Group members

Khoo Ming Shen Yan Wai Chun Hiew Li Ming Tay Jit YingTey Thien Hee

Key Summary

• Both of them are located in Klang but at different locations.

• Seng Huat Bah Kut Teh (under bridge bak kutthe)

• Klang Lek Bah Kut Teh

Location

SENG HUAT BAK KUT TEH KLANG LEK BAK KUT TEH

-ADDRESS: 27, Jalan TelukPulai, Kawasan 6, 41100 Klang, Selangor

-ADDRESS: Jalan Besar, Kawasan 1, 41000 Klang, Selangor, Malaysia

KLANG LEK BAK KUT TEH

• This shop has been operated for about 44s.

• are about 600 more stalls/shops of Bah Kut Teh in Klang & Port Klang.

• The owner of the shop is able to strive to be one of the best Bah Kut Teh in town.

• This business was even featured in a few popular food books and magazines.

• this business has expanded and the second branch is located in Sentosa Klang

RESTORANT SENG HUAT BAK KUT TEH

• 70years of history in Bak Kut Tehbusiness.(1979)

• “Under the Klang Bridge Bak Kut Teh”

• Famous shop in Klang.

• They are friendly.

METHODOLOGY

• -HOW WE CONTACH THEM?

http://www.klanglek.com/

http://www.senghuatbakkutteh.com

• -HOW WE GO TO KLANG?

KTM & TAXI.

• -HOW WE DO THE SURVEY AND INTERVIEW?

research about “What question do we usually ask during an interview (food).

Description of Bak Kut Teh History

• Chinese soup.• Originated in Klang.• ‘’Meat bone tea’’.• Oolong chinese tea – dilutes fat consumed.• Served with white rice or yam rice, youtiao• Three types of bak kut teh in Singapore

- Teochew- Hoklo ( Hokkien )- Cantonese

• Less fatty variation - Chik Kut Teh

Description of Business

Klang Lek Bak Kut Teh• In 70’s, Oan Ah Lek started business in Teluk

Pulai,Klang.

• One of the best in town.

• Second branch in Sentosa Klang- elder daughter and her husband

• Main branch – his son , Oan Chee Kian.

• Famous – pig innards.

Seng Huat Bak Kut Teh

• ‘’under the bridge bak kut teh’’

• Since 1979.

• Second branch – Kepong Utara, handled by John Lee ,the third generation.

• Individual bowl or clay pot style.

Comparative AnalysisKlang Lek Bak Kut Teh Seng Huat Bak Kut Teh

i.Competitors • Dense of Bak Kut Teh at 3.7km away

• Four stores at 4.5km away

ii. Brief competitors

1. Ah Her BaK Kut Teh• Like food court• Zinc roof• Electric fanns• Choose the cut you like• Sold out before 8.30pm

1. Mo Sang Kor Bak Kut Teh• Never dilute broth• Stinginess in providing

extra broth

2. Ah Chee Bak Kut Teh• Thick flavour • Dry • Fried stingray

2. Kee Heong Bak Kut Teh• Childhood memory• Aromatic fragrance

3. Weng Heong Bak Kut The• Soup prepared in claypot• Sea cucumber Bak Kut The• However expensive

4. Soong Seng Bak Kut The• Uses portable stove• Wet gravy for rice• Meet were overcooked• Not dry enough

5. Hok Lai Bak Kut Teh• Chinese crullers is

abundant• Soup isn’t too thick nor

watery• Mushroom• Fresh meat

1. Pricing

iii. Competition Strategies

• RM15 to RM25• Cheap

• RM20 to RM30• Reasonable

2. Advertisment

• Internet, blog, websites

• Favourite choice among the neighbourhood

• Internet, blog, websites

• Newspapers, tvprogramme

• Local chinese

3. Signature Dish

• Pork intestine • Chicken

• Traditional way• Chinese herbs,

cinnamon, ginseng

4. Quality of Service

• Owner is friendly • Pays full atention

iv.Obstacles faced by the new business owner

• Not willing to wakes up early

• Lot effort to achieve the taste

• Faced with tight competitions

• Cheaper Price• Own specialty

The Summary of The Similarities between two restaurants

• Main Products Sell

• Workers

• Future Plan

• Current Branches

The Summary of The Differences between two restaurants

• Founder and History

• Locations

• Types of products sell

• Business hour

• Business operation

• Number of customers

• Media

• Combating competition

• Restaurant layout and atmosphere

Conclusion

• There are a lot of differences between two shops

• Which shop has the better taste

• Competitors between two shops

• How they deal and solve the problem of competitors

• Which has better business potential

Recommendation

Current area of improvement Recommendation

Restaurant hygiene - Kitchen and dining area must be free from food debris- bin lids must tightly closed

New coat of paint is needed - Facade of the restaurant should coated with bright colour

Limited dishes in the menu - Introduce new recipes and dishes in the menu regularly

A. KLANG LEK BAK KUT TEH

Current area of improvement Recommendation

Stuffy and cramped environment- Expand their unit in order to provide more spaces and well-ventilated area -Installing air-conditioning at the dining area

Treatments of employees- Restaurant owner shouldn't scold them heavily even in front of the customer

Short operating hours - Business may start from lunch hour

B. RESTAURANT SENG HUAT BAH KUT TEH