608 Photographer, Compilation of photos, Recommendations for both businesses, Presentation slides !Tay Siew Wen !0322879 Compilation of report’s information, Key summary, Strategies employed by both businesses, Minutes of meeting for both businesses, Conclusion, presentation slide’s cover page !Vun Tze Lin !0323301 !Methodology, History of Bak Kut Teh, Brief description of both businesses !Wong Mei Xin !0323824 !Obstacles faced by new businesses, Nature of their markets, Summary table to compare, presentation slides
  • 2.
    Key Summary ! Inthis research assignment, we, as a group of 7, are required to write a report regarding the comparison of 2 different companies of the same business industry. We are to compare the businesses’ competitive behaviours, to research and analyse the results. We chose to compare two Bak Kut Teh restaurants, which one is in Klang, and the other one is in Subang Jaya. Through our researches, we found out that the restaurant we interviewed in Klang is different from the restaurant in Subang Jaya in the sense that the one in Klang is a family business with a few branches in Selangor, whereas the one in Subang Jaya is a small family business with no branches. !! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
  • 3.
    METHODOLOGY Why we chooseBah Kut Teh? We choose Bak Kut Teh over so many other foods is because sometimes Bak Kut Teh could be tasted differently. There are numerous variants
 of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location.There are three types of Bak Kut Teh.which is
 The Teochew style, which is light in color but uses more pepper and garlic in the soup.
 The Hoklo (Hokkien), uses a variety of herbs and soy sauce creating a more fragrant, textured and darker soup. The Cantonese, with a soup-drinking culture, add medicinal herbs as well to create a stronger flavoured soup. Other than that a dry form of bak kut teh has now recently become increasingly popular within Malaysia, especially in Klang town. Although called dry, the broth is in fact reduced to thicker gravy, to which other ingredients such as wolfberries, dried dates, dried chillies and dried squid are added. Unlike the original rib soup, the dry version has a tangier, sharper taste and is more akin to an herbal stew than the classical broth. It is often recommended locally in Malaysia as an excellent hangover cure. But Seng Huat restaurant doesn’t have the dry Bak Kut Teh while restaurant chuan has the dry Bak Kut Teh. ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
  • 4.
    HISTORY OF BAHKUT TEH Bak-kut-teh is a herbal soup dish consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds andgarlic) for hours and it is developed in Malaya among Hokkien immigrant communities. The name Bak Kut Teh literally translates as "meat bone tea", the Chinese word bak (肉), which means meat (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root. It is popularly thought to have originated in Klang,where it was claimed that a Chinese sinseh developed the dish in the 1930s. The Teochew variant was developed in Singapore and was sold in
 the Clarke Quay and River Valley areas after World War II. The dish is reported to supplement the meagre diet of port coolies and as a tonic to boost their health. The main
 visual difference between the Hokkien and Teochew version of bak kut teh is that the Hokkiens use more dark soy sauce and thus the soup base is characteristically darker in colour. ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
  • 5.
    Brief description ofSeng Huat Bah Kut Teh I. The restaurant we went to interviewed named Seng Huat Bak Kut Teh in Klang. Semg Huat Bak Kut Teh is also popular known among Klang floks as “Under the Bridge Bah Kut Teh ‘, because os its close proximity to the bridge. II. According to their story, Seng Huat was the very first Bah Kut Teh stall which was set up just after the World War II III.The founder’s name was Lee wen Di and he started up his first Bah Kut Teh Stall with selling his mix of pork bone soup and then he became famous that everyone calls the dish after him. They started to call it Rou Gu di which the Hokkien dialect is pronouncded Bah Kut Teh. IV.They only have this shop by now; they don’t really set up branches but just the brothers and sisters setting up the restaurants with same Bak Ku Teh recipe. The first shop is set up by the grandfather; it’s just at the opposite side of the road. V.Seng huat is not originated China yet it was started by their grandfather in Malaysia with their own recipe. They used to cook with charcoal in the past but for now is gas. VI.Their main dishes are pork’s hock, pork spare ribs and pork intestine. They also serve traditional Bak Kut Teh side dishes such as soy sauce tea eggs and soy sauce tofu and chinese donut. VII.Started from the 2 nd and 3 rd generation, they made change for their Bak Kut Teh from wet to dry, from traditional to the modernized versions, and served in porcelain bowls, to claypot. VIII. In the past, they won “The Best Ten Bak Kut Teh” in town. IX. The trick they used to manage their business is cook the Bak Ku Teh by their selves instead of asking the workers to do it. ! ! ! ! ! ! ! ! ! !
