Cari Makan Podcast

Dalam episod kali ini, kita borak-borak dengan Adek Aiskin dari Jimmy’s Ice Cream. Aiskin cerita apa yang buatkan Jimmy’s Ice Cream ni lain daripada yang lain—antaranya sebab dia orang buat perisa yang betul-betul "Malaysia" dan tak pakai bahan tiruan langsung. Selain kongsi pasal perjalanan hidup dia sebelum join Jimmy’s, Aiskin pun ada misi peribadi nak bagi 1,000,000 aiskrim percuma sebagai usaha CSR Jimmy’s Ice Cream.Chapters0:00 - Intro0:30 - Apa itu Jimmy’s Ice Cream? (Perisa Lokal)1:10 - Asal-usul nama "Jimmy"1:30 - Bangkit balik lepas kena scam & lalui kesusahan2:40 - Perisa unik: Teh Tarik, Kopi Hainan, & Durian Belanda3:33 - Macam mana boleh viral kat Instagram (7.7 Juta Views)4:12 - Tukar kerjaya: Dari pembantu retail ke bidang F&B5:12 - Model Bisnes: Shop-in-shop & Home Licensing5:52 - Kat mana nak cari Jimmy’s Ice Cream (Jalan Sultan & Giant)6:17 - Cabaran bagi satu juta aiskrim percuma7:41 - Trend industri F&B: Kafe vs. Snek khusus8:48 - Impian bawa perisa Malaysia ke peringkat antarabangsa9:15 - Cawangan baru bakal dibuka kat JB9:40 - Cara atasi sifat introvert untuk lead marketing11:04 - Terima tempahan perisa custom untuk partner bisnes11:43 - Gabungan perisa lokal (contoh: Teh Tarik + Gula Melaka)12:20 - Preview Foodpreneur Expo (Disember ni kat Penang)13:17 - Kandungan bonus & nasihat bisnes lebih mendalam15:45 - Tips untuk bakal usahawan & content creator18:20 - Q&A: Pengajaran yang dapat dalam masa 3 bulan pertama19:45 - Summary_____________________________________________________________Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and English_____________________________________________________________Jimmy's Ice Creamhttps://jimmyicecream.com/ https://www.facebook.com/people/JIMMYs-ice-cream/100093852231010/?mibextid=kFxxJD https://www.tiktok.com/@adekaiskin _____________________________________________________________FoodPreneur Expo 2025Calling café & restaurant owners, F&B aspiring & established entrepreneurs!See you at FoodPreneur Expo — SEA’s first Dedicated F&B Entrepreneurship Expo!Happening on 16–18 December at Setia SPICE Convention Centre, Penang.Register now and see you at the expo!https://foodicious.com.my/foodpreneur https://www.instagram.com/foodpreneur.expohttps://www.tiktok.com/@foodpreneur.expohttps://www.facebook.com/foodpreneurexpo_____________________________________________________________Cari Makan PodcastInstagram - https://www.instagram.com/carimakanpodcast TikTok - https://www.tiktok.com/@carimakanpodcast _____________________________________________________________This podcast is proudly brought to you by MSCM Studioshttps://mscm.my/

In this episode we have Nita from Overseas Supplies Trading Sdn Bhd, together we cover the niche business of selling Italian chocolate machinery, where Nita, the CEO, shares her journey from corporate employee to entrepreneur.Her company, Overseas Supplies Trading, is the exclusive distributor of chocolate machinery from Europe, specializing in everything from chocolate molds to factory-scale equipment. Nita highlights the challenges, such as the local preference for sweet milk chocolate over the dark, single-origin chocolate popular in Europe, and the logistics hurdle of chocolate melting easily in the heat. Chapters0:49 - Welcome to Cari Maka Podcast and Guest Introduction1:27 - Overseas Supplies Trading: Exclusive Distributor of Italian Chocolate Machines2:16 - The CEO's Journey: From Corporate to Entrepreneurship (7 Years Ago)2:42 - Company Specialty: Selling Italian Chocolate Machines in a Niche Market3:12 - Mission: Teaching "Bean-to-Bar" Chocolate Making3:41 - Motivation: The Joy of Selling Machines and Networking4:38 - How to Start a Chocolate Business from Home (Simple Steps)5:26 - Tempering Real Chocolate (Couverture) and Using Tempering Machines6:56 - Artisan vs. Bean-to-Bar Process (Single Origin Chocolate)8:11 - Malaysian Market Preference: Milk Chocolate and Educating Consumers on Dark Chocolate8:39 - Major Customers: Malaysian Chocolate