Hey guys and gals. First of all, I would say posting this thread here is more appropriate as this is the business section. I would really like to know how much does an average hawker can make in a month as well as how much can a good performing hawker makes in a month? Your answer is much appreciated. Please let me know whether you're mentioning gross or net profits.



This post has been edited by Cassidy90: Jul 2 2010, 11:33 PM

What food are you going to sell ?

There is no average can be estimate, as it based on the food taste, profit per plate and also location.

We can simple calculate the net profit by

Gross profit : Profit per plate (RM 2) X 100 plate X 30 days = RM 6000 per month

Rental : RM 800
Other expenses : RM 100
1 worker : RM 800

Therefore, Net profit : RM 6000 - RM 1700 = RM 4300 per month

Above just the the estimation as a guideline.

It is how much you can sell dictate how much you can earn.

Hi Cherroy

I couldn't determine yet how much I can sell, so it would be better if I know how much can a very good performing stall earns in a month and also the average one so I can see the high and low before deciding is it worth to take the plunge. Of course many factors included esp location. If you do know the earnings of any hawker, is much appreciated.

---

Added on July 3, 2010, 12:31 amHaven't decided what to sell but it will not differ much from existing hawker foods.

Yes, I agree with you on taste and location. Say let us just put aside those factors, I would like to know what is the range(net profits) of an average and a very good hawker can get in a month. I've heard of some saying that there are hawkers earning about RM10k plus a month(net profits) and so.. but is it real?

This post has been edited by Cassidy90: Jul 3 2010, 12:31 AM

I think u should be more specific in defining hawkers. Do u mean real hawkers like those plying their trade along the five foot way or do u consider those chinese kopitiams hawkers too?
But here's what i know.
A chicken rice stall owner in imbi is making at least 15k a month.
The owner of sun meng kee roasted duck restaurant in cheras make at 100k a month.
Pls dont ask for prove. I dont have any. It's all from some1 i trust.

there are also few of them doing by with few hundreds to a few k's only

Hi dannyme

My definition of hawkers will be of those small stalls in Chinese kopitiams(not the owner of the Kopitiam but those who rents a stall with them). I am also referring to those small stalls at foodcourt like in Asia Cafe and so.

Wow...15k is a lot but is that net or gross?

Sun Meng Kee is different as it's a restaurant doesn't fall under hawker.

Haha... no need prove.

Can't say how much profit... But, a hawker can raised up 5 kids ... with 3 studying oversea ... got 3 properties; the most expensive is 700k ... got 4 cars ....

that'll be nett.
But honestly, i think it's not a very viable business anymore. Too much of competition. Almost 90% of those who felt like running a business nowadays will choose these big three...food, education n beauty centre. Look through those ad pamphlet like media focus n u'll get what i mean.
But hey, don't let me stop u if that has always been ur dream.

This post has been edited by dannyme: Jul 3 2010, 12:55 AM

don't underestimated hawker or any food seller, their turnover could be 3 - 5 times your salary.

I know a auntie just selling just noodles + side dish (liu fen), only sell morning, earn around 5k-8k per month. usually when i arrive around 11am in the market she's finished, now she retired jor =.=!

my parent's childhood friends, sell meats since I was born, no need rent place just park his lorry near a restaurant, also only sell morning after 11am he start to wash and leave, sell until 2 storey banglo, 2 foreign cars + 4 children's oversea university (i'm one of his son's friend) =.=!

regarding to TS, provided if your hawker's food is nice, you could earn a very good income, but, could you stand the heat everyday? i know this guy work as hawker, 6 month he give up because of the heat and now he's in australia doing another work.

oh by the way, the two above i mentioned is doing it in Ipoh, so maybe KL business more better provided your location is good. and yes location is very important, more people more chances your food can be tasted and spread with mouth around =D

This post has been edited by shoduken: Jul 3 2010, 05:10 AM

mamak stall earn min 4k max 8k perday....i repeat per day....even my father business selling drinks and ABC Hot Chocolate earns 2k perday....

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.

I agree with you that this is a competition stiff business.

"But hey, don't let me stop u if that has always been ur dream. " - haha... it won't, but anyway thanks a lot, i really appreciate it. If you do have more info you're most welcome to share.

---

Added on July 3, 2010, 10:34 amHi Felice821

He's probably richer than a CEO. How you know? You know the hawker?

