Yang Penting Punya Tujuan Hidup - Perjalanan Bisnis Niko

Summary

In this transcript, the speaker shares the journey of creating a coffee shop called Koba, highlighting its origins, challenges, and growth since its opening in 2019. The conversation touches on the founder's initial business attempts, including an unsuccessful venture in worm farming, and the evolution of Koba's menu and concept. With a focus on a welcoming, all-age environment, the speaker discusses how the pandemic led to creative adaptations like selling frozen food and bottled coffee. Despite these hurdles, Koba's resilience and ability to adapt to customer needs make it a unique and enduring space in the community.

Takeaways

• 😀 The speaker discusses the challenges and rewards of starting a coffee shop named 'Koba', which was founded in 2019.
• 😀 The initial concept of 'Koba' was to serve coffee and pastries, but it has since expanded to offer a wider menu with both lighter snacks and heavier meals.
• 😀 The speaker emphasizes the goal of making 'Koba' a one-stop shop where people of all ages can enjoy a variety of food and drinks, from children to adults.
• 😀 The location of 'Koba' is seen as strategic, being near schools and a station, which provides a diverse customer base.
• 😀 Initially, the business struggled with limited food options and had to adapt by expanding the menu based on customer feedback and market demand.
• 😀 The founder of 'Koba' had no formal training in the coffee business but learned through practical experience and mentorship from family members, especially a sibling who had experience in coffee shop management.
• 😀 Before starting the coffee shop, the speaker explored other business ventures, including an attempt to start a small-scale caviar business with minimal initial success.
• 😀 The speaker shares a personal experience with the caviar business, including challenges with logistics, handling of materials like cow manure, and a failed venture in growing worms for sale.
• 😀 Despite the failures in earlier ventures, the speaker found the coffee shop business more aligned with their interests, especially when realizing their passion for the coffee culture.
• 😀 During the COVID-19 pandemic, 'Koba' adapted by offering frozen meals and bottled coffee, adjusting to changing customer needs and maintaining business viability, even while maintaining the core concept of a café.

Q & A

What inspired Nik to start Koba Coffee Shop?

Nik was initially inspired to start Koba Coffee Shop after a conversation with a friend, and the idea was to create a space where people could bond over a cup of coffee. The concept began with their names combined to form 'Koba' and evolved from there.

How did the menu at Koba Coffee Shop evolve over time?

Initially, Koba offered only a small selection of coffee and pastries. However, after receiving feedback from customers, Nik expanded the menu to cater to a wider audience, offering both lighter items and more substantial meals. The aim was to create a family-friendly menu suitable for all ages.

What challenges did Nik face in the beginning of Koba's journey?

Nik faced challenges in understanding the coffee business as he had no formal background in it. He relied on 'learning by doing' and sought advice from others, including his brother, who had experience in café operations. This allowed him to quickly adapt and learn the business side of running a coffee shop.

What was Nik's first business venture before starting Koba?

Before starting Koba, Nik explored various business ideas, including vermiculture (earthworm farming) and agricultural ventures like raising fish and chickens. Although these ventures did not succeed, they were key learning experiences that led him toward entrepreneurship.

How did Nik adjust his business during the COVID-19 pandemic?

During the pandemic, Nik pivoted by offering frozen meals and bottled coffee. This allowed customers to continue enjoying Koba products at home while the café was closed for dine-in. This adjustment helped the business survive and maintain customer engagement during difficult times.

What is the concept of 'Koba Reserve'?

Koba Reserve is a quieter, more relaxed part of the café designed for introverts and customers who prefer a peaceful atmosphere. It offers a more intimate space with background music instead of live performances, providing a more serene experience compared to the main café area.

What does Nik's journey in business say about his personal growth?

Nik's journey reflects a story of personal growth, from starting with no clear business plan to embracing challenges and learning along the way. His ability to adapt, learn from mistakes, and seize new opportunities shows his resilience and willingness to grow as an entrepreneur.

How did Nik's background in automotive repair influence his business approach?

Nik’s background in automotive repair had little direct connection to coffee, but his experience with mechanical work taught him problem-solving and troubleshooting skills. These skills translated well into business, allowing him to approach challenges in the coffee shop with a practical mindset.

How did Nik handle the challenges of running multiple businesses simultaneously?

Nik found running multiple businesses, such as the earthworm farming and the coffee shop, challenging due to time and resource constraints. Ultimately, he had to let go of some ventures, such as the vermiculture business, to focus on Koba and ensure its success.

Why did Nik focus on creating a family-friendly space at Koba?

Nik wanted Koba to be a space where all age groups, from children to elderly customers, could feel welcome. The goal was to create a café where families could gather together, and that idea was strengthened by the café's location near schools and a train station.