1. Comparative Analysis of Two Business
Assignment.
RESTAURANTS IN MALAYSIA
GROUP MEMBERS:
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•
•
•
•
•
•
•
Hafiz Zainal
Farah Aida Sham
Fareez Sham
Hassan Azri
Shamil Nafiz
Areeb Amirullah
Isyraq Nasir
Rifa’I Nusair

2. INTRODUCTION
• This project’s purpose is for us to compare two
businesses' business performance.
• We had compared two restaurants, one restaurant is
located in Malacca and the other one, is located in
Selangor, Shah Alam.

3. Restoran The Scene

4. Interviewee
Nature of Business
• The restaurant serves
varieties of Malaysian dish.
• Additional services such as
catering to people for small
and big events.
• Provides a buffet style
service.
• The main attraction for this
restaurant is ‘lauk pauk’.

5. • Name : Jawahiroh
Binti Ibrahim.
• Age : 48
• Position : Founder
of the Restoran The
Scene

6. Company background
• Year of establishment :
In the year 1986, the scene is one
of the most longest restaurant that
stands till today.
• Location :
The restaurant is located inside of
Kompleks PKNS, Persiaran Tasek,
Seksyen 14, 40000 Shah Alam,
Selangor, Malaysia.
vx Location map of the restaurant.

7. • Owner:
-Name: Jawahiroh Binti Ibrahim
-Age: 48
• Customer:
All ages and races, mostly Malaysians, followed by Chinese and Indian.
sometimes even tourist come to this restaurant to taste Malaysian
delicacies
²x Three races in Malaysia: Malay, Chinese,
Indian.
²x Tourist in Malaysia.

8. •
•
Pricing : Affordable (pricing range from Rm5-Rm15 per person)
Services : Food and catering Malaysian cuisine

9. MOTIVE
• The motive based on the location which is at PKNS is
because PKNS is one of the most visited complex in
Shah Alam during 1986.
• Another motive of the owner opening The Scene is
because the owner wants to increase their income
profit by selling various types of food and drinks.

10. • The services in the scene is provided with high
quality food and drink service. A food service
practitioner generally works in the commercial
sector, offering a range of service to the
customers.
• There is a direct relationship between the nature
and quality of the service required. In that case
the practitioner has a continuing responsibility to
work professionally and interactively.
SERVICES

11. • We come to an area where many restaurant
entrepreneurs run into big problems. This looming
problem is capital, and more specifically, a lack of it.
The scene needs enough capital to run their business
so it can fully establish itself.
• According to the owner, there are many restaurants
in PKNS to be challenge. For example the other
restaurants may have better food quality and service
which can bring bad effect to Restaurant The scene
CHALLENGES AND
OBSTACLES

12. STRATEGIES
1. FOODIE PHOTOS
The scene provided some visual content of food in
the restaurant to attract customer in or out from the
restaurant. The picture above shows the a few
information posted in foursquare.
2. GOOGLE+ ACCOUNT
The owner of the scene made a Google account,
where you search a business within Google,
Google’s Knowledge Graph provides the business’s
details in the sidebar. This can help the customers to
find the location of the restaurant.
3. OFFERED DISCOUNTS.
The scene provided a discount for a few of the
foods in The Scene, it is always a surefire way to
bring customers running into the restaurant.

13. Signature Dish
The laksa Penang is one of the recommended food in
The Scene, the food is one of the most admired food in
the restaurant. The picture above shows a customer
posted the laksa Penang online while giving good
feedback about the food.

14. RECOMMENDATION
Weakness of ‘Restoran The Scene’:
• The shop is plain featured
Recommendation for the problem:
• ‘Restoran The Scene’ is by renovating the
shop to make the restaurant look more
interesting and eye catching place to eat. The
decorations in The Scene is not that
interesting, our recommendation for owner is
to change the concept of their decoration to
make the restaurant look more neat and
consistent.
Weakness of ‘Restoran The Scene’:
• Lack of exposure, making the business not so
well known.
Recommendation for the problem:
• The business should expand their business
through advertising The Scene should
advertise through other social media, for
example Facebook , Instagram and twitter.

