Potensi bisnis di bidang kuliner tak pernah ada habisnya. Selain Kuliner Nusantara, Indonesia juga memiliki beragam kuliner Mancanegara dan perkembangannya pun kian meluas tidak lagi sebatas kuliner dari Asia Tenggara namun aneka kuliner dari Asia dan Eropa pun kini mulai menjamur di Indonesia.
Salah satu pelaku bisnis di Industri Kuliner ialah PT Marindo Boga yang menaungi sejumlah brand kuliner luar negeri porsi besar mulai dari Gyu-Kaku, Monster Curry, Kappa Sushi hingga Joe & Dough dengan outlet yang tersebar di beberapa wilayah di Indonesia.
Salah satu pelaku bisnis di Industri Kuliner ialah PT Marindo Boga yang menaungi sejumlah brand kuliner luar negeri porsi besar mulai dari Gyu-Kaku, Monster Curry, Kappa Sushi hingga Joe & Dough dengan outlet yang tersebar di beberapa wilayah di Indonesia.
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00:46There is no end to the potential of business in the culinary field.
00:50In addition to Indonesian cuisine, it also has a variety of national cuisines.
00:55Even though its development is expanding, it is no longer limited to culinary from Southeast Asia.
01:00However, culinary from Asia and Europe are now starting to emerge in Indonesia.
01:06One of the business players in the culinary industry is PT Marino Boga,
01:11which supports a large number of foreign culinary brands,
01:14starting from Gyukaku, Monster Curry, and Joe and Doe,
01:18with outlets scattered in several regions in Indonesia.
01:24How far is Marino Boga's business in the Indonesian culinary industry?
01:30Let's discuss it with PT Marino Boga's Chief Director, Dian Alim, only on Women's Talk.
01:38Welcome to Women's Talk.
01:40Right now, I'm with the Chief Director of PT Marino Boga, Dian Alim.
01:45How are you?
01:46I'm fine. How are you?
01:47I'm fine. Thank you for giving me a chance to have a cup of coffee with you at Joe and Doe.
01:53How are you, Dian? Are you always healthy?
01:55Yes, I'm healthy.
01:56Okay. Dian, from what I read, your background is in architecture education.
02:02What is your interest in the F&B business world?
02:08Actually, everything starts from my passion for food.
02:13When I travel, I always make sure to try their local food.
02:19So, I learn their culture through food and how the food is made.
02:27From there, I feel my life is more colorful because I'm exposed to various cultures.
02:35I want to bring those cultures to Indonesia so that people who haven't been able to go abroad
02:44or maybe there are people who miss their hometown,
02:49they can enjoy and feel nostalgic through the food they eat.
02:55Okay, that's interesting.
02:56So, you adapt a lot of culinary from various countries and adapt it in Indonesia
03:02by being managed by Dian Alim.
03:05Actually, for PT Marino Boga, can you tell us about your background
03:10and what are the businesses that you present?
03:14We are in culinary.
03:17So, there are five brands that we hold.
03:21There are Gyukaku, Onyasai, Joendo, Monster Curry, and Kappa Sushi.
03:29And Kappa Sushi.
03:30Okay, there are five.
03:31And I'm sure all women's stock fans are familiar with one or several brands
03:37owned by PT Marino Boga.
03:40One of them is Joendo and Gyukaku that I often see in malls.
03:44There are so many outlets.
03:45So, what is the background of adapting famous brands abroad to Indonesia?
03:53What is the market like in Indonesia and what is the acceptance of consumers?
03:59It's very good.
04:01Maybe it can be seen from the most famous outlet in our company, Gyukaku.
04:10Gyukaku has 45 outlets now.
04:14So, the feedback from the consumers is very good.
04:18Because Indonesians love grilled food, right?
04:22And with the sauce that I taste, it really suits the taste of Indonesians.
04:30And besides that, there is Monster Curry,
04:35which is our newest brand in Indonesia.
04:40Actually, Monster Curry is Japanese curry.
04:44There are several kinds of curry.
04:47There is Indian curry, there is Japanese curry.
