I have a friend who is knowledgeable in the F&B industry, I used to seek his advice and guidance long before. Seems like there are many people asking me for advice now, I was wondering if I could suggest my friend to provide a one to one guide for newbies who are interested in setting up F&B business for a nominal fee. I am still considering but would like to know if anyone would be interested?

Perhaps for a fee between RM200 to RM250 maybe from A to Z. Perhaps to include a list of suppliers/business know how/Insights into other players and etc.

Only for F&B business. Even if it's not for your business use it could be a place for you to learn about F&B. If many are supportive of this idea, I will proceed discussing with my friend. Any feedback or suggestions to add to the guide are welcome. thx

I have a friend who is knowledgeable in the F&B industry, I used to seek his advice and guidance long before. Seems like there are many people asking me for advice now, I was wondering if I could suggest my friend to provide a one to one guide for newbies who are interested in setting up F&B business for a nominal fee. I am still considering but would like to know if anyone would be interested?

Perhaps for a fee between RM200 to RM250 maybe from A to Z. Perhaps to include a list of suppliers/business know how/Insights into other players and etc.

Only for F&B business. Even if it's not for your business use it could be a place for you to learn about F&B. If many are supportive of this idea, I will proceed discussing with my friend. Any feedback or suggestions to add to the guide are welcome. thx

I have a friend who is knowledgeable in the F&B industry, I used to seek his advice and guidance long before. Seems like there are many people asking me for advice now, I was wondering if I could suggest my friend to provide a one to one guide for newbies who are interested in setting up F&B business for a nominal fee. I am still considering but would like to know if anyone would be interested?

Perhaps for a fee between RM200 to RM250 maybe from A to Z. Perhaps to include a list of suppliers/business know how/Insights into other players and etc.

Only for F&B business. Even if it's not for your business use it could be a place for you to learn about F&B. If many are supportive of this idea, I will proceed discussing with my friend. Any feedback or suggestions to add to the guide are welcome. thx

This would be good. As it's more specific, things that can be found in the net are mostly in general. More over one to one guide is better than group discussion. Looking forward. Do PM me when it's available. 

Mind PM me the information as well? 

Hi draggy

Will keep you updated once my friend agreed. Meanwhile hope to see more people with positive feedbacks. Any things else that you would like to add to the guide? 

Hi draggy

Will keep you updated once my friend agreed. Meanwhile hope to see more people with positive feedbacks. Any things else that you would like to add to the guide? 

my father dont trust other ppl as cashier unless its a family member...so right now he have his youngest son to help him...i also help a few time per month....

if family masuk poket sikit takpe...hahahahah....

sikit sikit lama lama jadi bukit lo!!

I believe there is a limit to what you sell and how much you can sell. There are only so many tables in the food court, not everyone eat yours. Considering 10-20% customer comes to the food court to eat your food is a healthy estimate figure.

Example:

Food court:
50 tables x 4 round per day (Morning, Lunch, Dinner and Supper) = 200 tables. (Do not include those tea time.)

200 tables x 3 person per table = 600 people. (Most people comes in 2 - 4) If your food court is near uni/college, you can put 4 people.

600 x 10% = 60 person.

60 person x RM 4 (average food) = RM 240.

RM 240 x 30 days = RM 7.2k

This serves as a guideline for you to estimate your sales figure. Please change the number to suit your needs.

I estimate based on food court. Do not include those which park their lorry beside the restaurant or others.

Good Observation. Most people overlook the fact of the capacity of the restaurant and only emphasis than the crowd flow..

I noticed that most "Success" stories always revolve around food that are either easy to prepare at site or ready-made for delivery. E.g. Duck / Chicken Rice is always a popular success story. Noodles too as the soup based  can be pre-made.

So they are no longer bound to restaurant capacity, not bound to time (to make the meal) and excellent food QC because they can have all the time to prepare at home or before peak hour (Its their choice to control their QC and not rushed by consumers)