BESTFBKL: I met a budding singer last Sunday at a club who is a make up artist, very good singer, a composer and food truck operator. A young boy who is willing to work to achieve his dream, doing what he loves. Made me think if i could do the same if i was in his position, Really admirable young chap who I am sure will be even more successful. Look out for his name.....Alfi Alwi ( Just found out the song he composed Sesal Separuh Nyawa won the best song at the AIM 2014
Rising Number Of Food Trucks, Encouraging The Younger Generation To Become Entrepreneurs
Malaysian Digest
Photo: FriedChillies
Food trucks are no longer just an American thing, the street food phenomenon is taking the world by storm, and to date the portable and mobile food industry is serving 2.5 billion people daily. It’s exciting to see a diverse crowd coming together for the love of food, plus, with social media, tracking the location of food trucks are made easy.
New York magazine noted in 2009, that the food truck had "largely transcended its roach-coach classification and is now a respectable venue for aspiring chefs to launch careers”. The same can be said here, in Malaysia.
There were only three food trucks in the Klang Valley in 2014 when Danial Marizd launched his food truck La Famiglia. Today, there are an estimated 70 modern food trucks in the Klang Valley alone, with an average of five food trucks opening each month.
In Jalan Ampang, TAPAK, is a spot deemed the new food truck haven where a number of food trucks are parked daily. It allows Malaysians to experience urban street dining right in the heart of the city and has already become the perfect hang out spot for urbanites.
With the modern-day and age taking our taste buds on the go, to gauge the public’s preference between food trucks and permanent food outlets, in a random survey we conducted, we found that 60 per cent answered they preferred food trucks due to its convenience, while the remaining chose the latter for its comfort.
Seeing the public’s good responses towards the food truck industry here, what more with the plentiful food trucks emerging, we sought local food entrepreneurs’ perspectives on this renowned evolution and how it can encourage young entrepreneurship.
From Humble Beginnings To Successful Chef
Kuala Lumpur’s most loved ‘Western’ food truck The Humble Chef is a textbook success story. The pasta van would park in Damansara Heights, whipping up RM5 Bolognese and chops for late night dwellers. Escalating demand prompted owner Chef Rosman to open up a café last year, and regulars still go by the droves. Except now, they have the preference of slurping pasta in the comfort of air-conditioning, while being surrounded by art.
Chef Rosman from Humble Chef
The Humble Chef was shortlisted Best Cheap Eats in the Time Out KL Food Awards 2012 and 2013. Their food awards are 100 per cent voted by the people of KL. Chef Rosman, has his faithful customers to thank over the past four years of running the business, regarding them as the best memories he has collected, no matter the location.
“However, my least favourite memory was when we had to shut down the business when our little truck had been in an accident two years ago. We did not get a single sale up for a week!,” he grumbled.
The thing about owning a food truck is that although the profit is high, the risk is also higher. Chef Rosman shared with us his experience of earning both revenues.
“Well, the advantage of having a food truck is a low overhead and a high profit percentage, whereas, when owning a restaurant, the overhead is very high due to maintenance, but if you have customers to cater, you’ll definitely have a high turnover.
“On the plus side, customers are generally more comfortable to dine in a restaurant for safety reasons, wifi etc. but that still doesn't mean the truck is a bad investment,” he shared, adding the downside to owning a truck is that if an operation were to fail, it could spell out a disaster to the sales.
Furthermore, he highlighted there are laws to adhere to, especially as it can cause traffic congestion. However, he pointed out both the food truck and permanent food outlet business has its own pros and cons.
Food trucks mainly appeal to the public as they can attain quick meals that are inexpensive. Nevertheless, the rising competition has off late also made running the business tougher.
“It gets difficult to find a perfect spot to conduct our business every now and then, but other truckers out there are helpful and we usually work together as a team.
“And to grasp your own set of loyal customers to ensure your business will last long, make sure the food you put up is consistently at par to the food that you serve the first time.
“Also, business owners should never take advantage of customers on the prices and should always charge them reasonably,” he stated.
As for Millennials who are interested in the food truck business, Chef Rosman advises to always be confident and to do a thorough research on the market and development so there will not be any doubts in their future business ventures.
“Always resort to passion instead of the money for if you do it for passion and no matter how many hours you put into it, everything would be worth it,” he said.
