Marcus Low started a restaurant called The Kitchen Table with a partner but they parted ways after two years. He then rebranded the restaurant as Table & Apron. While some aspects changed with the rebranding like the focus and addition of private dining, Marcus has kept the same team and philosophy of treating guests well. He measures his success by customer satisfaction and regular return customers. As a leader, Marcus displays traits like dedication, being people-oriented, passion, humility, and creativity. His journey has been one of following his love of cooking from a young age to establishing a successful restaurant today.

1. SCHOOL OF LIBERAL ARTS AND SCIENCES
CITIZENSHIP VALUES EDUCATION
UCM60402U2 LEADING IN THE 21ST
CENTURY
CASE STUDY - 15 %
Group Name Red Hills
Lecture [Day] ___FRIDAY___ [Time] ____2PM_____
GROUP MEMBERS LIST
No. Name Student ID School
1 Carmen Chan Shen Wen 0326485
2 Charlotte Chin Ya-Le 0326940
3 Chevally Lo Zhao Shyen 0326497
4 Chan Jia Chin 0326560
5 Peh Ellyn 0326812
6 Khoo Sue Ling 0326470
7 Janelle Angela Cezar 0326611
8 Chow Wen Fang 0326822
9 Sak Kar Wai 0326525
10 Christal Wong Ching Ling 0326715

2. IMPORTANT
1. Please save your file name as L21C [Lecture Day, Lecture Time]
[Group Name].
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2. Please email me your submission and in the subject of your email,
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3. The deadline for submission for this assignment is Friday, 13th
of
October 2017, 5pm. Late submissions will be penalized by a
deduction of 1% per day, starting at 5:01pm of Friday, 13th
of October
2017. Therefore, please ensure that you submit your work on time.
Instructions
Listen to the podcast in the link provided and answer the questions
below. Listen to the podcast as a whole narrative and answer the
questions carefully. The answers for a question may not be
‘clustered’ together in the podcast, so take notes as you listen.
The total number of marks for this assignment is 70 marks which will
be converted to 15%.
If you have used any external sources to answer your questions or
have included any images found on the internet, please make sure
that you cite your source(s) at the end of the assignment.
Podcast Link
HYPERLINK "https://www.bfm.my/enterprise-table-and-apron-marcus-low.html"
https://www.bfm.my/enterprise-table-and-apron-marcus-low.html
1. Name the business and describe the establishment. (2 marks)

3. Table & Apron is a business in the Food and Beverages industry which is run by Marcus
Low . It is a restaurant the provides two types of feeling when a guest dines there which
is a combination of casual and formal having a contemporary concept.
2. What was it previously known as? (1 mark)
The Kitchen Table
3. What are the differences between the previous establishment and the current
establishment? What has stayed the same? List them and elaborate. (10 marks)
Differences
1. Type of Business and Name - Before it was managed by partnership, now it’s
managed by sole proprietorship. Previously, the initial business, kitchen table
was founded by Marcus Low and a partner however their partnership ended,
hence Marcus Low continued it alone with a new name, Table & Apron.
2. Focus - Their direction on where they were heading to as a restaurant changed.
When they started, they were too serious with the business as they more
emphasis on their food but with the new chapter for them, they don’t just focus on
the food but also on what they make people feel. Before people perceived them
as an ordinary cafe as compared to the recent wherein they started setting their
tables properly and they converse authentically more with their guest. Another is
that they call and treat their customers as guests. They treat their restaurant like
home, team like family and guests like friends.
3. New Element - They kept their signature dishes like buckwheat fried chicken in
the menu but they came up with a new gimmick which is having weekly specials
that requires spontaneity for the team which they were able to handle. Their team
discuss on what’s seasonal, on offer and what’s fresh on the market to come up
with new dishes that comes out on a weekly basis.
4. Versatility with the space - They now have a regular dining room; and a private
dining room. They thought they can only do one thing with the private dining
room but they thought of ways on how they can maximize it by having a buffet,
family style table sharing menu and digger station menu. They also provide
luncheon dinners.
Similarities
1. Same Team - Marcus believed that investing in the team is important. The team

