good money but if you see the amount of work and stress he has everyday to work its kinda terrible in comparison TBH

i went once before, theres too many orders for just a small stall. it took almost 1hr for him to serve my table's orders. and he was apologising most of the time for the super slow service

while his nasi lemak is good, its not worth 1hr wait mang

Wahh he success edi? Long ago kl foodie got his video that time he macam soso.

Didn't go eat before so I thought his business failed

not bad

What nasi lemak is this?

haram nasi lemak

30-40k sales not yet minus off expenses ya

1 year 1 house
2 year 2 house.

still work after 5 year?

Batai isn't it at bukit damansara

I was just searching for bukit damansara properties to buy ... Fuuuuuuu one bungalow also minimum 5 mil

whatever FnB operator earned, they deserved it

when the shop say open 9AM until 6PM, their job is not 9-6 at all

Honest job deserve good money

Later dengki people ask pay tax or not

revenue or profit?

two very different things

lhdn hello

never understood why ppl go public with their earnings

whatever u earn if u want to heboh just mention half or quarter of it

now u r target

Why you need to tell people? Later mental illness people coming after you.

/k mandatory question....Got pay tax or not?

for food business just assume net if half of what he earn.

so here reported 40k, means he earn net 20k roughlky

i respect all hard-working food sellers who produce decent clean viands at reasonable prices. It's a tough job and a noble one indeed.

most hawkers not earn as good

open only

before open need to do preparation buying stuff and after house cleaning

f and b is hard bro

not a lot, low side 10-15k... deduct all expenses.. GG.

Put Michelin start so can avoid

50% is way too high, net profit of 20%-30% is considered upper bracket already.

https://www.facebook.com/groups/NextUpAsia/...59717311901657/
(privacy setting, can't embed)

Nett profit of 10-15% is more common

Frankly if F&B revenue you're making 40k/month, its cukup makan only.

Need to see what price he sell first..
Then only know profit margin.

F&B clean profit is at least half to 70% of that. Ok la.

opkos
buta2 can say he get 10-20k la after tolak material and expense

70% u deduct ingredients only ah?
What abour rental, utilities, worker and income tax?

if F&B profit so good, most places won't close la It has a high failure rate because the margins really sucks for the effort that is put in to it.

Need to do preparation before open

Then need to do cleaning before closing

Food preparation high chance already begun after closing and cleaning

I just ate there this week. The guy PR very good. He even comes up to your table and chats with you and asks for your feedback. NL ok la. I personally feel too many different stuffs on the plate for their popular sets, which mixes up the flavors. But individually, all tastes good.

what dengki?
2 benda tak boleh lari
1 mati
2 tax

Saya dengki sebab dia banyak Wang...

"sila haramkan penggunaan perkataan "nasi kemak" bagi yang non muslim supaya tak mengkonfiuskan kito.....gantikan dengan "oily rice""


His 2 workers i think are from Indon coz he speaks bahasa to them..or bersangka baik they are just foreign workers from other country that speaks BM..

This post has been edited by United Rulez: Nov 23 2025, 12:37 PM

maybe 1-2 times, he honest want to advise young people.

more than 2 times, he wants ppl traffic.

LHDN...

He rent stall only not shop, at the price he’s selling possible ba.

Income tax for business and for work not the same. If he pannai, can pay minimal income tax.

F&B profit margin really depends on the business model, this guy runs a stall and he himself runs it, not entirely just hire worker run. So margin should be quite good.

1 day sales only 1k plus??

Doesn't compute

most people never see behind the scenes. nowadays can easily find in youtube nowadays where local vloggers go film those popular local restaurants.

got one i rmb watching was one unker in Puchong sells braised pork and innards dishes, the unker wakes up at 4am everyday to prepare/cook etc.

close shop liao at 3PM then still need clean up few hours etc. now imagine he doing this everyday for 20yrs mang

Young gen nowadays most cannot tahan these kind of environment d..

dont even start with young gen, even the boomers also dont want to do this. nowadays the ones willing to do these are the bangla/indo/myanmar/cambodian etc

That's why nowadays all outsource to banggala
Founder need to tahan few years then if can scale and outsource only sukseks

Those one stall but still manned by founder.... Is just a trap...founder stuck there...

This post has been edited by Knnbuccb: Yesterday, 12:06 AM

Cukurlah no type M, at least type M ktards, triggered over pork nasi lemak unlike those that triggered over char kueteau basah. Bye.

that is a bit low if it is revenue. I think should be net profit

It can’t be net profit of RM40K per month from a stall.Gross profit most likely, estimated 60K revenue, average 2K per day, average cheque around RM20, that’s 100 unit of nasi lemak per day and less food cost of assuming 35% will land nicely RM39K gross margin. Remember he only selling between 10AM-2:30PM meaning only hitting on lunch crowd.

This post has been edited by sankai80: Yesterday, 12:34 AM

revenue 80k, but declare 40k.

why not? it is cash business

.

This post has been edited by Chisinlouz: Yesterday, 02:56 AM

How long the hype will sustain? If a business succeeded too fast it will cap lap as fast as it grow. Unless he look for franchisee, wallop money and call it a day.

Some ppl grad terus join big 4 also work 12-16 hrs a day for much much lesser pay la.

Actually I notice lately more and more youngsters going into F&B business especially food trucks. A lot of young cainis open food stall and food trucks.

Yup exactly

Depends it’s hype of really good quality lo. Some stalls I know been operating for years crowd still packed the whole time.

yeah but in comparison thats less manual labour kind of work, so while long hours its still in pretty comfy environment

even gross profit also kinda high, i think the RM40k is just revenue, gross profit margin 50% then his gross profit is around RM20k. Minus off his fixed cost of one staff wages of 2k and stall rental around 1.5-2k, the rest is his earning.

Not worth yet you still wait for 1Hr… if me more than 20 minutes I walk out and eat something else to fill my stomach

One outlet run by himself, revenue high 40k pm after deduct all after tax incl own salary after tax pa, nah net profit not much la

This post has been edited by jojolicia: Yesterday, 09:50 PM

wait so long liao might as well, plus then only i can judge worth or not

if you ed left how to tell whether his nasi lemak is good or worth the wait?

unless youre the type who already set in mind where waiting >20min for a meal no matter how god tier it could be is not worth it

What hype, this dude stall exist before covid, that's like 7 years plus already, still wanna ask whether can sustain or not ma

This post has been edited by spacelion: Today, 02:23 AM

Most eateries promoted by so called influencers are bad.

He will sustain for sure.

Why the hell would you wanna pay yourself a salary and be subjected to income tax instead of just taking business profits and pay business tax which rates are lower and more things you can claim for?

They work 16 hours a day. Deserved it.

I always buy this nasi lemak stall by the roadside.
She started her biz 630am , by 845am she done ..
Guess how much she make daily...?!