english report-essay

SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN

FOUNDATION IN NATURAL BUILD ENVIRONMENT

PRESENTATION TITLE: THE COFFEE HOUSE

GROUP MEMBERS:

Names Presentation / Research Report Roles.

Kok Ka Shing Leader, Interviewer, Summary, Recommendation

Kimberley Fay Bernard Lo Secretary, Presentation Slides, History, Appendix,

Artistic Cover

Randall Martin Gustaf Video Editor, Conclusion

Chin Cheong Soon Photographer, Cameraman

Yeong Poh Ling Interviewer, Script Writer

Yap Choe Hoong Secretary, Comparative analysis

Chiang Lin chew Description of Business, Reference

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

LECTURER: Mr. GopiGhantan MylvaganamSUBMISSION & PRESENTATION DATE: 15 Jan 2016

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Table of content1) Artistic Cover

2) Cover Page 1

3) Table of Content 2

4) Summary 3

5) History of Coffee Shops 4-5

6) Brief Description of the Business 6-9

7) Similarities and Difference 10-12

8) Comparative Analysis 13-18

9) Recommendation 19-21

10) Conclusion 22

11) Appendices 23-41

12) Reference 42

Summary

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For this assignment, we were asked to form groups of 7 people each and this is to ensure that we can delegate the task of writing each category of the report more evenly. We went with a concept of coffee shops and as for our theme, we went with olden and modern with

our selection of businesses being an old coffee shop “Chong Kok Kopitiam” and a fusion coffee house bakery “Tous Les Jours”. The main focus of this assignment is the comparative analysis of two similar businesses in two different locations. As stated earlier, the businesses we chose were Chong Kok Kopitiam situated in Klang, Selangor and Tous les Jours located in

Bangsar, Kuala Lumpur. As a result, we can compare an old coffee house to a newer and more modern coffee house. We went to both locations to conduct an interview in order for us to gather more information on each of the businesses to write our report. After we had completed both the interview, we tabulated the data into different categories. In addition,

we decided to combine with another group for the interview at Chong Kok Kopitiam.

History of Coffee Shops

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Coffee Shops are restaurant that serves coffee and other drinks as well as simple foods. Based on its name, coffee are its main purpose. Coffee was cultivated in Africa as early as the 9th century, but it did not reach Europe until the 17th century. However, when it did, it was met with many different opinions and was still popular although there was a few who had their negative opinions towards it. The 18th century London coffee house was the centre of controversy, even to the point of the king trying to ban coffee and close the establishments.

Coffee shops originated in the Middle East around 1511, it all began as a place where exotic drinks which are coffee, soon evolved into a place that helped change history. Before coffee houses arrived in London, the normal social gathering place for people in London were pubs or taverns. As soon as coffee shops arrived, they were attracting people mostly because of its newness and the exhilaration feeling from the taste of caffeine. It soon quickly became another reason to meet, and the coffee shops became a place for socializing.

Coffee Shops in the Middle East Coffee Shops in London

As for Asian countries, tea was the traditional and common drink but soon coffee appeared and sparked a large crowd of manufacturers. Coffee was most popular in India due to their many wide coffee plantation. It soon became one of their largest products for exportation. The large popularity of coffee was then used in coffee shops that has started appearing in countries such as China, Japan, Korea and many other countries in the south-east Asian side.

Coffee Shops in Malaysia was said to be introduced by an English military officer during the period of British colonisation. The Coffee culture in Malaysia was said to be

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started with Kopitiam which means coffee shop in the Hokkien dialect. Malaysian Coffee or ‘Kopi’, in general refers to coffees that are made with condensed milk in Malaysia. These Kopitiams are seen serving their coffee with simple delicacies such as toast. ‘Kopi’ soon entered the everyday life of Malaysians and became a part of social circle. It built a harmonic scene where all races gathered in a Kopitiam talking to each other and enjoying the same Kopi.

Nowadays, the ‘Kopi’ culture started to bloom and made its appearance in city cafes. It too became the in-thing of the younger generations. The new-style coffee shops are not the open-air kopitiam of old with marble-top tables and wooden chairs, but Western-style coffee shops that cater to young, affluent Asians. American chains such as Starbucks and Coffee Bean became the in-thing for younger generations and are making the greatest inroads, but they’re not having it all their own way. Studies show that many locally owned chains also have gone into business and for the recent past years have become very much visible in Malaysia.