4. is there to grow and should be able to know how to have conversations with each
other (good communication). He even quoted that, “Happy Team, Happy Food,
Happy Guest”.
2. The Team’s Perspective - There are three rationale that kept them going:
hospitality itself is a craft; that honest cooking is hard to come by these days; and
to ask themselves, “What role do they have as a restaurant in the community?”.
4. How did the re-branding affect the business? (2 marks)
Surprisingly for the frequent guests it gave them the thought that the restaurant is
heading towards a new direction, which is good. Instead of giving confusion, it changed
how the people perceived them as a restaurant. The new name reflects on those simple
moments of eating together that are worth celebrating for at the table; and the team
wearing an apron while witnessing those moments makes them proud of themselves.
Another is that the rebranding also attracted new guests as it gave them a bit of an
enigma as people would wonder about it’s previous name.
5. What is a challenge he faces with his new space and how does he overcome it?
(2 marks)
They opened the second floor and used it for private dining events which gave them a
huge response however, the challenge they faced is being able to manage both private
dining and regular dining at the same time on busy services especially on the weekends.
They we’re able to overcome these challenge by working as a team. They also learned
how to expand and create menus that can make it easy for them to accommodate both
functions at the same time.
6. What kind of standpoints are there with regards to the treatment of guests or
customers? Name the two and briefly describe them. (2 marks)
1. Transactional standpoint - Transaction is the exchange of product with money.
So this standpoint basically means business is business where they see the
guests as profit givers. Its has more focus on products less focus of the what
customers would feel.
2. Relationship standpoint - Relationship is how close you are to a person. It is the
mindset of thinking what the guests would experience. The business invests in

5. the concept and products basing on how they make the people feel. With their
business decision, they also include their customer’s thoughts like what would
make them want to come back, what they would hate or like etc…. The team
level themselves the same level as their guests. It’s treating the guests of what
they mean to them.
7. What is Marcus’ motto or philosophy about hospitality and serving guests?
Elaborate. (2 marks)
He treats his customers as guests and not customers, he would treat them in a way that
would make people comfortable to be there and come back to the restaurant again in the
future. He implements changes to the menu according the customers’ preferences and
diets.
8. Marcus has been with his team for a long time, some of whom has been there
since the beginning. How does he make them stay? Name 4 ways and elaborate. (8
marks)
Firstly, Marcus never take his team for granted, he understands his teams as they have
all come from the same background with no hospitality in this line of work. He also
empathized toward his group mates and give them a chance to prove themselves just as
his master did.
Marcus cares about the team members a lot, he would all his team members to sit down
and have dinner together every day like a family where they strengthen their bond and
gets closer to each other.
Besides that, is communication, Marcus is very fond about communication within the
team, he make sure that the team can work in harmony and as a complete unit with no
hard feelings towards the other.
Marcus also makes sure that his team members know about his vision and goal for the
restaurant so that they could achieve it together, and make it into their goal instead of
being only his, as he believes table & apron belong to the team with all their hard works.
Marcus fuss a lot on groupwork and teamwork, every staff of table & apron have the right
to voice out their suggestions to improve what they think the restaurant is lacking.
He also delegates all the staff in making the decisions that would further improve the
restaurant’s quality and for the bigger picture of the restaurant.

6. 9. Marcus mentions several traits he places importance on for someone who
aspires to be a part of his team. What are they? (1 mark)
He’s team come from a diverse background, some of them doesn’t have a formal
culinary and hospitality background which he feel that it gives them an edge. With
humble background and hospitable personalities it contributes to a developing a people-
first business. To do so, he places an importance first with the team. This by taking care
of them and giving empathy.They have family meals together and he doesn’t give them a
hard time. Communication is also essential. They develop their teamwork first. As it all
starts with having a good relationship in the team.A happy team brings out the ability to
produce a good impression as they will be able to apply good conversation with their
guests.
10. What ‘unwritten rule’ or paradigm of the industry did Marcus break? Why was
it important? Elaborate. (2 marks)
Giving his employees 5 days work a week which is rare in the food and beverages line.
This is to make it a viable career so that his employees can still have a life outside of
work.
11. What other ways apart from social media is Marcus exploring to tap into new
markets? Elaborate. (2 marks)
By reaching out directly to expat groups and large companies. They reach out to them by
offering them something they had not known about before and giving them a variety of
options.
12. Name the 2 types of restaurants there are in the market. What is the difference
between them? (3 marks)
The two types of restaurants mentioned by Marcus are: New Trendy Restaurant and
Restaurants that are like institutions.
New trendy restaurants are based on what’s new and what’s popular are the types that
people will go to just because of its concept and is new which can be repetitive wherein
can make people get bored of them right away.
Restaurant like institution are the underrated type of restaurants that doesn’t follow the
trend that provides a unique and friendly strategy that gives people a reason to want to

