final english full report (1)

SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN

FOUNDATION IN NATURAL BUILD ENVIRONMENT

PRESENTATION TITLE: A COMPARATIVE ANALYSIS OF 2

BUSINESSES OF SIMILAR INDUSTRY IN DIFFERENT

GEOGRAPHICAL LOCATIONS

GROUP MEMBERS:

NAMES STUDENT ID PRESENTATION / RESEARCH REPORT ROLES.

SAW E SEAN 0322003

-TEAM COORDINATOR

-INTERVIEW

-ARTISTIC COVER

-VIDEO EDITING

BRIAN KOH JUN

YAN 0322002

-BRIEF DESCRIPTION

-APPENDIX

-COMPETITOR

HONG SHI LIK 0322081

-PRESENTATION SLIDE

-PHOTOGRAPHER

-INTERVIEW QUESTION

KIU NGIN PERN 0322084

-RECCOMENDATIONS

-NATURE MARKET

-CONCLUSION

-GRAMMAR CHECKING

LE JIA LING 0322532

-VIDEOGRAPHER

-APPENDIX

-INTERVIEW QUESTION

POH WENG

CHUAN 0319951

-BRIEF HISTORY,KEY SUMMARY

-SUMMARY TABLE

-OBSTACLE

-COMPARATIVE OF COMPETITOR,STRATEGY

ENGLISH II / ENGLISH 2 (ELG 30605 / ENG 0205)

LECTURER: CASSANDRA WIJESURIA

SUBMISSION & PRESENTATION DATE: 26th NOVEMBER 2015

Table Content

NO. Title Page

1. Key Summary 1

2. Methodology 2

3. History of Nyonya Cuisine in Malaysia 3

4. Brief description of Nancy’s Kitchen 4

5. Brief description of Old China Cafe 5

6 Top 3 competitor for Nancy’s Kitchen & Old China Cafe 6-7

7 Competitive analysis summary table

8

8 Strategies that applied by Nancy’s Kitchen & Old China Café

9

9 Obstacles face by the business 10

10 Nature of the market business 11

11 Summary table of the differences and similarity between both businesses 12

12 Conclusion

13

13 Recommendations for Nancy’s Kitchen & Old China Cafe

14-15

14 Bibliography 16

15 Appendix 1: photos of Nancy’s kitchen & Old China Café 17-18

16 Appendix 2: survey and interview questions & answers for Nancy’s kitchen

& Old China Café

19-23

17 Appendix 3: social media and website for Nancy’s kitchen & Old China Café

24-25

18 Appendix 4: Business Card

26-27

19 Appendix 5: Minute of the meeting 28-32

20 Attachment 1: Presentation slide 33-38

21 Attachment 2: CD 39

22 References 40

1 | P a g e F N B E J A N U A R Y 2 0 1 5 I E n g l i s h 2 R e s e a r c h a s s i g n m e n t I T a y l o r ’ s U n i v e r s i t y

Key Summary

In this research assignment, we had to write a report based on our research and study of

two local trades that have been running for ten years and are still going strong. After much

analysis conducted, we decided to carry out our research about Nyonya food, and we decided that

the two local businesses that we have chosen were located in an area that attracted tourists. Our

choices were Nancy’s Kitchen from Malacca and Old China Café from Kuala Lumpur. Through our

research and interview, we had done much comparison in many different aspects to conclude their

differences and similarities in their respective trades.


Methodology

First and foremost, we confirmed on the trades that we wanted to research on. We started

by reading through some primary sources such as Travel guide and magazines for a general idea

and then we looked for places that were broadly open to many other food businesses, which we

concluded that both Malacca and Kuala Lumpur being the destination for our two trades had.

Generally because both of these places are filled with diversity of food culture and tourism. After

we had settled the location, we decided to call the owners to make an arrangement for the

interview. After we arrived at our destinations, we greeted and introduced ourselves to the owners,

and then we proceeded to our interview. At the end of the interview session we took some pictures

and gathered some information before we left the place. At the end of the day, we accumulated all

the information and summarized it in the report.


History of the Nyonya Cuisine in Malaysia

Variety of Nyonya dishes, from left to right: Nyonya Laksa, Chicken Pongteh, Pai Tee, Curry

Kapitan,Nyoya popiah and Nyonya kuih(Pulut Tai Tai)

Nyonya cuisine is one of the many famous food cultures in Malaysia. Perhaps, also one of

the oldest cuisines that have been passed down by Baba Nyonya culture. The dish itself earns its

name from the place where many Straits Chinese were born, which is Malacca. When the early

Chinese traders began to settle down in the straits of Malacca in the early fifteenth century, a

number of them married local Malay women to create an ethnic sub-group of Malay-Chinese. In

Malay, this group is called Peranakan, which means “half caste”, but they also refer to themselves

as Straits Chinese to distinguish themselves from the Chinese immigrant workers who came to the

Malay Peninsula later. The term Baba can be referred to the male Peranakan while the women are

known as Nyonya. In the olden days, young ladies or Nyonya had no access to formal education,

culinary skills were among the chief accomplishments necessary for a well brought up Nyonya and

thus, the food was prepared by the womenfolk and hence they learnt how to cook it best.