  • 6.
    Brief description ofChun Bah Kut Teh I. The another Bak Kut Teh restaurant we went to interview is Restaurant Chuan which is located at ss14. II. This restaurant doesn’t have a long time history like Seng Huat’s. They only started their business 8 years ago from now. Which mean this shop got only 8 years history. III.This group of people is the first generation of restaurant Chuan. So far, they don’t have any other branches yet. IV.The Bak Kut Teh recipe they have now was invented by their own. They cook by using gas. V.Same with most of the Bak Kut Teh shop, tbey also serve dished like pork’s hock, pork 
 spare ribs and pork intestine and side dishes like chinese donut. VI.Their taste is a bit different compare with Seng Huat’s and their Bak Kut Teh is come with one big clay pot, different from Seng Huat’s which is come with small bowls. VII.Dry Bak Kut Teh can be said to be their signature dishes. Most of their customers recommended their dry Bak Kut Teh, even we did also. VIII.The way they used to manage their business is that they have their own secret recipe and formula of cooking the soup base. ! ! ! ! ! ! ! ! ! ! ! !
  • 7.
    Strategy employed bySeng Huat Bak Kut Teh ! !!!!!! !!!!! !Strategy ! Description !Pricing !The prices of the food sold in Seng Huat Bak Kut Teh are reasonable and standardized as it depends on the amount you order. !Products served !The waiters in Seng Huat Bak Kut Teh are extremely busy as the restaurant is very famous so they seldom entertain their customers. All of the foods are served in small clay pots, the pork meat and the intestines will be separated. The soup has a very strong herbal taste. Unfortunately, they do not serve the dried Bak Kut Teh. Overall, the Bak Kut Teh is very well cooked and goes extremely well with the fried garlic rice and some fried bread sticks as the side dish. ! Quality of Service !The waiters in Seng Huat Bak Kut Teh are extremely busy as the restaurant is very famous so they seldom entertain their customers. Although the restaurant is very successful now, the boss is still the one who prepares all the dishes on his own. !Advertising !Seng Huat Bak Kut Teh is often being complimented by the customers and are spreaded around that the Bak Kut Teh is really tasty. Seng Huat Bak Kut Teh had won several prices too. The name itself is making it popular and demanded.
  • 8.
    Strategy employed byRestaurant Chuan Chiew ! !!!!!!!!!!!!!!!!!!!!!!!!!! !Strategy !Description ! Pricing !The prices of Bak Kut Teh are affordable and reasonable. !Product served !Restaurant Chuan Chiew serves both dry and soup version of Bak Kut Teh. The soup Bak Kut Teh is served with plentiful of ingredients, all mix together in a clay pot, this includes the innards as well as the thick 3 layer pork. Unfortunately, the soup is a little salty and it does not have that strong herbal taste. !Quality of service !The workers in Restaurant Chuan Chiew provides good services to the customers. The workers there will welcome the customers politely and take orders immediately. Orders come fast and correctly. This is probably because there are less customers there. !Advertising !Restaurant Chuan Chiew has yet won an award.
  • 9.
    Competitors of SengHuat Bak Kut Teh ! ! ! ! ! ! ! ! 1. Restoran Nan Feng ! Restoran Nan Feng is located in Jalan Raja Bot. It is approximately 1.7km away from Seng Huat Bak Kut Teh. We are not really sure about how long is this restaurant has run but as the people said, Nan Feng Bak Kut Teh is the one which sells the best dried bak kut teh in town. ! ! ! ! ! ! ! ! ! 2. Klang Lek Bak Kut Teh ! This restaurant is located at Jalan Teluk Pulai, which is 2.9km away from Seng Huat Bak Kut Teh. Back in the 70s, the owner of this restaurant, Oan Ah Lek started a modest bak kut teh (meat bone tea) business in Teluk Pulai, Klang, a Chinese soup popularly served in Malaysia. Today, the business has expanded and the second branch is located in Sentosa
  • 10.
