🎄Try Sake Ichiba's newest sake, Dainagawa GEM BISCUITS Label! Order by 23 Dec 2024 to get FREE Christmas Furoshiki Packaging (U.P. $10), while supplies last linktr.ee/ghibojisan
To be honest, I think you should let more people try your food in the hawker setting, rather than just the viewers. As you mentioned, price is extremely important, especially in a hawker setting. Even if your food is very satisfying, the price may be a dealbreaker for many. State the price and serve the exact portion as you would when you open a stall for many others who have never seen your video. I believe that would provide more accurate data. We locals are very practical, for better or for worse. As for presentation, in my opinion, it is not as important in a hawker dish compared to pricing, taste, and portion size. I believe you have tried many hawker stalls with long queues. People like them because they are affordable, filling, and very tasty. I hope you succeed, and thanks for introducing many authentic Japanese dishes into the hawker scene.
You are right on this, the review should try to target more overall satisfied because of how competitive the F&B sector is. Really hope you can succeed in your journey!
I think to most people don’t think much of udon. It was only after I ate an excellent udon from a restaurant that I realise there are udon that’s nice. It’s about the umami of the broth, not too oily, the noodles must be cooked just right as well. The ingredients are the icing on the cake
Just my frank opinion - Singaporeans in general prefers to eat dried type of noodle ( eg Tsukemen ) instead of soupy type, due to the hot weather here. So you probably need to have more options to make the business works.
Not in F&B but just my 2 cents. I think if you’re opening at a hawker center, location is very important. To have consistent good business at a hawker center, I think you need to rely on customers who live/work nearby. Not many are willing to specially travel far to a hawker stall frequently, esp when there’s no vibes. Maybe people will go a short period when there’s hype, but when the hype dies down, you need to have the business of the people who frequent the place to sustain the business. Or upgrade to a restaurant with nice vibes. Also consider quick-to-prepare side dishes as extra income. Also if you haven’t, consider how to pack it well for deliveries since it’s noodle dish.
agree on your realistic assessment Ghib! personally i still think flavour matters most... Singapore's culture is less obsessed with 'aesthetic' food because there are many 'messy' foods around like scissors cut curry rice, etc, which people repeatedly go to. People care less about aesthetics esp for hawker food, when they pay less and go repeatedly.
Hi Ghib,, wah cant wait to try your oishi udon,, i like udon.. i hope i can get that new Gem osake for celebrating the New Year,, Have A Merry Xmas and A Happy New Year To you N your family Ghib, Huat Ah,, 🎄🍾🍺🎊🎉😊😅👍
If I may, I would also like to add that the speed/rate is also quite important. I mean I do not want to wait too long for my food. Presentation wise, don't worry about it too much, if I am eating at a hawker center, I would prefer quantity over quality. Huge slabs of meat or unique ingredients are definitely going to get media's attention, but that's only for a while.
I’m actually hungry looking at this 😭😭😭 In my opinion, flavour exceeds aesthetics! I believe with refining, you can succeed Ghib!! Can’t wait for the pop up 🤤🤤🤤
If you are serving mostly hot soupy udon, you may wish to set up your stall in an air conditioned food court instead of a hot n humid hawker centre.. All the best!
Ghib, you sure put in lots of efforts, even thinking of improving the asthetics appearance of your food to match those from popular restaurants. Although I do think with your popularity as a youtuber, you should be able to garner enough attention from your viewers to turn patrons, but for hawker settings, the rest of your patrons visiting are going to be price sensitive, few are prepared to fork out more than SGD$10 for a set meal of soup noodles at a hawker, while most will be willing to pay upwards of SGD$15-20 for a bowl of noodles at a simple restaurant settings(which I do think is a more appropriate price for the quality & specialty of your finely selected ingredients imported from Japan). Speed in service is always critical to maximize your profit, as majority of your patrons will turn out during the 12-2pm for lunch & 6-8pm for dinner. Ganbatte!
You are amazing could get 41% satisfaction from Singaporean 🎉 If you want to reach your target results you probably need to take years or maybe even a generation to educate the 田舎者here to learn how to eat and appreciate Japanese udon. But if you sell nasi lemak or chicken rice you might just need to improve the chili and you will get more than 50% satisfaction. I’m going to stop here or inakamono will throw rocks at me😅
To be safe, I think it's better to really put the survey out there anonymously- because they are the real customer (not just your subscribers). Even it's scary, isn't it better to just let strangers try it to make sure getting all feedbacks without sugarcoat? Survey with the exact portion and price point- make sure you are not the one who gives the food as well. The questions of the survey is really important and make sure also it's something that people will reorder again to be your loyal customer. F&B is really competitive, you have to make sure your product is ready, otherwise people already put out negative review or have a bad first impression. Give different viewpoints of ratings, whether it's visual, taste, texture. Also what's the willingness of price to buy.
honestly your idea will work better in a restaurant setting + you can sell your sake there as well. for your cooks to make every single udon "nice and presentable" is gonna take a long time.. potential losing business in a hawker setting as some people might not want to queue.