After Malacca was being colonized from the fifteenth century onwards, the architectures and

foods are much being influence by it. As result, the Nyonya foods that are being served today are

mixed with diverse cultures of ingredients. Many Peranakan entrepreneurs from Malacca took

opportunity to migrate to Penang and Singapore and expand their business. There are variations

of cooking style that exist in the Southeast Asia today, such as Penang, Malacca and Singapore.

The Penang style of Nyonya cuisine has been influenced in part by Thailand because of its

proximity to the country while the Malacca and Singapore styles are more Portuguese and Malay

influence.

Nevertheless, Nyonya foods are often spicy and hot. But a true Baba family recipe usually

contains sambal belacan, a pounded condiment of chili peppers and prawn paste mixed with lime

juice and served with almost every meal. There are few major dishes that are served in the

Nyonya food culture, such as curry kapitan, cincaluk, laksa, Penang laksa, nasi kunyit chicken

pongteh, ayam buah keluak rojak and Nyonya kuih.


Brief Description of Nancy’s Kitchen

Nancy Kitchen is a traditional yet heritage baba nyonya restaurant. It is located at Taman

Kota Laksamana, Melaka. Nancy Kitchen is one of the most prominent peranakan restaurants in

Malacca. This shop is owned by Nancy herself which she is the local peranakan.

This business first started off as Nancy provide home cook and catering. Her passion of

serving pernakan food never stoped her. Then, she generates her business into a baba nyonya

restaurants which was is established on 1999 at Jonker Walk, Malacca. However, due to the

previous condition of the shop being too small and the rental going up, she was forced to move

into a proper place which benefits both herself as well as her customer.

Nancy’s Kitchen is currently the only branch in Melaka. This famous peranakan restaurant

served their most famous dishes such as their sek bak (braised pork), sambal sotong petai

(sambal squid with bitter beans) and ayam buah keluak with white rice for the ultimate finger

licking- experience. Besides that, this restaurant also serves the famous Baba Cendol with the

generous amount of gula melaka (palm sugar) and santan (coconut milk) which definitely makes it

delicious. A note though; Nancy’s Kitchen is not a Halal eatery.

The most iconic and unique part of this shop was the numerous antiquities and ornaments

such as the old coins, jades, porcelain bowls and the classic furniture. Customers get to

experience the atmosphere of the peranakan culture in the restaurants. The estimate number of

customer that walk in and out of this restaurants during weekdays were about few hundred and

during weekend the amounts were doubled especially on Saturday.

The owner herself has took part in a cooking competition before, as well as being

interviewed by the media. In fact, Nancy’s Kitchen has been published in the Cook Book from

Australia. It is actually quite an astonishing career for Nancy.


Brief Description of Old China Café

Old China Café is a pre-war shop house that is located at 11, Jalan Balai polis, Kuala

Lumpur. At the beginning, Old China Café started off as the Selangor Laundry Association in the

early nineteenth century. It was an old guild hall that acted as an office to accommodate all the

members from the Selangor Laundry Association. Then in 1997, the building was founded by Mr.

Leonard Tee and his partner Mr. Johnny Wong. In the old building, they came across two antique

mirrors that could be used for decorations in traditional shop houses, which immediately gave

them an idea of turning the old building into a traditional old charm café. Old China Café was

named through their travel experiences and culture background. The main factor that motivated

their business to serve Nyonya dishes was, the relationship that they had with the caretaker

previously from Malacca, which mainly contribute a huge inspiration to them to create Nyonya

foods.

After they have opened the first outlet in Jalan Balai polis, they started to branch out to

Kuala Lumpur Central market followed by a Malacca outlet and finally in Penang. Both main

outlets and the Central market currently consists of thirty employees. The employees are mix,

which consists of local and foreign workers. The number of customers in Old China Café depends

on the season. Often, in the summer and holiday seasons the café is usually filled with customers

and majority being foreign tourists. During such times, the amount of customers are estimated in

the hundreds and above.

The café itself serves a variety of authentic Nyonya dishes such as Itik Tim, Nyonya Laksa,

Nyonya fried chicken, pork Pong The and Mee Siam. All this dishes are main favorites by the

cafes customers. The main dishes that are regularly sold in the restaurant is the old china Nasi

Lemak, Tom Yam seafood, Nyonya Laksa, Kari Kapitan chicken, honey pork ribs and beef

rendang. According to Mr. Leonard, all the dishes that they served are basically home cook food,

which bases its roots in the culture that he grew up in, thus he would like to share it with the

customers.

Throughout the long run it has been for the business, the obstacles that Mr. Leonard often

faces in his café are the staff members. As stated by Mr. Leonard, to keep the building in its

original state, it requires a lot of effort to maintain, and throughout their business development in

the recent five years, they have been constantly improving their staff workers ability to serve

people better. Furthermore, they have to keep their business status up to date to compete with

whatever that is in trend now.