    Klang, handle byhis elder daughter and her husband, while the main branch by his son, Oan Chee Kian. ! Strategy employed by Restoran Nan Feng ! ! ! ! ! ! ! ! ! ! ! Strategy Description Food Variety There are more choices at Restoran Nan Feng than Seng Huat Bak Kut Teh. Other than the traditional clay pot “soup version”, Restoran Nan Feng also serves dry version of bak kut teh. One that is cooked by reducing bak kut teh soup, dark soya sauce, and enhanced with dried chili, okra, and sometimes dried cuttlefish. Other than that, fried shallots which added in Bak Kut Teh rice at here is one of the special part of it. Meanwhile, Seng Huat Bak Kut Teh sells only one kind, which is traditional bowl of Bak Kut Teh. People will choose to go for more choices as they can try variety types of Bak Kut Teh from all along the way. Pricing The prices of Bak Kut The here are affordable and reasonable. Advertising As for this part, Nan Feng Bak Kut Teh did not did well in advertising like Seng Huat Bak Kut Teh do. Seng Huat does good in advertising through newspaper, competition awards and many more. They also sell packaging of Bak Kut Teh soup. At the same time, Restoran Nan Feng do not own an official website but Seng Huat do. This will reduce the chances to let people know about Restoran Nan Feng and also its delicious dried Bak Kut Teh. Quality of service Restoran Nan Feng provides good services to its customer. Workers at here always take orders from customers immediately once they found their seats. Orders and foods did not mistaken and served in hot as it according to what customers’ need.
  • 11.
    Strategy employed byKlang Lek Bak Kut Teh ! ! ! ! ! ! ! ! ! ! ! ! ! Strategy Description Food Variety Food choices in Klang Lek Bak Kut Teh is also more then Seng Huat Bak Kut Teh do. They provide dried version of Bak Kut The as well. As they said, the must orders are Pig Intestine and Pai Kuat (ribs), the Pork broth was strong and deep with Pork flavor. Pricing The prices of Bak Kut The here are affordable and reasonable. Advertising In fact, Klang Lek Bak Kut Teh is as well known as Seng Huat Bak Kut Teh. Both of them has run more than 30 years of Bak Kut Teh business in Klang and gained more than 5 awards in competitions. They both own official webpage to introduce their foods and history, which also included contact number and shop address. (customers may reserve for seats before they came). Quality of service Klang Lek Bak Kut Teh provides good services to its customer. Workers at here always take orders from customers immediately once they found their seats. Orders and foods did not mistaken and served in hot as it according to what customers’ need.
  • 12.
    Competitors of RestaurantChuan ! ! ! ! ! ! ! ! ! 1. Restoran Yu Kee Bak Kut Teh ! Restoran Yu Kee is located approximately 200m away from Restaurant Chuan. The shop is located along with the many other Bah Kut Teh  shops in SS 14 right across the SS 15. These shop lots here were designed in such both the front and back of the shop is accessible. This welcomes customers from both direction and ensures good ventilation in the restaurant. ! ! ! ! ! ! ! ! ! ! 2. Restaurant Ah Ping Bah Kut Teh It is located 100m away from Restoran Chuan. Ah Ping on SS14 has been hailed as one of the oldest on the street, thus having a steady stream of customers at all times, even spilling out into the street. Their dishes are definitely crowd pleasers, and would be the first choice for anyone bringing a whole group of friends or family. !
  • 13.