---

Added on July 3, 2010, 10:35 amthanks for the info shoduken.

This post has been edited by Cassidy90: Jul 3 2010, 10:35 AM

Most hawker dont have to pay income tax hence much more money to spend

Hi ptit

That's a lot but mamak stall is a restaurant instead of a hawker. Is your father's business selling drinks and ABC Hot Chocolate operating from a small stall or does he actually owns a restaurant and rented out the rest of the place for small stalls to sell food and your dad the only one selling drinks? thanks

They do - but they dont.

depends on how good ur food gets... a popular mamak stall can get 20-30k of sales per day!!!!

well the most important thing is know what is the turn over of the restaurant.....taking the lowest estimation people come in will be the best, if not you will lose hope very fast ( because expectation too high but the rate you imagine is too low)

just a few days ago, i went around pj and notice that about 4k per stall/ month which i directly ask the owner because me myself plan to start during weekend. only.

because you start know what you want to sell, look for your competitor nearby where u want to start. do you need worker to help you? what are your different between other people stall.

well looking at price to charge customer also have to determine your location some people might think your food and nice and cheap or reasonable price people who come from far too.

putting in money in a factor as well, some marketing will help to increase your customer

Lol...what a contradicting statement. I guess u mean they need to but they dont.
But hey, u think only hawkers doing that?
Bet most businesses here in malaysia pay the bare minimum.
Anyway they pay the price by not being able to own anything significant.

since u have no idea wat to sell, better at least think that 1st before decide to go into hawker.

end of day, it's the taste of ur food that will dictate ur income.

My bad

They do need to pay income tax but most of them dont pay income tax.

yeah.... sometimes, the food industry.. i mean chinaman style... the price is depending on their mouth.. like mix rice... there`s no standard...

u can take same amount of food on today and the price may differ tomorrow

Hi Awakened_Angel

But this is extreme, 20-30k "PER DAY". In this case, what kind of mamak stall you're referring to? small ones or like Steven Corner? As I'm looking for answers for small stalls like those you see in WaiSikKai - in this case just a small single stall. Thankz

---

Added on July 3, 2010, 1:28 pmHi ahpoh

that stall you mentioned raking in RM4k a month, is it net profits or gross? If it's gross I don't see anything good but if it's net then it could be worth something to try. Eagerly waiting for your reply. Thanks

This post has been edited by Cassidy90: Jul 3 2010, 01:28 PM

I heard from my friend that one of her friend is currently running a stall selling claypot herbal chicken with rice and has another two more stalls elsewhere earning about RM20k plus plus a month. Not sure whether it's net or gross but the owner hires people to manage while he/she oversees the business. At least the owner doesn't need to work anymore, everyday just go check out the three stalls. One of it is at Cheras. hope this helps.

People people. Let's us to go to the basics. Don't tell TS that this hawker earn XX money and raise how many kids, buy how many cars, earn how much property etc. Give him facts, not stories. Stories will motivate him, but it doesn't teach him how to become like them.

All he needs to know is how feasible it is to be a hawker.
Let's say he is selling Bak Kut Teh with normal portion, normal taste at a normal flow of customer. And with that how much can be earn (based on estimation). Of course more pork, good sup, busy customer etc is just the bonus point.

good point on this one, whoever do food business do not be stingy on their ingredients, make it affordable yet profitable. if you're stingy on your ingredients and it turns out bad and terrible, customer will know it and will not buy it the second time, and mouth will spread around your foods isn't that good enough (that's me lol)

about ba kut teh not everyone want more pork, i eat ba kut teh because of the soups herbs taste, i usually ask them to put less / entirely take out the pork and replace it with more vegetables.

hi edyek

Yes, you got me. Guys in this case:

"Let's say he is selling Bak Kut Teh/Noodles/Rice with normal portion, normal taste at a normal flow of customer. And with that how much can be earn (based on estimation)" - Anyone knows? Or have heard of other hawkers' earnings??? Please share here.

All I need to know is basically the profit(net) of a hawker with average business and a hawker with good business. Of course I will take note on becoming a good hawker, like not give too less ingredients or serve something that is not delicious and so. Thanks

As I've replied in the previous thread.