Competitors of Nancy’s Kitchen

Amy Heritage Nyonya Cuisine Overview

This charming eatery is being

served by the ever so friendly Amy the owner and her husband who usually goes from table to table talking to

eager diners. This peranakan food is noted as one of the best nyonya food in

Malacca. The dishes are cooked with fresh ingredients and their authentic home recipes. The most recommended

dishes include Nyonya Pai Tee (crispy deep fried puff stuffed with vegetable)

and chap chai (mixed vegetables in bean paste). Seriously, everything on the menu is worth it and absolutely is

delicious. The shop is closed on every Monday and opened from 11:30am to

10:00pm.

Restaurants Nyonya Mako Restaurant Nyonya Mako is the strongest competitor. They bear quite

similar menus. Nyonya Mako is halal and provides a slightly grander

ambience. This restaurant is located along Melaka Raya and it does usually can be a traffic madhouse during

weekends or even weekdays. Their favourite dishes are Pong Teh Chicken

and Sotong Goreng Kunyit. These dishes in particular are cooked with fried calamari with turmeric. It’s open

daily from 11:30am to 9:30pm but closed on every Tuesday.

Restaurant Ole Sayang Restaurants Ole Sayang is the oldest baba nyonya restaurant in

Malacca which was established in 1983. They serve all the hall marks of good baba nyonya dishes such as

Pongteh chicken, kapitan chicken, otak otak and sambal chicken. Prices are

reasonably cheap, the food is excellent and the service great. The shop is open daily from 11:30am - 9:30pm but

closed on Wednesday.


Competitors of Old China Café Ali, Muthu and Ah Hock Overview

Ali, Muthu and Ah Hock is

located beside of Old China Café and it was established around the year of 2012. The establishment

was set up by three partners, which were Ernest Ong, Colin Soh and

Bruce Wong. They chose the name Ali, Muthu and Ah Hock as to signify the Muhibbah among the races in

this country. Their menu comprises of Malay, Indian and Chinese

cuisines. The concept of their restaurant is mostly based on the traditional kopitiam theme. They

currently have established one branch at Ara Damansara, which

has been running for two years Malaya Hainan Malaya Hainan is a Hainan

restaurant that is located at section 24, Jalan Panggong. It was

established around 1983 in Kuala Lumpur and it is a family business.

Their restaurant previously opened in Kedah and was well- known as Kedahan but then they decided to

sell the shop and move to Kuala Lumpur. Their dishes are fuse in

Hainan and Western cooking styles. The architectural setting is largely based on 1960’s kopitiam and

currently they have no branches.

Kiam Liam Kee Restaurant kim Lian Kee is located at Jalan Petaling, Kuala

Lumpur. It’s a family business and it was proclaim that their restaurant had been established for hundred

years. In the earlier days, the owner started their business as a hawker

stall then later they expanded their business to a restaurant. Their restaurant offer a variety of

authentic noodle dishes, which much base on Chinese cooking

style. Their signature dish is called Hokkien mee. Currently they have one branch, which is located not far

away from the current restaurant. The design of the architect is much

more modern style.


Competitive analysis summary table

Competitive traits Nancy’s Kitchen Old China Cafe

Number of competitor around the geographical

market

4 to 5 6 to 7

Barrier to entry low barrier to entry and exit low barrier to entry and exit

Market power The owner’s business has total control over the terms

and conditions of exchange. The owner can also raise the

prices without losing all its customers. Additionally, The firm can also lower prices

without triggering a potentially ruinous price war with

competitors.

The owner’s business has total control over the terms

and conditions of exchange. The owner can also raise the

prices without losing all its customers. Additionally, The firm can also lower prices

without triggering a potentially ruinous price war

with competitors.

Market structure Monopolistic competitive Monopolistic competitive


Strategies that applied by Nancy’s Kitchen & Old China

Café

Nancy’s Kitchen Strategy Old China Cafe

The prices are determined by the size of a dish you order. The prices are

range from average to cheap.

Pricing The price of a single dish could be ranged from cheap to expensive.

The foods are all very authentic and have strong

flavor of different spices. Additionally, the portion of

a meal is much depends on the size you order.

Food quality The foods are all very authentic and Each dish has a strong home

cook flavor. The portion of a meal is given enough to fill in ones

appetize.

The service quality in Nancy’s Kitchen is well

achieve. It meets the customers need. The

staffs’ attitude are very loyal to the customers

Quality of service The service quality in Old China Café is well perform. The staffs’

attitudes are well manner. They will guide you through the menu

and response to your need.

Nancy’s kitchen promote its restaurant through

Facebook only and they

have been advertised through several television

channel such as TV8, TV3 and also air on

international channel,

which is NIPPON.

Advertising Old China Café promotes their café through various medias.

They use Facebook to advertise

their foods and they have their own website, additionally you can

make reservation through it. They have been also appeared in several travel magazines.

