/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