Wawancara pengusaha bakery muda

Summary

In this engaging interview, Nuriza Rahmalia explores the entrepreneurial journey of Ami, a young business owner balancing school and running a bakery business. Ami shares insights into how her parents initially encouraged her to start the business, her challenges with managing time and maintaining product quality, and the strategies she employs for success. From handling a fluctuating turnover to managing a team of employees, Ami's story highlights the importance of consistency, innovation, and dedication in the food industry. Despite challenges, Ami’s business shows steady growth and a promising future.

Takeaways

• 😀 Ami started a bakery business in addition to being a student, with initial support from her parents.
• 😀 The biggest challenge when starting a business is figuring out how to begin and managing the uncertainty.
• 😀 Consistency in product quality is key. Changing ingredients can affect the taste and lead to customer dissatisfaction.
• 😀 Ami's sales strategy involved starting online through social media platforms before expanding to an offline store.
• 😀 Maintaining product quality is crucial in the food industry, especially by ensuring ingredients remain consistent and not switching to cheaper options.
• 😀 In the food business, the price must reflect the cost of high-quality ingredients to avoid losses and maintain a sustainable profit.
• 😀 Ami's bakery business sees seasonal fluctuations in turnover, with higher sales during events like Eid and Chinese New Year.
• 😀 Managing a bakery requires balancing business responsibilities with studies. Ami also faces the challenge of paying employee salaries while being financially independent.
• 😀 Ami relies on a team of employees to handle various roles like administration, stock management, and content creation, with bonuses offered for motivation.
• 😀 The business produces a large volume of goods daily, aiming for a daily target of 500 to 700 pieces of cakes and pastries to meet sales expectations.

Q & A

What motivated you to start your pastry and bakery business?

The initial motivation came from the pressure of meeting my parents' wishes. However, as I started, I discovered that I enjoyed it, which made the business more fulfilling.

What was the biggest challenge you faced when starting your business?

The biggest challenge was how to actually start the business. The fear of failure and insecurity, especially with my background in Islamic boarding school, made the process difficult.

How did you initially sell your products?

I initially sold my products online, through platforms like WhatsApp. The orders came in through open orders, and that led me to the idea of opening an offline store.

How do you ensure the quality of your products?

Consistency is key in maintaining quality. I make sure to use the same ingredients and recipes, because any changes could alter the taste and affect customer satisfaction.

Has the price of your products changed due to ingredient quality improvements?

Yes, the price has increased when I upgrade ingredients, but it’s important to ensure the quality doesn’t suffer. For example, using better butter means a slight price increase, but the product quality remains top-notch.

How do you manage your business finances and inventory?

I buy ingredients in bulk to ensure we have enough stock for a certain period. When inventory starts running low, I purchase more. I also control costs by sending ingredients from a location where prices are cheaper, which helps minimize overall expenses.

What are the main challenges of managing your business while still in school?

The biggest challenge is balancing my studies with business responsibilities. I have to manage my time effectively to monitor the business and ensure everything runs smoothly while keeping up with my academic commitments.

What role do your employees play in the business?

I have four employees, with one handling multiple roles like admin, content management, cashiering, and stock management. This person helps keep everything organized. I also make sure to offer bonuses to employees to keep them motivated.

How do you handle the seasonal fluctuations in your business?

The business is seasonal, with higher turnover during special occasions like Eid or Chinese New Year. During such times, we focus on increasing production to meet demand. On normal days, sales are lower, but we still try to maintain consistent output.

What are your daily production goals for the bakery?

My goal is to produce between 500 and 700 items daily. This includes various cakes and pastries, such as sponge cakes and cream horns, to ensure a steady flow of products in the offline store.