Due to Western culture, coffee shops are making their appearance in Malaysia very fast with having a very large range in the country. Modern day coffee shops mostly consist of many different types of coffees including Americanos, Espresso, Lattes, Cappuccinos as well as iced-coffee called Frappuccino. Another form of modern day Kopitiams are coffee shops that specialises in coffee as well as the food they serve which are normally bread and pastries. These shops are mostly coffee shops that merge with bakeries forming a coffee shop & bakery restaurant.

Interior of old coffee shops

Exterior of old coffee shops

Brief Description of the Business

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A. Chong Kok Kopitiam , Klang.

Front view of Chong Kok Kopitiam

Chong Kok Kopitiam is currently located at 5, Jalan Stesen, Kawasan 1, 41000 Klang, Selangor, Malaysia. After the interview, we found out that it was a family business, and it still is. This shop was established in 1940 and in the year 2015 was their 75th anniversary of their business. When it first opened few decades ago, it was established by the owner with his friends. Now, it is passed down to the interviewee’s aunt to operate the shop which are the 3rd generation owners. The business concept for this shop was to get together with a few friends to run this business. The main product of this shop is coffee, toasted bread, half-boiled egg and “nasi lemak”. Most of the customers are Chinese due to the nature of the food which is common food to Chinese.

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Location map of Chong Kok Kopitiam

The area where Chong Kok Kopitiam is located comprises of mostly Indians. During the interview, we could still see customers of different races especially Indians, which there were quite a few because of the majority of the population there. Chong Kok Kopitiam has no other branch elsewhere as it can only be found in Klang. It also has no competitors nearby in the area. The business hour for their shop is from 6.30am-6.00pm every day, which is 7 days per week without off day. They do not plan to launch new products for the coming years as well start on advertising. Their future plan is to open branches around the world.

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B) Tous Les Jours Coffee Shop & Bakery, Bangsar.

Front view of Tous Les Jours

Tous Les Jours is currently located at 39-41 Jalan Telawi 3, Bangsar, Kuala Lumpur, Malaysia . This coffee shop & bakery was established 3 years ago in Malaysia in the year 2013. Tous Les Jours did not originate from Paris as it is originated from South Korea. Since it was first established in 1997, the coffee shop & bakery had their franchise sold over to United States, Vietnam, China and Malaysia. This branch is located in possibly the most lucrative corner of Bangsar, two doors down from Sri Nirwana Maju and smack at the bottleneck tip of Jalan Telawi’s traffic congestion. The space is inviting and warm, with stacks and rolls of bread on low counters as well as good servings of various types of rich coffee.

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Location map of Tous Les Jours

It has 4 branches in Malaysia and has over 400 branches around the world with a monthly revenue of around RM200,000. Furthermore, it does have competitors around the area like the famous ‘banana leaf’ restaurant in that area but it only affects a tad bit of their business. It is just located a few streets away from Tour les Jours and there are some coffee shop nearby the area as well. Tous Les Jours would keep upgrading every year, for example:- increasing the variety of choices of the bread, cake and also coffee.

The branch currently does advertisements online on ‘Facebook’. As for their plan this year, is to open new branches. Every day they try to improve on daily sales and activities to keep their customers satisfied. Lastly, Tous Les Jours did not encounter any hard times when it first open its doors as it was already a very famous brand all across the world and the business is still improving till this day.

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Similarities and Differences of Chong Kok Kopitiam & Tous Les Jours

DIFFERENCES

Chong Kok Kopitiam Differences Tous Les Jours

This business were founded by Khoo Chong Kok and Chai Choo. It was established since 1940, located in

front of the Klang KTM Train station, and it has been recognized for 75

years. Chong Kok Kopitiam is originated from five of Hainan

people whom came to Klang and worked together to establish Chong Kok Kopitiam. This business started off as a family business and now it is the fourth generation. The original buildings and environments are still

kept to ensure the experience of what it was like 75 years back then.

