Tuesday April 17, 2012
Kaw Kaw Burger Bakar is burning up the cash registers with its gourmet patties
By MUHD BASYAR MUSTAPHA and IWAN SHU-ASWAD SHUAIB
WHEN aspiring entrepreneurs Mohd Faizul Baharudin and Nini Haznita Muhammad wanted to start a business selling burgers, they wanted theirs to be nothing but extraordinary.
The duo started small, with a stall by the road selling burger bakar (grilled burgers) which were original creations. This has set them apart from the regular street burgers.
Three months after, they started operating in Section 2, Wangsa Maju in Kuala Lumpur. The duo’s Kaw Kaw Burger Bakar took the town by storm and people were queuing up for hours to get their hands on the burgers.
Customers also started talking about the burgers on Facebook and Twitter, and Kaw Kaw Burger Bakar went viral.
“We want to offer something unusual to the market and we do not want to compete with the existing street burger brands.
“Unlike the rest, we sell grilled gourmet burgers that are good enough as a main course and not as just finger food,” said Mohd Faizul or Zul, 26.
Zul knew that people like something new and different.
“Our homemade patties are twice as big and thick as the regular patties in the market. We also use fresh meat to make the patties daily.
“To ensure the freshness of our burgers, we grill patties that were made a couple of hours before and they are not kept for more than a day.
“Therefore, our burgers are worth their asking price as the patties are freshly made,” he added.
The burgers are priced from RM7.50 to RM18.50 but it can vary depending on the customer requests.
There are four choices to choose from — Single Happiness, Double Happiness, Triple Happiness and Tower.
Like its namesake suggests, Tower is a burger with any number of patties specified by the customers.
Custom fit orders are also welcomed. Nini Haznita or Nita, 25, said they had an order of a ‘Tower 20’ — 20 patties garnished with beef bacon and slices of cheese sold at RM150. That is the most they have done on a single order.
“The response about our burgers varies but one thing for sure, customers are eager to try,” said Nita, adding that the bestseller is the Beef Burger Cheesy or popularly known as ‘Baconizer’ which has layers of beef bacon and cheese.
You can have the burger as an ala carte order or opt for a set which comes with two hot dogs and a soft drink.
Zul said Kaw Kaw Burger Bakar receives 250 orders on average daily but there are days when they receive more than 300 orders that use more than 1,000 patties, each weighing not less than 175gm each.
Believing in customer’s satisfaction, Kaw Kaw Burger Bakar sets a time for every order. Each burger should only take a minute and 25 seconds to make.
At the moment, Kaw Kaw Burger Bakar has 14 staff at the Wangsa Maju stall and a production house for the patties in Desa Melawati, which they invested RM100,000 to set up.
As Kaw Kaw Burger Bakar prepares the patties themselves, their starting capital is RM20,000, much higher than a normal cost to set up a burger stall.
Although other vendors are running the Kaw Kaw Burger Bakar stalls in Puchong Utama and Taman Dagang, Ampang, the recipe and price are the same and patties are supplied by the same production house to ensure quality.
The brand, which is being run under their company named Protalis Enterprise, aims to set up a few more outlets in the Klang Valley to cater to the growing demand.
“Expanding the brand throughout the country and the region is in our business plan.
“We are planning to expand Kaw Kaw Burger Bakar through a licensing or franchising model in the future, focusing within the country first.
“Now, we are working to obtain halal certification and Hazard Analysis and Critical Control Points.
“Apart from that, we will also invest in an in-house electronic system to ensure our workflow in every level is efficient,” said Nita.
The company aims to achieve RM1.2mil in gross profits by the end of this year.
“We strongly believe Kaw Kaw Burger Bakar has the potential to become a multi-million ringgit business although we are operating from stalls,” said Zul.