15. Restaurant Banyonya

16. vx Signboard
of
the
Banyonya
vx Signboard
of
the
Interviewee
NATURE OF BUSINESS
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•
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They have continual growth of year
after year
Products/Services are always good
Food has to always be checked for
their expiry date
Restaurants has to always be sticking
to their theme of “CUSTOMERS IS
ALWAYS RIGHT”
Always lean for customers comfort
Management has to always check on
how their business is going through
Competition from other restaurants
nearby
Their atmosphere are clean, neat and
have a unique design of Chinese and
Malay culture
Restaurant
at
the
main
entrance.
People
are
able
to
see
from
the
street.
Banyonya
Restaurant.

17. • Name : David Goh
Sim Tien
• Age : 42
• Position : Founder
of The Banyonya
Restaurant.

18. vx A
picture
of
two
of
the
group
members,
in
front
of
the
Company Background
•
•
•
•
•
•
Year of Establishment: Established in
2002
Location: Jalan Melaka Raya,Malacca
Owner: A shared family business
between David Goh and Raymond yeo
Customers: Mainly tourist and people
who works in the office.
Pricing: Their pricing are at low range
that could go as low as RM5
Number of Employees: They have 5
people working in the kitchen and 3
waiter
Number of Branches: They have 2
branches.
Banyonya
Restaurant’s
Main
Entrance.
•

19. • The services in Banyonya Restaurant was given 5 Star of high
quality dishes. The example all the staff is giving a prompt service.
• They refill the water every 10 minutes and gave the gave a full
attention to the customers. One table is given waiter to serve the
whole meal time. Next, the staff is also being really friendly, waiters
and hosts might ask customers about their day, help them make
food choices and give customers compliments.
• Restaurant owners can encourage this kind of good service by
honoring employees who are exceptionally gifted in this area and
having them train others.
SERVICES

20. MOTIVE
• The motive based on the location of the Restaurant is
really strategic. The Restaurant is located at Malacca
Raya where all the famous cuisine in Malacca is located.
It is also the main tourist attraction in Malacca with
approximately 100 tourist visited the location per day.
• The selection of food is Baba Nyonya. This selection of
food is wisely chosen as the are not so many Baba
Nyonya’s dishes in the place. It is also because many
Chinese is staying in Malacca.

21. • We come to an area where many restaurant
entrepreneurs run into big problems. This looming
problem is capital, and more specifically, a lack of it. The
scene needs enough capital to run their business so it
can fully establish itself.
• The next obstacles is the competition from the other
near restaurant. Its a huge challenge for Baba Nyonya
Restaurant as there are 4 restaurant that is selling the
same dishes that is Baba Nyonya Cuisine.
CHALLENGES AND
OBSTACLES

22. STRATEGIES
1. Delicacies PHOTOS ONLINE
This restaurant provides some visual content of food
in the restaurant to attract customer in or out from
the restaurant. The picture above shows the a few
information posted in foursquare.
2. GOOGLE+ ACCOUNT
The owner of the scene made a Google account,
where you search a business within Google,
Google’s Knowledge Graph provides the
business’s details in the sidebar. This can help the
customers to find the location of the restaurant.
3. OFFERED DISCOUNTS.
This restaurant provided a discount for a few of the
foods in The Banyonya Restaurant, it is always a
surefire way to bring customers running into the
restaurant.

23. Signature Dish
They are popular for their Asam Pedas and
Udang Masak Lemak.

24. RECOMMENDATION
Weakness of ‘Bayonya Restaurant’:
• The restaurant lack hygienic facilities
Recommendation for the problem:
• ‘Banyonya Restaurant’ should add more toilet
in their restaurant because it is not enough for
the amount of customers they take.
Weakness of ‘Bayonya Restaurant’:
• Improvised on their interior wallpaper and
expand the space of the restaurant.
Recommendation for the problem:
• The business should change their wallpaper as
it is already loose. This will effect the image of
the restaurant and make the customers less
satisfied. This restaurant should also renovate
their restaurant by expanding the size due to
the many amounts of customers the
restaurant receive.

25. CONCLUSION
• Based on our analysis, Banyonya would
be the more commercially successful
business.