Founder and History

This business was founded by CJ Group. CJ comes from ‘Cheil Jedang’.

TOUS les JOURS is a French-Asian Bakery, meaning of ‘EVERYDAY’. It

was established in 1997, it has more than 400 branches in the world and

there are 4 branches in Malaysia. Tous Les Jours is a French inspired

Korean bakery serving a unique selection of bakery goods and

beverages made with the highest quality ingredients from South

Korea. The first store of Tous Les Jours opened in Kuala Lumpur on

June 23, 2013.

5, Jalan Stesen, Kawasan 1, 41000 Klang, Selangor, Malaysia

Location Jalan Telawi 3, Bangsar, Kuala Lumpur.

None in their business area due to different products sold

Number of Competitors

A bakery in their business area and also a coffee shop nearby, but Tous

Les Jours is the best.

Toasted Bread

Boiled Egg

Black Coffee

Type of main products

sold

Bread

Cake

Coffee

Sandwich

15 workers Employees 13 workers

Daily, 6.30am to 6pm Business Hour

Monday to Thursday

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7.00am – 11.00pm

Friday, Weekends & Public Holidays

7.00am – 1.00am

Approximately RM750k Annual Revenue

Approximately RM2.4 mil

More than 100 customers per day. Most of the customers are Chinese

due to Chinese Café.

Number of Customers

More than 200 customers per day. Customers come from different ages

and races.

They are planning to open a branch but are lack of workers.

Future Plan Planning a new branch this year (2016).

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SIMILARITIES

Chong Kok Kopitiam Similarities Tous Les Jours

Reasonable and affordable Prices Reasonable and affordable

Advertised via Facebook. Advertising Media Advertised via Facebook.

Locals and Tourists Targeted Market Locals and Tourists

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Comparative Analysis between Chong Kok Kopitiam and Tous Les Jours

I. Number of Competitors

Chong Kok Kopitiam located in Klang, Selangor currently do not have any competitors within their area due to the selling of different products. As for Tous Les Jours, they have 3 main competitors in their area which are, Sri Nirwana Maju Restaurant, Raj’s Banana Leaf Reastaurant and Ojo Coffee Shop.

II. Brief Description of Competitors

a) Chong Kok Kopitiam has 0 Competitors.

b) Tous Les Jours Top 3 Competitors

1. Sri Nirwana Maju Restaurant

Sri Nirwana Maju Restaurant is a restaurant that specialises in Banana Leaf Rice which are vaguely popular in the area and it is currently the most famous Banana Leaf Rice there. During peak hours long lines will be formed outside the restaurant as customer’s line up to have a taste of the famous Banana Leaf Rice that they offer. Although the products sold are different from Tous Les Jours, but due to its popularity, it somehow acts as a competitive nature in the industry.

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2. Raj’s Banana Leaf Restaurant

Another one of the Banana Leaf Rice industry, Raj’s Banana Leaf Restaurant is also one of the popular restaurants in the area. Though their customers are not as always packed like the previous restaurant but they still act as a competition towards Tous Les Jours as Banana Leaf Rice production is known in the area receiving many customers.

3. Ojo Coffee House

Based on its name, Ojo Coffee House specialises in making rich coffees as well as serving few baked breads and pastries. Due to this reason, they are a part of the top competitors for Tous Les Jours mainly because of the products sold are similar and hence forms a competitive threat towards them.

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III. Competition Strategies

Chong Kok Kopitiam Name of Shop Tous Les Jours (TLJ)

Price and quality are maintained to keep the customers satisfied, merely to maintain their regular business.

Product’s variants are kept minimal and consistent as they emphasize on the quality of the food.

Management skill is refined and it is needed to maintain the welfare of the long operated business.

How do the businesses compete with their competitors?

The shop is well furnished to provide an aesthetic look as it is important for the geographical location of the shop which is very prestigious.

Banners are also put up for advertising purposes.

Quality of the food is ensured. Also, positive attitude is put into practice and shown towards customers to keep the customers content and establish a stable relationship with customers. This can also help to advertise through words for good recommendations.

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IV. Obstacles Faced by New Firms


It is located in an outskirt area and any new businesses would

only be discovered and recognized by the local

residents staying nearby.

