Festive International Feast Buffet Dinner “Come home to us” Christmas Cheer is taking place at 92 Cafe & Bakery, decorated by Heavenly Delights, Yule Tide Wishes, Christmas Carlos and romantic classical music for your enjoyment. We are preparing you a Christmas Feast with Norwegian smoked Salmon, Roast Rack of Lamb, Glazed Ham Famous Roast Turkey, Pate and Delicious Entrees.
Special Exclusive Price for ONLY Baht @ 990- net per Adult with free flow of draught Heineken beer ONLY @ Baht 500- net per Children We would like to invite you to join us with your family and friends to celebrate the good life along together with Santa and Christmas Spirit.
Tuesday, December 15, 2009
Friday, November 20, 2009
eBay Launches “The Inside Source” New Digital Magazine Illuminates Consumer Trends, Pop Culture Obsessions and Shopping Stories in a Uniquely eBay Way
eBay, the world’s largest online marketplace, today announced the launch of The Inside Source (www.theinsidesource.com), a new digital magazine for inspired shoppers featuring insights and stories based on what more than 89 million active users are searching for, buying and selling on eBay. The Inside Source will offer fresh daily content with original articles, analysis and opinions from journalists as well as eBay community contributors.
“Imagine that every day, every person in the United States tells eBay what they want,” said Alan Marks, Senior Vice President of Global Communications for eBay. “That’s the power of how many searches occur on eBay every day. Now add insights gleaned from almost 200 million live product listings, the stories of more than 25 million sellers and the several million purchases people make each day on eBay, and you get The Inside Source – a perspective on shopping trends, pop culture obsessions and the stuff people love, that only eBay can offer.”
While presented by eBay, The Inside Source editorial content will be directed and managed by an accomplished editorial team, led by Meridith Barnett, previously Director of Digital Media for Lifetime Digital. Editorial content will cover a variety of lifestyle topics, including fashion, technology, automotive, home and garden, pop culture and sustainability.
In addition to original content, The Inside Source will also feature sections that will provide a snapshot of real time eBay Marketplace activity, including most-watched merchandise and most searched terms. Early contributors include writers and editors who have worked at and contributed to Lucky, W, Allure, Daily Candy, and The New Yorker. To discover the latest trends now, visit http://www.theinsidesource.com.
“Imagine that every day, every person in the United States tells eBay what they want,” said Alan Marks, Senior Vice President of Global Communications for eBay. “That’s the power of how many searches occur on eBay every day. Now add insights gleaned from almost 200 million live product listings, the stories of more than 25 million sellers and the several million purchases people make each day on eBay, and you get The Inside Source – a perspective on shopping trends, pop culture obsessions and the stuff people love, that only eBay can offer.”
While presented by eBay, The Inside Source editorial content will be directed and managed by an accomplished editorial team, led by Meridith Barnett, previously Director of Digital Media for Lifetime Digital. Editorial content will cover a variety of lifestyle topics, including fashion, technology, automotive, home and garden, pop culture and sustainability.
In addition to original content, The Inside Source will also feature sections that will provide a snapshot of real time eBay Marketplace activity, including most-watched merchandise and most searched terms. Early contributors include writers and editors who have worked at and contributed to Lucky, W, Allure, Daily Candy, and The New Yorker. To discover the latest trends now, visit http://www.theinsidesource.com.
Friday, November 13, 2009
Taiyaki to the rescue
Japan's economy may be stagnating, but sales of a traditional, fishshaped sweet snack are going along swimmingly, thanks to its small price and auspicious name.
Taiyaki, which means baked sea bream, is a baked pancake stuffed with a sweet bean jam and served hot.
"Tai", Japanese for sea bream, sounds similar to the word for happiness and with a price tag of as little as 130 yen (48 baht), the snack, which celebrates its 100th anniversary this year, is making a lot of people, especially the elderly,happy.
"Taiyaki has been around from ancient days but I still want to eat one once in a while," said Masako Kano, a 69 yearold housewife who was queuing for the pancake outside a new store.
"Compared to other cakes, which normally cost around 200 yen to 300 yen, its price is attractive," she added.
Fancy Corporation, which operates a chain of taiyaki stores in Japan, recently opened its 45th outlet in Kawasaki, just south of Tokyo.
Representative Eriko Yano said the snack was as popular as ever, even during the economic downturn, and was core to the Fancy Corporation's business.
