Umar (@umarmaggi) header
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Umar

@umarmaggi

🌟 Co-founder of Mokky's Pizza | Targeting 108 outlets nationwide 🍕 | Co-founder of Smarthome 🏠 | Building affordable short-term rentals with 5-star service

 Malaysia
linktr.ee/smarthome_
Joined December 2009
  • Tweets29.7K
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Photo by Umar (@umarmaggi)Photo by Umar (@umarmaggi)Photo by Umar (@umarmaggi)Photo by Umar (@umarmaggi)Photo by Umar (@umarmaggi)Photo by Umar (@umarmaggi)Photo by Umar (@umarmaggi)Photo by Umar (@umarmaggi)Photo by Umar (@umarmaggi)Photo by Umar (@umarmaggi)
Antara benda yang agak tricky for starter dalam F&B industry ni adalah nak kira BEP. BEP = Break Even Point. Sbb orang biasanya akan kira COGS je, nampak macam untung rupanya belum lagi untung. So macam mana nak kira?
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To put it in a simpler words, BEP ni adalah amaun untuk kita balik modal.  Kalau bulan ni sales kita RM10,000, tapi BEP RM10,000, maksudnya belum ada untung lagi. Baru cukup nak cover modal.
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Ada cafe yg sales dia more than RM60k sebulan tapi end up tutup tak sampai setahun bisnes. Sbb apa? Main problem: cash flow.  So here’s a few advise & tips for those yg baru nak start 🧵
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Jangan pening2 dengan jargon, cash flow ni simply means duit masuk vs duit keluar dalam bisnes kita. Cuma the main problem f&b ni tak berapa straightforward & ada few issues yg kena hadap. That’s why banyak f&b player yg ada problem ni as compared to other SME niche.
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Alhamdulillah outlet ke-9 Mokkys dah bukak dkt Tuah 1895 (sebelah lalaport). Ni outlet kedua under subsidiary Mokky Bukit Kiara. So siapa yang invest through pitchIN haritu, this is OUR second outlet together ! First outlet under MBK dekat KLGCC, second dekat Tuah 1895. 3rd?
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Bila Mokkys bukak dekat Tuah 1895 ni, maksudnyda dah 5 outlet Mokkys ada dalam mall/retail punya area. Tbh, waktu nak bukak dekat Subang Parade dulu tak expect la secepat ni. Alhamdulillah rezeki & support daripada korang semua, in less than 1.5 year, now we have 5.
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Orang selalu cakap jangan bukak dekat kawasan yg ada competitors kita, nanti susah nak bersaing. Tapi kalau perasan, Zus waktu awal2 dulu akan bukak dekat area yg ada Starbucks/CBTL. Kat tempat ada Watsons, ada Guardian. Yang ada Klinik Anda, mesti ada Klinik Utama haha. Why🧵
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1. Hotelling's Law  Hotelling tu nama orang bukan hotel. Ni antara teori yg famous yg explain tentang benda ni.  Imagine satu pantai panjang dgn ramai orang & ada dua penjual aiskrim. Secara logik, satu patut duduk di 1/4 pantai, satu lagi di 3/4 supaya dapat capture customer2
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Kalau revenue satu kedai biskut ni sampai 7.8 juta, kalau on average harga biskut dia RM11, maksudnya last year diorang jual more than 780k biskut lah kan? Ini cerita cookie crumbs 🧵
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Cookie crumbs ni founded by 2 orang kawan: Esther & Zi Yun Masa MCO dulu, Esther ni craving biskut soft cookie ala New York (tebal, chunky, dalam dia gooey meleleh) tu. Tapi time MCO kan pergerakan limited, so dia bakar sendiri lah. And thats how it all started.
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Aku came across artikel VP yg cerita pasal Chix Hot Chicken’s dekat Singapore owned by Taufik Batisah. Apparently, diorg pernah lalui satu phase yg diorg pivot menu diorang. Ditch all the original signature menu & fokus pada side menu masa tu: burge. Now dah sold > 1mil !
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Nasib baik diorang tak trap dalam sunk-cost fallacy.  Sunk cost fallacy ni basically cognitive bias yg mybbkan kita tak nak berubah sbb kita dah melabur banyak dalam benda tu sebelum ni. Benda ni mmg banyak jadi especially among f&b business owner. Why?
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16 tahun lepas, Laszlo Hanyecz, beli dua box pizza dengan 10,000 BTC. And thats the first commercial transaction btc dalam dunia realiti. That single moment prove one thing: sistem alternatif boleh wujud, berfungsi, dan eventually boleh menang. Mokkys nak buat benda yg sama.
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The thing about disruption, people think it means inventing something nobody's done before. Tapi sometimes disruption is just doing something properly in a market yang dah selesa dengan "good enough" too long. Pizza Hut dan Domino's dah ada kat Malaysia for decades.
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Apa current trend untuk F&B industry skrg? Ni daripada pov aku, tapi might be ada yg aku terlepas pandang, korang boleh tolong topup nanti. 🧵
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1. Desserts & TikTok food era TT ni betul2 bawak perubahan dalam byk benda.  Last 2 yr, Dubai chocolate boom sampai jadi global pistachio shortage. Matcha dah jadi its own food category. Matcha latte, matcha cake, matcha tiramisu, matcha everything.