    Strategy employed byAh Ping Bah Kut Teh ! ! Strategy employed by Restoran Yu Kee Bak Kut Teh Strategy Description Food Variety Ah Ping Bah Kut Teh provides variety choices of foods like dry bak kut teh, traditional bowl of bak kut teh, curry vegetables and braised chicken feet and more. In fact, the dry bak kut teh served by Ah Ping was not as impressive as the others, comprising of mostly pork, bits of dried squid, and lots of savoury sweet sauce. Pricing The prices of Bak Kut Teh here are affordable and reasonable. Advertising Same as Yu Kee did, they did not put a lot of effort on advertising. It is hard research about it from google. It does not provides an official website but only facebook page. Quality of service Provides good services to its customer. Workers at here always take orders from customers immediately. Orders and foods did not mistaken and served in hot as it according to what customers’ need. The very different part is, Bak Kut The at SS14 will arrange seats for customers. Strategy Description Food Variety At Yu Kee, you’ll find that their restaurant doesn't skimp on the flavour in their dishes. The bak kut teh soup here was unapologetically herbal, far more so than its other contenders, which is what continues to draw the crowds in. Those who love their un-commercialised taste relish the strong medicinal broth that Yu Kee uses, which emanates into every component of the dish. One of the highlights at Yu Kee was their sour spicy dish of Chinese mustard greens. Pricing The prices of Bak Kut Teh here are affordable and reasonable. Advertising Yu Kee Bak Kut Teh did not put a lot of effort on advertising. It is hard research about it from google. It does not provides an official website but only facebook page. Quality of service Provides good services to its customer. Workers at here are very polite and friendly. Always take orders and serve customers in time. Orders and foods did not mistaken and served in hot as it according to what customers’ need. The very different part is, Bak Kut Teh at SS14 will arrange seats for customers.
  • 14.
    ! Competitor Analysis SummaryTable Competitive Traits Restoran Chuan Bak Kut The (Subang SS14) Seng Huat Bak Kut The (Klang) 1.Number of Competitors 10-20 30-70 2.Barrier to Entry Strong barriers to entry. Entering the market of Bak Kut The in Subang SS14 is difficult due to these factors: 1. There are a lot of Bak Kut Teh restaurants can be found in Subang Jaya especially SS14. 2. Variety food choices to choose in SS14 and SS15, such as burgertory, Asia Café, Lim Fried Chicken, Gold Chili and more. People will choose other food more than choose Bak Kut The since it usually eat by a large amount of people (gathering etc). Strong barriers to entry. Entering the market of Bak Kut The in Klang is more difficult than in Subang Jaya SS14 due to a few of factors: 1. There are too many Bak Kut Teh restaurants in Klang since this area famous of its Bak Kut Teh. The competitive between each shop lot is strong. 2. Most of the Bak Kut Teh restaurant has been opened for more than ten years, they are experienced and famous, gained a lot of old and loyal customers. 3. Seldom people will drive all along the way just for having Bak Kut Teh as their meal. Bak Kut Teh is just too mainstream for Klang people. 3.Differentiated or Standardized Products. Standardized products Standardized products 4.Pricing Power Price taker. They have the weak pricing power because the businesses have no ability to charge a higher price than the market price unreasonably. This will turn customer to other competitors. Price taker. They have the weak pricing power because the businesses have no ability to charge a higher price than the market price unreasonably. This will turn customer to other competitors.
  • 15.
    ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! 5.Other Characteristics Restoran Chuan focuseson three versions of Bak Kut The which is dry Bak Kut Teh, Traditional bowl and Clay Pot of Bak Kut Teh. They also provide side dishes such as stir fried vegetables and Marinade Pig Trotter and more. Workers at here are all very polite and being helpful. They will always find a seat for customers and avoid them from waiting outside. Compare to Restoran Chuan, Seng Huat only focus on one kind of Bak Kut Teh which is traditional bowl of Bak Kut Teh. Other than that, their side dishes provide lesser choice then Restoran Chuan do. Quality of food is better than Chuan Restoran and it is more tasty. Workers at here are all very polite and being helpful. Verdict Monopolistic Competitive Monopolistic Competitive
  • 16.