Other than that, it does not have much obstacles as the

business’ owner already stated that there is no necessity and

intention to compete with others.

Obstacles faced by new businesses who wish to

enter their markets today? Are they easy or difficult to overcome?

Since TLJ has been operating for years with recognition, new

businesses would have difficulty to gain recognition. It would

progressively take time to gain more customers and revenue.

The rental expense in Bangsar is relatively high and that would be a setback as the revenue is low initially and that would cause

them problems in terms of gaining profit.

Parking also causes a crucial problem for the location. It is

normally packed during operating hours throughout the day and parking area is always

full.

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V. Nature of the Market


Very monopolistic due to the food types sold. Even though there are not many variety of food, a few hot selling food

such as their coffee and toast would be enough to dominate the market in that particular

area.

The proximity of the locals (mainly the senior citizens) to the shop plays an important role to regulate their routine there as a hang-out and tea-

time spot.

As for the foreign customers, it is very dependent on the

customers’ taste and cravings to make an effort to travel to a

rural area for the food.

What is the nature of the market?

Perfectly competitive as the location suggests that there are

many shops selling food and beverages around. The prices do

not affect much in such prestigious location for nearby residents who are well-funded.

The demand of the customers are looked into, for example: - trend and popularity, aesthetic value of products, environment provided and health conscious

products (not only food).

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VI. Comparative Analysis Summary Table

Competitive Traits Chong Kok Kopitiam Tous Les Jours

1. Number of Competitors

0 within the area 3 within the area

2. Barrier to Entry (New Firms)

Weak barrier to entry

Barrier to entry is weak because as stated before

business owner do not have any intention to build

competition

Strong barrier to entry

Area is already known with many similar business that have

already been in the area longer hence gaining new customers

will be tough

Start-up capital is high due the area, Bangsar, having high rental

expenses

Difficulty in obtaining a license

3. Differentiated or Standardised Products

Differentiated Products

Self-products are sold such as coffee mug sets.

Differentiated Products

Provides good customer service

Strategic Location

4. Pricing Power Price Taker

Fixed price according to the market price that are

determined by the supplies and demand

Price Taker

Shop does not fix high prices on their products to avoid their customers from switching to

other coffee shops.

Fixed price according to the market price that are

determined by the supplies and demand.

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Recommendation

1) Chong Kok Kopitiam

This 76 year old coffee house can be considered a very successful coffee house as it has lasted so long. They offer some very rich freshly brewed coffee and fresh bread toast as well. Because of this, it attracted many customers to this coffee house over the years. However, improvements could be made to this 76 years old shop and here are some recommendations on how to improve it.

a) Fully utilise the digital cashiering system

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Cashier counter at Chong Kok Kopitiam

The current owner is currently not fully utilising the digital cashiering system and instead is using the manual way of managing all the bills. By using the digital cashiering system, they could reduce the waiting time of customers waiting to pay.

b) Redecorate and repaint the interior and exterior

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Kitchen area that needs touch ups

They could do some upgrade to the paint job of the entire shop as it is quite old and the paint on the walls are also flaking. Besides that, they could also decorate the interior of the shop to make it more attractive and in return this could help them attract more customers.

2) Tous Les Jours

This coffee house started its business in 1997 in South Korea and in today’s time it has grown into a well know coffee house around the world. They took the concept of a French bakery and combined it with a coffee house to create the modern coffee house. They offer a variety of freshly baked pastry and breads and also freshly brewed coffee. Although it is a fairly new shop and a nice one too, some improvement could be made to improve the shop and its business.

a) Expand the shop

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Indoor dining area at Tous Les Jours

The current shop is a little small and this causes a problem when the shop is at its peak hours like lunch and dinner time as there is not enough space to place a few more extra tables for the customers. So by expanding the shop, they could place more tables and in return be able to serve more customers.

b) Have more advertisements and promotions

They currently only does their advertisements online which is only at their Facebook page. They should have more advertisements to rake in a bigger crowd to their shop. Not only could that, having a promotion once in a while potentially increase their profits as more people would be attracted by their promotions.