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Few days ni banyak yg update pasal swatch collab dengan AP. AP ni antara ultra luxury brand for watches. Bila viral ni, aku teringat satu HBS case study pasal Swatch. Brand yg berjaya hidupkan semula entire swiss-watch industry zaman 90-an dulu. 🧵
Image from Umar (@umarmaggi)
Image from Umar (@umarmaggi)
Image from Umar (@umarmaggi)
Image from Umar (@umarmaggi)
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Swiss watch industry literally hampir pupus bila brand Jepun start buat jam massively. Dia bukan slow decline tapi free fall. Market share dari 80% jatuh ke bawah 15% dalam few decades.  Dua company besar, SSIH dan ASUAG, both facing insolvency.
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Kalau tengok balik trend F&B dalam 10 tahun lepas, byk kesan dia yg kita boleh rasa stay sampai skrg especially bab berbelanja. Ada trend yg dah slow down, ada yg masih strong tapi all these trend dah permanently reshape how we behave as consumers sebenarnya. 🧵
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1. Boba trend. Kalau nak cakap pasal legacy boba ni, bukan rasa dia yang paling impactful. Yg paling significant sebenarnya boba trend ni ‘train’ Malaysians untuk spend lebih dari RM10 untuk satu gelas air.
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Ada satu article Harvard Business Review yg deep dive pasal GBB pricing strategy. Banyak industri amalkan strategy ni, f&b pun antara industry yg adopt strategy ni tapi biasanya yg implement pricing strategy ni brand2 besar.  🧵
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Apa tu G-B-B pricing? Konsep dia simple je. Instead of jual satu produk pada satu harga, korang offer tiga tier:
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Dalam line f&b ni, antara business model yg menarik konsep dia buffet unlimited all you can eat. Cth mcm Sukiya/Seoul Garden ni boleh untung ke? Aku takdelah plan to tap into this segment, but somehow aku rasa dia interesting. Ada banyak bnd yg diorang buat kita tak sedar
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1. kita ingat kita boleh "beat the system"  Ni yang paling ramai orang silap. Research dari Cornell University tunjuk, walaupun kita pergi buffet dengan azam nak makan sampai pengsan: - Average person makan only 2-3 plates je - 65% of total food intake habis dalam 1st plate
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Kalau ada orang cakap kat korang, "Aku nak bukak restoran premium steak & lobster kat Putra Heights" 12 tahun lepas, mesti jammed jugak kepala. First, scene f&b level tu tak selaju hari ni. Second, Putra Heights? Commercial activity slow, lrt pun belum extend lagi sampai situ.
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Tapi sekarang Kay's Steak & Lobster dah ada 4 outlet merata Klang Valley, dah serve lebih 100,000 steak, dan baru je menang ASEAN Food & Travel Awards 2025. And their revenue? >17juta!
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Apa persamaan Ayam Gepuk (Top Global/Pak Gembus dll) & Nasi Lemak Burung Hantu? Diorang ada satu menu je, tapi revenue diorang 🚀 Sebenarnya konsep mono-product strategy ni agak menarik. 🧵
Image from Umar (@umarmaggi)
Image from Umar (@umarmaggi)
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Kenapa strategy ni menjadi? Sbb strategy ni melengkapi semua pillars yg patut ada untuk satu brand tu go big. Operation ✅ Branding ✅ Economics ✅ Scalability ✅
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Interesting findings. Ada research daripada McKinsey yg bgtahu pasal benda ni. Actually research dia untuk CPG, tapi aku rasa closely related dgn apa yg jadi untuk cafe & restaurant. Dalam satu bahagian research McKinsey tu cerita tentang: Four Food Spending Shifts 🧵
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Mineral water ni antara bisnes makanan/minuman yg paling interesting bagi aku. Mungkin time founder spritzer pitch idea nak introduce air mineral dalam botol ni kena gelak je dulu, tapi sekarang diorang punya revenue dah cecah half billion ! Lets deep dive sikit 🧵
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Kalau tahun lepas oriental kopi debut ipo, tahun ni giliran empire sushi pulak. Last year, Empire Food Berhad ni punya revenue dah cecah >200 juta. Profit? >37 juta. That’s a solid magin ! 🧵
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Salam Jumaat. Siapa tahu malam ni Ustaz Sha’arani qiam di masjid/surau mana?
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Aku & team dah baca all the feedback yg korang bagi dalam thread ni.  First of all, thank you sebab sudi support Mokkys, bagi feedback & critics supaya kitorang dapat improve lagi. And untuk semua yang pernah ada bad experience dengan Mokkys, on behalf of all the team, kami mintak maaf. Petang tadi our management team dah discuss mcm mana nak solvekan all the negative feedbacks ni & keluarkan memo untuk semua staff.
Image from Umar (@umarmaggi)
Image from Umar (@umarmaggi)
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“Mokkys nak masuk bazar ramadan ke tahun depan?” Ada pulak yg tanya soalan ni lepas thread aku pasal mixue & zus semalam. So far belum ada plan lah ke arah tu. Sbb aku rasa bazar ramadan punya game ni terlampau unpredictable haha. Sbb apa susah nak predict?
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