Food Truck Vs Permanent Food Outlets
Meanwhile at Plaza Damas 3, Sri Hartamas, a cozy Nyonya food outlet ‘Bibi's Nyonya Delights’ is tucked between the office blocks. The lunchtime lure, serving mostly chicken specialties with rice, delectable assam laksa, and an abundance of Nyonya 'kuih', is owned by a friendly old chap named Mr Lee Seng Khaim.
Photo: FriedChilliesFood trucks are no longer just an American thing, the street food phenomenon is taking the world by storm, and to date the portable and mobile food industry is serving 2.5 billion people daily. It’s exciting to see a diverse crowd coming together for the love of food, plus, with social media, tracking the location of food trucks are made easy.
New York magazine noted in 2009, that the food truck had "largely transcended its roach-coach classification and is now a respectable venue for aspiring chefs to launch careers”. The same can be said here, in Malaysia.
There were only three food trucks in the Klang Valley in 2014 when Danial Marizd launched his food truck La Famiglia. Today, there are an estimated 70 modern food trucks in the Klang Valley alone, with an average of five food trucks opening each month.
In Jalan Ampang, TAPAK, is a spot deemed the new food truck haven where a number of food trucks are parked daily. It allows Malaysians to experience urban street dining right in the heart of the city and has already become the perfect hang out spot for urbanites.
With the modern-day and age taking our taste buds on the go, to gauge the public’s preference between food trucks and permanent food outlets, in a random survey we conducted, we found that 60 per cent answered they preferred food trucks due to its convenience, while the remaining chose the latter for its comfort.
Seeing the public’s good responses towards the food truck industry here, what more with the plentiful food trucks emerging, we sought local food entrepreneurs’ perspectives on this renowned evolution and how it can encourage young entrepreneurship.
From Humble Beginnings To Successful Chef
Kuala Lumpur’s most loved ‘Western’ food truck The Humble Chef is a textbook success story. The pasta van would park in Damansara Heights, whipping up RM5 Bolognese and chops for late night dwellers. Escalating demand prompted owner Chef Rosman to open up a café last year, and regulars still go by the droves. Except now, they have the preference of slurping pasta in the comfort of air-conditioning, while being surrounded by art.
Chef Rosman from Humble ChefThe Humble Chef was shortlisted Best Cheap Eats in the Time Out KL Food Awards 2012 and 2013. Their food awards are 100 per cent voted by the people of KL. Chef Rosman, has his faithful customers to thank over the past four years of running the business, regarding them as the best memories he has collected, no matter the location.
“However, my least favourite memory was when we had to shut down the business when our little truck had been in an accident two years ago. We did not get a single sale up for a week!,” he grumbled.
The thing about owning a food truck is that although the profit is high, the risk is also higher. Chef Rosman shared with us his experience of earning both revenues.
“Well, the advantage of having a food truck is a low overhead and a high profit percentage, whereas, when owning a restaurant, the overhead is very high due to maintenance, but if you have customers to cater, you’ll definitely have a high turnover.
“On the plus side, customers are generally more comfortable to dine in a restaurant for safety reasons, wifi etc. but that still doesn't mean the truck is a bad investment,” he shared, adding the downside to owning a truck is that if an operation were to fail, it could spell out a disaster to the sales.
Furthermore, he highlighted there are laws to adhere to, especially as it can cause traffic congestion. However, he pointed out both the food truck and permanent food outlet business has its own pros and cons.
Food trucks mainly appeal to the public as they can attain quick meals that are inexpensive. Nevertheless, the rising competition has off late also made running the business tougher.
“It gets difficult to find a perfect spot to conduct our business every now and then, but other truckers out there are helpful and we usually work together as a team.
“And to grasp your own set of loyal customers to ensure your business will last long, make sure the food you put up is consistently at par to the food that you serve the first time.
“Also, business owners should never take advantage of customers on the prices and should always charge them reasonably,” he stated.
As for Millennials who are interested in the food truck business, Chef Rosman advises to always be confident and to do a thorough research on the market and development so there will not be any doubts in their future business ventures.
“Always resort to passion instead of the money for if you do it for passion and no matter how many hours you put into it, everything would be worth it,” he said.
Food Truck Vs Permanent Food Outlets
Meanwhile at Plaza Damas 3, Sri Hartamas, a cozy Nyonya food outlet ‘Bibi's Nyonya Delights’ is tucked between the office blocks. The lunchtime lure, serving mostly chicken specialties with rice, delectable assam laksa, and an abundance of Nyonya 'kuih', is owned by a friendly old chap named Mr Lee Seng Khaim.
