Peah Kitchen / Nur Nadhia Natasya Osman

• Main Author: Osman, Nur Nadhia Natasya
• Format: Entrepreneurship Project
• Language: English
• Published: 2021
• Subjects: Entrepreneurship. Risk and uncertainty; Business; Social aspects. Social marketing; Cooking; Cooking, Malay; Confectionery
• Online Access: https://ir.uitm.edu.my/id/eprint/68655/1/68655.pdf; https://ir.uitm.edu.my/id/eprint/68655/

Peah kitchen was developed in mid-2021 to fulfill the food demands of local customers. Initially, the business was established to prepare kuih muih for breaking fast, however after one month of fasting, the demand for kuih muih is increased. As a result, Peah Kitchen continues to provide kuih muih for breakfast as well as other menu options. Customers particularly enjoy the Karipap and Nasi lemak dishes, as well as a variety of kuih muih. In 2021, Peah Kitchen will be registered with SSM. The name Rafeah, the mother of Peah Kitchen's founder, Nur Nadhia Natasya Osman, was obtained together with the name Peah Kitchen. The product of Peah Kitchen is quite cheap, with prices ranging from RM 1 to RM7.50. Customers can get the kuih muih only with three pieces available for RM 1, while Nasi Lemak ranges from RM 1.50 to RM7.50. Due to MCO and limits in doing business on premises, the model for starting a business is just RM100 and the capital from the saving of the owner. Business operations are done at home, and there is also a door-to-door delivery service. To receive orders from clients through WhatsApp, marketing is done on digital channels such as Facebook and Whatsapp. The buying area is limited to the area of Kampung Telok Pelabuhan Klang in Selangor. The unique value proposition of this business is, sales price from product kuih muih which is 3 pieces only RM1 and compete with other competitors that offer 0.40sen to 0.50sen are pieces, penetration on price strategy give the advantages for our business. For the customer segment we focus on people that stay in the area Kampung Telok Gong and also for all gender and age.