Hi! I’ve been following your videos for a while. At the end of the day, Singaporeans will only continue to eat at your stall after the hype if the price is good. This is the same for all businesses in Singapore, from fashion to tech - we are very price-conscious. There will always be a cheaper one of the same standard coming along. No one business will be the first or last over here. It is elimination round every round.
Hi @Ghibojisan. I've been a fan of your channel for a long time. I think you need to trust your instincts. I dont know about F&B industry but to me I think success can happen in many ways. One way is to stick to original plan and make the best soup noodles you can make (and not care about "overall satification"). With this strategy you may gain a loyal following. This may only work if your store is in a very central area that is accessible to rest of Singapore. On the other hand, if you want to make sure you cater to most people palette in Singapore while diminishing the quality of the product, this can also work too. But this may not be so location dependent if you know what I mean since any local would like it.
Wow, well they all look amazing to me. Only on Saturday we drove 140 Km from Derby UK to near Oxford because there was a Nepali food van called Gurkha Street Food at a village pub there and I had organised with the owner some local style Nepali street food to be served for us 4. It was just like being in Kathmandu again and worth the travel also meant some of my family got to eat real Nepali food. None of it was altered for white people tastes so it was a real as you get. But of course that's going to happen maybe 3 times a year whereas your stall has to have income all the time. I mean if she was closer it would be a weekly thing 😂😋😋
My opinion: 1) Have 2 main dishes which is the udon and the creamy one which will be a hit. 2) estimate the price is $12 / $16. 3) remember that you're a newcomer in the hawker business, don't overthink, overdo, gotta embrace the worst scenario.. 4) portion size is the criteria as you're dealing with local Singaporeans, tourists and etc.. 5) Adaptability to the locals and market changes.. That's where you can be successful or else folded up..
I really hope you succeed as your offerings look great! However, I suggest opening a restaurant instead or including more common and fast-to-make offerings in your menu. Your current offerings seem like they take quite long to prepare and serve (and plate, if you want them to be photogenic); people queuing for hawker food at a hawker centre/coffeeshop won't want to wait that long. Also, I'm not sure how much you intend to price your offerings But I guess price depends on where your stall is situated and who your target customers are. For most Singaporeans, hawker food should generally not exceed $5 for them to come back repeatedly. I also question how many Singaporeans will be repeat customers of unique offerings such as yours; people tend to fall back on what they are familiar with. Hawker food is comfort food, and familiarity brings comfort. All the best!
Looks solid, but letting people taste your food in that environment, with that plating … not a 1:1 with how it’s actually consumed in a hawker environment. People will also be compelled to water down their feedback given they’re on camera - even critical feedback is going to be super soft.
Maybe it's a great idea to invite Gordon Ramsay to taste your food because he as a professional chef definitely can find the flaw and then you can work on it to further improve the recipe. Presentation is great but it's overkill for hawker food unless you have the intention to get a restaurant. I will suggest you choose 2 recipe as your signature dish.
Not salty for being slow (1hour and I can't get taste test) but when your survey is to fan of the channel then might as well bump down the satisfy to neutral so you are right to target very satisfy to 50%. Personally I feel that if they are your fan (or in-law) should target 75%. Presentation wise I think they are actually good enough the rest got more to do with photography skill.
🎄Try Sake Ichiba's newest sake, Dainagawa GEM BISCUITS Label! Order by 23 Dec 2024 to get FREE Christmas Furoshiki Packaging (U.P. $10), while supplies last linktr.ee/ghibojisan
To be honest, I think you should let more people try your food in the hawker setting, rather than just the viewers. As you mentioned, price is extremely important, especially in a hawker setting. Even if your food is very satisfying, the price may be a dealbreaker for many. State the price and serve the exact portion as you would when you open a stall for many others who have never seen your video. I believe that would provide more accurate data. We locals are very practical, for better or for worse. As for presentation, in my opinion, it is not as important in a hawker dish compared to pricing, taste, and portion size. I believe you have tried many hawker stalls with long queues. People like them because they are affordable, filling, and very tasty. I hope you succeed, and thanks for introducing many authentic Japanese dishes into the hawker scene.
Appreciate the feedback, I'll definitely take that into consideration 😊
You are right on this, the review should try to target more overall satisfied because of how competitive the F&B sector is. Really hope you can succeed in your journey!
Yes we must not be satisfied yet🥹
Enjoying your posts! Hope you are doing well! Will definitely look out for your popup!