7. come back to anytime.
13. What is Marcus’ opinion on expanding his restaurant? (2 marks)
He looks deeper into his reason for being in this business: that how they make us
feel is equally, if not more important than what they put on the plate. That third
eye, or sense of empathy is the cornerstone of how they do business.
14. What is essential in a partnership according to Marcus? In addition to what he
mentions, name 3 other things which you think are essential in a partnership and
elaborate the reasons why.
(5 marks)
Essentials in partnership to Marcus
Compatibility- Marcus mentioned that partnership to him is like marriage with the
compatibility, whereby the whole lifeline of the business depends on partners and not a
solo responsibility. He first started the supper club with his partner but soon in his second
year in business he learnt that the compatibility of both individuals was inadequate. This
gave him a chance to actually grow and eventually rebrand the business into what he did
today.
Other essential in a partnership business
1. Commitment- With an ongoing business and future challenges in a certain
market, takes a hundred percent effort. Partnership in a business are risky but
also helpful whereby there would be two or more owner to invest and grow the
business. An unwavering and ongoing commitment is important in a partnership
business because it requires passion and does not practice individualism. In
partnership business, it does not require every partner to invest equal amount of
time and energy to maintain the business. To avoid any dispute or unnecessary
arguments during the process, partners should prior discuss each individual gets
proportionate of commitment level.
2. Honest and Integrity- Trust is the most prominent aspect to have in a business
whereby trust can either make or break a business. For example,with trust, it
means that you can leave the business to your partner’s hands without having
any doubts and disaster. Partnership business basically means full trust must be
given in order for a business to run. Without honesty and integrity, one of the
partners would be at the utmost disadvantages and sometimes ignorant about it.
3. Shared vision and values- Certain initial goals and objectives are set before

8. starting up a business, not excluding partnership business. Believing the same
vision brings the business to the same direction and goal that partners are all
aiming for. With different ideas and target for the future of the business, it would
be hard to continue striving goals for the business because of cross-purpose
paths. If both partners do have the same target for the business, but different
ideas on how to get it, it would still be a bumpy ride on choosing the right path for
the business.
15. What is Marcus’ vision and direction for his restaurant in the future? (2 marks)
Marcus with his team, they want to develop into a restaurant institution wherein they
don’t aim to be on trend. They want their restaurant to be known as people’s favorite
restaurant in the neighborhood, they want to give their guests the satisfaction of being at
their service. Hence the team want it to be a place their guests would want to keep
coming to with their friend and family.
16. How does he measure his success? (2 marks)
He measures his success according to the people’s satisfaction with their service as
well as their food. It is people coming back again based on their experience eating at the
restaurant as a whole. With the question “how do they make both the regulars and new
customers feel?”.
17. List 5 leadership characteristics that Marcus possesses. Elaborate on each of
them. (10 marks)
Dedication - He started with knowing nothing about culinary as well as the food and
beverage industry. A leader is a role model. He showed that is a role model through
determination to get to where he wants to go. He wouldn’t be where he is and be
successful without hardwork. Also even though he faced a lot of challenges with his
restaurant, it didn’t force him to quit, with guiding the team and the team helping out they
were all able to make their new path of a new concept happen.
People Oriented - Instead of only working in the kitchen he also tries work outside the
kitchen guiding and helping all of his employees. He’s restaurant’s concept is also based
on his employees instead of his own ideas. With the decisions he makes with his
business, he includes everyone’s opinions. Basically, he treats everyone as an equal
which is what a leader would do.
Passionate - He wouldn’t be where he is without his passion. If he didn’t pursue with his

9. dream maybe he would’ve been just an engineer. It was his love for cooking that gave
him the motivation to push through what is passionate about. He traded his technical
course for a course in hospitality. He wasn’t a trained chef, yet he went up to a
restaurant and told that restaurant that all he could contribute in is dishwashing, That’s
where it all started for him. Leadership requires passion as it means he is not forced to
do what he is doing. If he is passionate with what he is doing he can also influence and
lead his crew to gain or continue with the same same passion as they’re all heading
towards the same path which is making their restaurant successful.
Humble - with leadership comes humility. It is by not thinking he is above everyone else.
This is related to people oriented, as he has to get along with everyone and talk as if
they’re his friends and someone he needs to guide(team) or cater(guests). He doesn’t
boast his position or his skills. He is also willing to learn and grow together with his team.
Adventurous & Creative - The menu and offers are based on seasonal food. The menu
changes spontaneously according to available food. He and his kitchen crew must think
of a new menu often. He is open to experiment and try new things. He doesn’t limit
himself with what he only knows. He and his team were able to make there changing of
weekly specials happen because of this trait. They look into what’s in the market and
what’s fresh taking in consideration the preferences of their guests. Without this trait,
their menu wouldn’t have variety in it. Limitation in oneself will cause limitation in one’s
product. It is with various knowledge and openness to try new thing and experiences that
one can lead the team into a variety of opportunities and results.
18. Map out Marcus’ entire journey to get to where he is today. Ensure that you
have included all the details mentioned in the podcast. You may include images,
but please remember to cite your sources. (12 marks)

