PROFIL PENGUSAHA - KEBAB KEBUDD (Kebab Mini Cepat Saji)

Summary

The video shares the journey of a businessman who introduced a fast and convenient mini kebab concept, catering to the growing demand for quick meals. Despite facing early struggles, including a failed stall and a significant financial loss, the entrepreneur persisted by shifting to an online model. His innovative kebab product can be enjoyed both cold and hot, offering convenience without the need for frying. With 18 branches across Indonesia, the business continues to expand, emphasizing market education and the importance of action for success. The entrepreneur also reflects on balancing studies with business and shares motivational insights for aspiring student entrepreneurs.

Takeaways

• 😀 The business concept revolves around mini kebabs as a fast-food option, allowing people to enjoy them anytime and anywhere, with no need for frying or extra ingredients.
• 😀 The founder’s entrepreneurial journey began after attending an entrepreneur camp in 2011, where they realized they wanted to enter the food business despite previous failures in other industries.
• 😀 Initially, the business faced challenges with traditional kebab stalls, which required physical presence and manual work, preventing the founder from focusing on their final thesis during university.
• 😀 The business pivoted to an online model after the founder realized the potential of delivery services, drawing inspiration from major brands like Pizza Hut, who were already utilizing the delivery concept.
• 😀 The business now operates with 18 branches in 15 cities across Indonesia, offering frozen kebabs that can be shipped nationwide through an efficient delivery system.
• 😀 Key product variants include durian kebabs and fruity mix kebabs, which can be consumed cold, providing convenience and innovation in the kebab market.
• 😀 The biggest challenge for the company in the early stages was market education, as the concept of a quick, mini kebab that can be eaten without preparation was new to consumers.
• 😀 Despite facing setbacks like the closure of their initial mall stall and significant financial losses, the business adapted by leveraging social media to reach more customers.
• 😀 The founder reflects on their academic journey, mentioning that balancing business with university studies was difficult, and while they eventually graduated, it wasn't without challenges.
• 😀 Looking forward, the company aims to expand further, targeting large retail chains like Hypermart and Carrefour, but faces challenges related to production capacity.
• 😀 The founder’s advice to students and aspiring entrepreneurs is to take action rather than overthinking, emphasizing the importance of moving forward and experimenting to succeed.

Q & A

What inspired the creation of the Mini Kebab Fast Food concept?

The concept was born from the idea of making kebabs more accessible. Traditionally, kebabs are enjoyed at food stalls, but the Mini Kebab Fast Food concept allows people to enjoy them anytime, anywhere, even without the need for frying or heating them with oil or butter.

How did the entrepreneur transition from other businesses to the food industry?

The entrepreneur transitioned to the food business after attending an entrepreneurial training camp in 2011, where they realized the potential in the food industry. Despite running other businesses, they found that their focus was divided, leading to a decision to pursue food entrepreneurship.

What was the challenge faced in the initial stages of the kebab business?

The first major challenge was the inability to balance working on the kebab business while completing academic tasks. The entrepreneur struggled with managing both responsibilities and decided to innovate by creating a mini, ready-to-serve kebab that could be sold online.

Why did the entrepreneur shift to an online business model?

After experiencing failure with a physical stall in a mall, the entrepreneur realized that delivery-based businesses, like Pizza Hut, were gaining popularity. This inspired the shift to an online model to reach a broader customer base without the constraints of physical locations.

What was the impact of the failure of the physical stall at Royal Plaza?

The failure of the Royal Plaza stall, which led to significant financial loss, was a turning point. However, it also motivated the entrepreneur to embrace delivery services and transition the business online, setting the stage for future success.

How did the entrepreneur use social media to grow the business?

Social media played a key role in educating customers about the new kebab concept. The entrepreneur used platforms like Twitter and BlackBerry Messenger to promote the product and engage with customers, even during promotional events and exhibitions.

What types of kebab variants are offered by the business?

The business offers a variety of kebabs, including premium kebabs, chicken kebabs, and even unique flavors like durian and fruity mix. These kebabs are designed for convenience, requiring no oil or butter to prepare—just heating on a teflon surface or eating cold.

What was the biggest challenge the business faced in the early stages?

The biggest challenge was educating the market about the new concept of mini kebabs that could be eaten without heating. Many people were unfamiliar with this format, and the entrepreneur had to invest time and effort to introduce the concept to the public.

How did the entrepreneur handle the balance between education and business growth?

The entrepreneur handled this balance by consistently educating the market through events and social media, making sure customers understood the convenience and innovation behind the mini kebab. Despite initial setbacks, the focus remained on increasing awareness.

What future goals does the entrepreneur have for the kebab business?

The entrepreneur aims to expand the business to major retail stores like Hypermart and Carrefour while increasing production capacity. The goal is to have the product available across Indonesia and possibly internationally.