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in sillycon valley gongcha cannot compete with fantasia and ume (taiwanese) and molly and heytea (tiong).
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Chitchat If got money, franchise gongcha one unit or master franchise gongcha in Sinkie?
- Thread starter Sinkiesuk
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Playmade can ?
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Forget about Gongcha and choose Tiong gongtao drinks instead: Chagee and Mollytea.
https://chagee.com.sg
https://sg.mollytea.com
Also you need to sell cute toys and merch like mugs, tumblers etc. Some limited edition, some seasonal depending on the festival on the calendar. Starbucks understands this.
https://chagee.com.sg
https://sg.mollytea.com
Also you need to sell cute toys and merch like mugs, tumblers etc. Some limited edition, some seasonal depending on the festival on the calendar. Starbucks understands this.
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playmate can.
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Franchising biz models are only for WELL KNOWN BRANDS, such as McDonalds, Starbucks, etc. as just the BRAND NAME ALONE, worked hard by millions worldwide supporters and mgmt, had long proven it is VALUE for money, in Free Market System...
The franchisee would still have to PAYUPFRONT for land, labor and utilities costs, which will be substantial and one needs deep pockets for such, let alone to the first to realize the potential of an overseas franchise enterprise would help Singapore and society needs.....among MANY MORE others would had long saw such potential and long tried to wheel and deal for the license as SOLE franchisee here.....
On a personal level, the insignificant nobody me had not heard of Gongcha before, not until now. Bubble tea came from enterprising Taiwan and had spread to many nations across our World, with MANY BRANDS attempting to become the SOLE BRAND for customer loyalty. With so many competitors, the market share is heavily diluted, so too earning power.
Branding, ultimately is NOT difficult. It lays PRINCIPALLY on the TASTE of the products offered, with choices and price, and also CRITICALLY the customer servicing. Cups filled to the brim with ice so that only just a few drops of bubble tea would NOT go unnoticed by consumers, nor the tidak apa/nonchalant attitude by service providers and mgmt.
As the bubble tea market is wide open for competitors, it would be BEST for one to do one's own research first - from the product itself to marketing/branding and location, and more, in order to be successful. Better to be a sole owner than a franchisee in such market conditions.
Often, even in politics and academic life, it is not what one knows, but how much one cares, in the F&B service, from even the door greeter like the Japanese Culture, to the CEO himself, to see profits, sustainability and survival for all.
The franchisee would still have to PAYUPFRONT for land, labor and utilities costs, which will be substantial and one needs deep pockets for such, let alone to the first to realize the potential of an overseas franchise enterprise would help Singapore and society needs.....among MANY MORE others would had long saw such potential and long tried to wheel and deal for the license as SOLE franchisee here.....
On a personal level, the insignificant nobody me had not heard of Gongcha before, not until now. Bubble tea came from enterprising Taiwan and had spread to many nations across our World, with MANY BRANDS attempting to become the SOLE BRAND for customer loyalty. With so many competitors, the market share is heavily diluted, so too earning power.
Branding, ultimately is NOT difficult. It lays PRINCIPALLY on the TASTE of the products offered, with choices and price, and also CRITICALLY the customer servicing. Cups filled to the brim with ice so that only just a few drops of bubble tea would NOT go unnoticed by consumers, nor the tidak apa/nonchalant attitude by service providers and mgmt.
As the bubble tea market is wide open for competitors, it would be BEST for one to do one's own research first - from the product itself to marketing/branding and location, and more, in order to be successful. Better to be a sole owner than a franchisee in such market conditions.
Often, even in politics and academic life, it is not what one knows, but how much one cares, in the F&B service, from even the door greeter like the Japanese Culture, to the CEO himself, to see profits, sustainability and survival for all.
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