Conclusion

According to the comparative essay, Tous Les Jours which is located in Bangsar Village is more commercially successful as compared to Chong Kok Kopitiam located in Klang. Critical analysis, justifications, research and the application of economic principles have supported this statement.

First of all, they have a very large variety of products within their arsenal for Tous Les Jours compared to Chong Kok Kopitiam. Tous Les Jours is considered a western company based on the products and services they provide as they have western methods in preparing their drinks and foods whereas Chong Kok Kopitiam is a very traditional style restaurant serving people with drinks and foods we normally find in a Malaysian originated restaurant. The difference between the premises makes them perform very differently in terms of revenue and profit gains per annum. The factors contributing to this are in fact that the pricing of products and also the variety of products sold plays a big role in differentiating both premises. Tous Les Jours has a vast inventory of yield for customers to indulge in such as different types of coffee, baked goods and also savoury meals for breakfasts and lunches.

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On the other hand, Chong Kok Kopitiam has a very simple menu for customer to refer to and serves the very usual menu you see around Malaysian kopitiam restaurants.

The location of the premises also plays a tremendous role when it comes to bringing in customers. Tous Les Jours, located in Bangsar Village, is a very strategic location as it is situated within a densely populated area. This enables nearby residents to access the following shop with ease. Though the parking within the area is limited due to its small streets, the number of customers visiting is still impressive. Customer age ranges from teens to seniors and this wide age group empower the abundant flow of customers to this premise. For Chong Kok Kopitiam, the location is still noticeably strategic as it is located within the busy streets of Klang. But due to this premise being very far from the main city area, a constant flow of new customers are not in their grasp. Their customers are composed by mostly seniors or old people inhabiting nearby residences. Therefore, a large amount in flow of customers will equate to large sums of revenue and this could be said for Tous Les Jours.

Lastly would be the uniqueness of the premises as there aren’t a lot of shops similar to Tous Les Jours as they are a French–Korean fused style bakery, café and lunch area; that adds more to its popularity thus pulling more customers. This couldn’t be the same for Chong Kok Kopitiam because there are a lot of kopitiam stores nearby its current location. Instead of pulling new customers, they rely on loyal customers to the restaurant. In conclusion, both premises are unique in their own way and provide customers different experiences whether to experience the western cuisine or more of a local style cuisine.

Appendices

Questions and Answers from the Interview

Brief Description of the Business – Chong Kok Kopitiam, Klang.

I. Name

Chong Kok Kopitiam

II. Location

Klang, Selangor

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III. Number of branches and employees

No branches and has 15 employees

IV. Main products provided

Coffee, Toast Bread and Eggs

V. When did the business started?

1940

VI. Who are the founders of the business?

Khoo Chong Kok and Chai Choo

VII. What was their motive(s) for starting the business?

To work together as a group of friends to establish a business together that could last for a long period of time.

VIII. Their recent development

(i.e. What has the business accomplished and what are the changes that has occurred for the past years)

Chong Kok Kopitiam’s business has bloomed into one of the best known coffee shops in the neighbourhood. Achieving 75 years in the business, they had gained many regular customers whom are constantly supporting them for the past 7 ½ decades. As for their recent development, the shop had installed a CCTV controlled system located inside the shop.

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Comparative Analysis of the Business

1. Number of competitors in their respective geographical markets

0 Competitors

2. Besides business competitors, what are the other challenges faced?

To ensure new customers will come back and constantly visit their shop, Chong Kok Kopitiam faces a challenge to ensure their quality of food and services are always in the best quality for the past 75 years.

3. Brief bio of each business’ top 3 competitors (E.g. Who are they? What are their products? etc.)

No bio for business’ top 3 competitors due to having no competitors at their area.

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4. How do the business compete with their competitors? What strategies were/are used and how successful are they?

No competitors are found that would harm their business in their area. Also, strategies that are used in their business are always ensuring the products and services are in the best freshness and in high quality for their customers. Furthermore, employees are all friendly and always puts their customers as their first priority giving them a welcoming feel whenever they would visit their shop. The strategies used by their business are reasons why their business are still running after 75 years, in addition with the good image that they would always portray.