The exterior and interior design are very modern.

The interior is very neat and tidy, which gives a

spacious feeling

Atmosphere The interior of the café are well decorated with antiques including

the chairs and tables. It gives a traditional ambience that reflect an old café back in the 1960’s

The building is located within the residential area and is a walking distance

for the resident. Additionally, customers can easily find parking

space.

Location Well located in a strategic area, which can be spotted by

customers easily. The area

consist a lot of foreigner and tourist. It’s likely Suitable to travel

on feet


Obstacles face by the business

Obstacles Description

Obtaining finance Due to economic issues in Malaysia today. The values of buildings and properties have

increased. Especially, in commercial area. It’s significantly expensive. This could be difficult for people to lend such a huge sum

of money from bank to start a business. That might lead a person to get involve in

predator lending. Managing it alone Coping with everything alone is also one of

most common mistakes new businesses

owners make. After they have established their business, the owners would try to minimize their expenses by hiring less

employees and tend to manage most of the work by themselves. This might seems

successful at first. However, as the work starts growing gradually, the workload takes a toll on the new owner. Mistakes start being

made and the quality of work starts decreasing. You may even start losing

customers soon. This is why this strategy is not successful in the long run.

Time management When managing a new business, the owners usually focus their attention on

serving the customers without having adequate time to analyze the important of

customers’ needs. The consequences of this action could affect the business grow.

Choosing a bad location Nowadays, why do some newly develop businesses experience lack of customers’

support? One of many reasons that contribute to this factor was at the

beginning, they possess insufficient geographical knowledge to open their business, thus having less customers to

patronize the owners’ businesses because of having difficulty to access the location.

Lack of business knowledge Some businesses owners have a wealthy

background and have a desire to open their own business. With the lack of business knowledge. When that happens, it could

bring several major factors that could ruin the business development. Such as having

a disconnect relationship with the employees, poor management, decline of business profit and loss of customers.


Nature of the market business

Monopolistic Competitive

Nancy’s kitchen & Old China Cafe

To conclude both of these businesses fall under the same market structure. Firstly, both

of them possesses similar market traits, such as consisting of low barriers of entry and exit, which by means that these businesses can enter or leave the market easily and

with that they can make super-normal profits in a short run but normal profits in long run. Additionally, Both of these trades and their competitors are operated under a competitive market, where each of them sell a similar product but not identical. For

instance, the competitors for Old China Café are Ali, Muthu and Ah hock, Malaya Hainan and Kiam Liam Kee. All this are independent firm that sells the same product,

which is food but food can be diverse from western to local or maybe mix. In conclusion, both of these businesses can be described as monopolistic competitive.


Summary table of the differences and similarity between

both businesses

Old China Cafe Differences Nancy’s kitchen

1997 Date of establishment 1999

Leonard Tee and Johnny Wong

Founder Nancy Mok Siok Kim

Inspire by the caretaker in

Malacca

Motivation to start this

business Her talent of cooking inspired

her to open the business

three Number of branches Zero

11, Jalan Balai Polis, 50000 Kuala Lumpur.

Location 13, 8, Taman Kota Laksamana, Seksyen 3, Jalan

KL 3/9, Kota Laksamana, 75200 Melaka.

Commercial area Area Suburb area

Very minimum capital Capital require to start the business

RM 3000

Average of thirty Number of employees Average of twenty

Mainly tourist and local Who are the customers Mainly local and frequent customers

Every year How often new product is release

Very seldom

Facebook, own website and featured in television programs

What medias are used to promote the business

Facebook, own website, appear in magazine and travel

books

Besides servicing food, the owner also organize some

other functions such as cooking class and catering.

Organize functions No other functions are organized

Similarity

Current owner Managing the business Current owner

Nyonya food Type of product sold Nyonya food

Prepare and serve food Type of service Prepare and serve food

Home cook food Type of food Home cook food

Through experiences Knowledge or skill to start

their business Through experiences


Conclusion

Based on our findings of both businesses, the business that is more commercially

successful would be Nancy’s Kitchen. This is because Nancy’s Kitchen has a stronger and more

loyal customer base compared to Old China Café. This is important as the customers are the main

source of income and this revenue can be used to further improve and expand on her business.

The benefits of her side project of trading and exporting her Signature Laksa Sauce is that it brings

recognition and status to the Nancy’s brand name, this in-turn would generate customer loyalty

and trust between the restaurant and its customers. But the most important factor would be

Nancy’s modern thinking and mentality, anyone after having conversed with this fine lady would

immediately know that she is business orientated and is constantly looking for ways to improve on

her business and satisfy her customers. This would be our reasons for why Nancy’s Kitchen would

be the more successful commercially.


Recommendations: Nancy’s Kitchen

1) Advertisement & Exposure

Because of its new location Nancy’s Kitchen Restaurant is located in an area known by the

locals as a near isolated zone. Though the restaurant always has a full house service, the car-

parks outside remain mostly empty to anyone who walks out suggesting the potential for more

customers.

