Q: What is unique about your food idea? How did it come about?
A: We started Medanlang by cooking at home for our friends, who then spread the word. In that sense, our restaurant’s success was a pleasant surprise since we serve staple home-cooked food that we eat at home in Indonesia. I think many clients find the food comforting as it brings them closer to home.
Q: Why did you join FreshLane?
A: FreshLane provides us amateur chefs a safer option to get a taste of what it’s like to be in the F&B business.
Q: How has your business grown since starting with FreshLane?
A: FreshLane has provided us with the licence to promote our food to a wider public and eliminate some of the challenges we faced cooking in a small kitchen from home.
Q: What was life like before FreshLane? What is it like now? How has your business changed after adopting Cloud kitchen?
A: Before, we had greater flexibility with Medanlang when cooking from home as we did not have any pressure to perform as it was only a passion project. Being in Freshlane pushes us out of our comfort zone, challenging us to get creative and try carving out new opportunities for growth.
Q: In your opinion, what is the key to business success in the F&B industry?
A: To be successful, you need consistency, remember your origins and introduce that to your clients. Never do anything just for the sake of pleasing the customer, instead, make them want your food because of how good it is.
Q: What is your advice for new local F&B entrepreneurs?
A: You never know your capabilities if you don’t try. Once you start, give it your 100%!
Q: What are your brand plans for the future?
A: It’s still a work in progress for now, but surely the overarching goal is to introduce the authentic taste of Indonesia to Hong Kong.
Q: Would you recommend FreshLane to others in the restaurant industry? Why?
A: Yes, if you are looking to try your luck in F&B with low investment cost, FreshLane provides startups with a low-risk platform to take the first step.
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