5. New business’ who wish to enter their market, faces what kind of obstacles? Is it easy or difficult? Why?Newcomers to the market should be mentally and physically prepared as long hours are needed to be in the process. This is because shop owners are responsible for the safe keeping of their shop as well as their employees hence, they must always be present in the shop. Furthermore, they would need to build good relationships with the suppliers for their materials they would need to ensure they would receive the ones that are best quality. Also, observing the market price and the price set by the competitors is an important step to see how and what pricing are suitable for their business. Lastly, this type of business is mostly suitable for individuals who are interested and have knowledge in the food & beverage market as it will be a difficult and mundane task.

APPENDIX II: List of Interview Questions.

1. Can you introduce yourself?I am the 4th generation owner of Chong Kok Kopitiam and I am a student who works part time in my family business.

2. When was your business founded?It was found in the year 1940 and last year (2015) we celebrated our 75 th anniversary.

3. Can you give a brief history of your business?My great-great grandfather opened this business with his friends back then and now it is operated by my aunts.

4. What was the concept behind the business? The concept was just a bunch of friends who wanted to open a Kopitiam business

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5. How many office branches / stores do you have?No branch currently

6. How many workers are there currently? 15 workers

7. What are your main products or services?Our main products are coffee, toast bread and kampong eggs.

8. Who are your customers?Our customers are mainly Chinese who are of middle-aged to senior citizens.

9. What is your business annual revenue figure?Our revenue is over RM 50,000 without GST

10. Are there any difficulties that you are facing nowadays? If so, what are they? Lack of management skills

11. Who are your top 3 competitors in this business?There are no nearby competitors as the shops in the area are all of different products sold

12. What time does your business starts operating and when does it close? Every day from 6:30am-6:00pm

13. Does the surrounding competitors affect your pricing? No competitors are found so the pricing is not affected

14. Do you do any kind of advertising in order to promote your business?No advertising is done to promote our business

15. Are you planning to launch any new products? No we would like to stay consistent of what we are right now

16. What are the future plans you have for your business? We had a plan to open a new branch but due to lack of workers it was not done.

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Brief Description of the Business – Tous Les Jours, Bangsar

I. Name

Tous Les Jours

II. Current Location

Bangsar, Kuala Lumpur

III. Number of branches and employees

4 branches within Malaysia and over 400 branches around the world. Consists of 13 workers.

IV. Main products provided

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Coffee, Bread, Cakes and other sandwiches.

V. When did the business started?

This branch opened 3 years ago (2013) but the franchise started in 19 years ago (1997).

VI. Who are the founders?

Korean company, CJ Group.

VII. What was their motive(s) for starting the business?

To bring about French-Asian baked foods as well serving western style coffee to citizens of South Korea.

VIII. The recent developments

(i.e. What has the business accomplished and what are the changes that has occurred for the past years)

Tous Les Jours has been up and running for the past 3 years now and has received many compliments from their customers. Hence, they have been constantly doing better every day for the better of their customers and this was the biggest accomplishment. Alongside, with only a recent start-up they are happy that their business are going well till this day.

Comparative Analysis of the Business’ Competitive Traits

1. Number of competitors in their respective geographical markets

3 competitors

2. Besides business competitors, what are the other challenges faced?

To ensure newcomers who visited their shop will return and constantly visit their shop, Tous Les Jours undergoes the challenge of providing fresh baked goods as well freshly brewed and high quality coffee to the customers. Other than that, coming up with new ideas for the design of their packaging are also a challenge as customers will tend to purchase with packages that are more presentable.

3. Brief bio of each business’ top 3 competitors (E.g. Who are they? What are their products? etc.)

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a) Ojo Coffee Shop – Coffee are their main products as well as serving few bread and pastries

b) Raj’s Banana Leaf Restaurant – Specialises in selling banana leaf rice

c) Sri Nirwana Maju Restaurant – Most popular banana leaf restaurant in the area

4. How do the business compete with their competitors? What strategies were/are used and how successful are they?

For the past 3 years after opening their branch, the business has been doing well mainly because it is a famous brand that getting customers were quite easy although there were times when in the early months of opening that it was difficult because their franchise was not so popular in the area. Furthermore, Tous Les Jours always provide a warm and welcoming service to their customers. Lastly, the use of advertising through the internet in Facebook are one of the ways they became more known and successful.