Factories and R&D Machines9:34 - Customers: Government, Pastry Schools, and the Importance of R&D10:21 - Italian Products: Quality vs. Cost10:46 - Why Chocolate Machines: Finding a Niche with No Competitors11:15 - Business Growth: From Selling Molds to Multi-Million Ringgit Revenue11:26 - Transition to Business Owner: Freedom and Flexibility12:35 - Challenges and Fun in Running Your Own Business12:57 - Focus on After-Sales Service and Marketing13:48 - F&B Industry Growth: Pastry is Doing Very Well14:16 - Growth of Malaysian Chocolate Brands and Local Cacao18:22 - Future Plans: Bringing More Italian Technology to Malaysia19:33 - Advice for Aspiring Entrepreneurs: Challenge Yourself and Leave Your Comfort Zone20:23 - The Moment of Complete Loss: Leaving the Company and Running Away20:51 - Starting Small: Selling Chocolate Molds and Networking21:29 - Overcoming Trade Show Costs through Networking22:56 - Upcoming Event: FoodPreneur Expo in Penang (December 2025)24:37 - Inspiration from Overseas Chocolate Assortments25:11 - Never Say Never: Entrepreneurship Journey26:33 - Importance of Meeting People and Networking for Business27:08 - Machine Cost: Investment for Future Growth and Export27:48 - Challenge of Local Cacao: High Humidity and Acid28:29 - Outro_____________________________________________________________Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and English_____________________________________________________________Overseas Supplies Trading (M) Sdn Bhdhttps://overseassupplies.com/ https://www.instagram.com/ost.overseassuppliestrading/ _____________________________________________________________FoodPreneur Expo 2025Calling café & restaurant owners, F&B aspiring & established entrepreneurs!See you at FoodPreneur Expo — SEA’s first Dedicated F&B Entrepreneurship Expo!Happening on 16–18 December at Setia SPICE Convention Centre, Penang.Register now and see you at the expo!https://foodicious.com.my/foodpreneur https://www.instagram.com/foodpreneur.expohttps://www.tiktok.com/@foodpreneur.expohttps://www.facebook.com/foodpreneurexpo_____________________________________________________________Cari Makan PodcastInstagram - https://www.instagram.com/carimakanpodcast TikTok - https://www.tiktok.com/@carimakanpodcast _____________________________________________________________

In this episode,with Aleex from Foodicious Sdn Bhd, we cover the harsh reality of starting a business in the Food and Beverage industry.Alex shares his personal failure story of opening a chicken rice shop 20 years ago, explaining that he made a lot of mistakes because he was not in the industry and didn't have the necessary knowledge. He emphasizes that working hard alone does not guarantee success; you have to "work hard on the right things". The biggest challenges for F&B startups include overspending on renovation without planning for survival, not selecting the right location, and facing difficulties in hiring and retaining talent. The lack of knowledge about licensing, grants, and operational management leads to high failure rates. This experience motivated Alex to set up the Foodpreneur Expo and Global Summit to help entrepreneurs gain the necessary ideas and knowledge to sustain their businesses longer. The event will cover topics like passion, innovation, and knowledge. The Foodpreneur Expo will be held in Setia Spice Convention Center, Penang, from 16th to 18th December.Chapters01:24 - Welcome to the Cari Makan Podcast01:54 - Introducing Alex from Foodicious Sdn Bhd02:24 - Alex's Background in Event Management03:13 - The Pivot to F&B During COVID04:15 - High Failure Rate in the Food Industry05:58 - Launching the Foodpreneur Expo and Global Summit (B2B Expo)07:49 - Biggest Challenges for F&B Startups (Renovation, Location, Pricing, Knowledge)09:43 - Talent is a Big Challenge in F&B11:43 - Alex's Failure Story: Opening a Chicken Rice Shop 20 Years Ago12:20 - FnB Was "Really a Nightmare"12:56 - Work Hard on the Right Things14:18 - "I Can't Manage to Turn Around the