Mr Lee Seng Khaim, Bibi's Nyonya Delights
Although serving food which is reasonably priced in a fairly upscale area, Mr Lee has plans to relocate his business to Bangsar, something he deems a strategic move to make his business bloom even more.
Unfazed by the booming food truck business, when asked if he would consider venturing into the business himself, Mr Lee explains, among the many reasons he would not, is mainly due to the difficulty of moving the business around as he preferred a stable location.
He describes the investment of owning a truck and the location of parking is not a breeze as one may put it.
“The unpredictable weather in Malaysia also influences my decision,” he chimed in.
“However, if this relocating business does not work out well for us, I might just give this food truck business a whirl,” he joked.
Be it food trucks or food outlets, either route has its advantages and disadvantages. Being in the business, Mr Lee knows this and shared with us, regardless the preference, it takes sheer hard work and determination to succeed in the food and beverage industry.
“Attracting a crowd is challenging and since the location has an influence in trafficking more customers, owning a food truck does lean towards more advantages in a sense where freedom in mobility and tenancy agreement, whether in and out of the city.
“Whereas owning a solid business like this on the other hand, is obviously more expensive to manage. Your time is also more flexible with a food truck in comparison to a permanent outlet. Also, if you do organise food trucks properly, you can travel far,” he gave his two cents.
“I do think about owning a food truck business from time to time, but instead I wanted to try out this route first. I’ve owned this shop for two years now. Before, it was only a small kiosk. Then, it became a small shop, and now we have this shop.
“Although this business has failed slightly, I believe it will only push us further to work harder,” he expressed.
Food Trucks Are Encouraging Young Entrepreneurship
While permanent food outlets will continue to give a sense of comfort in terms of ambience and serve its loyal customers, it is inspiring to see the younger generation leaning towards revolutionising the food truck business, catering to the masses by making it more hip and trendy.
Adly Rizal, Chief Executive Officer of FriedChillies, one of Malaysia’s dedicated food channels with an outreach of a million food fans in the Klang Valley, shared his sentiments about youth, entrepreneurship, and food − subjects that are close to him in his line of work.
Adly Rizal, Chief Executive Officer of FriedChillies
Despite F&B being a tough business, “It’s really great to see young twenty year olds starting a business, learning the ropes and making mistakes and celebrating their success. When they are older, they are going to be really successful and awesome,” said Adly.
But when it comes to the food truck business, he believes that it is still a growing industry which naturally has its ups and downs, and described it as ever-changing.
“The fittest will survive and make it even greater. It’s great now that the government is onboard the food truck business, although it may take a while for them to understand it and lay down the law.
“Petaling Jaya City Council (MBPJ) has now started to issue food truck licenses and we expect more municipalities to follow. Food Truck Parks have also started to emerge like TAPAK in KL and Port in Shah Alam,” he added.
Even DBKL (City Hall) has joined in the food truck frenzy, organising KL Food Truck Feast (KLFTF), which opens twice a month (first and third weekend of every month), featuring at least 16 food trucks.
Adly himself mooted the idea of having a conference, 1st ASEAN Young Food Entrepreneurs (AYFE) Conference, solely dedicated to food trucks – from encouraging young entrepreneurship, giving insights to the industry through talks and workshops, networking with others across the region, to making the business a sustaining one.
Photo: KL Food Truck Feast
“The industry as a whole is getting smarter. Food truckers themselves now have to be united in growing their market share and start doing marketing as a group or association.
“There’s still a long way to go but we are moving in the right direction,” was his comment about the nation’s progress in the food truck business.
And as for the responses FriedChillies received from their first food truck conference?
“We reached our objectives and this was our 'national service' to our fans and community.
“Since we have connected with many of the food trucks in the past few years, we feel that it needs a bit of help in terms of a common platform for learning, dialogue and ideas exchange.
“The AYFE Conference was designed to be exactly that on an international platform. It was the stepping stone for many of the initiatives now implemented,” he shared.
At the end of the day, Adly’s advice to the younger generation who are thinking of an entrepreneurial plunge into the food truck business, is to never be afraid of failing and to always learn from it. He also noted that it is important to pursue their dreams with passion.
“It’s great owning a food truck, but as with all businesses it also takes hard work. If you succeed, don't get cocky. There will be moments when you’re up and other times when you’re down. Be smart and invest in the future,” he concluded.