A helpful adjustment to this would be to add more advertisements and fliers to promote and

advertise her restaurant and location. Selected items from her menu and signature dishes offered

by her establishment may be printed out and posted in fliers hung on possible sign stops and

banners.

2) Use of Space inside

The interior of the restaurant in cylindrical in shape thus the entire shop house architecture

is such. Therefor the furniture and table arrangements are lines along the rectangular flooring the

serves a multiple purpose of being a walkway.

A positive correction action may be for the Nancy’s Kitchen Restaurant business to expand.

Buying a secondary building to expand her business may be expensive at the current rise in

property prices; however this would be easily compensated with the added increase in space and

occupancy of customers.

3) Expansion

The restaurant occupies three stories in total with the bottom tow used to serve customers

during the work hours, while the top highest floor is reserved for the use of the staff members and

Nancy herself as her office is also located at the top floor. At each floor after inspection is that

each has only one bathroom stall in which it is unisex and can only fill one occupant. This has

created a queue especially to customers during peak hours.

Possibly rearranging the interior architecture of the bathroom stall would be a relative cheap

alternative to building another separate restroom stall. The current stall can occupy a person

nicely however the placement of the bathroom utensils and urinals are placed awkwardly such that

a simple rearrangement later, it could fit double the current housing space.


Recommendations: Old China Café

1) Advertisement & Exposure

Old china café is located around the corner towards the end of the bend to where the side

entrance to Chinatown is. The unusual location of the café is located such that to find it those not

familiar with the place would have to go several rounds just to find the restaurant. And the

restaurant has a rather small signboard placed in front of the main entrance.

The main problem with Old China Café is that there is a relative lack in advertisement and

promotion. The area around Chinatown is filled with banners and fliers filled with advertisements of

neighbouring businesses and products, therefor the channel already exists to excess this

advertisement opportunity. The location should be one of the key highlights mentioned in the

advertisements along with other choice items from the restaurants signature nyona dishes.

2) Pricing

We had the opportunity to dine at the restaurant and one thing stands out abruptly, the

pricing. Though understanding the concept that this form of dining can be considered “high end”,

the price range us considerably expensive considering the type of local cuisine served up by the

restaurant.

Making the pricing a little more affordable would be a smart business move, with the pricing

lowered more customers would consider this place as a business alternative as the quality of the

food is fantastic. This increase in customers would be aimed towards local customers as from our

experience not many locals were dining during our time there as the only customers who came

and went were a western couple and European family (basically tourists).

3) Attracting more customers

Lastly would be an environmental factor. Located within walking distance from the Old

China Cafe is the ATC College. After dining at their establishment there was noticeably a lack of

any alternative promotional or lunch time offers besides from the standard menu.

It would be beneficial if the restaurant than decide to take up this advice. Many other eating

establishments impose this practise by the use of lunch time promotion deals and complementary

drinks and desserts. The reason behind this is that during lunch hours especially is there is an

education body nearby there would bound to be a lot of hungry customers around looking for a

bite to eat On top of the already present students within it’s vicinity lies also numerous hotels and

small lodgings (E.g Chinatown Hotel Kuala Lumpur), bank offices (E.g Hong Leong Bank) all of

which would mean more potential to dive into a bigger customer base considering that all the

named shops and businesses are located within walking distance from the Café.


Bibliography

Tan, Terry (2000). Nyonya Cooking The easy Way. 4th Edition. Kuala Lumpur, Malaysia: Times

Edition Pte. Ltd.

Lee, Peter and Chen, Jenifer, (1998). Rumah Baba, Life in A Peranakan House. Singapore:

Singapore History Museum

Tan, Florance (2001). Florance Tan Secrets Of Nyonya Cooking. Kuala Lumpur, Malaysia:

Times Editions Pte. Ltd.


APPENDIX 1: Photos

1. Nancy’s Kitchen

Interior of Nancy’s Kitchen Dishes of Nancy’s Kitchen

Display of photos in Nancy’s Kitchen

Group photo From left: Pern, Shi Lik, Brian , Nancy (Owner), E sean, Jia Ling.


2. Old China Café

Old China Cafe shop Interior of Old China Cafe

Nyonya dishes at Old China Cafe

Group photo From left: Pern, Weng Chuan,Leonard Tee(owner),Sean


APPENDIX 2: Survey questions & Interview Q&A

Survey questions for both businesses

1. Who is the founder of this business? 2. Can you provide is a brief history of your business?

3. Why choose this location to start this business? 4. What inspire you to open this business? 5. Have your business development occurred any changed over the past few years?

6. Was there any other events have happened beside those you have mentions? 7. How much capital is required to start this business?

8. How many employees are hire in the restaurant? 9. How many customers are roughly estimates in weekends and weekdays? 10. What are your signature dishes in this restaurant? Is this dishes is the best seller?

11. Do you have any competitor? Who are your top 3 competitor? 12. Do you faces any obstacles when you running this business?

