Hi

I have a stall, serving western food. I can say it's doing quite ok, enough for me to live my daily life comfortably. after doing business for more 10 years already, I do have some cash now to spend, thinking of setting up new branch.

Since I'm manning the restaurant myself, I don't really have much time to go out to do some research on which area/places i should consider. I hope anyone here can suggest me an interesting area/food court/places that attract crowds, and I'll try to find some time to survey the area by myself.

Thanks.

p/s: here's the link to my stall's FB page....for you to get some idea how my small stall looks like, so you suggest more relevant places for me. This is not an advert

Moon's Kitchen

Thanks

This post has been edited by ciahcra: Sep 30 2012, 09:22 PM

hey, the food look not bad..will go try out 1 day

btw, u need any investor or business partner? or u will manage the branch by urself?

looks good, will try drop by next week. can't seem to find your menu? or is it seasonal?

Yes please come

Not really looking for investor/business partner for now, maybe in the future. Probably gonna manage by myself, since i already trained one cook to handle current stall.

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Added on October 1, 2012, 1:09 amYes please come and try

There's an album called Menu in the Page, but i guess it's not complete, coz it only has photos of some item in our menu. Some item are seasonal (like lobster, wagyu etc....), but most are there everyday.

This post has been edited by ciahcra: Oct 1 2012, 01:09 AM

ciahcra,

You trained one cook to man the current stall? Then what makes you think that he will not leave you once he learned the ropes of the business and start a stall himself? Then what are you going to do with 2 stalls? Furthermore, the other cook who will be manning your stall will not cook the same taste as you. I do not patronise many stalls anymore after the cook has been changed.

I read in one of your wall post that you are short of staffs at the moment, and yet you are still thinking of expansion? What if by the time you expand and still having staffing issues, then how do you cover that? Will it not make matters worse?

I'm not worried about that one cook that I have, because I've known him for a long time already, I've paid him quite well, can be consider above average. Also, some of the receipe are still secrets eg. black pepper, mushroom, garlic sauces etc...the main paste of these sauces I still make them myself. So I believe it's a non issue. and my cook has been there for 4 years already, and I admit sometimes he cook better than me. I also asked some of our regulars, they said no different in taste, still as good like mine, if not better.

Yes we do have some staff issue at the moment. maybe because I only hire locals, and not many are interested to work at a small stall like mine. I did hired foreigners before, that was the time when I have no staff issue, because lots of them wanted the job. However, I want to give locals some opportunity, that's why for now I only hire them. I do get applications from time to time, but when I hire, most of them won't stick around for a long time.

I hope if I open a slightly bigger store, at a better location, that could entice them, the local, to come work with me. My backup plan is to consider hiring foreigners again. That could potentially solve the staff issue that I'm currently facing.....

ciahcra,

Maybe he has no issue with his cooking style and taste, but working with you for 4 years still doesn't mean that he won't leave. Humans are still humans, and where there's opportunity, they will flock. So what if he has worked for you for 10 years, still doesn't guarantee that he'll stay.

Sometimes hiring locals can be good and can be bad. The good side is that customers feel more comfortable when their food is handled by locals, but the bad side is that they would not work for long as better opportunity arises. So you have to weigh the benefits.

The main issue now would be your readiness to start a new branch when you are still facing staffing problems. Until you are confident and put someone you trust in-charge of your current stall, you cannot start a new branch. The only other way for you is to consider franchising your business. You may have only 1 stall at the moment, but if you are profitable enough, then there may be interested parties to take up your franchise scheme.

Good luck, you are delusional if you think you've got this issue covered. Even brothers disown each other due to big money in business.

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Kindly PM your name, your contact number, your email and location.

Thank You.

Ignore the 3 posters above, one of them is just SPAM, and the other two are being pessimistic for no good reason.

Guys, he's asking if you know any place that he could set up a restaurant at?

He's got everything else covered and did not ask for your opinions on how to run his business.