-Malaysian Digest
Although serving food which is reasonably priced in a fairly upscale area, Mr Lee has plans to relocate his business to Bangsar, something he deems a strategic move to make his business bloom even more.
Unfazed by the booming food truck business, when asked if he would consider venturing into the business himself, Mr Lee explains, among the many reasons he would not, is mainly due to the difficulty of moving the business around as he preferred a stable location.
He describes the investment of owning a truck and the location of parking is not a breeze as one may put it.
“The unpredictable weather in Malaysia also influences my decision,” he chimed in.
“However, if this relocating business does not work out well for us, I might just give this food truck business a whirl,” he joked.
Be it food trucks or food outlets, either route has its advantages and disadvantages. Being in the business, Mr Lee knows this and shared with us, regardless the preference, it takes sheer hard work and determination to succeed in the food and beverage industry.
“Attracting a crowd is challenging and since the location has an influence in trafficking more customers, owning a food truck does lean towards more advantages in a sense where freedom in mobility and tenancy agreement, whether in and out of the city.
“Whereas owning a solid business like this on the other hand, is obviously more expensive to manage. Your time is also more flexible with a food truck in comparison to a permanent outlet. Also, if you do organise food trucks properly, you can travel far,” he gave his two cents.
“I do think about owning a food truck business from time to time, but instead I wanted to try out this route first. I’ve owned this shop for two years now. Before, it was only a small kiosk. Then, it became a small shop, and now we have this shop.
“Although this business has failed slightly, I believe it will only push us further to work harder,” he expressed.
Food Trucks Are Encouraging Young Entrepreneurship
While permanent food outlets will continue to give a sense of comfort in terms of ambience and serve its loyal customers, it is inspiring to see the younger generation leaning towards revolutionising the food truck business, catering to the masses by making it more hip and trendy.
Adly Rizal, Chief Executive Officer of FriedChillies, one of Malaysia’s dedicated food channels with an outreach of a million food fans in the Klang Valley, shared his sentiments about youth, entrepreneurship, and food − subjects that are close to him in his line of work.
Adly Rizal, Chief Executive Officer of FriedChilliesDespite F&B being a tough business, “It’s really great to see young twenty year olds starting a business, learning the ropes and making mistakes and celebrating their success. When they are older, they are going to be really successful and awesome,” said Adly.
But when it comes to the food truck business, he believes that it is still a growing industry which naturally has its ups and downs, and described it as ever-changing.
“The fittest will survive and make it even greater. It’s great now that the government is onboard the food truck business, although it may take a while for them to understand it and lay down the law.
“Petaling Jaya City Council (MBPJ) has now started to issue food truck licenses and we expect more municipalities to follow. Food Truck Parks have also started to emerge like TAPAK in KL and Port in Shah Alam,” he added.
Even DBKL (City Hall) has joined in the food truck frenzy, organising KL Food Truck Feast (KLFTF), which opens twice a month (first and third weekend of every month), featuring at least 16 food trucks.
Adly himself mooted the idea of having a conference, 1st ASEAN Young Food Entrepreneurs (AYFE) Conference, solely dedicated to food trucks – from encouraging young entrepreneurship, giving insights to the industry through talks and workshops, networking with others across the region, to making the business a sustaining one.
Photo: KL Food Truck Feast“The industry as a whole is getting smarter. Food truckers themselves now have to be united in growing their market share and start doing marketing as a group or association.
“There’s still a long way to go but we are moving in the right direction,” was his comment about the nation’s progress in the food truck business.
And as for the responses FriedChillies received from their first food truck conference?
“We reached our objectives and this was our 'national service' to our fans and community.
“Since we have connected with many of the food trucks in the past few years, we feel that it needs a bit of help in terms of a common platform for learning, dialogue and ideas exchange.
“The AYFE Conference was designed to be exactly that on an international platform. It was the stepping stone for many of the initiatives now implemented,” he shared.
At the end of the day, Adly’s advice to the younger generation who are thinking of an entrepreneurial plunge into the food truck business, is to never be afraid of failing and to always learn from it. He also noted that it is important to pursue their dreams with passion.
“It’s great owning a food truck, but as with all businesses it also takes hard work. If you succeed, don't get cocky. There will be moments when you’re up and other times when you’re down. Be smart and invest in the future,” he concluded.
-Malaysian Digest
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