13. When was this business started and how many has it been? 14. Who was the founder of this business? 15. How do you promote the business?

16. Are there any changes or improvement for the past 5 years? 17. Where did you see your business in the next 10 years?

18. Do you consider your business as successful? 19. Why did you choose your business to be located at KL? 20. Any advice you would like to give to those people who want to start up their business?

21. Is there any goal you would like to achieve in the future?


Nancy’s Kitchen

Interview Person: Ms. Nancy

Job Position: Founder

Office Phone Number: 06-2836099

E-mail Address: [email protected]

Location: Jalan KL 3/8, Taman Kota Laksamana, Seksyen 3, 75200 Melaka

ESEAN: May I know who is the founder of this business?

NANCY: Actually my parents don’t run any business, I’m the one started to open this restaurant.

Normally we do like home cook, and a little bit catering at outside, before 1999.

ESEAN: Can you provide is a brief history of your business?

NANCY: In the early days, my parents never did any business only home cooking and some

catering. I was very good at cooking Nyonya food and I am passionate about Nyonya food.

Because of what I am good at, I am the one started the cooking ever since 1999 and I decided to

named my restaurant Nancy’s kitchen.

ESEAN: Why choose this location to start this business?

NANCY: My previous location was in Jonker Street. Because of the place was quite small and

then rental was going up. So that’s why I move to this place, which look more organize and proper

and easy for my customer.

ESEAN: what inspire you to open this business?

NANCY: It was in 1999, there were a lot of Nyonya people serving Nyonya food everywhere in

Malacca. But they have never served Nyonya food with pork ingredient. Only my restaurant here

serve pork ingredient and since I am good at cooking Nyonya food from a very early age, it inspire

me a lot and I decided to open this business.

ESEAN: Have your business development occurred any changed over the past few years?

NANCY: yes some special event have happened before. Catering, party and treasure hunt. The

treasure hunt was from Singapore, they hosted in my restaurant and they did a Popiah challenge.

ESEAN: was there any other events have happened beside those you have mentions?

NANCY: yes, I had some cooking competition that was in at Dataran Pahlawan, Mahkota Parade,

it was my first step becoming success. My recipe start off in an Australia cook book. After that my

business was air in TV. That was on TV3, TV8, and Nippon from Japan.

ESEAN: How much capital is required to start this business?

NANCY: when I first started this business about Rm 3000

ESEAN: How many employees are hire in the restaurant?

mailto:[email protected]


NANCY: When first starting the business, I hired about four employees to run my business from

1999 to 2001, later increased to eight then follow by twelve and now I got around twenty.

ESEAN: how many customers are roughly estimates in weekends and weekdays?

NANCY: on weekend there are around few hundred of customers coming in and weekdays are

quite a lot but weekend more, especially Saturday.

ESEAN: What are your signature dishes in this restaurant? Is this dishes is the best seller?

NANCY: my signature dish is chicken candlenut, is our house special and Ayam BAK Buah Keluak

or chicken pork rib.

ESEAN: Do you have any competitor? Who are your top 3 competitor?

NANCY: So far no, since I moved to here.

ESEAN: Do you faces any obstacles when you running this business?

NANCY: Before, we couldn’t manage our business properly, but after sixteen years of

establishment we know what can be done properly and what can’t be done.

ESEAN: Is there any advice that you would like to give to those people who are new to starting up

the business?

NANCY: firstly, the person must know how to cook and must also know how to manage the

business. If you enable to cook and you employ the worker maybe you have to pay more to the

worker. So, you must know how to cook and you must know what kind of food you provide to your

customers, which is the most important.

ESEAN: Is there any goal you would like to achieve in the future?

NANCY: maybe later on, if I am lucky enough I might do a franchise.


Old China Cafe

Interview Person: Mr. Leonard Tee

Job Position: Founder

Office Phone Number: 603-2072 5915

E-mail Address: [email protected]

Location: No.11 Jalan Balai Polis, 50000 Kuala Lumpur

ESEAN: When was this business started and how many has it been?

Owner: Old china café was started at 1997. It used to be Selangor laundry association. This use to

be a guild hall that host all the member from Selangor laundry association. Due to the

establishment law of the land control act. The land was controlled by the government and the

owner decided to let go his tenancy agreement. I and my partner were there to look at a piece of

feng shui mirror for the use in traditional houses and we immediately felt in love with this

neighborhood. We decided that his place is suitable to be a café.

ESEAN: Who was the founder of this business?

Owner: I and my other partner, Johnny Wong

ESEAN: What inspired you to start this business?

Owner: we so happened to restore one of the old houses in Jonker Street and the caretaker there

was very good at cooking and she inspire us a lot. We decided to start our business with Nyonya

food.

ESEAN: What are the obstacles you faced when running up this business?

Owner: to open a business is easy but to sustain it, it’s not easy. It’s hard when dealing with old

employees and parts of the building sometimes you have to restore its condition. Most importantly,

you have to compete with whatever things that are trendy outside now.

ESEAN: How much capital is required to start this business?