Appreciate it, thanks for the support! 😄
I think to most people don’t think much of udon. It was only after I ate an excellent udon from a restaurant that I realise there are udon that’s nice. It’s about the umami of the broth, not too oily, the noodles must be cooked just right as well. The ingredients are the icing on the cake
Just my frank opinion - Singaporeans in general prefers to eat dried type of noodle ( eg Tsukemen ) instead of soupy type, due to the hot weather here. So you probably need to have more options to make the business works.
Oh speaking of which. Maybe cold udon? Hot weather with ice cold noodles always a hit for me.
Yes I understand! Even prawn mee may like it dry. Will try to have all types - cold, broth and dry
Not in F&B but just my 2 cents. I think if you’re opening at a hawker center, location is very important. To have consistent good business at a hawker center, I think you need to rely on customers who live/work nearby. Not many are willing to specially travel far to a hawker stall frequently, esp when there’s no vibes. Maybe people will go a short period when there’s hype, but when the hype dies down, you need to have the business of the people who frequent the place to sustain the business. Or upgrade to a restaurant with nice vibes.
Also consider quick-to-prepare side dishes as extra income.
Also if you haven’t, consider how to pack it well for deliveries since it’s noodle dish.
agree on your realistic assessment Ghib! personally i still think flavour matters most... Singapore's culture is less obsessed with 'aesthetic' food because there are many 'messy' foods around like scissors cut curry rice, etc, which people repeatedly go to. People care less about aesthetics esp for hawker food, when they pay less and go repeatedly.
Your in-law mom so cute I cannot 🤣
the udon looks very nice
It is! Can’t wait for you to try 😆
Hi Ghib,, wah cant wait to try your oishi udon,, i like udon.. i hope i can get that new Gem osake for celebrating the New Year,, Have A Merry Xmas and A Happy New Year To you N your family Ghib, Huat Ah,, 🎄🍾🍺🎊🎉😊😅👍
Haha thanks always Sujani! Hope you can try the udon and new sake. Huat Ah!
If I may, I would also like to add that the speed/rate is also quite important. I mean I do not want to wait too long for my food. Presentation wise, don't worry about it too much, if I am eating at a hawker center, I would prefer quantity over quality. Huge slabs of meat or unique ingredients are definitely going to get media's attention, but that's only for a while.
I’m actually hungry looking at this 😭😭😭 In my opinion, flavour exceeds aesthetics! I believe with refining, you can succeed Ghib!! Can’t wait for the pop up 🤤🤤🤤
If you are serving mostly hot soupy udon, you may wish to set up your stall in an air conditioned food court instead of a hot n humid hawker centre.. All the best!
Yea we are considering Kopitiam or restaurant too
Hello friend, I hope you & your family are doing fine, congrats on your wife’s pregnancy, hope you guys have a wonderful Christmas. 😊🎄🎅
1:52 Yes you are now the Japanese Gordon Ghibi
*Golden
I thought I was Gordon Ghib but MIL said I’m Golden Ghib😭
😂whenever I’m down I’ll watch the gold part by your mil and I’ll feel better 😂
🤣🤣
Ghib, you sure put in lots of efforts, even thinking of improving the asthetics appearance of your food to match those from popular restaurants. Although I do think with your popularity as a youtuber, you should be able to garner enough attention from your viewers to turn patrons, but for hawker settings, the rest of your patrons visiting are going to be price sensitive, few are prepared to fork out more than SGD$10 for a set meal of soup noodles at a hawker, while most will be willing to pay upwards of SGD$15-20 for a bowl of noodles at a simple restaurant settings(which I do think is a more appropriate price for the quality & specialty of your finely selected ingredients imported from Japan). Speed in service is always critical to maximize your profit, as majority of your patrons will turn out during the 12-2pm for lunch & 6-8pm for dinner. Ganbatte!
The most simplest food is the most difficult one to make it outstanding. So, focus on small first, before proceeding to bigger things. All the best 💪💪
You are amazing could get 41% satisfaction from Singaporean 🎉
If you want to reach your target results you probably need to take years or maybe even a generation to educate the 田舎者here to learn how to eat and appreciate Japanese udon.
But if you sell nasi lemak or chicken rice you might just need to improve the chili and you will get more than 50% satisfaction.
I’m going to stop here or inakamono will throw rocks at me😅
Yes I hope many can appreciate the traditional udon😆
To be safe, I think it's better to really put the survey out there anonymously- because they are the real customer (not just your subscribers). Even it's scary, isn't it better to just let strangers try it to make sure getting all feedbacks without sugarcoat? Survey with the exact portion and price point- make sure you are not the one who gives the food as well. The questions of the survey is really important and make sure also it's something that people will reorder again to be your loyal customer. F&B is really competitive, you have to make sure your product is ready, otherwise people already put out negative review or have a bad first impression. Give different viewpoints of ratings, whether it's visual, taste, texture. Also what's the willingness of price to buy.
honestly your idea will work better in a restaurant setting + you can sell your sake there as well. for your cooks to make every single udon "nice and presentable" is gonna take a long time.. potential losing business in a hawker setting as some people might not want to queue.
