[Video] - Struggling Singaporean hawker Needs To Sell 40 Plates Of Nasi Lemak A Day - Just To Break Even

[nabeifuckpap]

Fuck all sinkie and China businesses

 

[syed putra]

Then you should set up a stall to sell it, remember to prominently display a sign proudly declaring "100% Non-Muslim Malay owned!"

I am not a very good cook. I can only deliver food.
But i know a packet nasi lemak wrapped in banana leaf, no need chicken, just peanut, egg and anchovies and sambal can sell like hot cakes. People sometimes dowan to eat too much. Just something to eat while drinking kopi or teh.

 

[GOD IS MY DOG]

if 1 day oso cannot sell out 40 plates of nasi lemak to "break-even" .... then the stall owner better sell other things cos' it means his nasi lemak like SAI that even pigs oso dont makan ....

he can sell over 40 plates..............he's saying need to sell too many plates to cover costs...........but the thing is - he voted for who ?

if can't sell 40 plates over the whole day..................then must sell..............Nasi ALLAH-mak..................

 

[searcher1]

he can sell over 40 plates..............he's saying need to sell too many plates to cover costs...........but the thing is - he voted for who ?

if can't sell 40 plates over the whole day..................then must sell..............Nasi ALLAH-mak..................

We can only pray all bad stuffs only happen to 65% supporter, be it retrenchment or work like a dog just to survive

 

[True Believer]

he can sell over 40 plates..............he's saying need to sell too many plates to cover costs...........but the thing is - he voted for who ? if can't sell 40 plates over the whole day..................then must sell..............Nasi ALLAH-mak..................

He should look for a PMET job. At this rate, he will never sell enough nasi lemak to get married and buy even a HDB flat.

 

[A Singaporean]

Accept that coolie gene Sinkies in hdb are good at nothing. Just stay at home and wait for cdc vouchers.

 

[Willamshakespear]

To be a Hawker in a HDB stall, with its cheap starting rent of $500 bid, thanks to Taxpayers whom are funding the land, building and even renovation costs such as providing lights, tables, chairs, etc, etc, unlike those in private food eateries establishments, to uplift Singaporean lives so as to not leave anyone behind, due to their limited academic abilities but still have PROVEN other technical skills as well as EQ, may no fool take it for granted that being a Hawker whom simply place veggies in a wok, stir it a few times, and served, in Singapore HDB heartlands would make one earning min. $35,000 a month.

Ultimately, it is the QUALITY of food that SELLS. Forgive me for my long post and NONE needs to read it to become a Michelin star chef in Singapore....


1. Start with learning techniques of cooking and cooking skills before one considers becoming a successful food providing entrepreneur, beginning by inviting close and true friends to dinner at HOME to one's provision for meal.

Should the meal comes with true positive responses, and NOT just pleasantry comments, as none would reject a FREE meal, then an opportunity in F&B arises. Do it a few more times, following the proven scientific methods to get the same results all the time, and confidence will grow, and further IMPROVEMENTS, to gain a wider acceptance of one's cooking skills, or correct mistakes to progress further....


2. With confidence, then it will be time to EXPAND. LOCALITY is another crucial consideration. High foot fall is necessary to sustain a biz enterprise, and fortunately, HDB Hawker centers DO provide such. Conduct research in many forms first - such as the footfalls, the timings of high footfalls, the competition, etc.

Equally, NEVER presume that with just one or two thousand dollars on hand would be enough to set up a stall. It may take a few thousands, but fortunately, less than $10,000 to do so, upon critical and necessary costs that may bring in the many more thousands one desire. As in a Chinese saying - one needs to spend on a small fish to REEL in the big fishes......


3. When one has the necessary data sets to make an informed decision on a CHOSEN location, and successfully bided upon the location and stall of choice, then next would the another CRITICAL consideration of PACKAGING.

Learn from the Japanese whom are the best in packaging and presentation, such as in signboards, with pictures of meals - PROFESSIONALLY done and NOT by some kid with a iphone whom claims he gets the best shots. It would take beautifully arranged food, on picturesque correct background to entice and pull in the crowd.


4. Advertising and Promotion:- When one is new, and even in a competitive environment of others sell the same food, ULTIMATELY it will be PRICE and QUALITY of food that will pull in the crowds.

Thus invest in beautiful banners and brochures into HDB heartland letter boxes, with STUNNING beautiful pictures of great appetizing foods, AT DISCOUNTED PRICES, -such as even $1 for a plate of Nasi Lemak - with coconut rice, egg and chicken wing, BUT ONLY on limited time span, such as only the 1st 20 customers daily for 1 month, will be offered such a deal, as it will fuel demand and queues for one's food offering, and BE VERY APOLOGETIC when others did not meet the time space.

At the least, with this method, customers WILL get a chance to taste one's great and researched food, even if after the offer was sold out, and may not mind paying more to HELP sustain such great and good food even if it cost slightly more than the offered deal...and become repeat customers.

Equally, and sadly, and very often, Muslim food seems unappetizing at the stall front, perhaps due to religious perceptions that Human beauty is unacceptable and even discouraged as it challenges the beauty of the Almighty, which is a FOOLISH notion as even the thought itself, to degrade oneself, is already a CHALLENGE to HIM.

Thus food on the stall front must be neatly and appetizingly arranged, as well as even the attire of the workers and overall cleanliness at the stall. Equally too, must the workers at the stall to ALWAYS show a friendly smiling face, even at the MOST tiring situations, never to loose their cool and temper or else, bad reviews will follow, from word of mouth to others, destroying whatever good in service and food that had been done and sacrificed over time....just one simple incident is enough to do such...


5. Ultimately, it WILL be the quality of food and prices that will retain customers, and thus one MUST always review the food and responses daily. Do not, do not cut corners, as some whom came from India, whom are well known to be penny pinching and miserly, would just simply RE-FRY overnight cooked food and attempt to sell as fresh.

Customers are not fools, more so Singaporeans whom are often busy and would eat out. They will know the difference between fresh meat and overcooked meats or veggies that are as hard as rock that would drive a nail into the wall....

There is more, but hope that those whom are embarking upon a chef career, would take note, do more research and all the best to them...

 

[True Believer]

This poor young hawker is running at full speed just to stay in the same spot. If he slows down just a little to breathe, he will be left behind. His rent and other operating costs will put him in debt if he takes his foot off the accelerator.