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

Why don't you take over?

A complete business style change will be my recommendation.

Let the staff do the cooking instead.
No old time “lok lok" anymore, at least not before the covid ends
If you want the business to sustain.

If your driver don't want to work, then just fire and hire new one lah.

Lok lok good business near hang flower places

Buy 10 sticks free 2 sticks T&C apply

tutup aje la; nobody dare eat such things now; unhygienic

Bite bite. Cucuk pot. Lick lick cucuk pot. Slurp slurp cucuk pot. Spit phelgm, cucuk pot.

head chef as in the guy who drive the truck there, prepare the food, set up the truck and the one who do the grill and fried of food to all the customer.

Rebrand it to steamboat ... with cheaper price ?

I saw those steamboat doing delivery .. .damn expensive ...
do those package A ,B or C

you can also do satay celup delivery la (craving for that, Melaka only got). I dont think anyone doing now ...

else u can do those family mart famous Oden ... tomyam soup .. .pack it ... and deliver

ask ur drivers to open shop below apartment complex.

Thanks everyone for the good suggestion.

After reading everyone comments, seem like the problem now is hygiene. Due to this COVID issue, alot of customer afraid to eat lok lok unless i do a big sign stating TAKE AWAY ONLY.

Another good idea from lcs89 is that i can do satay celup. YES, i can do good satay celup soup. initially i have that in my lok lok truck, but due to demand, i close down the satay celup soup as it is very expensive. and most of my customer prefer FRIED LOK LOK than soup and grill style.

i am considering to do delivery but missing a good MEDIUM to promote my LOK LOK. Do you guys have any suggestion how to promote my LOK LOK ? i had tried to post at FB groups, Wechat but all FAILED.

My thinking is, LOK LOK is best serve hot, when it is in delivery mode, the LOK LOK got cold and not nice already. so, hence many people did not order.

foodpanda?
the loklok concept is ppl prefer standing on the roadside and lok their own loklok

It's about Location. Try foodpanda especially those offering free delivery section that's how I discovered awesome restaurant nearby my house area

what? lok lok are cooked on the spot. why is there mixing of food with random strangers?

i would say lok lok is cleaner than roadside nasi lemak that is ready packed.

This post has been edited by Skylinestar: Oct 14 2020, 11:39 AM

lok lok and night clubs tiada berpisah.

u want good business, set it up near night club places.

even in hk, most supper place are full of clubbers.

i think due to covid, even if you spent money on marketing, people might still not come.

still i think its better to find other ways to improve the hygiene of how lok lok operates.. then promote/market it on facebook with big titles like you're following SOP, hygiene is priority

or provide a minor guide on how your lok lok business will be (after you improve the hygiene)

as mentioned probably can consider these:

- a staff will help to boil the lok lok while customers stand far away (with gloves too)
- sauce provided on demand, so your staff will be the one to spread it on the disposable sauce plate for customers
- a staff to help customers choose what they want to order + MUST wear a mask for both sides while ordering
- a designated area for customers to eat instead of facing the food/soup
- food are to be covered (maybe with transparent plastic, etc)
- payment to be made further away from food (or utilize e-payment ??)

i mean you can actually have 1 staff to do all these... since customer traffic for lok lok are not like they all come during dinner time and you have to serve 50-100 people.. so i think its still manageable. but thats just my opinion

This post has been edited by mafioso: Oct 14 2020, 11:43 AM

see truck already geli la wey

make like family mart, you take order, then put loklok into paper bowl with soup, no mix with other people. Separate condiment tray

good morning,

how is your social media presence?

thank you so much for the helpful suggestion.

will try for 3-7 days and let see what is the outcome.

i wish to do like family mart, but the equipments in my truck donest allow me to do that.

Family mart pre-cook their ODEN, and when customer order, they just add soup and take the precook ODEN and serve customer.

For LOK LOK, due to there are too many choices of food, we cant manage to cook all the food at once.

and most of the customer (i would say 80%) of my customer order FRIED Style LOK LOK. because i have a special fried powder tht make the FRIED LOK LOK super delicious.

i cant Pre-fried my LOK LOK as once more than 5 minute, the FRIED LOK LOK will become lembik and not nice.

Another problem faced and found is that

LOK LOK is a night food (after dinner snacks)

Usually before 8pm, the sales is low.
After 8pm - 11pm, the sales will be high.

Since the implementation of CMCO, we are only allow to operate from 5pm - 10pm. This limit my potential of sales by ALOT.

Hence, i am finding ways to change my sales direction via different packaging (AKA repackaging LOK LOK into another form of food).

I though of pack LOK LOK into a set and seal it with sealer.
and allow customer to choose the different soup & sauce and do delivery service to customer. It is more like a STEAMBOAT type of style to eat it.

But i have no idea how to promote this idea to the MASS.
i had tried FB, ODDLEME, WECHAT & instagram.
We also engaged a specialist to push this program last MCO, but it did not work. It fail.

So, i come to LYN and tried to seek advice from all LYN forumner got any kangtao or not.

Sometimes, these "specialist" are not that pro also lah...

broaden the customer by entering halal market?
you got all your raw mat from halal factory? display it.
nowadays people looking for hygienic factory etc. display your factory in real itme (nobody does it), but hey, its a step forward

the product labelling already failed..

1. Hygiene.
Not allow the customer to poke around.

2. Cleanliness
Clean and organized food and tools.

3. Presentation of workers.
Obviously the look and attire of the workers will have a big impact too.
A cute mei mei will draw people better than a sweating uncle.