Business"14:49 - The Nervous Feeling of Managing Staff and Operations18:49 - Advice to Younger Self: Go Study and Work in the Industry First19:34 - The Mission of the Foodpreneur Expo (Knowledge, Licensing, Grants)21:00 - Dedicated Place for F&B Knowledge23:03 - Southeast Asia's First Dedicated F&B Entrepreneurship Expo26:11 - Global Summit Topics: Passion, Innovation, and Knowledge28:46 - The Failure Story is Where the Lessons Are29:32 - Halal Pavilion: Quality Standard, Not Just Religion31:41 - No Current Plans to Venture Back Into F&B32:12 - Future Vision: Expanding the Expo to KL in 202633:49 - Building an F&B Community to Support Each Other36:34 - Conclusion_____________________________________________________________Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and English_____________________________________________________________FoodPreneur Expo 2025Calling café & restaurant owners, F&B aspiring & established entrepreneurs!See you at FoodPreneur Expo — SEA’s first Dedicated F&B Entrepreneurship Expo!Happening on 16–18 December at Setia SPICE Convention Centre, Penang.Register now and see you at the expo!https://foodicious.com.my/foodpreneur https://www.instagram.com/foodpreneur.expohttps://www.tiktok.com/@foodpreneur.expohttps://www.facebook.com/foodpreneurexpo_____________________________________________________________Cari Makan PodcastInstagram - https://www.instagram.com/carimakanpodcast TikTok - https://www.tiktok.com/@carimakanpodcast _____________________________________________________________This podcast is proudly brought to you by MSCM Studioshttps://mscm.my/

In this episode we sat down with Zenda Ng, CEO of HWC Coffee. She started HWC Coffee three and a half years ago, and the company now has 80 outlets across Malaysia and two international outlets at Brunei. Zenda shares her extensive 18-year journey in the F&B industry, detailing how she started as a reseller of cookies at age 11, then began producing her own, and later ran her first halal restaurant. This entrepreneurial journey led to her co-founding HWC Coffee in 2022, opening 15 outlets within the first nine months. Chapters1:33 - Welcome to Cari Makan Podcast1:56 - Introducing Zenda, CEO of HWC Coffee2:48 - Background Before HWC: 18+ Years in the Halal F&B Industry4:14 - Starting as a Reseller of Cookies at Age 114:50 - Producing and Selling Cookies at the Pasar by Age 136:57 - Academic Journey: Diploma in Business in Singapore7:58 - Working Full-Time (New Zealand Milk) and Studying Part-Time in Singapore8:36 - F&B Roles in Singapore: Five-Star Hotel and Food Courts (Western, Japanese Food)10:17 - Deciding to Start Own Business in Malaysia Before Age 3010:35 - Giving Up High-Paying Corporate Job11:50 - The Two-Year Deadline and Singapore Backup Plan12:17 - First Restaurant Concept: Halal-Certified Malaysian Local Food14:18 - Opening the Second Outlet: The Toughest Challenge17:21 - Surviving the Second Outlet Challenge Leads to Growth (Third, Fourth Outlets)17:41 - MCO Hits the Business19:30 - Diversifying Revenue with Catering Business21:03 - MCO Impact22:50 - Closing Outlets and Relying on the Central Kitchen23:23 - Emotional Sharing: The Challenge of the Journey24:31 - Leadership: Accepting Staff Strengths, Weaknesses, and Mistakes25:14 - The Pivot During MCO: Starting Nasi Lemak Distribution (RM 1.30 per packet)26:28 - HWC Founder Approaches Zenda to Start the Coffee Business (2021)27:52 - HWC Coffee's Launch: First Outlet in 1 Utama (April 2022)29:20 - Fast Growth: 15 Outlets in 9 Months, Plus 35 Outlets in the Second Year29:38 - Success Factor: Post-MCO Consumer Desire for Quality Products (Specialty Coffee)30:54 - Subscription Model Explained: Becoming a "Coffee Hunter" through the App32:15 - Market Change: The Impact of AI in F&B (Design, Location Finding, Customer Analysis)33:41 - Biggest Challenge in F&B: Competition35:07 - Future Plans for HWC: Opening More Outlets to Improve Accessibility for Subscribers37:34 - Future of Catering Business: Expanding to Other States