"In this economic environment, customers prefer products that are lowpriced, safe and reliable. I think that's why the number of our stores is growing,"Yano said."As people cut back on luxuries, such as dessert, taiyaki has become even more popular."
Japan's snack industry association said that while the popularity of expensive confectionery products was waning, the demand for low-priced snacks such as taiyaki was rising.
Economist Toshihiro Uchida at UFJ Research and Consulting said taiyaki's popularity was especially conspicuous in areas with many export-related manufacturers that were affected by the global financial crisis.
"In times like these, products that achieve a high cost to performance ratio rise in popularity. Taiyaki is not only cheap, it is filling and its sweetness satisfies people who are tired and stressed because people tend to crave sweet flav-ours when times are hard," Uchida said.
Taiyaki stores are also a relatively cheap business to set up, with shops requiring an investment of about 10 million yen, considerably less than a restaurant, which can cost up to five times more, Fancy Corporation's Yano said.
"I think the taiyaki boom has to do a lot with the capability that you can buy one or two pieces at a time. The decrease in our income has been serious," said Michiko Hoshi, a 76 year-old-woman as she queued up to buy the snack.
Taiyaki, which means baked sea bream, is a baked pancake stuffed with a sweet bean jam and served hot.
"Tai", Japanese for sea bream, sounds similar to the word for happiness and with a price tag of as little as 130 yen (48 baht), the snack, which celebrates its 100th anniversary this year, is making a lot of people, especially the elderly,happy.
"Taiyaki has been around from ancient days but I still want to eat one once in a while," said Masako Kano, a 69 yearold housewife who was queuing for the pancake outside a new store.
"Compared to other cakes, which normally cost around 200 yen to 300 yen, its price is attractive," she added.
Fancy Corporation, which operates a chain of taiyaki stores in Japan, recently opened its 45th outlet in Kawasaki, just south of Tokyo.
Representative Eriko Yano said the snack was as popular as ever, even during the economic downturn, and was core to the Fancy Corporation's business.
"In this economic environment, customers prefer products that are lowpriced, safe and reliable. I think that's why the number of our stores is growing,"Yano said."As people cut back on luxuries, such as dessert, taiyaki has become even more popular."
Japan's snack industry association said that while the popularity of expensive confectionery products was waning, the demand for low-priced snacks such as taiyaki was rising.
Economist Toshihiro Uchida at UFJ Research and Consulting said taiyaki's popularity was especially conspicuous in areas with many export-related manufacturers that were affected by the global financial crisis.
"In times like these, products that achieve a high cost to performance ratio rise in popularity. Taiyaki is not only cheap, it is filling and its sweetness satisfies people who are tired and stressed because people tend to crave sweet flav-ours when times are hard," Uchida said.
Taiyaki stores are also a relatively cheap business to set up, with shops requiring an investment of about 10 million yen, considerably less than a restaurant, which can cost up to five times more, Fancy Corporation's Yano said.
"I think the taiyaki boom has to do a lot with the capability that you can buy one or two pieces at a time. The decrease in our income has been serious," said Michiko Hoshi, a 76 year-old-woman as she queued up to buy the snack.
KRAFT TARGETS CADBURY AGAIN
British confectioner's chief executive dismisses takeover bid as derisory.
US giant Kraft Foods yesterday launched a hostile 9.8-billion pound (Bt543.4 billion) bid for Cadbury, which the British confectioner rejected as "derisory," as new takeover action revitalised the business world.
The cash and stocks offer matches the terms of Kraft's informal bid in September.
However changes to currency and stock market values since then means the formal bid is worth 9.8 bilion pound, compared to the earlier offer of 10.2 billion pound.
"The repetition of a proposal which is now of less value and lower than the current Cadbury share price does not make it any more attractive," Cadbury chairman Roger Carr said in a company statement.
"As a result, the Board has emphatically rejected this derisory offer and has strengthened its resolve to ensure the true value of Cadbury is fully understood by all."
Besides opposition from the Cadbury board, Kraft faces a band of vocal supporters of the British company's long-held independence.
Felicity Loudon, the grand-daughter of former Cadbury Brothers managing director Egbert Cadbury, has also been an outspoken critic of any deal.
She said she was "particularly saddened by the possibility of one of the last remaining British icons disappearing into an American plastic cheese company".
"Kraft probably does need Cadbury more than Cadbury needs Kraft," wrote Jeremy Batstone-Carr, an analyst with Charles Stanley.