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

Expenses that you need to deduct:
1) Rental
2) Workers and your wages
3) Everyday / monthly ingredient expenses (Vegetable, Meat, Spices, Gas, etc)


From here you can access your income based on the estimation you have made.
1) You can access whether your food is sellable in the morning, lunch, dinner or supper. Some food are sellable when it is morning time (Rarely someone eats steak during morning time, yes?). Some is only for dinner and supper. Some is suitable for whole day(Char kuey teow, bak kut teh etc).

2) You can access whether the place you decide to rent has enough traffic flow. What kind of customer it has? Office workers? Students? Mixed? Nearby residential families?
If it targets office workers, then you need to prepare the food that is for morning and afternoon (e.g. economic rice). Max your income based on this two session.

3) You can access your food price. Adjust to the price that will cover your expenses and overhead and of course with profit. And most importantly, customer feels comfortable when paying for your food.

This is what I heard from a stall owner.
One day she sold about 1,000 chicken @ RM 18 / pcs.
Now you do the maths on how much she's making from that chicken alone.

Don't ask me how much is the cost for that chicken, I got no answer.

my dear he stated 20-30k sales per day instead of profit.

Those hypermarkets are selling chickens already cooked for like RM8 per chicken right? They just resale and get healthy profit.

How I know, coz that hawker is my uncle ... hehe!!

Even my father also hawker, but seriously I don't know the fact how the profit comes from ... 1 things good about hawker is "CASH term"!

Your uncle is rich, but whether he get rich as you claimed he was through hawker is still a question mark. Maybe he invest in property, stock etc to get rich? As I've said in my earlier post, don't misguide TS by saying doing hawker can have "3 properties; the most expensive is 700k ... got 4 cars .... ". No offence.

You are right about the 2nd part. Yes, hawker business is cash term business. Which is why it is a good business as long as you are there to do it.

Edyek

There are also numerous hawker that cant deal with those large amount of cash and end up gambling them away. True stories, 2 popular coffee shop here switched hand cause owners are deep in debt to football betting and uncle lim

seriously?????

mind to share wif me a few names...

woooo,my ambition to become hawker in 5 years time!!!

BRJ, Setapak... you should see the crowd when it reach its peak.... midnight

my favourite......

and this small mamak selling nasi lemak in TBR, setapak.... people from kajang, cheras, pj came for its nasi lemak... the chicken keep coming in non stop from kitchen the whole night

---

Added on July 3, 2010, 9:39 pmyes, you just see the food court in wai sek kai... there`s this famous stall selling mix rice.... jz beside selling bun one... the queue just know no end... and the price?/ very dear..... i once take chicken, taufu, egg & vege cost me RM 8.50

in SS2 man... not KLCC

This post has been edited by Awakened_Angel: Jul 3 2010, 09:39 PM

try not to get too famous or end up like the CKT auntie in pg, the income tax ppl sit there whole day to see how mant CKT she selling to check why her income tax so low. hahahahaha

but seriously TS, u need to think of what's the tastiest thing u can cook to sell with the least amount of trouble (no need to do too many fancy things to cook it) but also profitable.

then go ard look for a good stall location then ask abt the rental. then start ur calculations lar.

no use asking us like this. ur question is so vague and we also don't know what u aim to do.

Hi jinx-Z

why wait another 5years? why not make it now.

---

Added on July 4, 2010, 12:38 amHi lexiqa

ahahaha... i agree with what you said above and by that I mean all the points. i may not yet know what i wanna sell but at least by knowing what the worse and the best can make will certainly help in deciding my decision to jump in or not then only am i able to know what i can sell.

This post has been edited by Cassidy90: Jul 4 2010, 12:38 AM

now still nit to study for 1 year. den nit working and get some money. while working, try to collect some secret tasty recipe and try it at home....so need to take few year time to start my hawker life.loL~

im thinking to start at pasar malam first...rugi oso wont take hurt

This are good motivational stories on hawker being rich.
But how many heard of hawkers that doesn't survive. (devil's advocate here)

Did anyone list down the hard work one puts in to be successful? i.e. basically no life.
Early morning has to rise and go market. After getting fresh ingredients then have to prepare the portions and also seasoning.
Then it's cooking; even at night after closing, have to prepare the seasoning materials for the next day.

It's basically hard work and hardly any rest to be successful.

yes......

but sadly.... many also work hard and yet to be succesful... they work harder than the succesful one

Hi Boon

Yes we cant ignore those that failed too. But in business it's about taking risk. If one is prepared to try, he/she will eventually accept whether it's a positive or negative outcome. When someone fails, I believe there will always be somewhere wrong.