Beyond Klang Valley39:06 - Entrepreneurial Tips: People, Product (Important, but Not Everything), and Business Model39:29 - Business Model Differentiates You from Competitors39:49 - Good Food is Not Enough for Business Success40:10 - Speaking at Food Print Expo: Sharing Motivation and Realities of F&B Journey41:52 - Mantra: If There's a Will, There's a Way42:16 - Appreciation for the Candid Sharing and Journey42:41 - Zenda is a Speaker at the FoodPreneur Expo43:09 - FoodPreneur Expo Details43:39 - Outro and Call to Action_____________________________________________________________Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and English_____________________________________________________________HWC MALAYSIAhttps://www.hwccoffee.my/https://www.instagram.com/hwc_malaysia/https://www.tiktok.com/@hwccoffeemyhttps://www.facebook.com/HWCmalaysia/_____________________________________________________________FoodPreneur Expo 2025https://foodicious.com.my/foodpreneur https://www.instagram.com/foodpreneur.expohttps://www.tiktok.com/@foodpreneur.expohttps://www.facebook.com/foodpreneurexpo_____________________________________________________________Cari Makan PodcastInstagram - https://www.instagram.com/carimakanpodcast TikTok - https://www.tiktok.com/@carimakanpodcast _____________________________________________________________

CHEF SHAFIK. Bermula dari minat memasak dari kecil, beliau membina karier dari bawah sehingga berjaya meraih kepercayaan menjadi Group Executive Chef di Kay’s Steak & Lobster dan Fiel Charcoal Grillhouse. Kisah bagaimana Chef Shafik sampai ke tahap ini memang patut kita inspirasikan. Dalam episod kali ini, Chef Shafik mengajar kita untuk sentiasa belajar dan bersaing supaya sentiasa kehadapan. Kami juga berborak bagaimana Kay’s Steak & Lobster dapat grow dengan strategi yang berkesan sehingga ke hari ini. Apa lagi? Jom kita layan.  Chapters5:49 - Intro5:58  - Guest introduction and background10:33 - Kepentingan networking12:39 - First job sebagai chef di mana?16:12 - Kembali ke Kuala Lumpur19:31 - Mula perjalanan bersama Kay’s24:00 - Berapa banyak outlet masa mula join?24:59 - Kenapa sijil Halal itu penting28:45 - Arah tuju & konsep makanan di Kay’s30:52 - Ubahsuai mengikut local taste tapi kekalkan authenticity38:44 - Dari kerja backend ke urus team41:58 - Beri ruang generasi baru 44:27 - Belajar untuk let go45:57 - Apa next step untuk Kay’s50:47 - Nasihat untuk small business owners dan penonton56:27 - Harapan untuk masa depan industri F&B 1:00:40 - Closing remarks1:02:00 - Outro_____________________________________________________________Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and English_____________________________________________________________Chef ShafikFacebook - https://www.facebook.com/mohd.shafik.3557/ Instagram - https://www.instagram.com/mohdshafik_mohdtaufik80/ Website - https://www.kaysteaklobster.com/ _____________________________________________________________Cari Makan PodcastInstagram - https://www.instagram.com/carimakanpodcast   TikTok - https://www.tiktok.com/@carimakanpodcast _____________________________________________________________This podcast is proudly brought to you by MSCM Studioshttps://mscm.my/  📲 Whatsapp us at +601123043526 to see how we can grow your social media

NAZRUDIN RAHMAN. Pengalaman 25 tahun di dalam industri hiburan dan 10 tahun menjadi muka utama rancangan terkemuka TV3, “Jalan Jalan Cari Makan” merupakan suatu yang begitu membanggakan. Naz bercerita dari mana bermulanya beliau “cari makan”. Dalam episod kali ini, Naz memberi pandangan berbeza mengenai “food review” dari kaca mata personaliti TV. Perjalanan karier Naz juga memberi inspirasi kepada kami di Cari Makan Podcast dan bagaimana beliau mengekalkan nama di dalam industri sehingga meraih tempat sebagai hos AJL39 pada tahun ini. Jom kita dengarkan! Chapters5:56 - Intro6:08 - Guest introduction and background21:22 - Bila first masuk program makan?25:35 - Niche28:42 - Cara spin kontroversi jadi feedback membina30:35 - Bina reputasi vs cari kontroversi34:44 - Masak dari hati yang ikhlas36:28 - Budaya makanan Malaysia39:49 - Macam mana nak kekalkan budaya makanan untuk Gen Z45:05 - Berapa banyak kedai Naz dah review masa Jalan Jalan Cari Makan?46:53 - Boleh agak tak kedai tu akan bertahan ke tak?50:47 - Adakah makanan sedap saja dah cukup?53:35 - Harga makanan: trendy food vs makanan tradisional56:28 - Kekalkan expectation pelanggan - SUSTAINABILITY58:35 - Success & failure dalam kerjaya1:09:23 - Nasihat yang berguna1:14:36 - Makanan kegemaran Naz1:17:35 - Outro____________________________________________________________Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and English_____________________________________________________________Nazrudin RahmanInstagram - https://www.instagram.com/nazrudinrahman/?hl=en Twitter - https://twitter.com/nazrudinrahman Facebook Fan Page - https://www.facebook.com/Nazrudin-Rahman-129704447100699/ __________________________________________________________Cari Makan PodcastInstagram - https://www.instagram.com/carimakanpodcast   TikTok - https://www.tiktok.com/@carimakanpodcast _____________________________________________________________This podcast is proudly brought to you by MSCM Studioshttps://mscm.my/  📲 Whatsapp us at +601123043526 to see how we can grow your social media

HUNGRY SAM. Adakah dia seorang content creator, influencer, atau food reviewer? Sam konsisten buat konten ‘from zero’ sehinggalah namanya dikenali pada hari ini. Semuanya bermula dari rasa ‘shy’ bercakap depan kamera di public tapi lama kelamaan dia berjaya untuk push diri sendiri dan improve kualiti video sehingga ke hari ini.Dalam episod kali ni, Sam bercerita mengenai bagaimana dia handle kontroversi, mempertahankan value dan integriti dan membongkar realiti sebenar untuk menghasilkan konten berkualiti dalam dunia media yang laju berkembang sekarang. Jangan terlepas!Chapters7:49 - Intro8:01 - Guest introduction and background9:01 - How do you “cari makan”?9:56 - Apa yang buat Sam rasa nak mula buat content14:41 - Overcoming rasa malu17:57 - Bila mula nampak video dapat sambutan21:50 - Perbezaan buat content dulu vs sekarang24:53 - Where do you see the future of your content?31:12 - Controversial content35:08 - Apa akan buat kalau viral kontroversi terjadi37:12 - Tips untuk content creators baru: handling crisis & backlash40:14 - Are you a content creator, influencer, or food reviewer?41:14 - Review vs Promote46:46 - Principle, Integrity & Value53:10 - Content kita suka vs content yang audience suka1:01:03 - Nasihat untuk orang yang nak jadi content creator1:02:53 - Boleh ke content creation jadi career?1:05:33 - Nasihat kepada diri sendiri 3 tahun lepas1:07:00 - Closing remarks1:07:17 - Outro_____________________________________________________________Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and English_____________________________________________________________Hungry SamYoutube - https://www.youtube.com/@HungrySam22Instagram - https://www.instagram.com/hungry_sam22/?hl=en TikTok - https://www.tiktok.com/@hungrysam_oe?lang=en Facebook - https://www.facebook.com/p/Hungry-Sam-61558920064723/ _____________________________________________________________Cari Makan PodcastInstagram - https://www.instagram.com/carimakanpodcast TikTok - https://www.tiktok.com/@carimakanpodcast_____________________________________________________________This podcast is proudly brought to you by MSCM Studioshttps://mscm.my/  📲 Whatsapp us at +601123043526 to see how we can grow your social media