Kraft Foods is the world's second-biggest snacks group after Nestle, while Cadbury, led by American chief executive Todd Stitzer, is the second-largest confectionery company behind Mars.
A tie-up between Kraft and Cadbury would merge leading Kraft brands Oreo biscuits and Maxwell House coffee with Cadbury's big sellers such as Dairy Milk chocolate and Trident chewing gum.
Kraft chairman and chief executive Irene Rosenfeld said her company was "convinced of the strategic merits for both companies of combining Kraft Foods and Cadbury".
She added in Kraft's bid statement: "We believe that our proposal offers the best immediate and long-term value for Cadbury's shareholders and for the company itself compared with any other option currently available, including Cadbury remaining independent."
The formal bid is worth 300 pence in cash and 0.2589 new Kraft Foods shares per Cadbury share. Kraft had until yesterday to launch a formal bid or walk away for six months under British takeover rules.
Cadbury last month stepped up its defence against a takeover by Kraft by upgrading its full-year sales forecast after a third-quarter rise.
In reaction to a 7-per-cent gain in third-quarter sales, Cadbury upgraded its 2009 revenue forecast to the middle of its 4-6-per-cent range from the previous lower-end forecast.
A stronger sales outlook makes a takeover of Cadbury less attractive to its shareholders, who may judge that the company is profitable enough without being merged with a bigger company.
Kraft meanwhile posted poor third-quarter results last week, hitting its share price which in turn has pushed down the value of its offer for Cadbury.
Kraft's formal bid was worth 717 penceper Cadbury share, while the informal offer had stood at 745 pence a share.
"It may be hard to see further upside in Cadbury's share prices with no visible counter offer or rival to Kraft on the horizon and the fact that they have not moved an inch from their initial offer shows that they may be playing the long game with this one," said City Index market strategist Joshua Raymond.
Kraft Foods has said a tie-up would lift its revenues to about US$50 billion (Bt1.7 trillion) a year from $42 billion presently.
US giant Kraft Foods yesterday launched a hostile 9.8-billion pound (Bt543.4 billion) bid for Cadbury, which the British confectioner rejected as "derisory," as new takeover action revitalised the business world.
The cash and stocks offer matches the terms of Kraft's informal bid in September.
However changes to currency and stock market values since then means the formal bid is worth 9.8 bilion pound, compared to the earlier offer of 10.2 billion pound.
"The repetition of a proposal which is now of less value and lower than the current Cadbury share price does not make it any more attractive," Cadbury chairman Roger Carr said in a company statement.
"As a result, the Board has emphatically rejected this derisory offer and has strengthened its resolve to ensure the true value of Cadbury is fully understood by all."
Besides opposition from the Cadbury board, Kraft faces a band of vocal supporters of the British company's long-held independence.
Felicity Loudon, the grand-daughter of former Cadbury Brothers managing director Egbert Cadbury, has also been an outspoken critic of any deal.
She said she was "particularly saddened by the possibility of one of the last remaining British icons disappearing into an American plastic cheese company".
"Kraft probably does need Cadbury more than Cadbury needs Kraft," wrote Jeremy Batstone-Carr, an analyst with Charles Stanley.
Kraft Foods is the world's second-biggest snacks group after Nestle, while Cadbury, led by American chief executive Todd Stitzer, is the second-largest confectionery company behind Mars.
A tie-up between Kraft and Cadbury would merge leading Kraft brands Oreo biscuits and Maxwell House coffee with Cadbury's big sellers such as Dairy Milk chocolate and Trident chewing gum.
Kraft chairman and chief executive Irene Rosenfeld said her company was "convinced of the strategic merits for both companies of combining Kraft Foods and Cadbury".
She added in Kraft's bid statement: "We believe that our proposal offers the best immediate and long-term value for Cadbury's shareholders and for the company itself compared with any other option currently available, including Cadbury remaining independent."
The formal bid is worth 300 pence in cash and 0.2589 new Kraft Foods shares per Cadbury share. Kraft had until yesterday to launch a formal bid or walk away for six months under British takeover rules.
Cadbury last month stepped up its defence against a takeover by Kraft by upgrading its full-year sales forecast after a third-quarter rise.
In reaction to a 7-per-cent gain in third-quarter sales, Cadbury upgraded its 2009 revenue forecast to the middle of its 4-6-per-cent range from the previous lower-end forecast.
