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Belajar Dari PAYAKUMBUAH Arief Muhammad Buka 1000 Cabang #BedahBisnis

Raymond Chin・14 minutes read

Arief Muhammad plans to open 1000 branches of Payakumbuah restaurants, with each branch generating 1.5 billion rupiah monthly, focusing on authentic West Sumatran cuisine and utilizing a profitable franchise model for growth and expansion. The success of Payakumbuah relies on factors like high-quality food, effective marketing strategies, and an attractive franchise model, with a strong emphasis on product quality and long-term business sustainability.

Insights

  • Arief Muhammad plans to open 1000 branches of Payakumbuah restaurants in the next 10-20 years, each generating 1.5 billion rupiah monthly, showcasing a strategic and ambitious growth plan for the brand.
  • The success and expansion of Payakumbuah are reliant on maintaining consistent food quality, sustainable marketing efforts, and an attractive franchise model for potential investors, emphasizing the critical importance of prioritizing product quality and business sustainability for long-term growth.

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Recent questions

  • What is the business model of Payakumbuah restaurants?

    Payakumbuah focuses on authentic West Sumatran cuisine.

  • How does the franchise model of Payakumbuah work?

    Franchisees invest in a branch with profit-sharing.

  • What are the expansion plans for Payakumbuah restaurants?

    Aiming for 1000 branches in 10-20 years.

  • What is the net profit margin for a successful Payakumbuah franchise?

    At least 11%, rising to 25% with profit-sharing.

  • What role does Akang Group play in Payakumbuah's success?

    Ensuring food quality consistency across branches.

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Summary

00:00

"Payakumbuah: Aiming for 1000 Branches"

  • Arief Muhammad aims to open 1000 branches of Payakumbuah restaurants in the next 10-20 years, with each branch generating 1.5 billion rupiah per month.
  • The franchise model for a Payakumbuah branch involves a 4 million rupiah investment, with 1.5 billion used for initial expenses like licensing, training, and marketing, and 2.5 million for renovations and operations.
  • The BEP (return on investment) for the franchise model is expected within 1-2 years, with a profit-sharing ratio of 70:30 in the first year and 50:50 from the third year onwards.
  • The cost of 1.45 million rupiah includes a 700 million rupiah brand licensing fee for 5 years, with a renewal fee of 700 million after the initial period.
  • Payakumbuah's franchise model offers a low-risk opportunity for growth, with the franchisee responsible for operational success and the brand owner sharing profits.
  • The net profit margin for a successful franchise branch should be at least 11%, rising to 25% or more when considering profit-sharing.
  • Payakumbuah's business model focuses on authentic West Sumatran cuisine, with extensive research on ingredients and menu offerings to cater to Indonesian preferences.
  • Arief Muhammad's marketing strategy for Payakumbuah involves aggressive expansion plans, aiming for 1000 branches in the next 10-20 years, utilizing the franchise model for growth.
  • The success of Payakumbuah hinges on its commitment to authentic and delicious food, with a focus on product quality and customer satisfaction.
  • Arief Muhammad's storytelling skills and marketing campaigns, like the debate on eating with hands or spoons, play a crucial role in promoting Payakumbuah and engaging customers effectively.

10:59

"Payakumbuah's Success Relies on Quality and Sustainability"

  • Akang Group plays a crucial role in ensuring the consistency of food quality across all branches of Payakumbuah, emphasizing the importance of standardizing SOPs in the F&B industry to maintain brand reputation and success.
  • The potential success and expansion of Payakumbuah hinges on factors such as the deliciousness and consistency of food across branches, the sustainability of marketing efforts, and the attractiveness of the franchise model to potential investors, highlighting the necessity of prioritizing product quality and business sustainability for long-term growth.
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