ANALYSES OF BUSINESSES FROM TWO DIFFERENT SETTINGS

FARIS AIMAN FAKHRUNNIAM (0325952) FIRZANA HASMI (0324838) ZULKARNAIN RICHARD (0324644) LAM ZHI XUAN (0324217) ALICE WANSA (0324984)

BUSINESS BACKGROUND

Swiss Oven is a business that is owned by a Malaysian that has influenced a vast development in the world of cuisine . The first unit was opened in KL Sentral in 2008 with a small amount of loan. Their special factor about Swiss Oven is that they produce a lot of local recipes and improve past recipes. Moreover, they sell a variety of food either western or local. We interviewed one of the Swiss Oven branch manager, Cik Siti, one of the more

important employees in this branch.

Cik siti has been working with Swiss Oven since the first day it was opened. Her older brother was the founder of Swiss Oven and this was their first experience of opening a restaurant which was very challenging coupled

with the lack of education they practically had to start from scratch.

The purpose of opening the franchise is to improve their lives.

Revitalise the essence of local Malaysian recipes.

Introduce outsiders to the speciality of the local recipes.

Increase the level of competition in the Malaysian culinary market.

Creates a business-oriented community and connection.

MOTIVE

DEVELOPMENT OF SWISS OVEN

Every few weeks Swiss Oven would invent new recipes to serve to the customers.

They would have weekly events to attract the attention of tourists and locals to the franchise.

They also started opening new franchises all over Malaysia and introduced a systematic organisational structure for the company.

MAIN PRODUCTS SOLD

The business first started up in 2004, by Peter Fazli and Lisa. The couple started from a small stall along the road side along Kota Belud. During those times they only provided Pisang Goreng and Pau as their main source of income. A year after that, in 2005, they recruited some members of the family to join the business and to help

develop and expand the company. They managed to rent and open a small unit in Kota Belud due to their signature Pau and Soto.

MOTIVE

To introduce outsiders to the cuisines of Kota Kinabalu ,Sabah.

To provide affordable meals that improves people’s lifestyle by providing a budget cost for meals. Would be a place for people to chill and bring their families to have gatherings.

To feel the classical rustic vibes in the interior of Restoran Sri Pandan.

Creates a community that is concerned of the economical exposure.

DEVELOPMENT OF SRI PANDAN RESTAURANT

For the past 2 years their recent development was opening a branch in Kuala Lumpur and they have rented a few units in Kemensah, Taman Melawati to run a fine dining business called Chawan. They are planning to give the ownership to their children which are currently still studying in school and

other institutions. So far the eldest child, Ikmal Ridzan is currently having an internship at a well known hotel in Kota Kinabalu. He usually takes over his Father’s duty of managing Restoran Sri Pandan.

The second child is still studying Business to prepare himself to manage the condition of the unit given to him in Kemensah as he is planning to use his father’s capital to rent a few units and run a

Homestay Business.

COMPARATIVE ANALYSIS OF BUSINESS COMPETITIVE TRAITS

There are a few coffee shops and stalls that sells the same items as Restoran Sri Pandan

The shop next to Sri Pandan, Keat Soh Coffee shop is one of the more well known establishments in Kota Belud

There are also a few western restaurants that serve a similar type of cuisine

People are more interested to go to luxury restaurants such as Jankah Dining.

MAIN PRODUCTS SOLD

Soto RM Meat 5 Chicken 5 Mixed 6

Dumpling Kaya 2 Red Beans 2 Chicken 3

RM Burger 12 Sausage, Egg & Beef Bacon 6.90 French Toast 5.90

Fried Rice with Pineapples 7 Fried Keuy Teow 8

STRATEGIES IN OVERCOMING COMPETITORS

Providing more facilities such as television and air conditioners.

These facilities are useful because it creates a comfortable and easy going atmosphere for the customers

Wi-fi broadband is very useful to students as it provides a way to connect with friends.

Give out pamphlets and brochures for advertising

Discounted Price every weekends

Create a bigger, simple and minimal space.

OBSTACLES FACED BY NEW BUSINESSES

MONEY MANAGEMENT • Small businesses start out with the founders taking up a extra jobs on the

side to fund for their own business. This split focus can make it difficult to grow a business. Other than that, running out of cash makes growing a business impossible.

FATIGUE • A new business means a lot of energy put into it therefore, allows fatigue.

The weariness with the hours can lead to rash decisions about the business, including the desire to abandon it completely. Besides that, the fear that their business will go down in their absence, so they avoid taking any long breaks from work.

BALANCING QUALITY & GROWTH • Whether a service or a product, at some point a business must sacrifice in

order to scale – this may mean not being able to personally manage every client relationship or not inspecting every widget.

CLIENT DEPENDENCE • Diversifying the client base is vital to growing a business, but it can be

difficult – especially when the client in question pays well and on time. For many small businesses, having a client willing to pay on time for a product or service is a godsend.

FOUNDER DEPENDENCE • Many businesses suffer from founder dependence, and this

dependence is often caused by the founder being unable to let go of certain decisions and responsibilities as the business grows.

THE BOTTOM LINE • These are challenges, but not death sentences. One of the worst

things a would-be-business owner can do is to go into a small business without considering the challenges ahead.

OBSTACLES FACED BY NEW BUSINESSES

IN CONCLUSION

These two businesses are different because of the different demographic around them.

Location plays a part and that is why the food varies between the establishment.

Price is also effected due to the location.

They sell different types of cuisines because of the different tastes.

Sri Pandan is a small business while Swiss Oven is a chained operation.