A stronger sales outlook makes a takeover of Cadbury less attractive to its shareholders, who may judge that the company is profitable enough without being merged with a bigger company.
Kraft meanwhile posted poor third-quarter results last week, hitting its share price which in turn has pushed down the value of its offer for Cadbury.
Kraft's formal bid was worth 717 penceper Cadbury share, while the informal offer had stood at 745 pence a share.
"It may be hard to see further upside in Cadbury's share prices with no visible counter offer or rival to Kraft on the horizon and the fact that they have not moved an inch from their initial offer shows that they may be playing the long game with this one," said City Index market strategist Joshua Raymond.
Kraft Foods has said a tie-up would lift its revenues to about US$50 billion (Bt1.7 trillion) a year from $42 billion presently.
Tuesday, October 13, 2009
Minor to take The Pizza Company, Swensen's to more provinces
The Minor Food Group, the leading operator of quick-service and fast-casual restaurants, will expand its core brands - The Pizza Company and Swensen's - into third-tier provinces through franchising.
The company claims 100-per-cent coverage of first- and second-tier provinces, which have populations of more than 1 million and between 500,000 and 1 million, respectively.
Arth Prakhunhungsit, general manager-franchising, said the company would open 10 new franchised restaurants each for The Pizza Company and Swensen's focusing on third-tier provinces, which have a population of less than 500,000. These include Nakhon Phanom, Yasothon, Kalasin, Mae Hong Son, Tak, Kamphaeng Phet, Trat, Satun, Phang Nga and Narathiwat.
"With franchising, we are able to expand our flagship restaurant brands more aggressively, especially in second- and third-tier provinces," said Arth.
He added that the company had reduced the investment cost for its franchisees opening restaurants by 15 per cent on average by simplifying store designs and fixtures.
The initial cost for opening each The Pizza Company outlet through franchising is about Bt10.5 million, and about Bt6 million for each Swensen's restaurant. Each store occupies an average space of between 180 and 200 square metres.
He said the company also required local entrepreneurs to have knowledge and skills in their own communities.
"We have a strong management system, which can be applied and implemented immediately by our franchisees," he added.
Arth said the company started franchising The Pizza Company brand in 2002, while franchising of Swensen's began in 2004.
Minor Food Group operates 203 The Pizza Company restaurants in Thailand, 49 of which are franchised outlets.
The company also has 39 The Pizza Company restaurants in many markets abroad, including China, Dubai, Saudi Arabia, Jordan, Bahrain and Cambodia. About 14 of these outlets, mainly in China, are the company's own.
Arth said the company had 216 Swensen's restaurants in Thailand, of which 102 are franchises. It also has six franchised Swensen's in Dubai, Saudi Arabia and Cambodia.
"We plan to open new franchised outlets for both The Pizza Company and Swensen's in Laos in December, and early next year in Vietnam and India," said Arth.
He said all franchisees would run their restaurants under 10-year contracts. The payback period will be about four years.
Minor Food Group yesterday announced 24-per-cent growth in year-to-date sales by The Pizza Company franchised restaurants. The corresponding growth for Swensen's franchised outlets is 38 per cent from the same period last year.
Average same-store growth for both The Pizza Company and Swensen's in the first nine months of the year came in at 2 per cent. This represents an improvement on the 1-per-cent average posted last year.
"We expect our franchised outlets, both The Pizza Company and Swensen's, to generate combined sales of about Bt1.6 billion by the end of this year, about Bt790 million of which will be from The Pizza Company," said Arth.
The company claims 100-per-cent coverage of first- and second-tier provinces, which have populations of more than 1 million and between 500,000 and 1 million, respectively.
Arth Prakhunhungsit, general manager-franchising, said the company would open 10 new franchised restaurants each for The Pizza Company and Swensen's focusing on third-tier provinces, which have a population of less than 500,000. These include Nakhon Phanom, Yasothon, Kalasin, Mae Hong Son, Tak, Kamphaeng Phet, Trat, Satun, Phang Nga and Narathiwat.
"With franchising, we are able to expand our flagship restaurant brands more aggressively, especially in second- and third-tier provinces," said Arth.
He added that the company had reduced the investment cost for its franchisees opening restaurants by 15 per cent on average by simplifying store designs and fixtures.
The initial cost for opening each The Pizza Company outlet through franchising is about Bt10.5 million, and about Bt6 million for each Swensen's restaurant. Each store occupies an average space of between 180 and 200 square metres.