    Obstacle Faced ByNew Business Lack of Capital to Start Business Starting a new Bak Kut Teh shop requires a huge sum of money and does not guarantee profit. Therefore, it is difficult to find businessman who could locate an institution which is willing to be explored. If businessmen use their own savings, they might need to go through many years of hardship. Sometimes the new restaurant is forced to close down when there is no profit to cover up the expenses. ! Big Market Bak Kut Teh restaurant are abundant in Malaysia, especially in Selangor area. If consider open a new Bak Kut Teh restaurant , a lot of competitors are already to conquer your business as there are many shops selling the same Bak Kut Teh. On the other hand, the old restaurant does not need any form of advertising to attract customers while newly restaurant need to greatly promote and sale their food. Hence, Bak Kut Teh restaurant will have a hard time competing with other Bak Kut Teh restaurant for customers. To tackle this problem, a Bak Kut The restaurant must possess unique selling point to make it stand out from competitors around it. ! Unique Selling Point A tasty Bak Kut Teh is not easy to be made. It requires great skills and experience to bring out and bring out the real taste of Bak Kut Teh. As all people have thoer own different preference towards the taste of Bak Kut Teh, they also need to reconsider the taste of the Bak Kut Teh, whether their customers can acceptable the heavy flavour of herbs and spices, saltiness of dishes. Apart from food, they have to provide good services such as always have a smiling face on their face when they serve their customer, have a good environment and comfortable condition, take care of the cleanliness of restaurant, and serve food faster as well. ! Management and Staffs The restaurant owner needs to carefully hire staff and the right employees. They cannot just simply hire a foreigner worker and ask them to cook and manage the whole kitchen while the owner just sit on the cashier area tell them to serve the customers or even ask them to be a waiter and serve customer. There will be a miscommunication if a foreigner worker who does not know Mandarin is hired as a waiter as mostly a Bak Kut Teh restaurant their customers are mostly Chinese. ! !
  • 17.
    Nature of TheirMarket Both Bak Kut Teh shops are in a competitive market because there many Bak Kut Teh shops in the same area. They have to set the price to a standard and fixed price because they do not have ability to charge a higher price than the market price unreasonably. Therefore, having a good services and good quality food with a reasonable price is essential and important to bring back trustworthy customers. Summary Table to Compare ! ! ! ! Seng Huat Bak Kut Teh Similarities Restaurant Chuan Bak Kut Teh Main Product Sold Bak Kut Teh Lead by owner Leader Lead by owner 1 Founder 1 Home based Business Operation Home based Providing quality food and services Strategy Providing quality food and services Seng Huat Bak Kut Teh Differences Restaurant Chuan 1979 Found Years 2008 3 Generations 1 No.9, Jalan Besar, 41000 Klang, Selangor Darl Ehsan Location 18, Jalan 14/2, Subang Jaya, 47500, Petaling Jaya, Selangor 13 Number of Employees 10 More Number of Customer Less More Seats Provided Less 5-15 shops Number of Competitor 15-30 shops 7.30am-12.30pm 5.30pm-8.30pm Opening Hour 8am-10pm No Off Day Tuesday 3 Award Gained 0
  • 18.
    Conclusion of Analysis Basedon the comparative analysis, it has been concluded that Seng Huat Bak Kut Teh in Klang is more commercial successful as compared to Restoran Chuan Bak Kut Teh in Subang SS14. First, the average number of customer for Seng Huat is greater than Chuan Bak Kut Teh and in fact Seng Huat is more famous than Chuan Bak Kut Teh do. Since years ago, Seng Huat has won different kind of awards in food competition and gained good repetition. The Bak Kut Teh business of Seng Huat is much more longer and tradition than Chuan Bak Kut Teh does. Although Seng Huat sell only one kind of Bak Kut Teh, but the taste of its food especially Bak Kut Teh soup is more tasty and delicious than Chuan Bak Kut Teh do. Both of them have the same amount of branches but the quality of food in Seng Huat Bak Kut Teh makes customers dying to come back and even introduce to their friend to try their food. Based on Seng Huat longer business, they have more experiences and loyal customers. As we can see that, there is one of a customer in Seng Huat who has already been their loyal customers more than 3 generations. Good reputation of Seng Huat Bak Kut Teh show advantages because it attracts more customers. The price of both businesses are almost the same, which is not too costly and the customers are willing to pay for it. In conclusion, Seng Huat Bak Kut Teh has been through all of its barriers and has become more commercially successful than Chuan Restoran due to the supporting reasons as stated above which includes a higher average of customers and quality of food. ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
  • 19.