5. New business’ who wish to enter their market, faces what kind of obstacles? Is it easy or difficult? Why?

Business’ who do wish to enter their market will face many kinds’ obstacles. Many of which are being self-prepared in the work load that they will face in the future. This is because every new business requires a lot of mental and physical preparation as long hours are to be endured. Furthermore, developing key relationships with suppliers is a task as they would need to make the ingredients they receive are of its highest quality. Other than that, a huge amount of capital is needed to open up a coffee shop and coffee beans are not cheap. Lastly, going for this field of market has its own level of difficulty depending on the interest and dedication the individual is ready to face.

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APPENDIX II: List of Interview Questions.

1. Can you introduce yourself?

My name is Gino and I am working as a Barista here. I have been working here for two years now.

2. When was your business founded?

It was developed in Malaysia 3 years ago.

3. Do you need any specific knowledge in order to start this business?

Employees are required to know how to do everything that are required to keep the shop in its best quality. Only professionals are allowed to be in the kitchen and baking area.

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4. Can you give a brief history of your business?

Tous Les Jours is a Korean company but took up French words for their name. It was first found and established in th year 1997 in South Korea.

5. How many branches / stores do you have?

In Malaysia, there are only 4. There are over 400 in the world.

6. What are your main products or services?

Our main products are breads, cakes, coffee and various other foods.

7. Who are your customers?

Customers consist mainly of mothers, young professionals and individuals of late 20’s and above.

8. What is your business annual revenue figure?

The revenue is about RM200,000 per month.

9. Who are your top 3 competitors in this business?

The top 3 competitors are 2 banana leaf shops nearby and Ojo Coffee Shop which is the main competitor.

10. Do you do any kind of advertising in order to promote your business?

So far we only do advertising through Facebook.

11. What does the future hold for your business?

Hopefully by this year, we can successfully open a new branch.

12. What difficulties you faced when you started up your business and after you started up your business?

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Starting up the business, getting customers was not that hard. The biggest difficulty was that this franchise started unpopular. At first it was hard but we are doing better every day.

13. What are your recent developments or accomplishments you had in your business?

Doing better day by day and fulfilling the customers’ needs are the biggest accomplishments that we achieve constantly.

APPENDIX

This appendix includes a compilation of interview documents and photos of the two coffee shops showing the contrast between the olden day and modern day coffee shop. It also includes information of their respective competitors that were recorded in the process of investigating, analysing and comparing both businesses.

a) Chong Kok Kopitiam, Klang, Selangor

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Front view of the shop

Inside view of the shop

Interviewers together with the 4th generation owner

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Worker making “teh”

b) Tous Les Jours, Bangsar, Kuala Lumpur

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Menu at Tous Les Jours

Display of assorted cake sold there

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The Baking area of Tous Les Jours

Outside View Of the shop

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Minutes of Meeting 1

Date: 5th January 2016Time: 2:00pm – 3:30pm

Venue: Collaboration Room 1, Taylors University Library

Attendees:

Name of Group Members Tutorial Group RoleKok Ka Shing Friday 2:00-4:00pm Leader

Kimberley Fay Bernard Lo Friday 2:00-4:00pm N/AYeong Poh Ling Friday 2:00-4:00pm N/A

Chiang Lin Chew Friday 2:00-4:00pm N/AYap Choe Hoong Friday 2:00-4:00pm N/A

Randall Martin Gustaf Friday 2:00-4:00pm N/AChin Cheong Soon Friday 2:00-4:00pm N/A

Minutes:

No. Activity Actions Taken By Details1. Introduction Kok Ka Shing Briefed on the assignment

and task need to be done for the submission

requirements.2. Research All Members Each researched on

business that are best used to focus on

3. Discussion All Members All members gave their points and opinions and on what type of business

to focus on.4. Voting Session All Members Top 3 choices were picked

out and each member gave their vote on which

business is suitable5. Conclusion Kok Ka Shing Concluded all discussion

and made the final decision based on the

number of votes.