Hardwork is a lot in running a hawker stall, and having no life is basically one. But there are also hawkers that have plenty of time to do own things and they merely even help out at the stall other than just monitoring it. It depends on how you do, what gives the perception that by being a hawker it's about very long hours and it takes you the whole day including preparing for tomorrow's ingredients? It all depends on what you sell and whether is there a system in place. I have seen some hawkers only spend little time on preparation before the start, and some even after helping out in preparation will leave for home while other people will help manning the stall.

Which really means that how much other hawkers can earn has very little relevance to what you can earn.

There are way too many variables involved, and it's very different for each individual.

yup, the above calculation is very close... my experience on selling burgers, pisang goreng, and flavored drinks during my school days (with 1 partner) produces almost the same result as the gross profit. We started from 5 pm after class until 11 pm. Knowing ur fixed and variable cost well is very important... Dont under estimate these costs...

Hi howszat

yes, how much others can earn has little relevance to what i can earn as there are many differences and like you said variables involved. but knowing the bottom and top enables me to do my calculations and much or less affect my decision making.

---

Added on July 4, 2010, 1:59 pmBesides providing me with an insight of hawker business in terms of earnings.

This post has been edited by Cassidy90: Jul 4 2010, 01:59 PM

One good thing about the hawker business is you can set it up with very little capital commitment, and see how it works out.

If you don't like it, you can walk away from it.

yeah, well said. but do you guys know where to hire people to man the stall?

and i still need more feedbacks for thread. thanks guys and gals in advance, just keep the answers coming in.

This post has been edited by Cassidy90: Jul 4 2010, 03:23 PM

True. But most hawker only work hard but not smart enough. Purely depending on hawker biz is not the answer. How many can strike rich due to its good food? Most hawkers just have an average income. Some are smart enough to invest in property, stock, funds n etc.

True enough.

anyone can tell me where to hire ppl for a hawker stall or do you guys know where other hawkers get their staffs/workers from?

When a customer when to a kopitiam they already knew which stall food to eat so for the first half year you need some capital to curb your losses while you build your customer base...............
Just my 2 cents opinion..............

I wouldn't say that you can't make good profits nor you're going to make the worst profits here being a hawker. As far as I am concerned, people no matter what still needs to eat especially those working people. How much you can earn depends on many factors which I believe you can adjust. In short you determine it by how you are going to do it. I've heard of a pancake/waffle stall owner earning more than 10k a month while he himself is still holding on to his day job as an IT consultant. His stall is located at Wangsa Maju. My friend personally asked the owner himself, while I'm not sure whether this is true or not but I've been there once and all I can tell is that he has found a very good location and based on the traffic, and some estimation, there's a very high possibility that you can believe what the owner said.

errrr,u mean the one that near to traffic light 1 ?? din feel tat the fella will earn 10k per month. but one thing for sure is, tat owner is using his own mix tepung to make waffle 1(safe cost,cause most of the owner of waffle is using fanchise way to make waffle).taste is ok ok only but location is quite good

This post has been edited by Jinx-Z: Jul 4 2010, 06:27 PM

anyone want to open a hawker stall?

no, not the one near to the traffic light. but the one somewhere near the lrt station.

---

Added on July 4, 2010, 8:49 pmi have a friend who has a lot of knowledge in the F&B field. he's interested to set up one and has been doing research for quite some time already. so you mean you're interested as well?

This post has been edited by ivan.nickivan: Jul 4 2010, 08:49 PM

I've worked as a cashier for a store that sells satay (different kinds, chicken, lamb, fishballs, ba gua and etc).

The store's revenue is 10k per day.

do we have to pay gangster protection fees for this business?

my father stall its part a food court...that have 12 permanent table with 6 seats each...its a big food court like 50 stalls inside...and there is like 8-9 stall that sells drinks....it's a very compatitive environment...and we need to be creative to attract customers....

now it become a family business....my brother is taking over the business even he have a degree...last time my father use indon workers as stall helpers...but after a few immagration raids....he start to take only locals...it's very hard to find locals ppl to work in such business...luckily he brought most of our helpers from kampung....












sorry for the promo...