He said the company also required local entrepreneurs to have knowledge and skills in their own communities.
"We have a strong management system, which can be applied and implemented immediately by our franchisees," he added.
Arth said the company started franchising The Pizza Company brand in 2002, while franchising of Swensen's began in 2004.
Minor Food Group operates 203 The Pizza Company restaurants in Thailand, 49 of which are franchised outlets.
The company also has 39 The Pizza Company restaurants in many markets abroad, including China, Dubai, Saudi Arabia, Jordan, Bahrain and Cambodia. About 14 of these outlets, mainly in China, are the company's own.
Arth said the company had 216 Swensen's restaurants in Thailand, of which 102 are franchises. It also has six franchised Swensen's in Dubai, Saudi Arabia and Cambodia.
"We plan to open new franchised outlets for both The Pizza Company and Swensen's in Laos in December, and early next year in Vietnam and India," said Arth.
He said all franchisees would run their restaurants under 10-year contracts. The payback period will be about four years.
Minor Food Group yesterday announced 24-per-cent growth in year-to-date sales by The Pizza Company franchised restaurants. The corresponding growth for Swensen's franchised outlets is 38 per cent from the same period last year.
Average same-store growth for both The Pizza Company and Swensen's in the first nine months of the year came in at 2 per cent. This represents an improvement on the 1-per-cent average posted last year.
"We expect our franchised outlets, both The Pizza Company and Swensen's, to generate combined sales of about Bt1.6 billion by the end of this year, about Bt790 million of which will be from The Pizza Company," said Arth.
Tuesday, September 22, 2009
Snack-maker UM to open more stores at PTT stations
UM Tridaughter Sweet (UM), the maker and franchiser of Kanom Baan Ayakarn Thai Cake snacks, has opted to expand its network of outlets to PTT petrol stations, rather than shopping malls, in a bid to tap more families.
UM director Nuttaya Sawatpoon said the company has 23 Kanom Baan Ayakarn shops in shopping malls, which should be enough to serve that market. It has decided to focus more on opening shops in new types of locations. Petrol stations are seen as a way of expanding into the family market.
"Consumers in the family segment shop at convenience stores, bakery shops and coffee shops when the family vehicle is filled up at the petrol station," Nuttaya said. Moreover, the rents at petrol stations are not high, she said.Kanom Baan Ayakarn already has three shops at PTT petrol stations. Newer PTT-based outlets would be smaller than these, however.
The company believes the expansion into PTT's petrol stations will boost its revenue to Bt150 million next year, from an expected Bt100 million this year.
The sweet-maker is following the example of Siam Hands, the maker of Tangmo-brand apparel, which recently began opening shops at PTT petrol stations, believing the network of 1,400 stations nationwide, and the purchasing power of its customers, could help boost its profits.
Nuttaya said UM will open five shops in the fourth quarter of this year, four of which will be located at PTT stations. The plan is expected to require investment of at least Bt500,000 per PTT shop.
The fifth shop is a franchise in Hat Yai, Songkhla.
Nuttaya said the five new shops are expected to offset a decline in sales in the second quarter.
"We need to be aggressive in opening new shops, as the domestic economy is improving. This year the company targets sales of Bt100 million, up from Bt97 million last year," she said. The company will have 38 shops by the end of this year, up from 33 at present. Five of the shops are run by franchisees. The rest are UM's own shops.
Nuttaya said the company plans to open at least 10 new franchise stores next year.
Expansion through franchisees is expected to grow, she said, adding that the company is in negotiations with investors in Nakhon Pathom, Ayutthaya and Suphan Buri.
UM director Nuttaya Sawatpoon said the company has 23 Kanom Baan Ayakarn shops in shopping malls, which should be enough to serve that market. It has decided to focus more on opening shops in new types of locations. Petrol stations are seen as a way of expanding into the family market.
"Consumers in the family segment shop at convenience stores, bakery shops and coffee shops when the family vehicle is filled up at the petrol station," Nuttaya said. Moreover, the rents at petrol stations are not high, she said.Kanom Baan Ayakarn already has three shops at PTT petrol stations. Newer PTT-based outlets would be smaller than these, however.
The company believes the expansion into PTT's petrol stations will boost its revenue to Bt150 million next year, from an expected Bt100 million this year.
The sweet-maker is following the example of Siam Hands, the maker of Tangmo-brand apparel, which recently began opening shops at PTT petrol stations, believing the network of 1,400 stations nationwide, and the purchasing power of its customers, could help boost its profits.