Confirmed next meeting session

6. End All Members Meeting adjourned

39



Venue: Collaboration Room 1, Taylors University Library

Attendees:





Minutes:

No. Activity Actions Taken By Details1. Introduction Kok Ka Shing Briefed on the meeting

topics and assigned works to each member

2. Research All Members Researched for common interview questions and how Coffee Shops are conducted

3. Discussion All Members Discussed and finalise the interview questions

Set the interview dates

Gave out work for the interviewer to each memebr

4. Setting the Appointment

Kok Ka Shing Shing made appointments to meet with the interviewee on the 9th of January 2016 in the afternoon.

5. Planning the Itinerary All Members Everyone planned the itinerary for the interview.

6. Delegation of Work Kok Ka Shing Delegated individual jobs to each members evenly to ensure smooths session in the interview.

7. Conclusion Kok Ka Shing Recap on everything that has been discussed

40

8. End All Members Meeting adjournedTable 2.1 Roles and Duties of Each Members for Interview at Klang

Group Members RolesKok Ka Shing Leader

Video RecorderKimberley Fay Bernard Lo Take Photos

Yeong Poh Ling InterviewerChiang Lin Chew Record InformationYap Choe Hoong Record Information

Randall Martin Gustaf Take PhotosChin Cheong Soon Take Photos

41



Venue: Chong Kok Kopitiam, Klang, Selangor

Attendees:





Minutes:

No. Activity Actions Taken By Details1. Introduction Kok Ka Shing Short briefing on the

assigned work2. Discussion All Members Revised on the

information that was gathered

Analyse and interpret the information gathered

3. Research All Members Extra research was conducted to support information that was

gathered for the interview4. Announcement Kok Ka Shing There was a changed in

plan, original interviewee was to be arriving late and

soon changed to interviewing the 4th

generation owner of the shop.

5. Conclusion Kok Ka Shing Recap on all discussed matter


42



Venue: Tous Les Jours, Bangsar, Kuala Lumpur

Attendees:





Minutes:

No. Activity Actions Taken By Details1. Introduction Kok Ka Shing Short briefing on the

assigned work2. Discussion All Members Revised on the

information that was gathered

Analyse and interpret the information gathered

3. Research All Members Extra research was conducted to support information that was

gathered for the interview4. Announcement Kok Ka Shing There was a changed in

plan, original interviewee was busy at the moment

and soon changed to interviewing the barista

5. Conclusion Kok Ka Shing Recap on all discussed matter


43

Reference

Chong Kok Kopitiam Documentary March 2014 (2 April 2014). Justine Ee https://www.youtube.com/watch?v=a4OBdhYrrUI

Danial Radzmi (2014). Retrieved Form Website: http://www.businessinsider.my/the-growing-market-of-small-coffee-shops-in-asia/#y5eFeOjWjqdxfmAk.97

Edward Rajendra (12 December 2015). 10 places to visit in Klang. The Star Online. Retrieved Form Website

http://tlj.com.my/

Khushbu Shah (30 December 2015). Pasteries born in France, raised in South Korea. EATER. Retrieved From Website

Markman Ellis (2004). The Coffee House. United Kingdom: Orion Publishing; First Edition edition

Michael Backman (2006). Retrieved Form Website: http://www.theglobalist.com/asias-coffee-shop-revolution/

Stefanie Spencer (2009). Retrieved From Website: http://ineedcoffee.com/the-coffee-house-a-history/

William H.Ukers (2012). All About Coffee. United States: Adams Media; Abridged edition

Ulla Heise (1997). Coffee and coffeehouses. United States: Schiffer Publishing

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http://ineedcoffee.com/the-coffee-house-a-history/

http://ineedcoffee.com/the-coffee-house-a-history/

http://www.theglobalist.com/asias-coffee-shop-revolution/

http://www.theglobalist.com/asias-coffee-shop-revolution/

http://www.eater.com/authors/khushbu-shah

http://tlj.com.my/

http://www.businessinsider.my/the-growing-market-of-small-coffee-shops-in-asia/#y5eFeOjWjqdxfmAk.97

http://www.businessinsider.my/the-growing-market-of-small-coffee-shops-in-asia/#y5eFeOjWjqdxfmAk.97

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