True, true. I had a colleague who once worked over ten years ago selling fruits. Very early in the morning, he would get up to buy fresh fruit. Then he would spend time chopping them and preparing them. Then he would sell them from his motorcycle-based stall. He claimed that he could earn on average RM6k a month doing this. He had no employees. And that was ten years ago. He gave up however because it took way too much time, he had no holidays at all and it did serious damage to his hands to chop and prepare the fruit. His hands were in constant pain due to the acidic content of the juices splashed on them.

abc sec 2 sgt feymes wooo proud to be shah alamians

Everyone commented on how much a hawker can earn in terms of thousands.

For every successful hawker, there are at least 10 who has failed to make it and ended up losing all its savings and in debt.

A hawker's life is not a bed of roses. Its tough, frustrating and emotionally stressed.

The input by other commenters on the mathematical input is highly relevant in determining your fate depending on the expected volume of your business.

in such business...dedication is the most important....truely said...my father was a very hard working man...he never close his stall...and he never trust anyone except family...

in our younger years...we thought our father never care about us....no fun...always work...

then we realize...he doing it to support us...for his family future...all my younger brother/sister finish degree fully support no need ptptn etc....each family have their own car... 50 acre land... 3 storey building in seksyen 7...he even built lovely kampung style house in kampung each of us have own room....for family gathering....

after i have my first son...then i get the whole picture...i wish to be like him...

Interesting topic. Any more ppl who knows about any hawker's earning per month?

all those of you who do not have experience in F&B just stay out of the business. Don't even dream about owning a restaurant/hawker stall until you know about this inside out.

All the successful restaurant business you see...all the owners have extensive experience especially in preparing the meal. If you plan to hire a cook, I can assure you 99% you will fail. Because when the cook resign, you are screwed.

You only know how to see successful restaurants...have you heard of all those that failed? I have and I know.

given that generation nowadays are more enterprising, whereby they are more willing to try in search of the answer than to keep guessing. after all, failing which doesn't cost their lives and if it's successful it will be beyond his/her wildest dream. many successful people in business started off with no knowledge and experience, holding on to their idea armed only with guts.

For those aspiring would be hawkers, spend a couple of hours at a wan ton stall and see how long it takes to get one plate of wan ton ready and then you will know how many plates he can make in an hour, provided he has a constant flow of customers.

Work out the estimated profit and you will have a rough calculation of what to expect.

I just love what you said.

Some people just hold on too long without knowing they have wasted their time, and when they realized it, they think they are too old for anything.

Many successful people nowadays start off with a little/half/more knowledge and experience. These days many business is about speed, planning, stragically carrying out the plans, etc. Those days without knowledge and experience and yet be successful in business is our grandpa days, and those days are getting lesser.

if the owner is also the chef of the restaurant, i'm sure the restaurant won't face this kind of problem

which job don't need hard work wor?? only depends on whether u willing to do or not lor.

go to work also need to be scolded by boss. if u r boss also need to see ur clients' black face. everyone also need to see everyone else's black face.

if so easy, everyone also don't need to work, goyang kaki ler.

get from those agencies that also supply maids lor. some ppl get from there to do stall/restaurant work also.

btw, i thought abt it and i think rojak, chicken wings, are few things that don't need too many preparations.

rojak. buy fruits, buy rojak sauce by bulk and add chilli paste or make urself only. no need cooking skills also. just good at cutting fruits fast and nicely

chicken wings. buy chicken wings, add marinate then overnight. open stall then panggang and sell.

both things also don't need so special cooking skills and hardly can make until so terrible no one will buy. lol
belum cuba belum tau ler. i rather see these ppl who wanna go ahead and do it than just talk talk talk all day about what could have been. let them go ahead and do it than discourage them lar.

so what if u fail??
failing is the mother of success (chinese saying)

having no ambition is the only sure-fire way towards failure. not failing once or twice.

hi, guys anyone know where can get a weekend (saturday and sunday) hawker stall in PJ area form morning till afternoon time only.
I am planning to sell rice (not mix rice) and i had go a few coffee shop to find and not available. if anyone know please pm me.

belum cuba belum tau ler. i rather see these ppl who wanna go ahead and do it than just talk talk talk all day about what could have been. let them go ahead and do it than discourage them lar.

so what if u fail??
failing is the mother of success (chinese saying)

having no ambition is the only sure-fire way towards failure. not failing once or twice.

[/quote]

Hi Lexiqa

I agree with your statement.

