Good afternoon Guys, i am a owner of LOK LOK truck. I have a full time team of indon & head chef that operate the LOK LOK Truck for me.

My INDON team are responsible to cucuk the LOK LOK for me, while the head chef is incharge of driving the Truck to designated place to sell the LOK LOK.

Recently, the Head Chef reluctant to work due to MCO and afraid to work. But i believe this is not the actual reason.

We had tried different method to survive the business by doing ONLINE style via (food panda and oddle.me) but seem like it is not working.

The sales had drop and it is very hard for us to survive.

Can i have some advice on all the SIFUS here on do you have any suggestion to save the business?

i have all the resource with me, but seem like i am still missing the current and future trend of LOK LOK truck.






This post has been edited by Jitty: Oct 14 2020, 12:00 PM

lok lok need head chef ?????????????????????????

Why not get a new head chef?

Tbh, most ppl will scared of mixing the food with random strangers.

advise u to pack seal the food and also pack seal one by one the sauce.

hope this helped

lok lok is covid heaven.

i would avoid lok lok for now due to the fact that random people are sticking their food into shared soup

who's to say some are not as disgusting as sticking the same stick that they already used into the soup?

you cant control that.

so i suggest maybe hire someone to be in charge of putting the stick into the soup.

similar to how free refills on most restaurants are now handled by staff rather than customers themselves.


and since lok lok food are place out in the open ,its better to seal or put a cover on them

also make customers wear gloves.. you wont know what they did to their hands before stopping by your lok lok truck

some might've sneezed but didnt bother to wash or sanitize their hands..

some might not have washed their hands after a whole day of going out, etc.

also some unhygienic customers might've accidentally left a souvenir cough or sneeze or talk (water droplets) over the food while browsing..

many factors in place.

This post has been edited by mafioso: Oct 14 2020, 11:11 AM

You can hire unker as head chef. Unker salary is only RM 20k/mth.

For this reason, actually unker has avoided lok-lok decades ago. Covid or no Covid. All sort of deseases can transmit.

this business is getting harder as people develop better hygiene and awareness.

Everyone cucuk, eat and cucuk inside the hot pot.
Well you know what that means...

Lok tar ogar!

hi bro, long time no post hnnghhh drillz

u still into zora??

Bro, as much as I crave for lok lok, I never dare to go patronize any of them since MCO started. The fear is there due to sharing condiments etc. Everyone scoop their own sauce and some people not so hygienic. Some after taking a bite feel not cooked through then dip and boil again. would be hard for this lok lok business but if you still want to sell same/similar thing, I suggest you can sell diy kit for people to boil at home and it comes with various sauce for them to dip in. But still gonna be hard cause how to differentiate from steamboat if do at home. lok lok environment and feel lacking

Dun go for volume instead make high keras lok lok at good shop.

Abalone lok lok
Alaska crab lok lok

Sell like rm 20 per cucuk. All hype on expensive hit and run biz. After 1 to 2 years if making profit. Go for franchise

Do like korea convent store style?
With the twist of oden style

Customer pick their food
Head chef cook for them, no own cook
Customer tapau lok lok with sauce they select

Lol nama head chef, but actually just driver and seller.

It's the current COVID-19. People scared to stand next to each other while eating and share the same sauce / soup.
Maybe put a big board saying

"We adhere to SOP. Take Away only. No eating on the spot"

Lok lol my favorite weh

lol