    Recommendations Based on ouranalysis on Restaurant Seng Huat Bak Kut Teh and Restaurant Chuan Chiew Bak Kut Teh, these are the recommendations we propose to improve their businesses’ competitiveness. The area where both businesses located at are full with business competitors which almost up to 15 to 30 businesses competing with them but both owners seem to be unawareness. According to the interview that we have conducted, both current owners do not have knowledge about their competitors which is important for the future development of the business. Although both businesses are pioneers in Bak Kut Teh industry, they should analyse their competitors. By analysing their competitors, they will get a better insight of them as well as where their business stands at in the market. Seng Huat Bak Kut Teh ! ! ! ! ! ! ! ! ! Areas for Improvement (current situations) Recommendation Spaces Issue Owner should consider expanding the store as there will be more space for people to walk or wait for table. During peak hours, customers and workers hardly can move and the services become slower. Hygiene Issue Owner should consider hiring a few more employees that in charge of hygiene. During peak hour, tables are simply cleaned and rubbish rolled over the floor. Messy and unhygienic environment issue Owner should refurbish their shop as the shop itself is old and the arrangement of the shop is messy so it is unavoidable that it appears dirty and unpleasant.
  • 20.
    Restaurant Chuan BakKut Teh ! ! !!!! ! ! ! ! ! ! ! ! ! ! ! ! Areas for Improvement (current situation) Recommendations Beverage issue Owner should be more careful about the quantity of ingredients and recipe of cooking bak kut teh as the bak kut teh served us during the interview tasted salty. Advertising issue Owner should customize a new signboard as it is old and dirty. During night, the signboard hardly can be seen. Owner should also create an official website or Facebook page that is easier to notice by people and convenient for people to find their information. ! Interior arrangement issue Owner should efficacious rearrange their shop interior to be more spacious and tidy. Owner should have a store room to keep those spare tables, chairs or other equipment so the shop will appear more pleasant.
  • 21.
    Interview Questions withanswers Restoran Seng Huat Bak Kut Teh Date: 3 January 2016
 ! Time: 11.30am – 12.00pm
 ! Location: Jalan Besar, Kawasan 1, Klang, Selangor, Malaysia Interviewed Person: Madam Lee Job Position: Owner Q: How long have you been operating this Bak Kut Teh restaurant? A: It’s about 30 to 40 years for this shop. Q: Since when did your Bak Ku Teh become famous? A: It is already famous since the first day operating, because this business actually started from my husband’s grandfather, it’s really long time ago. Q: How many generation has it been passing on? A: We are the third generation.
 ! Q: How many branches are there in total?
 ! A: By now, we only have one. Q: Is this the first shop? A: The first shop is set up by the grandfather, it’s just at the opposite side of the road. We didn’t actually set up branches, but just the brothers and sisters setting up the restaurants with same Bak Kut Teh recipe. Q: How many workers do you have ?
 ! A: We have 13 workers in total?
 ! Q: Who is the establisher? Is it Seng Huat?
 ! A: The establisher is the grandfather, his name is Lee Wen Di.
  • 22.
    Q: Which fooddo you usually recommend for the customers? A: This is depends on the customers, some of them likes to eat the fatty part, some of them will prefer the lean part. Q: How do you manage to maintain your business? A: We usually cook the Bak Ku Teh by ourselves instead of asking the workers to do it. We enjoy doing what we do, we put a lot of efforts in it, maybe that’s why customers like it. Q: How many bowl is your highest selling record?
 ! A: Highest record is about 12-13 pots, one pot can fill about 100 bowls.
 ! Q: Have you won any prize for your Bak Ku Teh?
 ! A: We won the ‘Ten Best Bak Ku Teh’ in town before.
 ! Q: Is your Bak Ku Teh originated from China?
 ! A: No, It was started by the grandfather, by that time he is already at Malaysia.
 ! Q: What is your method of cooking it? Is it by charcoal or by gas?
 ! A: We used to cook by charcoal, but for now is gas.
 ! Q: Has your restaurant ever been visited by any artist?
 ! A: Yes, there are some from Singapore, some from Hong Kong, and also some from Taiwan. Q: How long is your operating hours? A: We start our business from 7.30am until everything is sold out, usually before afternoon. Then we will continue again at 5.30pm, until about 8pm. ! ! ! ! !
  • 23.
