We were closed last Saturday and Sunday. We used the time to take a step backward and analyze achievement of Sana Sini Café (SSC) after 5 days of operations. We received many feedbacks, both positive and negative. We accept negative feedbacks as challenges and take the positive feedbacks as a driving and motivating force to move forward.
We found that SSC was not operating on a commercial basis and the meals provided were similar to that of a home-stay program in a kampung in Kuala Selangor. We did not breakeven on those 5 days operation.
My partner and me were astounded. We thought as a homeowner, food business is ‘kacang’ and we could make it just like many other stall and restaurant owners have done. But we were wrong. Despite wanting to be motivated our spirit do get effected especially when we knew that another two restaurants serving Malay food opened for business on either side of our café three days after we opened for business. So at the end of business last Friday we have a brainstorming session on ways to improve our offers of food. We understand that to carry the name ‘café’ we must have a niche of our own.
In moving forward, we spent our Saturday interviewing new Chefs and on Sunday working with the Chef on new menu for Sana Sini Café. The new Chef has brought with him, his signature dishes and we hope soon his food followers would flock our café.
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