10. 1. He got into cooking at a young age. It was what he loved to do.
2. Since his father runs an engineering engineering firm, as a teenager still finding
out what he wanted to do and he hadn’t had any idea that time, he just went with
engineering.
3. Started studying engineering in Canada. When he was in college in Malaysia, for
extra income he sold nasi lemak which he makes himself.
4. His college in Canada has a program called Co-op (Cooperation) Program which

11. enables the students to apply what they learn into real world experiences.
Basically training while studying.
5. It was when he had gone through engineering's field of work (After working in
huge manufacturing companies), he realized it wasn’t what he really wanted to
do. It wasn’t the path he wanted to take at heart. Hence he diverted into his true
passion which is cooking.
6. Went to a restaurant which he liked very much and his friend told him to just try
and ask them if he can apply. So, he asked the restaurant manager if he could
work there, without experience. He told the the restaurant that he doesn’t know
anything and he can only wash the dishes.
7. He was given the opportunity to work as a dishwasher and was given 4 months.
So he told his parents about it. Being open-minded they allowed him to give it a
try.
8. In those 4 months, it opened up doors for him.Through working in that restaurant
he learned a lot from the chef’s their. He was given a chance to become an
apprentice to one of the famous chefs.
9. Hence he started as a dishwasher, into a cook, then a receptionist and a baker.
Before going back to Malaysia he worked at various restaurants gaining enough
experience.
10. After coming back to Malaysia, he landed a partnership deal.
11. He opened a restaurant called Kitchen Table which used to be a supper club type
with a partner.However it his partnership didn’t last, it ended.
12. After 2 years of Kitchen Table, on his own, he was able to rebrand the restaurant
and changed it into a casual plus formal dining type with a new mindset. Him with
his original team made new concepts that was able to attract more people
making them have a reason to keep on coming back.
13. Throughout the challenges faced , him and his team continue to grow and serve
people with a friendly atmosphere giving their guests a contented face when they
leave the restaurant after their meal.

12. References
Low, M. (2017). Blog. [online] Table & Apron. Available at:
http://www.tableandapron.my/blog/ [Accessed 12 Oct. 2017].
Pang, V. (2017). A M'sian Restaurateur Lost His Core Team In 6 Months—This Is The
Story Of His Redemption. [online] Vulcan Post. Available at:
https://vulcanpost.com/619205/tableandapron-restaurant-founder-interview/ [Accessed
12 Oct. 2017].
Star2.com. (2017). The food’s simple, and simply good - Star2.com. [online] Available at:
http://www.star2.com/food/eating-out/2017/02/14/restaurant-review-table-and-apron-
simply-good/ [Accessed 12 Oct. 2017].
Campbell, S. (2015). 10 Characteristics of Unstoppable Partnerships. [online]
Entrepreneur. Available at: https://www.entrepreneur.com/article/247407 [Accessed 12
Oct. 2017].
Chierotti, L. (2014). 3 Characteristics of a Great Business Partner. [online] Available at:
https://www.inc.com/logan-chierotti/3-characteristics-great-business-partner.html
[Accessed 12 Oct. 2017].
Legalnature.com. (2017). Qualities to Look for When Choosing a Business Partner.
[online] Available at: https://www.legalnature.com/article-center/business-
formation/qualities-to-look-for-when-choosing-a-business-partner [Accessed 12 Oct.
2017].
Liu, A. (2015). 6 Qualities to Look for in Business Partnerships - UpCounsel Blog.
[online] Available at: https://www.upcounsel.com/blog/6-qualities-to-look-for-in-business-
partnerships [Accessed 12 Oct. 2017].
Low, L. (2015). KL Food Goes Pop. [online] Malaysia.my. Available at:
http://www.malaysia.my/article/food/kl_food_goes_pop/ [Accessed 12 Oct. 2017].
Low, L. (n.d.). The Kitchen Table Restaurant and Bakery. [online] Poskod Malaysia.
Available at: http://poskod.my/features/kitchen-table-restaurant-bakery-damansara-kim/
[Accessed 12 Oct. 2017].