    Minutes of theMeeting of Business 1: ! !Minutes of the Meeting of Business 2: ! ! !!!!!!!! !Date !3rd January 2016 !Time !9:47a.m – 1p.m !Venue !Restaurant Seng Huat Bak Kut Teh, No. 9,Jalan Besar, 41000 Klang, Selangor Daru Ehsan, Malaysia. !Date !10th !Time !6:08p.m – 7:30p.m !Venue !Chuan Chiew Restoran, 18, Jalan SS14/2, Subang Jaya, Selangor, Malaysia. Names of Group Members Tutorial Group Role Tay Siew Wen Wednesday 4:00-6:00pm Group Leader Sii Siaw Hua Wednesday 4:00-6:00pm Group Member Lee Fei Syen Thursday 6:00-8.00pm Group Member Wong Mei Xin Wednesday 6:30-8:30pm Group Member Vun Tze Lin Thursday 6:00-8:00pm Group Member Ong Jie En Wednesday 6:30-8:30pm Group Member Joey Lau Wednesday 6:30-8:30pm Group Member
  • 24.
    !! Photos and Captions ! ! ! ! ! ! ! ! ! ! During  peak  hours,  the  shop  is  at  full   house,  we  have  to  stand  aside  and  wait   for  empty  table.   Restaurant  Seng  Huat  Bak  Kut  Teh   located  beside  a  bridge. Fried  bread  sBx  and  hot  water  are   prepare  well  and  customer  can  self   service.
  • 25.
    ! ! ! ! A  group  photo  before  having  delicious   Bak  Kut  Teh. Washing  tea  cups  with  hot  tea  is  a   tradiBonal  cultural  of  eaBng  Bak  Kut   Teh. AFer  one  of  the  table  is  cleared,  they   served  tea  and  fried  bread  sBx  to  us.   We  need  to  choose  a  type  of  tea  from   the  basket.
  • 26.
    ! ! ! ! ! ! ! ! ! ! ! ! ! ! We  ordered  5  bowls  Bak  Kut  Teh,  4   boiled  eggs,a  bowl  of  InsBncBve  and  a   plate  of  vegetable.  The  food  tasted   delicious! Owner  was  ready  the  Bak  Kut  Teh  to  be   served.  The  workers  were  standing   aside  waiBng  it. AFer  interviewed  with  shop  owner,  we   also  conduct  two  interview  with  2   regular  customers.
  • 27.
    ! ! ! ! ! ! ! ! ! ! ! ! ! ! Restaurant  Chuan  located  at  a  street  in   SS14. Chinese  New  Year  is  coming  and   Restaurant  Chuan  is  ready  to  salute  it.   A  worker  was  preparing  Bak  Kut  Teh  for   us.  Bak  Kut  Teh  is  a  Bme  consuming   dish  that  need  pay  more  aQenBon   when  cooking  it.  
  • 28.
    ! ! ! ! ! ! ! ! ! ! ! ! ! ! TradiBonal  Chinese  tea  set  and  hot  tea   are  considered  as  a  Bak  Kut  Teh    eaBng   cultural.   We  ordered  one  pot  soup  Bak  Kut  teh,   one  pot  dry  Bak  Kut  Teh,  one  bowl   soup  intensive,  one  small  pot  aweet   and  sour  pork  meat  and  a  plate  of   vege.    A  group  photo  before  starBng  to  enjoy   our  Bak  Kut  Teh  dinner.
  • 29.
    ! ! ! ! ! ! Everyone  can’t  wait  to  dig  in! AFer  finished  our  meal,  the  night  fell   and  we  began  to  conduct  our  interview   with  the  owner.
  • 30.
    !Conclusion !Based on thecomparative analysis, it has been concluded that Seng Huat Bak Kut The in Klang is more commercially successful as compared to Restaurant Chuan Chiew in SS14, Subang Jaya. !Firstly, the average number of customers for Seng Huat Bak Kut Teh is greater than Restaurant Chuan Chiew. Seng Huat Bak Kut Teh has a few branches but Restaurant Chuan Chiew has none. The quality of food of Seng Huat Bak Kut Teh makes their customers want to go back and even introduce their friends to try their food. !Secondly, Seng Huat Bak Kut The has been in business longer than Restaurant Chuan Chiew. Seng Huat Bak Kut Teh has more experiences and loyal customers. The herbal taste of the Bak Kut Teh soup is really unforgettable, this shows a strong advantage because it is able to attract more customers. The prices of both businesses are almost the same, which is not costly and are affortable. !In conclusion, Seng Huat Bak Kut Teh is more commercially successful than Restaurant Chuan Chiew due to the supporting reasons as stated above which includes a higher average of customers and quality of food.