Nuttaya said UM will open five shops in the fourth quarter of this year, four of which will be located at PTT stations. The plan is expected to require investment of at least Bt500,000 per PTT shop.
The fifth shop is a franchise in Hat Yai, Songkhla.
Nuttaya said the five new shops are expected to offset a decline in sales in the second quarter.
"We need to be aggressive in opening new shops, as the domestic economy is improving. This year the company targets sales of Bt100 million, up from Bt97 million last year," she said. The company will have 38 shops by the end of this year, up from 33 at present. Five of the shops are run by franchisees. The rest are UM's own shops.
Nuttaya said the company plans to open at least 10 new franchise stores next year.
Expansion through franchisees is expected to grow, she said, adding that the company is in negotiations with investors in Nakhon Pathom, Ayutthaya and Suphan Buri.
Wednesday, September 16, 2009
THE SWEET TASTE OF SUCCESS
Originally, I thought word of mouth would be enough to attract customers. But I was absolutely wrong.
Witthaya Wasukraipaisarn (Aun) is a national celebrity. He is renowned as an actor in television dramas and in commercials. He has also featured in several music videos. Some of his recent projects, include Sab Phu Sa , a television drama, a Chevrolet Zafira commercial and Fung Hua Jai Tua Eng , a Masha Wattanaphanitch music video. Now, Witthaya has branched out by starting a new business,called "Coco Custard", a dessert cafeteria.
From celebrity to entrepreneur
Being an actor has its ups and downs.Although they get a high salary, their shelflife tends to be quite short.One day they are in great demand, then the phone doesn't ring as frequently and finally the phone stays quiet.Witthaya knows this scenario all to well.
"Right now, I don't have a major project on. Who knows when the next big role will land on my doorstep. A little while back I came to the conclusion that I need to secure my long-term future," he said.
Consequently, Witthaya decided to open a shop. A family-run custard cafe sprang to mind because his grandmother can make heavenly Thai coconut custard
sang ka ya ), using an old traditional Thai recipe.
The actor understands that starting a cafe of this sort is not just about mouthwatering tastes. It also requires good planning and preparation just like other businesses. Buying equipment, production costs and pricing are among a large number of factors that he needs to consider.
"You know, starting a new business is a big deal. I did some research to collect data.It's not easy to access all the information I required to open your own dessert cafe. I had to come up with a name, decide on what equipment is required and how to get the best employees blah, blah. I did everything myself," he said.
Simply irresistible
At Witthaya's cafe, people will be spoiled for choice by a wide selection of delectable treats. Custard, his signature, is perfect for a snack paired with steamed bread. The cafe also serves toast topped with a wide assortment of sauces, including chocolate, strawberry, pineapple as well as margarine and sugar, etc.
Customers can also stop at the cafe to quench their thirst. A long list of cold beverages is on offer. Iced coffee and tea, iced strawberry milk and Italian soda are among the choices.Iced banana and coco milk are the most popular items.
"At the beginning, we offered custard and bread only, but we have significantly increased the number of items," he said.
Prices are quite low when compared to other places. Custard and bread starts at 50 baht and iced drinks are at 30 baht.
"I believe reasonably priced products, of a high quality, attract customers," the star said.
Financial projections
Witthaya says that cost is the main factor in a business operation. Entrepreneurs will find that their enterprises will prosper or die depending on how they control the cost of their operation. For him, keeping the expenses down is the secret to his success. By doing so, he makes enough money to stay in business and earn a profit even though it's a small one at the moment.
He saves money, for example, by purchasing ingredients such as eggs,coconut milk and sugar in bulk at stores nearby.The stores also provide free delivery which also helps keep costs down.
"I get wholesale prices,which are much cheaper than going to supermarkets. Car mileage is a definite cost factor with a home-operated cafe. The superstar also admitted that it doesn't pay to be too cheap when it comes to initial investment. For instance, he tried to design the shop's logo himself but was told by family and friends that his own design wasn't good enough.""What I learned was that it pays to invest more in getting an expert to come up with things like an elegantly designed logo. It helped boost the image of my cafe," he pointed out.Location
Witthaya had good luck in terms of location. His family owns the building where the cafe is located and as a result,there are no rental charges.