Owner: We have a humble start. We started the business with a very minimum capital.

ESEAN: How many employee are hire in the restaurant?

Owner: we have about thirty employees in both restaurants, which is here and precious Old China

Café.

ESEAN: How do you promote the business?

Owner: We promote our business through new Medias.

ESEAN: How many customers are roughly estimates in weekends and weekdays?

mailto:[email protected]


Owner: It depends on the season. Our business attract a lot of foreigner and foreign tourist, which

fall on summer and season holiday and it’s more than hundreds.

ESEAN: Do you have any competitors? Can you name your top three competitor?

Owner: well, I don’t treat competitors as competitor. The more food stores and restaurant there

are, the better. Because this area is deteriorating, we need more outlets to attract more customers

to this area, so that it benefits all and I don’t treat any restaurant as a competitor.

ESEAN: Are there any changes or improvement for the past 5 years?

Owner: yes, we are changing some new staffs. Better staffs

ESEAN: Where did you see your business in the next 10 years?

Owner: we don’t know, because with the half finish of the new MRT station, in the future the

renting fee might get very high and we don’t know what could happened.

ESEAN: Do you consider your business as successful?

Owner: Yes, we have been appeared in many travel magazines and we have been listed in a book

name 1000 places to see before you die.

ESEAN: Do you consider bringing your business to an international level?

Owner: not really, I don’t really have that big ambitious.

ESEAN: Why did you choose your business to be located at KL?

Owner: Because KL has potential and it’s a capital city of Malaysia. I can’t set up my business in

anywhere, because the number of visitor is not enough to sustain my business. Furthermore to

showcase our culture and heritage and at the same time to make money to sustain our business.

ESEAN: Any advice you would like to give to those people who want to start up their business?

Owner: don’t go in to this business its hard work and I have gone through it. If you are not

physical and mentally prepare for this business, it will drain your energy away. There is a time

where every people dream to open a café. But is not an easy task. Previously, from those day I

had to purchase goods, cooking and served the customers. I had to do it, because the skilled of

the business wasn’t good enough to hire more people.


APPENDIX 3: Website

Nancy’s Kitchen

Facebook: https://www.facebook.com/Nancys-Kitchen-179319410162/?fref=ts

Official Website: http://eatatnancyskit.com/

https://www.facebook.com/Nancys-Kitchen-179319410162/?fref=ts

http://eatatnancyskit.com/


Old China Cafe

Facebook: https://www.facebook.com/oldchina.my/?fref=ts

Official Website: http://www.oldchina.com.my/

https://www.facebook.com/oldchina.my/?fref=ts

http://www.oldchina.com.my/


APPENDIX 4: Business Card

Nancy’s Kitchen


Old China Cafe


APPENDIX 5: Minute of the meeting

DATE: 24th October 2015

TIME: 1.00pm to 2.00pm

VENUE: Zhia’s Kitchen

NAMES OF GROUP MEMBERS TUTORIAL GROUP ROLE

Saw E Sean Wednesday -

Kiu Ngin Pern Monday -

Poh Weng Chuan Wednesday -

Brian Koh Jun Yan Monday -

Le Jia Ling Monday -

Hong Shi Lik Monday -

NO. ACTIVITY ACTION TAKEN BY

1. Introduction

-The main purpose of the meeting is to decide the type of business to

research.

All members

2. Discussion

-Decision of business line for research purpose. All members -Planning For the Malacca. All members

3. Conclusion

-We decided to choose Babanyona restaurant as our research business.

-We decided to choose the Nancy’s Kitchen restaurant in Malacca for

research purpose.

Brian Koh will arrange the interview for us.


DATE: 31th October 2015


VENUE: Zhia’s Kitchen


Saw E Sean Wednesday -



Brian Koh Jun Yan Monday -

Le Jia Ling Monday Prepared interview question


NO. ACTIVITY ACTION TAKEN BY 1. Arrangement for Malacca Trip

-Separate roles for Nancy’s Kitchen interview. All members

Saw E Sean (interviewer)

Kiu Ngin Pern (Audio Recorder)

Poh Weng Chuan ( Research information)

Hong Shi Lik (Photographer)

Le Jia Ling (Videographer)

Brian Koh Jun Yan ( Record note of interview) 2. Preparation of interview question

-Discussion of interview question All member

-Collect the suggestion and combine the interview question Le Jia Ling


DATE: 3rd November 2015

TIME:4.00pm to 6.00pm

VENUE: Taylor’s University Library

NAMES OF GROUP

MEMBERS

TUTORIAL

GROUP

ROLE

Saw E Sean Wednesday Edit and upload the interview video.

Kiu Ngin Pern Monday Prepare the recording audio from interview.

Poh Weng Chuan Wednesday Collect all the information from research.

Brian Koh Jun Yan Monday Provide more information about Nancy’s Kitchen.

Le Jia Ling Monday Write out the dialog of the conversation of the interview in Nancy’s Kitchen.

Hong Shi Lik Monday Arrange the interview question for Old China Café interview.


