Who does not need to eat? This principle makes a lot of assumptions that culinary business is fairly promising.
But actually, building a culinary business is not as easy flick of a finger. There are a series of tips that should be acted consistently in order to achieve success.
But actually, building a culinary business is not as easy flick of a finger. There are a series of tips that should be acted consistently in order to achieve success.
One way is to understand what she likes and needs of customers in terms of filling the stomach. Not just a matter of taste, any portion of the menu is presented to support it.
"Dad had always understood that customers need," said H. Marhatam, son
of satay stall owner, H. Romli in the area of Melawai, South Jakarta,
which has been diving satay culinary business more than 30 years.
An example can be drawn on the sate-owned businesses H. Marhatam. His father, as the owner of the famous satay stall since then and now remain with large pieces of meat on skewers are sold.
He said the Indonesian people prefer something (food) with many and large portions. Problems profit and loss given the current raw materials and meat prices continue soaring.
But it is still being done so that customers do not switch to another trader. Therefore, it had always size it is well known and a matter of customer satisfaction is maintained.
"If
you mikirnya not anything a little profit, but many customers. Instead
of meat satay reduced size, can run a big profit but its customers," he
concluded.
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