The building was originally a dental clinic.It was then completely renovated and redecorated. In addition, the cafe is situated in a busy area with other businesses, schools and transport links close-by. It is only a stone's throw from Huay Kwang's subway station.This he feels can help attract a larger customer base.
"The main drawback to our location is that we don't have parking space for customers. They have to park in the opposite soi," he said.
Marketing products
Wonderful smells wafting from the kitchen alone cannot guarantee his business will thrive - advertising the place is another important concern.
"Originally, I thought word of mouth would be enough to attract customers. But I was absolutely wrong," Witthaya said.
He was recently on a television talk show which he used to plug his new cafe. Soon after his cafe became very busy, especially between 5pm and 6pm. In particular, the place is very popular amongst teenagers and elderly people.
"The media can make a big difference. It can provide such a positive boost in getting a business off the ground," he admitted.
Competition
The growth of bakeries and dessert cafes has mushroomed all around the country.
Competition in this field has therefore become quite intense. Witthaya has decided not to go head-tohead with them. On the contrary, he has laid emphasis on making his business different in some way. He's chosen to make sure his products differ from those of his competitors.
Witthaya insists on using only the finest ingredients,particularly fresh coconut milk. His custard has no preservatives or flour added. This is what makes the custard always fresh and creamy.
"Our cafe is airconditioned and stylishly furnished in vivid colours which creates a warm and friendly atmosphere. I believe these qualities make our shop a preferred choice amongst customers," he said.
More than money
With his moderately priced menu, Witthaya said he and his family did not set out to get rich. He said he will be quite satisfied as long as his little home enterprise guarantees his day-to-day survival.
Witthaya's mother takes care of the kitchen,while his father, with many years of experience in his electrical appliance business, serves as a consultant. His sister usually visits the cafe in the evening after work to lend a hand.Witthaya, himself, drops by from time to time to make sure staff members are providing good service for customers.
He says his sweetmeat business means more to him than money. He said he has gained a great deal of knowledge, important skills and practical experience. It also makes him think about how to tackle problems when they arise and how to overcome challenges.
"As soon as I began this enterprise, I felt a sense of achievement. The time spent learning ways to survive have paid dividends. I am happy seeing repeat customers in the shop. I take great pride that myself and my family have started all this from scratch and is something that we completely own and control," he concluded.m
A recipe for starters
Starting a small business can cost a lot of time and money. To help them achieve their goals,Witthaya offers some advice for wannabe entrepreneurs:
Look to see if there are similar businesses nearby.Also, do some market research to learn what kind of things are in demand.
Differentiate products from potential competitors.Always stay one step ahead.
Actions speak louder than words. So, take action as soon as possible after planning so that you can adjust and improve your business as you go.
Give special consideration to pricing strategies.Be careful not to set prices that are too low or too high.
Make your customers happy by providing good service and quality for repeat business.
Witthaya Wasukraipaisarn (Aun) is a national celebrity. He is renowned as an actor in television dramas and in commercials. He has also featured in several music videos. Some of his recent projects, include Sab Phu Sa , a television drama, a Chevrolet Zafira commercial and Fung Hua Jai Tua Eng , a Masha Wattanaphanitch music video. Now, Witthaya has branched out by starting a new business,called "Coco Custard", a dessert cafeteria.
From celebrity to entrepreneur
Being an actor has its ups and downs.Although they get a high salary, their shelflife tends to be quite short.One day they are in great demand, then the phone doesn't ring as frequently and finally the phone stays quiet.Witthaya knows this scenario all to well.
"Right now, I don't have a major project on. Who knows when the next big role will land on my doorstep. A little while back I came to the conclusion that I need to secure my long-term future," he said.
Consequently, Witthaya decided to open a shop. A family-run custard cafe sprang to mind because his grandmother can make heavenly Thai coconut custard
sang ka ya ), using an old traditional Thai recipe.
The actor understands that starting a cafe of this sort is not just about mouthwatering tastes. It also requires good planning and preparation just like other businesses. Buying equipment, production costs and pricing are among a large number of factors that he needs to consider.
"You know, starting a new business is a big deal. I did some research to collect data.It's not easy to access all the information I required to open your own dessert cafe. I had to come up with a name, decide on what equipment is required and how to get the best employees blah, blah. I did everything myself," he said.
Simply irresistible
At Witthaya's cafe, people will be spoiled for choice by a wide selection of delectable treats. Custard, his signature, is perfect for a snack paired with steamed bread. The cafe also serves toast topped with a wide assortment of sauces, including chocolate, strawberry, pineapple as well as margarine and sugar, etc.
