Brunei

- Manufacturing process

- Productivity

- Traditional way

Brunei is a multi-culture country with a major population of Malay and Chineses. Hence, their food preference is similar to neighborhood countries like Malaysia and Singapore. Research has shown that Brunei Malays consume breakfast with sticky rice cubes or fried rice and sweet local cakes like pinyaram, katilapam, calak, tapai and kuripit.

Towards this area, Bengwan Solo could adapt well in the country as they have more than 20 varieties of traditional Kueh which include the all-time favourite Lapis Sagu. Their sticky rice kueh inclues Kueh Salat,Pulut Inti, Sagu Melaka and Lemper Udang could be introduced to gain awareness and attract consumers.

In order to blend into their culture, there is a need to create positive image in Brunei, gain new customers and retain current consumer’s trust and loyalty and their creativity and innovation would help them to create and improve products in order to satisfy consumers.

Factors that determines standardization includes the nature of product where Brunei consumer personal preferences such as breakfast with sticky rice cubes would be advantageous to Bengawan Solo in enhancing their kueh’s popularity. Although the products offered are selling at an economical price where everyone could afford even a school student, they have to beware of competition that are common everywhere which includes the bakery and pastry industry’s competitors.

There could be a differ in consumer needs and wants, tastes and even behaviours. Therefore, there is a need to understand their needs and wants, preference for food in order to cater to the target group that Bengawan Solo markets for. For instance, some people may prefer western cakes rather than kueh. Thus, Bengawan Solo’s non-cream cakes and rolls would suits their taste and satisfy their needs. Physical environment of Bengawan Solo should create a traditional theme feel to create a heritage look.

Brunei...