Swot analysis -compare websites -apply general understanding about foodservice that have been learnt before

INTRODUCTION SWOT SUMMARY CONCLUSION REFERENCE

INTRODUCTION Malaysia is rich with varieties of food that is derived from multiracial ethnic groups. Malays are well known with their special dishes such as Nasi Lemak, Nasi Ayam, Apam Balik, Mee Rebus, Roti Jala, Tempoyak and etc. Chinese are popular with dishes like Bak Kut Teh, Bakkwa, Char Kway Teow, Hainanese Chicken Rice, Pan Mee, Pao and etc. Other famous dishes are Indian cuisine such as Banana Leaf Rice, Tosai, Chapatti, Idli, Pongal, Rasam and etc. Some of dishes are recipes that are derived from previous ancestor. However, some of the dishes are mixed up of various ethnic influences. Example of food that has influence of multiracial of Malaysian is Nasi Kandar, which is one of a popular northern Malaysian dish. The dish is originates from Pulau Pinang, one of state in northern Malaysia. It is a meal of steamed rice which can be plain or comes with little flavored, and served with a variety of curries and side dishes. The word Nasi Kandar, came about from a time when nasi (rice) hawkers or vendors would kandar (balance) a rod on the shoulder with two huge containers that is full of rice meals. The name has remained and today the word Nasi Kandar is seen on most Tamil Muslim or "Malaysian Mamak" restaurants and Indian-Muslim stall meals. The rice for a nasi kandar dish is usually placed and kept in a wooden container about three feet high. The purpose of placing the rice in the wood container is to pour unique aroma to the rice. The rice is serving with accompany side dishes such as fried chicken, spicy curry, cubed beef, fish, fried prawns or fried cuttlefish. The vegetable side dish would be cabbage, long bean, brinjal, lady fingers or bitter gourd. A mixture of variety of curry sauces is poured on the rice. These give the unique taste to the rice. Traditionally, nasi kandar is served with its side dishes on a single plate. Nowadays, small melamine bowls are used for the side dishes. However, the curry sauce mix is always poured directly onto the rice. The most famous nasi kandar stalls is in Pulau Pinang. Famous well known Nasi Kandar restaurant are Kassim Restaurant and Line Clear Restaurant. Previously, it is hard to found nasi kandar restaurant in other states other than states in North Malaysia. But nowadays, Nasi Kandar restaurant is easily found especially in Selangor and Kuala Lumpur. In recent years, several chain restaurants have appeared such as Nasi Kandar Nasmir, Pelita Nasi Kandar and

Dikayu Nasi Kandar. However, some people have doubtful of its tastiness compared to the original Penang versions. For the discussion purposes, I have chosen pelita Nasi Kandar and Kayu Nasi Kandar as the main subject of discussion. Reason of choosing the companies are both of companies are in the same area of business which is Nasi Kandar Restaurant. In addition of that, both companies are already established in Malaysia and have websites for marketing purposes which also make Pelita and Kayu Nasi Kandar information are easily retrieved.

DIKAYU NASI KANDAR Kayu Nasi Kandar was established in 1974, with a colorful journey of hopes, dreams and humble successes, founded by Mr Buruhan Mohamed. The business started from a small stall in a chinese coffee-shop (the former Chow Yang Restaurant) in SS2, Petaling Jaya. Backed with decades of family recipes originated from his late father - who was also in the Nasi Kandar business in Penang - Mr Buruhan quickly gained popularity in serving 'the best Nasi Kandar in Petaling Jaya' way back in the 80s. In the early days, Nasi Kandar peddlers would carry the rice dishes balanced on sticks as the name 'kandar' suggest. But the essense of this delicacy is in the mixture of various gravies covering much of the rice and dishes underneath it - and eaten with bare fingers..! This task of 'kuah campur' was one of Mr Buruhan's unique and magical touches that have won the hearts of many Kayu Nasi Kandar 'raving fans' that came far and wide to this humble establishment. As of today, Kayu Nasi Kandar has established branches all over Malaysia. Many of these branches have seating capacity for 300-500 people, some with chandelier-fitted VVIP Rooms and private lifts for VIP Floors. Kayu Nasi Kandar has also established two overseas restaurants: one in Melbourne, Australia and the other in Bandar Seri Begawan (Beribi), Brunei Darussalam.

Figure 1: Kayu Nasi Kandar Website

PELITA NASI KANDAR On 9 June 1995, Nasi Kandar Pelita first opened for business as a stall selling nasi kandar at a corner coffee shop at Taman Chai Leng, Perai, Penang. In a short time, word of Nasi Kandar Pelita's tasty dishes spread and sometime later the restaurant was able to buy the coffee shop. The growing popularity of Nasi Kandar Pelita's food led them to extend their business hours to 24 hours which helped transform the once sleepy hollow of Taman Chai Leng into a livelier and busy hub. People from all walks of life thronged to the restaurant just to taste their nasi kandar. Since then, Nasi Kandar Pelita has grown to become Malaysia's largest nasi kandar restaurant chain. Nasi Kandar Pelita was established on the concept of bonding the old generation with the new generation of nasi kandar entrepreneurs. Combining the culinary knowledge of the older generation and the innovative business and management strategies of the new generation has resulted in turning a small scale business into a multi-million Ringgit Malaysia international operation. The men behind Pelita Nasi Kandar are two family friends, Mr. Kirudu Muhamed Bin Kuppaikanni or as regulars know him, Abang K. K., and Mr. Kaliq Jamal, popularly known as 'Pak Misai'. Abang K. K. has more than 40 years of experience in nasi kandar cooking and is the very first person to introduce a fully wall to wall tiled 24-hour nasi kandar outlet located at Tamil Street next to the Penang Chowrasta Market. He introduced 'Kuah Campur' a specialty that definately give Pelita's nasi kandar its unforgettable taste. Pak Misai has more than 34 years experience in nasi kandar cooking and is a man of great culinary knowledge. Through his skill, he has improved and maintained the great taste of traditional nasi kandar.

Figure 2: Pelita Nasi Kandar Website

STRENGHT, WEAKNESSES, OPPORTUNITIES AND THREATS

http://en.wikipedia.org/wiki/Malaysian_cuisine http://en.wikipedia.org/wiki/Nasi_kandar http://www.kayu.com.my/ http://www.pelita.com.my/