Chef Syamil from Chef Off Duty takes us through his journey from fine dining kitchens to cruise ship gigs, starting his own venture, and now, making waves on Twitter as @ButterAlways92We take a closer look at his world - the hard work behind the scenes, what really happens in the kitchen, and the parts of the food industry people rarely see.Let’s get into it.Chapters2:33 - Intro2:45 - Guest introduction and background4:05 - How the F&B journey started8:12 - Choosing to become a chef10:35 - First job in the F&B industry13:51 - Importance of having a generalist skillset15:57 - Next career move21:26 - Challenges of starting a first venture27:04 - Starting “Makan Besar”33:06 - The role of feedback36:59 - Transition into content creation45:05 - Responsibility of content creators to educate46:49 - Ratings, reviews, and criteria50:53 - Performance of food reviewers in Malaysia’s F&B scene54:32 - Raising awareness among creators about food education56:31 - Dealing with backlash1:01:26 - Advice for content creators1:03:19 - Advice for newcomers in F&B1:05:05 - Closing remarks1:07:23 - Outro_____________________________________________________________Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and English_____________________________________________________________Chef Off Duty Instagram - https://www.instagram.com/chefoffduty.my/ X - https://x.com/ButterAlways92 _____________________________________________________________Cari Makan PodcastInstagram - https://www.instagram.com/carimakanpodcast TikTok - https://www.tiktok.com/@carimakanpodcast_____________________________________________________________This podcast is proudly brought to you by MSCM Studioshttps://mscm.my/ 📲 Whatsapp us at +601123043526 to see how we can grow your social media

In this second episode, we’re joined by a special guest with extensive experience in corporate F&B and who also owns a well-known halal cafe in KL - Fox Paradox.Join us for an insightful conversation with Neil, as we unpack the realities of running a food business in Malaysia.Chapters2:39 - Intro 2:52 - Guest background & intro7:55 - First independent venture10:25 - Lessons from the first store12:24 - Entering corporate F&B14:22 - Between passion and burnout16:53 - Good 'Food & Beverage' VS 'Interior Design'18:33 - The story behind Fox Paradox Café22:57 - Why a halal certificate is more than just paperwork27:43 - Team management30:31 - Learning to let go34:29 - The biggest challenge as a business owner37:40 - Overcoming those challenges45:31 - Advice to the younger Neil47:42 - Advice for other business owners50:30 - Future plans52:41 - Closing remarks59:17 - Outro_____________________________________________________________Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and English_____________________________________________________________Fox Paradox CafeInstagram - https://www.instagram.com/_foxparadoxTikTok - https://www.tiktok.com/@foxparadox_kl_____________________________________________________________Cari Makan PodcastInstagram - https://www.instagram.com/carimakanpodcastTikTok - https://www.tiktok.com/@carimakanpodcast

Kisah sebenar disebalik industri F&B dan bagaimana mereka "Cari Makan" bersama Rhys William (Mat Salleh Cari Makan), Founder MSCM Studios 🎙️🍛 Available in Bahasa Melayu and EnglishEpisod pertama ini, kami bawakan khas pemilik Lot.15 Cafe yang bertempat di Nilai, Negeri Sembilan iaitu Abdul Rahman! Betul ke bisnes cafe hipster ni mudah je nak buat? Chapters00:32 - Intro01:45 - Macam mana Man "cari makan"?02:39 - Kenapa pilih untuk masuk F&B?08:45 - Belajar pasal team09:51 - Keputusan untuk masuk ke cafe12:58 - Apa maksud hipster cafe?16:08 - Pendapat pada cafe yang hanya tumpang trend "hispter"18:32 - Apa yang paling banyak belajar?21:10 - Cara tangani "fussy" customer23:45 - Manage customer expectation apabila "viral"30:58 - Konsep makanan di cafe35:45 - Beza pasta Lot.15 Cafe dengan cafe lain39:54 - Rancangan akan datang47:06 - Macam mana kekalkan kualiti?48:03 - Nasihat kepada business owner yang nak "step away" dari manage business54:29 - Nasihat kepada diri sendiri yang lebih muda58:04 - Pesanan terakhir dari Abdul Rahman1:00:03 - OutroBerminat untuk menaja episod Cari Makan Podcast? Boleh whatsapp +6012 944 0122 atau email kami di [email protected] Lot.15 Cafe Instagram - @lot.15_cafe Facebook - @lot15cafe TikTok - @lot15cafe _____________________________________________________________Cari Makan PodcastInstagram - @carimakanpodcastTikTok - @carimakanpodcast