Family member who was a chicken rice seller earned 20k a month. But he used to wake up at 4am, spent 3-4 hours deep frying his chickens and prepare other dishes so he could start his business at 11am. He sold around 50 chickens a day. Very tough work, and he quited his business after 10 years, even though it's highly profitable, because of long working hours.

Family friend who sold Chrysanthemum tea (leong cha) by a nearby tourist centre sold around 400 glasses a day. Cost's negligible, and monthly profit easily more than 10k. Location matters.

Friend who sold duck meat koay teow soup selling around 300 bowls a day by the roadside. Earns around 20k a month. All his family members refuse to take up the father's job because of heat, dirt and smell. They prefer to work in the factory for 80% less.

I guess, if you make a dish and willing to work hard and tolerate the not-so-office-job environment. You make heaps working as a hawker. It's just that the 'job prestige' is not there.

this is definitely true...such job must have target to retire...enjoying the money...the best is inherit to family member...

What's the point of trying if you are going to fail anyway? You want to invest 50k into a business with 10% of success rate? Might as well take the money and go gamble at genting.

How many restaurants you see whereby the owner is not the cook? You can be as hardworking as bull but in the end you still do not know how to cook. That is stupid way of doing things.

You want to be successful hawker/restaurenteur then you start from basic. Go learn about cooking and preparation of food. Start from bottom and work your way up. Or go get a franchise.

mind telling where is the location of the family friend selling leong cha?

lexiqa,

<<which job don't need hard work wor?? only depends on whether u willing to do or not lor.>>

How many people work 60 to 80 hours per week on their job?? That is HARD WORK. Anything less than that is just working....


<< get from those agencies that also supply maids lor. some ppl get from there to do stall/restaurant work also.

btw, i thought abt it and i think rojak, chicken wings, are few things that don't need too many preparations.

rojak. buy fruits, buy rojak sauce by bulk and add chilli paste or make urself only. no need cooking skills also. just good at cutting fruits fast and nicely

chicken wings. buy chicken wings, add marinate then overnight. open stall then panggang and sell.

both things also don't need so special cooking skills and hardly can make until so terrible no one will buy. lol>>

Okay. Let's say that you are SUCCESSFUL. What is there to stop people from COPYCATTING the same business??

Dreamer

This post has been edited by dreamer101: Jul 6 2010, 10:23 PM

Whoa..hawker..money roll in like footballers. No income tax somemore!

the above food you mention require a lot skills and time to do it.

ahpoh,

lexiqa CLAIMED that no special skill is REQUIRED. So, she is the ONE that you need convincing...

<< both things also don't need so special cooking skills and hardly can make until so terrible no one will buy>>

http://en.wikipedia.org/wiki/Hainanese_chicken_rice

In fact, HAINANESE Chicken Rice is EVEN EASIER. So, WHY not EVERYONE make a GOOD Chicken Rice??

Dreamer

In Penang.

Everyone can count and count to show you the figures from RM1 - RM100,000 per month. Buy please bear in mind, your focus should make sure you have the most delicious food among the competitor.

Yes, I am interested.

I do not mind to learn or take up cooking or being a cook.

I would say landmark or so-called location is very important as a hawker.

Here are some of my homework just for knowledge reference:

Making Won-Ton Noodle Soup:
http://www.5min.com/Video/Making-Won-Ton-N...e-Soup-91041421

Wonton Noodle Soup
http://www.cooking.com/Recipes-and-More/re...recipe-204.aspx

Making Hong Kong-Style Wonton Noodle Soup
http://appetiteforchina.com/recipes/making...ton-noodle-soup

This post has been edited by draggy: Jul 7 2010, 11:51 PM

I've just pm you.

Alot of people wanted to skip steps and go "direct" to profit and refuse to see the real big picture. If they wanted pure motivation ,they should've gone to their friends and family members who can offer them those in an even sincere manner.


A typical route of a successful busines-person:

1) wanted a better life
2) cultivate interest (in the trade FIRST, NOT the $$$$)
3) start business, learn as you go, fueled BY INTEREST
4) sacrifice personal time, life, well-being.
5) success (aka consistent and sustainable income from efforts)

The middle part might takes years and decades.
I bet not many of the youths these days wanted to follow the time consuming steps above. Alot of them wanted to follow these :

1) wanted a better life
2) cultivate interest , motivated by $$$$
3) start business, learn as you go, fueled BY prospect of earn $$$
4) success ! (dream on!)