4. Packaging.
A nice paper packaging might be better than conventional red plastic bag.

5. Taste of the food is not really a big factor as long as the above 4 nicely done.

This post has been edited by Newsray: Oct 14 2020, 01:21 PM

close for 1 month cannot?

Upgrade your lok2 to oden, more hai keras, amoi panties wetter.

Park near any popular bubble tea shop in your nearest neighbour.

hire pretty staff

Ride to residential area lane by lane maybe they will interested to come out from their house and eat....

This post has been edited by wangpr: Oct 14 2020, 01:38 PM

Boss ur food truck what name, after reading ur fried lok lok, feel like go try. But lu picture semua cina word, banana tak faham lol. KK means kota kinabalu saja isit


Also, if dont count those double dipper fucker, why people scared covid, food pun boil/fried, virus kan mati lol. Unless cakap sked to stand near others while eating la

Try better story

Kota Kemuning ada buka 1 lok lok shop.
Nice concept. Eating lok lok from a shop instead of from food truck.
Sadly, tutup within 6 months.

I guess the people relates lok lok to food truck.

to be honest, ppl eat lok lok when no covid time is due to the feel standing beside the road just to eat few sticks for syok-ness purpose.

even before covid period…lok lok car also doing those buffet business for pre-wedding night and birthday party

Downgrade to lok lok bike.

The most disgusting part about lok lok

Chef?
Everytime I pass by one is just one ahpek all the time... Y u need staff?

This has to be one of the most unhygienic foods out there.

Little wonder it is on the downtrend.

Bro.. maybe you can
1. Prepare some paper menu with all the items you sell. Customer tick which one they want, how many stick and what sauce they want.
2. Prepare some high table, like cocktail tables for them to eat? Something light and can let the customer eat standing.
3. Promote like " drive thru" concept. Customer preorder from WhatsApp then pick up?

First change name no more lok lok

Better sell as oden similar to the family mart

Precook and cooked by staff

Take away only

You're one disgusting fellow if you have an etiquett of taking a bite and still put the scewer into the soup.. after you had taken a bite. nasty..

Maybe try repackaging your food and sell as home diy steamboat ingredients?

How many truck?
If ur hc drive then wat u do?

I know a loklok seller but he is sold out everyday when mco ends.

Is not about hygiene, is about convenient fill your tummy nearby. Then MCO ppl dabao full meal and snack can tahan at middle of midnight.

Have u tried the old way style like driving to taman, then honk honk like old newspaper?
Instead of customer dip, u cook for them to avoid closing each other.

Then u can do the fry stuff bundle for those who want to stay late night. cheapsale loh. Food can tahan longer till midnight.
If i tabao, i will tabao the fry stuff. So maybe u need to change or add more fry stuff. A bit of yong tau foo fry stuff? those chili, brinjal, toufupok, smelly toufu, chicken wing? Something like pasembur? i see all the friied stuff, ludah meleleh... Then sauce loh, curry, rojak sos, spicy sweet sauce.

This post has been edited by Alert_RaZO: Oct 15 2020, 03:59 AM

Where is your location? Interested for a good offer to do future small celebration party. PM me ya

JILAKA BARU ABIS LAYAN KITCHEN NIGHTMARE

KNN LOK LOK PAKAI MORE THAN 90% frozen food and dare to address himself headchef

Ts fukkin call himself food processor better la

the head chef title is a disgrace

*FUCK ME" in Gordon's tone

This post has been edited by DValentine: Oct 15 2020, 04:29 AM

Are you the one do fried brinjal?

Okay, I fukken lol'ed for real at this. Gold!

how much salary u gib him currentlly

Even if no coronavirus also I dare not eat. People bite already not cooked enough also they put back inside.

You bodoh never see eople do that at lok-lok? Which is why I never eat lok lok.

u prepare the source for customer, don't let customer dip themselves.

What do u do then???? pay the money only?

Seriously i didnt know lok lok also can work like that lol.


Indeed lok lok is a very good income since u can afford to pay truck rental/loan and able to employ atleast 2 workers.


Roughly 3K overhead costs a month i guess? excluding cost for raw ingredients.

Head chef reluctant to work? TS sendiri turun and work lah, still acting like a boss

Suits your avatar

Sell different product for time being. lok lok isn't the most hygiene at this time and most will avoid.

You can still re-use those sosej's etc into proper meals. Especially now take-away lunches at business area should be better prospect.

yeah, we are thinking to re use the existing resource to find for alternative income. Else, might have to close down this business.

1) indon workers (previous they 串 or cucuk for me those LOKLOK)
2) sauce ( chilli, SUPER HOT Chilli, satay sauce, sweer sauce, Black pepper, Thai Chilli)
3) Soup ( chicken soup & Tom Yam soup)

Lok Lok similar to hotpot/steamboat. Sell online and use Grab/Food Panda delivery easier.

Lok Lok similar to hotpot/steamboat. Sell online and use Grab/Food Panda delivery easier.

Did they have a sales commission as part of the salary package? If yes then u should know why your chef is reluctant to work at this time, the crowd is not there anymore and sales has drop a lot. Your business mainly target pub customer, night time customer.

If u insist to have the lok lok truck set up, get out from the traditional way of doing, move to delivery base.

Another way is remove the lok lok set up and do something like food truck without incurring much cost, when covid is gone then put back your lok lok set up.

Hint : Do chee cheong fun, sell with lok lok ingredient and sell it at lower price to survive. Target morning/afternoon crowd.

This post has been edited by yhtan: Oct 15 2020, 12:25 PM