It's rude to tell people how to run their business just like how it's rude if I tell you how to run yours.

bro what is your target market? what is the price range of your food?

and i think you may need to consider training another chef in case the current one is unavailable.

lol, i'm about to say the same thing, but afraid it might sound rude. you're right, maybe it's not a big restaurant or anything. but I do know how to run my own business. after all, my humble stall has been at the same place since 2000. yes I do encounter problems from time to time, but it's still standing, so I believe in my capability to handle any problems thrown at me. but anyway, I'd really appreciate the inputs from you guys.

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Added on October 1, 2012, 7:39 pmI'm not sure what's my target market are, because as of now, all kind of people walk in to my stall. teenagers, young working adults, families. If I have to choose, probably middle to high income families.....I got tons of them coming every night.

price range vary. for main course, range from RM13 up to RM80. RM13 normally for fried dishes like chicken chop, fish n chip etc. some steaks also can fall into that price, depending on the type of meat. RM80 is for 600g lobster. I also have Wagyu, rougly around RM70. I guess these two are the most expensive at the moment.

Yes, I already had someone on training, but I'm looking to train 1-2 more.....

This post has been edited by ciahcra: Oct 1 2012, 07:39 PM

iamkid,

Speak for yourself. You were once the high-flying all-time popular spammer of FBI, so don't talk about how people are being rude.
Anybody can post any opinion/comments on an online forum which they feel might be helpful. If TS feels that we are not being helpful, he can voice out himself as he is matured enough to stand up on his own.

ciahcra,

It's ok if you do not want any of our opinions, just sharing what we think would be better for you. We do not take offense.

By the way, what would your budget be for the new area? A good suggestion for your food type would be Bandar Utama rather than Shah Alam. The demographic in Bandar Utama is more mixed and consists of more high-profile people.

Ok thank you for your opinions

I have around RM100k, and planning to apply for loans from government agency. maybe MARA or any other relevant agency.

Are you living in Bandar Utama? I'm not too familiar with the area, but will check it out soon.

The reasons I'm thinking of Shah Alam is because quite high number of my regulars are from Shah Alam and Klang, so I guess, it would be good if I open at a place with ready customers.

ciahcra,

As you can see from my profile, I'm living in Klang. My office is at First Avenue beside 1 Utama, and from what I can see there is not much choice for good food there. 1 Utama used to have good food but now they all have degraded. My guess is that they have changed their cooks to mostly foreigners, which I really disagree. Another reason is due to the increasing population of affluent people living in the area, and more offices are being built around the area.

You mentioned about Subang, which could be a good choice. If you could secure a shop at Mentari area or at least a stall at Asia Cafe, then you could be doing great there. These areas have a good mix of students and working adults.

Are you sure you are owner of Moon's Kitchen? You hired the chef(the chef you keep mentioned in your post)?

I am customer of it, why I don't know you are the boss behind?

Forumers, please be careful of scam!

This post has been edited by vicng: Nov 9 2012, 09:53 AM

menu picture looks good. lobster is bit expensive leh, if i go there and mentioned i'm from LYN got discount or not?

TS is looking for advice (which is usually given away for free here) instead of money or any tangible items. What is there to scam? 0.o

I wonder as well. I'm neither looking for financial support, nor trying to promote here. So I'm not oblige to disclose who's who. He could probably be right, I might not be the real owner, but I can assure you, I have a say in this matter. That's all I could say. And thank you everyone for the suggestions. Really appreciate it.

I said so its because I know TS is not the owner of Moon's Kitchen.

Unless he mention clearly in his post that he just take Moon's Kitchen as example for his setting up of his new stall, but from my first reading, it give me impression that he owned Moon's Kitchen & he is asking advice from LYN members to improve business.

Below is his quote in 1st post that confused me that he is owner of Moon's Kitchen but infact he is not the owner:

p/s: here's the link to my stall's FB page....for you to get some idea how my small stall looks like, so you suggest more relevant places for me. This is not an advert 

Moon's Kitchen