Customers can also stop at the cafe to quench their thirst. A long list of cold beverages is on offer. Iced coffee and tea, iced strawberry milk and Italian soda are among the choices.Iced banana and coco milk are the most popular items.
"At the beginning, we offered custard and bread only, but we have significantly increased the number of items," he said.
Prices are quite low when compared to other places. Custard and bread starts at 50 baht and iced drinks are at 30 baht.
"I believe reasonably priced products, of a high quality, attract customers," the star said.
Financial projections
Witthaya says that cost is the main factor in a business operation. Entrepreneurs will find that their enterprises will prosper or die depending on how they control the cost of their operation. For him, keeping the expenses down is the secret to his success. By doing so, he makes enough money to stay in business and earn a profit even though it's a small one at the moment.
He saves money, for example, by purchasing ingredients such as eggs,coconut milk and sugar in bulk at stores nearby.The stores also provide free delivery which also helps keep costs down.
"I get wholesale prices,which are much cheaper than going to supermarkets. Car mileage is a definite cost factor with a home-operated cafe. The superstar also admitted that it doesn't pay to be too cheap when it comes to initial investment. For instance, he tried to design the shop's logo himself but was told by family and friends that his own design wasn't good enough.""What I learned was that it pays to invest more in getting an expert to come up with things like an elegantly designed logo. It helped boost the image of my cafe," he pointed out.Location
Witthaya had good luck in terms of location. His family owns the building where the cafe is located and as a result,there are no rental charges.
The building was originally a dental clinic.It was then completely renovated and redecorated. In addition, the cafe is situated in a busy area with other businesses, schools and transport links close-by. It is only a stone's throw from Huay Kwang's subway station.This he feels can help attract a larger customer base.
"The main drawback to our location is that we don't have parking space for customers. They have to park in the opposite soi," he said.
Marketing products
Wonderful smells wafting from the kitchen alone cannot guarantee his business will thrive - advertising the place is another important concern.
"Originally, I thought word of mouth would be enough to attract customers. But I was absolutely wrong," Witthaya said.
He was recently on a television talk show which he used to plug his new cafe. Soon after his cafe became very busy, especially between 5pm and 6pm. In particular, the place is very popular amongst teenagers and elderly people.
"The media can make a big difference. It can provide such a positive boost in getting a business off the ground," he admitted.
Competition
The growth of bakeries and dessert cafes has mushroomed all around the country.
Competition in this field has therefore become quite intense. Witthaya has decided not to go head-tohead with them. On the contrary, he has laid emphasis on making his business different in some way. He's chosen to make sure his products differ from those of his competitors.
Witthaya insists on using only the finest ingredients,particularly fresh coconut milk. His custard has no preservatives or flour added. This is what makes the custard always fresh and creamy.
"Our cafe is airconditioned and stylishly furnished in vivid colours which creates a warm and friendly atmosphere. I believe these qualities make our shop a preferred choice amongst customers," he said.
More than money
With his moderately priced menu, Witthaya said he and his family did not set out to get rich. He said he will be quite satisfied as long as his little home enterprise guarantees his day-to-day survival.
Witthaya's mother takes care of the kitchen,while his father, with many years of experience in his electrical appliance business, serves as a consultant. His sister usually visits the cafe in the evening after work to lend a hand.Witthaya, himself, drops by from time to time to make sure staff members are providing good service for customers.
He says his sweetmeat business means more to him than money. He said he has gained a great deal of knowledge, important skills and practical experience. It also makes him think about how to tackle problems when they arise and how to overcome challenges.
"As soon as I began this enterprise, I felt a sense of achievement. The time spent learning ways to survive have paid dividends. I am happy seeing repeat customers in the shop. I take great pride that myself and my family have started all this from scratch and is something that we completely own and control," he concluded.m
A recipe for starters
Starting a small business can cost a lot of time and money. To help them achieve their goals,Witthaya offers some advice for wannabe entrepreneurs:
Look to see if there are similar businesses nearby.Also, do some market research to learn what kind of things are in demand.
Differentiate products from potential competitors.Always stay one step ahead.
Actions speak louder than words. So, take action as soon as possible after planning so that you can adjust and improve your business as you go.
Give special consideration to pricing strategies.Be careful not to set prices that are too low or too high.
Make your customers happy by providing good service and quality for repeat business.
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