Then problem is... when $$$ takes a front-stage, the ability to think beyond sustaining a business fails. Its always about earning the biggest chunk of $$ in the shortest time. So the "notion" of seeing few hawker stalls driving a merc becomes a blind motivation ,causing them to be oblivious to hundreds more such stalls barely about to sustain everywhere.

Eyes is the biggest deceiver. The thick $$ changed hands by the hawkers which we managed to spot (and drool over), might possibly just be some "income" from other sources rather than his wantan mee business.



For millionaire-wannabe from hawking or any other kind of business, if you put $$$ as the biggest motivation first, you'll doomed to have the same type of penny-pinching clients and customers (aka "waah so expensive ah. and plain tasting somemore") which "stopped" you from going further.

If you don't have passion in preparing the food to be sold, dont expect the $$ to come rolling in easily.

I have been looking into F&B as well.

It's true that F&B/Hawking have good profits even when your food tastes in the level of "Edible". Sales a day would vary from 500 - 5000 for a bahkuttea stall (My uncle). However bare in mind that
1) the preparation before the opening starts a few hours earlier
2) during peak time, you have no time to breath
3) ensuring stall is clean and all material are well kept from pest
in between you still have to manage a lot of things including washing the dishes, collect money, attend to customer complain, etc.

He's from a broke state earning his way to a double storey house and a BMW after years of hardship but soon failed blinded by the money. Gamble, gotten lazy, etc

Youngster nowadays are like that as well. They assume that if they are able to get such profit in the long run, they started to
1) buy luxury stuff
2) get lazy
3) leave everything to the staff (including the money)
at the end the business fail

Important Note
- Cost Caution
- Wastage Coution

The food cost in Malaysia is considered high. Let's take a simple Chicken Rice as sample
Cost of a Drumstick = RM1.80
Cost of Rice (with spices) = RM0.50
Chicken Soup = RM0.20
Chili Sauce = RM0.10

Prices are inclusive of gas, water for precook cleaning, other ingredient, processing, after sales cleaning, etc

Therefore the cost would come up to RM2.60. How much would you sell?
Probable RM4 - RM5 depending on area. So let's assume RM4.50. You earned RM1.90 for each rice sold. This Exclude RENTAL. So assume the rental cost average per plate is RM0.50. Therefore the Net Profit is RM1.40. That's about 31% margin.

However, do remember that you need to sell 2/3 of your food before you could start profit. that's the breakeven point. If you successfully sell 100% therefore you earn 31% Max. if you have 5% wastage, that 5% is cutting from your profit of 31% which left 26%. You do the maths

Proper planning and reality have to kick in. If you ever think that working is harder than being a boss. Think again. Some of the successful ppl tell me stories like

1) "I used to ate rice with soy sauce" - ended up with a banglo and few luxury car

2) "I used to borrow money from loan shark to buy food" - Currently his Share Dividen is above few hundred K

3) "I used to ate rice with water" - Millionaire

4) "I once sold my house and borrow money from all friends and relatives to repay debts on my business" - Earning good money

5) "I slept 4 hours a day during the early stage, almost bankrupt" - Having Euro trip every year for a month with family.

The early stage of a business is a Hell's walkway. The end part is Heaven. Just make sure you dont get lured to the Devil's den.

Finally,
You could find some advise, listen to experience, do the research, come out with a good business plan but the most important thing is to take the risk. Take the 1st step and never forget the effort and hardship that you been thru. Dont Dream the Future, Make the Future. No one plans to fail, they simply fail to plan.

My 2 cent opinion.

A Special advise to Cassidy90
- This serve as a guideline for your option. As to your choice of working or business, it's not about the money. It's about the effort you are willing to put in. Reward comes only after the work. Make sure that you want to do hawkering and not the money. Any work or business could generate money as long as you have the passion for the job.

This post has been edited by Al3x0174: Jul 7 2010, 04:56 PM

Hi Al3x0174

Thank you very much for your advice. I really appreciate it. I've been looking into this since a year plus and I've spent countless time working and learning along the way. Frankly, if I say if it weren't for the money it would be a big lie, and again of course I am ready to take on my new role knowing the consequences that I will face from this transition(from working in the office with no fuss to hawking on the street). I went through all the hardship to learn this trade and what you guys contributed here will have me deeply look into, of course I will not do something blindly. I would like to sincerely thank all those who has contributed a line or two here in this thread.

