LUDES 250 PORSI SEHARI || DIUSIA MUDA USAHA SUKSES NGANTONGIN 6 JUTA/Hari HASIL Dari JUALAN KEKINIAN

Summary

In this transcript, a street food vendor shares their journey of running a chicken skewer business. They discuss the challenges of facing social judgment from peers and how the business grew over time, with daily sales increasing from 15 to 50 kg of chicken. They emphasize the importance of perseverance, learning from failures, and not being ashamed of working as a vendor. The vendor also highlights how sauces and presentation play a key role in attracting customers. Their business is located in a culinary center and operates in the evenings.

Takeaways

• 😅 The speaker feels a bit embarrassed meeting school friends, as they are working traditional jobs while the speaker is a food vendor.
• 👍 Over time, the speaker has found success in their business, selling food with better results than expected.
• 🤔 They mention societal pressures, like feeling judged by others for being a food vendor rather than having a more 'prestigious' job.
• 🍗 The food being sold primarily consists of chicken, specifically chicken thighs, which are portioned and skewered.
• 🌶️ The speaker focuses on sauces for flavor, as the chicken alone isn’t the only factor drawing in customers.
• 💰 The business has grown, starting with 15 kg of chicken per day, now reaching up to 50 kg.
• 🍽️ Each serving is carefully measured, often consisting of five pieces of chicken, but adjustments are made based on portion size.
• 😋 The dish is influenced by Korean cuisine, though it’s adapted for local preferences, and some customers even bring their own rice.
• 🛒 The speaker advises people starting a business not to feel embarrassed and to avoid unnecessary debt.
• ⏰ The food stall operates from 3 PM to 11 PM on weekends, and until 10 PM on weekdays, at a culinary center in the market.

Q & A

What type of business is the speaker involved in?

The speaker is involved in selling grilled chicken, which is part of a food business at a culinary center.

How did the speaker initially feel about being a trader compared to friends who work traditional jobs?

The speaker initially felt self-conscious about being a trader because most of their friends were working traditional jobs, but later realized that the business was doing quite well.

What ingredients are commonly used in the speaker's business?

The speaker primarily uses chicken and green onions, avoiding more expensive ingredients like goat meat and exotic options such as camel meat.

How does the speaker decide on the portion sizes for their grilled chicken?

The portion sizes are based on five pieces of chicken, but if the pieces are too small, they add a sixth piece. The decision is often made by intuition or 'peeling'.

What kind of flavors do the speaker's customers prefer in their grilled chicken?

Customers generally prefer a sweet and spicy flavor profile, and the speaker ensures the chicken is cleaned thoroughly before cooking.

How has the demand for the speaker's grilled chicken evolved over time?

Initially, the speaker only brought 15 kg of chicken per day, but demand has since grown, and they now handle up to 50 kg per day, sometimes selling as many as 257 portions.

What price does the speaker charge per portion of grilled chicken?

The price per portion of grilled chicken is 25,000 Indonesian Rupiah.

What challenges does the speaker face in their business?

One challenge is maintaining the availability of certain ingredients like paprika, which are sometimes in short supply. The speaker also mentioned the occasional social stigma around being a trader.

What advice does the speaker give to people who want to start their own business?

The speaker advises aspiring entrepreneurs not to be ashamed or have too much pride when starting a business. They emphasize the importance of having initial capital and being patient, rather than relying on loans.

What is the business location and operating hours mentioned by the speaker?

The business is located at the Pasar Lama culinary center near Public City. They operate from 3 PM to 10 PM on weekdays and until 11 PM on weekends.