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/the history of trade:
what is ‘Bak kut teh’?‘bak kut teh’ literally translates AS
“meat bone tea”
a chinese soup popularly served in
malaysia & Sg where there is a predominant Hokkien and teochew community
meaty pork ribs simmered in
complex broth of herbs and spices for hours (as shown in the image)
ORIGIN OF ‘BAK KUT TEH’
originated from
fujian province,chinaIntroduced to
malaysia + SinGapore mainly in
klang by hokkien immigrants
in the 19th century
A staple breakfast dish of the chinese coolies
VARIETY OF ‘BAK KUT TEH’‘hokkien bak kut teh’ ‘TEOchew bak kut teh’
:-dark in colour as hokkien uses more soy sauce due
to their preference of
salty food.
:-Light in colour but uses more pepper and garlic
in the soup.
‘dry bak kut teh’
:-the broth is reduced to a thicker gravy,has a
tangier, sharper taste.
*In Malaysia, there are also some restaurant which substitute pork with chicken to cater for the muslims customers.
/DESCRiption of business:/description of business:
RESTAURANT 1: AH hock seafood BAK KUT TEH RESTAURANT
/tanjung sepat,kuala langat
brief descriptionFounder: CHeah song qing
founded in 1999
1st seafood bit shop to open in tanjung sepat
sells “seafood bak kut teh+FIsh dishes”
known as the best
seafood bak kut teh in tanjung sepat
historyRearing pigs as a living
initially
venture into bak kut teh business combining tanjung sepat specialty,
seafood
RESTAURANT 2: AH PING BAK KUT TEH RESTAURANT
/SS14,Subang jaya
brief descriptionFounder: CHong ah ping
founded in 1989
2nd shop to open in ss14
sells only “bak kut teh”
known as the best
bak kut teh in subang
historyRenting a stall in a local kopitiam
selling soup bak kut teh
move into own store in 2004 selling only
soup + dry bak kut teh
/comparative analysis:
“ who are the competitioRs? ”
COMPETITIONS OF AH PING BAK KUT TEH RESTAURANT
‘YU kee' bak kut teh restaurant
‘MING XIANG’ bak kut teh restaurant
‘chuan chiew’ bak kut teh restaurant
‘chuan’ bak kut teh restaurant
‘da de’ bak kut teh restaurant
market nature: perfectly competitive
RESTAURant #1: Yu Kee bak kut teh restaurant
‘Pricing’ ‘food’‘customer
satisfaction’
-attractive -decent -popular among locals
RESTAURant #2: ming xiang bak kut teh restaurant
‘Pricing’ ‘food’‘customer
satisfaction’
-Cheaper than the rest
-not popular among locals
-poor
RESTAURant #3: chuan chiew bak kut teh restaurant
‘Pricing’ ‘food’‘customer
satisfaction’
-reasonable price -decent food-relatively popular
among locals
RESTAURant #4: chuan bak kut teh restaurant
‘Pricing’ ‘food’‘customer
satisfaction’
-average reception-average-slightly expensive
RESTAURant #5: da de bak kut teh restaurant
‘Pricing’ ‘food’‘customer
satisfaction’
-not popular among locals
-poor-expensive
COMPETITIONS OF AH HoCK SeAFOOD BAK KUT TEH RESTAURANT
ONLY one competitor: YI lee seafood bak kut teh
market nature: oligopoly
RESTAURant #1: yi lee bak kut teh restaurant
‘Pricing’ ‘food’‘customer
satisfaction’
-affordable -average -average
“ what are the competition strategy? ”
competition strategy #1
competition strategy #2
competition strategy #3
competition strategy #4
“WHAT ARE THE SIMILARITIES AND DIFFERENCES?
similarities
MAIN PRODUCTS WORKERS future plans
bak kut teh local no intention to open up new branch
Difference #1
DIFFERENCE #2
Types of product
Difference #3
business operation
Difference #4
Difference #5
Difference #6
/recommendations:
recommendation for ah hock seafood bak kut teh
‘expansion’ ‘new dishes’ ‘renovation’
stagnant growth
restricted choices
dark and stuffy
recommendation for ah ping bak kut teh
‘longer business hours’
‘new dishes’ ‘better ventilation & bigger space’
limited hours
restricted choices
cramped and hot
CONclusion