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Summary

Imam Sukrawardi shares his journey of starting a successful bakpia business in Tulungagung, Indonesia. Initially a fish farmer, he and his wife began the venture with a small capital of IDR 150,000. Through perseverance and maintaining product quality, their business grew, producing up to 2,000 boxes a day. Imam emphasizes hard work, honesty, and customer satisfaction. Despite challenges like overwork and limited space, they manage to sustain production. He also reflects on the impact of COVID-19 on the business and their long-term goal of returning to fish farming for a simpler life.

Takeaways

• 😊 Imam Sukrawardi started the business to give his wife something to do after marriage, turning a hobby into a thriving business.
• 💪 The business grew from humble beginnings with a small investment of only Rp150,000 to now producing up to 2,000 boxes a day.
• 🤲 Imam emphasizes the importance of working with sincerity and dedication, focusing on customer satisfaction by delivering orders on time.
• 👨‍👩‍👧‍👦 The business now employs 23 people, including both men and women, helping the local community by providing jobs.
• 🛠️ Despite early struggles and long hours, Imam and his wife kept the business running manually before upgrading their equipment after six months.
• 🥧 Bakpia Hikmah specializes in larger, higher-quality bakpia at affordable prices, thanks to buying ingredients directly from factories and taking smaller profit margins.
• 🙏 Though they sometimes have to refuse orders due to overcapacity, Imam values maintaining quality over rushing orders.
• 🌍 The business's unique marketing strategy focuses on word of mouth, especially for traditional Javanese ceremonies like selametan, 7-day, and 40-day remembrance events.
• 🏠 The business faced difficulties during COVID-19, having to return down payments and cut staff, but bounced back stronger within six months.
• 📚 Imam, who initially studied in a religious boarding school, chose not to finish college and instead focused on growing his business.

Q & A

Who is Imam Sukrawardi and what business does he run?

Imam Sukrawardi is the owner of Bakpia Hikmah, a business located in Mojosari, Kauman Tulung Agung. He produces and sells bakpia, a traditional Indonesian pastry.

How did the Bakpia Hikmah business initially start?

The business started as a way to keep Imam's wife occupied after they got married. Initially, Imam was a fish farmer, but his wife began making bakpia using skills she learned from helping her sister, which eventually developed into a full business.

What were the initial challenges Imam faced when starting the business?

Imam found that managing a bakpia business required more time than he initially expected. The production process was labor-intensive, with long hours spent preparing ingredients like mung beans and dough manually.

How did Bakpia Hikmah expand over time?

Initially, the production was small, but demand grew due to consistent quality and word-of-mouth marketing. By 2018, Imam hired two employees to assist with production, and now the business has grown to employ 23 workers.

What sets Bakpia Hikmah apart from competitors in Tulungagung?

Bakpia Hikmah offers larger-sized bakpia at a lower price while maintaining high quality. They keep prices low by sourcing ingredients directly from factories and taking smaller profit margins.

What unique marketing strategy does Bakpia Hikmah use?

Instead of relying on typical souvenir markets, Bakpia Hikmah targets special events like Javanese selamatan (ritual feasts), 40-day memorials, and other local cultural events, using word-of-mouth and their packaging, which includes their contact number.

How did the COVID-19 pandemic affect Bakpia Hikmah?

The pandemic initially caused a downturn as events were canceled, and they had to return down payments to customers. However, after six months, the business recovered as people began placing smaller, more manageable orders for home consumption.

What is Imam’s approach to managing employees?

Imam emphasizes treating his employees well, giving them breaks and ensuring they are not overworked. He also organizes annual team-building activities like trips and group meals to maintain good relations.

What future plans does Imam have for his business?

Imam hopes to expand his production space so that he can handle more orders without turning customers away. He also dreams of transitioning to farming when he retires, seeking a quieter life away from the busy demands of running a bakpia business.

What advice does Imam give to aspiring entrepreneurs?

Imam advises entrepreneurs to focus on fulfilling needs before desires. He believes that approaching work with sincerity and contentment, while considering the well-being of others, is key to building a sustainable business.