CERITA SUKSES USAHA ROTI CAK O - HARGA TERJANGKAU RASA PREMIUM

Summary

Komarudin, also known as Cao, shares his journey of owning a bakery in Trenggalek. Starting with a background in fried chicken and mini donuts, he transitioned to baking bread after the pandemic. Using a mixer, he initially made small batches, which grew to daily production of 1000 pieces. His bakery is known for its unique offerings, including a variety of bread toppings such as coffee, chocolate, and durian. Cao emphasizes the importance of perseverance, teamwork, and building a strong foundation for success, while also supporting local markets and responding to customer needs.

Takeaways

• 😀 The speaker, Komarudin, owns a bakery business that has been operating for around 2 years in Surabaya.
• 😀 Komarudin initially ran a fried chicken business in Trenggalek before switching to baking mini moon donuts and learning about bread making.
• 😀 After the COVID-19 pandemic, Komarudin adapted the business by using a mixer to produce bread, growing production from 5kg to 10kg daily.
• 😀 The bakery now offers a wide variety of around 20-25 different types of bread, with the best-selling items being blueberry and strawberry bread.
• 😀 Roti O is a budget-friendly bread variety priced at 2500 IDR, which has become popular among customers.
• 😀 The bakery differentiates itself by offering unique toppings and fillings such as coffee, chocolate, vanilla, and durian.
• 😀 The bakery produces around 1000 bread daily, with a small team of family members assisting in production.
• 😀 Komarudin hopes for business growth and improvement, aiming for a higher level of success in the future.
• 😀 The bakery primarily sells through a physical store, social media orders, and delivery services like BlueJek.
• 😀 Despite challenges with limited ingredient stock in Trenggalek, Komarudin sources materials from Surabaya, Tulungagung, and Kediri.

Q & A

What is the name of the business owned by Komarudin?

Komarudin owns a bakery called 'Cao,' which has been running for around two years.

What was the initial business idea before starting the bakery?

Before starting the bakery, Komarudin had a fried chicken and side dish business in Trenggalek.

What inspired Komarudin to start baking bread?

The inspiration came from Komarudin learning to make donuts and other baked goods while working in Trenggalek and the challenges posed by the pandemic.

How did the pandemic affect Komarudin's business?

The pandemic led to a downturn, and Komarudin had to sell his motorbike to buy equipment, like a mixer, to keep the bakery going.

How did Komarudin's bakery grow in the early stages?

In the beginning, Komarudin started by baking 5 kg of dough, which would sell out in less than 3 hours, and then gradually increased production to 10 kg per day.

What are some of the most popular products at Komarudin's bakery?

The best-selling products include the blueberry and strawberry bread, as well as the 'Roti O,' which is priced at 2500 IDR each.

What makes Komarudin's bakery products unique?

The bakery offers various toppings and fillings like coffee topping with milk filling, chocolate topping with chocolate filling, and even durian topping with durian filling.

How many products does Komarudin's bakery produce daily?

Komarudin's bakery produces a minimum of 1,000 pieces of bread every day.

What are some of the challenges faced by Komarudin's bakery?

One challenge is the limited availability of ingredients in Trenggalek, which sometimes requires sourcing from other areas like Surabaya, Tulungagung, and Kediri.

What is Komarudin's vision for the future of his bakery?

Komarudin hopes to expand his business even further and lay a strong foundation to build the brand. He encourages fellow UKM (Small and Medium Enterprises) workers to stay motivated.