Looks good i would love to try
Wah I want try
Hi! I’ve been following your videos for a while. At the end of the day, Singaporeans will only continue to eat at your stall after the hype if the price is good. This is the same for all businesses in Singapore, from fashion to tech - we are very price-conscious. There will always be a cheaper one of the same standard coming along. No one business will be the first or last over here. It is elimination round every round.
Hi @Ghibojisan. I've been a fan of your channel for a long time. I think you need to trust your instincts. I dont know about F&B industry but to me I think success can happen in many ways. One way is to stick to original plan and make the best soup noodles you can make (and not care about "overall satification"). With this strategy you may gain a loyal following. This may only work if your store is in a very central area that is accessible to rest of Singapore. On the other hand, if you want to make sure you cater to most people palette in Singapore while diminishing the quality of the product, this can also work too. But this may not be so location dependent if you know what I mean since any local would like it.
Appreciate the feedback and advice! 🙏
It's ok, if it doesn't work in Singapore, you can do it in Japan.
That’d be fun too😛
Wow, well they all look amazing to me.
Only on Saturday we drove 140 Km from Derby UK to near Oxford because there was a Nepali food van called Gurkha Street Food at a village pub there and I had organised with the owner some local style Nepali street food to be served for us 4. It was just like being in Kathmandu again and worth the travel also meant some of my family got to eat real Nepali food. None of it was altered for white people tastes so it was a real as you get.
But of course that's going to happen maybe 3 times a year whereas your stall has to have income all the time. I mean if she was closer it would be a weekly thing 😂😋😋
Look so nice and tasty
Please come try when it opens ah!!
My opinion:
1) Have 2 main dishes which is the udon and the creamy one which will be a hit.
2) estimate the price is $12 / $16.
3) remember that you're a newcomer in the hawker business, don't overthink, overdo, gotta embrace the worst scenario..
4) portion size is the criteria as you're dealing with local Singaporeans, tourists and etc..
5) Adaptability to the locals and market changes..
That's where you can be successful or else folded up..
12-16 is so impractical, no one will buy
うまそうやね
自分で言うのもあれですが、マジで美味いです😆
I really hope you succeed as your offerings look great! However, I suggest opening a restaurant instead or including more common and fast-to-make offerings in your menu. Your current offerings seem like they take quite long to prepare and serve (and plate, if you want them to be photogenic); people queuing for hawker food at a hawker centre/coffeeshop won't want to wait that long. Also, I'm not sure how much you intend to price your offerings But I guess price depends on where your stall is situated and who your target customers are. For most Singaporeans, hawker food should generally not exceed $5 for them to come back repeatedly. I also question how many Singaporeans will be repeat customers of unique offerings such as yours; people tend to fall back on what they are familiar with. Hawker food is comfort food, and familiarity brings comfort. All the best!
Thanks for the feedback, will keep it in mind! 😊
Looks solid, but letting people taste your food in that environment, with that plating … not a 1:1 with how it’s actually consumed in a hawker environment.
People will also be compelled to water down their feedback given they’re on camera - even critical feedback is going to be super soft.
Please create a product for vegetarians and vegans.
Now Singaporeans are no longer like before, many prefer to eat less salty n less sweet. 😅
Whose house is this?
It’s our new office! Will do an office tour in the future👍
う～ん見た感じうどん屋やるにしては試食レベルとは言えちょっと凝り過ぎちゃう？もっとシンプルなメニューにした方がええと思う。
シンプルすぎると多分シンガポールでは受けないんですよね。試行錯誤してます！
That is clearly green & pink...where the red come from Ghib? 😁
Maybe it's a great idea to invite Gordon Ramsay to taste your food because he as a professional chef definitely can find the flaw and then you can work on it to further improve the recipe. Presentation is great but it's overkill for hawker food unless you have the intention to get a restaurant. I will suggest you choose 2 recipe as your signature dish.
この前クアラルンプールの香川のうどん屋に行きましたが、うどんの麺の質にがっかりしました。日本で食べたあの丸亀製麺のようなもちもち麺ではなく、スーパーで売ってそうなこしのないうどんで不味かったです
Not salty for being slow (1hour and I can't get taste test) but when your survey is to fan of the channel then might as well bump down the satisfy to neutral so you are right to target very satisfy to 50%. Personally I feel that if they are your fan (or in-law) should target 75%.
Presentation wise I think they are actually good enough the rest got more to do with photography skill.
I prefer thick chewy type of udon. Curry udon is my favorite, maybe u can add a twist to it eg, mala udon, laksa udon etc to suit the local taste
Agree he should have a variety of noodles, some people like thick udon