1. Collect and arrange information from Nancy’s Kitchen interview.

-Edit and upload interview video Saw E Sean

-Collect information from research Poh Weng Chuan

-Write out Dialog of interview in Nancy’s Kitchen Le Jia Ling

-Arrange information All members 2. Prepare for Old China Café interview

-Separate roles for Old China Café interview All members

Saw E Sean (Interview)

Kiu Ngin Pern (Audio record, Take notes)

Poh Weng Chuan (Photographer, Videographer, Arrange

interview)

Le Jia Ling (Collect information)

Brian Koh Jun Yan (Collect information)

-Prepare interview question Hong Shi Lik


DATE: 18th November 2015



NAMES OF GROUP

MEMBERS

TUTORIAL

GROUP

ROLE

Saw E Sean Wednesday Edit and upload interview video



Brian Koh Jun Yan Monday Wrote out the dialog of the conversation in interview

Le Jia Ling Monday -



1. Collect and arrange information from Old China Café interview.

-Edit and upload interview video Saw E Sean

-Write out the dialog of the conversation in the interview Brian Koh Jun Yan

-Collect information of research Poh Weng

Chuan

-Arrange information All teams 2. Separate roles to complete all the works All teams

Saw E Sean (Cover, Minute of meeting, Artistic Cover, Combine report)

Poh Weng Chuan (Strategy of business, Summary table of different and

similarities, References, Competitive analysis, Key summary, Obstacle)

Kiu Ngin Pern (Recommendation, Conclusion, Nature market, Brief History of Old China Cafe)

Brian Koh Jun Yan (Brief History of Nancy’s Kitchen, Competitor)

Le Jia Ling (Appendix, Competitor)

Hong Shi Lik (Separate roles for presentation, Presentation slide)


DATE: 24th November 2015




Saw E Sean Wednesday Combine report

Kiu Ngin Pern Monday Grammar checking

Poh Weng Chuan Wednesday Help in presentation slides

Brian Koh Jun Yan Monday Help in presentation slides

Le Jia Liang Monday Help in presentation slides

Hong Shi Lik Monday Arrange presentation slides

NO. ACTIVITY ACTION TAKEN BY 1. Combine and Finalize the business report.

-Combine the report Saw E Sean

-Recheck the arrangement of the report Poh Weng Chuan

-Check the grammar mistake Kiu Ngin Pern 2. Prepare for presentation and presentation slides

-Arrange presentation slides Hong Shi Lik

-Help in presentation slide Brian Koh Jun Yan,

Le Jia Ling, Poh Weng Chuan

-Practice the presentation All members


Attachment 1:Presentation Slide


Attachment 2:CD


References

1. Old China Café Petaling Street. (2000). Retrieved from

http://www.oldchina.com.my/cafe.html. Accessed on 11 November 2015.

2. Nyonyapendekmelaka. (2009, July 9). Peranakan/BabaNyonya - Its Historical Beginning

and Culture at a Glance. Retrieved from

http://nyonyapendekmelaka.blogspot.my/2009/07/peranakan-its-historical-beginning-

and.html. Accessed on 12 November 2015.

3. Garysyayornay. (2012, December 12). Melaka: Nancy Kitchen. Retrieved from

http://garysyayornay.blogspot.my/2012/12/melaka-nancys-kitchen.html. Accessed on 1

November 2015.

4. Bonny,w. (2009). Malacca a world heritage site. Pandan Perdana, Kuala Lumpur: Purple

Productions & PR Consultants (M) Sdn Bhd.

5. Hock, C. W. PJK & Bonny, w. (2004). You will love Malacca always. Taman Pandan Jaya,

Kuala Lumpur: Purple PR Consultants Sdn Bhd.

6. Regina, F. (2004). The Guide To Melaka Malaysia. Jalan Tengkerah, Malacca: Melaka

State Government & Leisure Guide Publishing Sdn Bhd.

7. Simon, R. (2014). Kuala Lumpur, Melaka & Penang (3rd ed.). Linden Street, Oakland:

Lonely Planet Publications Pty Ltd.

8. Sidney, C.H. C & Chee-Beng, T. (2007). Food and Foodways in Asia. Milton Park,

Abingdon, Oxon: Routledge.

9. William, G.T. H. (2013). A Nyonya Mosaic Memories Of A Peranakan Childhood. New

Industrial Road, Singapore: Marshall Cavendish International (Asia) Pte Ltd

10. Basan, G & Terry, T. (2012). Practical cook’s encyclopedia of Malaysia & Singapore.

Blackfriars Road, London: Hermes House Ltd.

http://www.oldchina.com.my/cafe.html

http://nyonyapendekmelaka.blogspot.my/2009/07/peranakan-its-historical-beginning-and.html

http://nyonyapendekmelaka.blogspot.my/2009/07/peranakan-its-historical-beginning-and.html

http://garysyayornay.blogspot.my/2012/12/melaka-nancys-kitchen.html

final english full report (1)

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