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The Business Station
Bengbeng Sourdough: The Next ZUS, But For Sandwiches?
38 mins
·
10:00, 15 Jan 2025
·
Recommended
43 mins
45 mins
Guest: Gan Jun Qi, Co-Founder, Bengbeng Sourdough, Tan Chia Heng, Co-Founder, Bengbeng Sourdough
A pregnancy craving launched an online sourdough bakery that now wants to be the homemade alternative to Subway and O’Briens. In this episode, we explore how this husband-wife duo shifted from online to B2B and B2C retail—testing cloud kitchens, kiosk models, and central production to carve a niche in Malaysia’s competitive F&B space. DIve into how they balance product quality, branding, and expansion plans as they strive to become a go-to local sandwich chain.
Here are some AI-generated highlights of key areas covered in the conversation:
- Pandemic Beginnings: What started as a personal sourdough craving in Kota Bharu led to an online store and unexpected demand, fueling the move into the Klang Valley.
- Cloud Kitchen Trials: To minimise overhead, the business initially relied on a cloud kitchen model, offering a lower-risk way to test the market in Kuala Lumpur.
- B2B to B2C Pivot: After supplying major retail marts, the founders realised that consignment-based sales lacked control, steering them to build their own brand presence via brick-and-mortar outlets.
- Focus on Sandwiches: Adapting to local breakfast and lunch habits, they are shifting to a sandwich-centric model—blending artisanal sourdough with grab-and-go convenience to meet Malaysia’s F&B needs.
- Scaling with Central Kitchens: Centralising production ensures consistent product quality while reducing costs, allowing for multiple retail kiosks and expansion into mature neighborhoods.
- Balancing Costs and Margins: They share insights on navigating overhead challenges, from refining kiosk concepts to adjusting product offerings, in pursuit of healthier profit margins.
- Sights on Expansion: Future plans include opening more sandwich outlets, securing potential funding through equity sales, and leveraging strategic partnerships while maintaining control of product quality.
- A Homegrown Vision: Aiming to become a recognised local sandwich brand—on par with global chains—the founders remain committed to artisanal quality and a distinctly Malaysian identity.
Presenter: Roshan Kanesan
Producer: Roshan Kanesan
sourdough bakery
artisanal bread
F&B pivot
B2B to B2C
cloud kitchen model
kiosk concept
local sandwich chain
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Bengbeng Sourdough: The Next ZUS, But For Sandwiches?
38 mins
·
10:00, 15 Jan 2025
Guest: Gan Jun Qi, Co-Founder, Bengbeng Sourdough, Tan Chia Heng, Co-Founder, Bengbeng Sourdough
A pregnancy craving launched an online sourdough bakery that now wants to be the homemade alternative to Subway and O’Briens. In this episode, we explore how this husband-wife duo shifted from online to B2B and B2C retail—testing cloud kitchens, kiosk models, and central production to carve a niche in Malaysia’s competitive F&B space. DIve into how they balance product quality, branding, and expansion plans as they strive to become a go-to local sandwich chain.
Here are some AI-generated highlights of key areas covered in the conversation:
- Pandemic Beginnings: What started as a personal sourdough craving in Kota Bharu led to an online store and unexpected demand, fueling the move into the Klang Valley.
- Cloud Kitchen Trials: To minimise overhead, the business initially relied on a cloud kitchen model, offering a lower-risk way to test the market in Kuala Lumpur.
- B2B to B2C Pivot: After supplying major retail marts, the founders realised that consignment-based sales lacked control, steering them to build their own brand presence via brick-and-mortar outlets.
- Focus on Sandwiches: Adapting to local breakfast and lunch habits, they are shifting to a sandwich-centric model—blending artisanal sourdough with grab-and-go convenience to meet Malaysia’s F&B needs.
- Scaling with Central Kitchens: Centralising production ensures consistent product quality while reducing costs, allowing for multiple retail kiosks and expansion into mature neighborhoods.
- Balancing Costs and Margins: They share insights on navigating overhead challenges, from refining kiosk concepts to adjusting product offerings, in pursuit of healthier profit margins.
- Sights on Expansion: Future plans include opening more sandwich outlets, securing potential funding through equity sales, and leveraging strategic partnerships while maintaining control of product quality.
- A Homegrown Vision: Aiming to become a recognised local sandwich brand—on par with global chains—the founders remain committed to artisanal quality and a distinctly Malaysian identity.
Presenter: Roshan Kanesan
Producer: Roshan Kanesan
sourdough bakery
artisanal bread
F&B pivot
B2B to B2C
cloud kitchen model
kiosk concept
local sandwich chain
Share:
Recommended
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