Al3x0174, good luck to you since you're looking into this trade as well.

I found that there are a couple of interested people looking to start up one and this might be a nice place to look for partners who shared a common interest in food.

Hmmm... maybe we can start a gathering for this event?

Don't think it will work, and you're not telling me you're planning to sell wantan mee? More over it's a recipe taken from the web.

I might be selling wantan noodle but a gathering event is about people gather together at a specify place to exchange ideas and contacts.

This post has been edited by draggy: Jul 7 2010, 11:04 PM

You are welcome
Just to make things a bit clearer. I'm not saying that we are not looking it into money, but the money is a form of reward. Irregardless of working or doing business, money is the reward. Ppl are often blinded by the truth. Look into the "work" and do it well. Rewards will come in as well. I believe that you and I share a comon dilemma where we have a choice.

Option A - Stable flowing income with no fuss but have to work as slave earning peanuts.
Option B - Working as hard but have a better reward by facing uncertainty/risks.

From my opinion, ppl who are successful are either can afford to lose or have nothing to lose. Those stucked in between are always choosing the safe box to be in.

If you have a strong believe in what you do but are afraid of losing the stable income, try doing the business part time.

Let's share another few real stories

1) a married couple open a small stall by the roadside selling herbal tea. It was hardwork as both took turns in overlooking at the business with 1 maid to help around. NOW it's fully handled by 2 maids with them just sending and picking them back up. As for the money, stocks are limited and they could monitor it. sales are off set with the remaining stocks.

2) a boy selling home made jam to neighbours soon rented a factory on certain days to pack his jam and sell to supermarkets. Years later, he owns the factory and selling it nationwide

3) even Warren Buffett sold coca colas in his younger days.

Starting it part time would expose you to the business world and at the same time maintaining your stable income. I personally experience it myself.

I do part time BBQ for small parties but now changed to selling marinates (Found in the Food Section - Support a bit Mooncake Festival coming )

For a party on saturday night, I would have to start purchasing my ingredients on thursday night after work. Mostly I would finish by 10.00pm on the shopping. Then I have to proceed with cleaning the raw foods and pack them to be marinated on the next day.

On Friday night (after work), I would have to marinate the meats, prepares some ingredients such as chopping garlic, onions, pack the meats nicely.

Saturday will start off as early as 6.30am with double checking on the meat, ingredients and final run to purchase anything. Next would be to prepare potatoes as potatoes must be made fresh. Cutting, Trimming, Boiling and prepare them. next is to make the sauces. once you finish 1 sauce, it had to be stored and you need to clean the pots and utensil before moving on to the next sauce. Then I stopped for a simple breakfast and rest... then move on to cleaning and cutting vegetables for salads. Cutting a piece or 2 is simple... try cutting for a bunch of ppl... by yourself... while standing for the whole morning... you cant sit... it lowers the efficiency and you are racing against time. Then proceed to making prebaked pizzas base. When all is done, I get to eat lunch. after lunch would be packing all the tools, utensils, icebox, all other containers into the car... with careful planning. Lucky for me that I'm driving Myvi... Lots of space once you moved down the seat. At my customers place I would set up the fire, prepare the prep table, serve cooked food, BBQ the meats then move on to cleaning up at customers place, packing back and once I reach home, I have to start cleaning my tools and utensils, pots, containers which ended at 2am. Next morning I have to store them back to the cabinets. Between 6am to 2am, that's 20 hours and most of the time I'm standing... my knees are screaming at me (No, I dont have the time to sit even at customers place while waiting for food to cook, I make sure that my customer have some cooked food to be served)

Finally... $
I would earn more spending that hours working at McD
Why I do it?
I would like to know the respond of my customers on my food and love the reaction they gave me. It was like those Stephen Chow movie where the reaction are hyper

Morale of the story
I felt happy doing countless hours earning peanuts for myself than an easy life at the office. It gave me something that money cant buy. It exposes me to the reality where nothing comes easy. I have now improved on my skills and recipe which have reduce the prep works. I'm more confident of doing larger scale of business and hopefully soon progress to starting my own restaurant.


WTS - BBQ Foods <--- My Link. Thanks for your Support

Live the Dream, Shape the Future

This post has been edited by Al3x0174: Jul 7 2010, 11:18 PM