04:50We tweaked the taste of Japanese curry to adapt it to the local market.
04:56And there are some of my friends who actually don't like curry,
05:02but when they try it, they like it.
05:07So, how interesting is the business idea of adapting famous brands abroad
05:12compared to trying to create your own brand by referencing foreign brands?
05:19Actually, both are quite difficult in my opinion.
05:25Because if you want to create a new brand,
05:29there must be originality.
05:33And with the current culinary industry in Indonesia,
05:37which is already quite dense,
05:41it must be really unique to be able to guide consumers.
05:46Well, for example, to take a brand from abroad,
05:51you have to be able to cooperate with the principle,
06:00whether it's a franchise or a joint venture that we do,
06:05we have to be able to cooperate well.
06:12So, the business model that is done by PT Marindo Boga
06:16with various foreign brands is more like a joint venture, right?
06:19How difficult is it, Simba, to do a joint venture with famous brands abroad?
06:24What kind of qualifications are needed?
06:27Actually, Gyukaku is the first brand that we brought here.
06:32At that time, it was not easy for me to make the principle of trust.
06:40Because actually Gyukaku itself,
06:42the brand before we joined was already in Indonesia.
06:47So, there was already a franchise that held the Gyukaku license.
06:51But indeed, the Gyukaku that we introduced to Indonesia in 2015
06:57was a bit different and targeted a slightly different segment.
07:05How can we convince them that the Indonesian market is still quite large
07:12and the target that we suggest for the principle is quite bold.
07:18At that time, we targeted 50 outlets in 5 years.
07:24While Gyukaku, which was already in Indonesia,
07:28after 10 years, there were only 2 outlets.
07:33So maybe from the principle,
07:36they also feel that we are brave enough
07:41and have a high spirit to grow the brand.
07:47Amazing.
07:48It means that the qualifications they need are not just for fun.
07:52They need how we can show the target
07:56and also how the potential that we will present will be amazing in the future.
08:01From the 5 businesses owned by PT Marindo Boba,
08:06maybe you can tell us about them.
08:09From Gyukaku, the Japanese all-you-can-eat that we know,
08:13then for Joe & Do, maybe more to the bakery or what?
08:17This can be dispelled.
08:20So Joe & Do, Joe is actually a term for coffee.
08:25While Do is for pastry and maybe bakery.
08:29So this is where we combine the concept of cafe and bakery.
08:37Here, what is actually quite unique,
08:40we like to introduce new innovations.
08:45So my own favorite is Krotabat.
08:50If it's empty, many people already know it.
08:55But the unique thing that we offer to the consumer is Krotabat.
08:59Krotabat is Krosong Martabak?
09:01That's right.
09:02So it's a combination of two cultures.
09:04French from Indonesia, Krosong and Martabak.
09:07Okay.
09:08Maybe tomorrow's viewers who are curious can try it at Joe & Do.
09:14We will discuss more about the businesses owned by PT Marindo Boba.
09:18But don't go anywhere.
09:19Tomorrow's viewers, we will be there on the next episode.
09:24See you next time.
09:33Cheers.
09:38Wow.
09:40It's so refreshing to have a drink at the office in the afternoon.
09:45It's so fun.
09:46So we just talked about the concept of Joe & Do,
09:49combining the concept of cafe and pastry.
09:53What are the differences between Joe & Do and other cafes?
09:59For example, we offer a combination of two cultures.
10:04So it's unique.
10:07But there's also a local taste.
10:11For example, we have Sombuntut.
10:14So besides pastry, we also have heavy food.
10:18Heavy food.
10:20For example, at the office,
10:23the staff can have lunch here.
10:28So it's not just for a meeting, but also for lunch.
10:32What's the interesting menu for lunch at Joe & Do?
10:36For me, there's also Salmon Ochazuke.
10:41So it's more like international food.
10:46So it's from different countries.
10:50We've talked about Joe & Do, Gyukaku,
10:53but there's also Kappa Sushi and two other businesses.
10:56Can you tell us about them?
10:59For Kappa Sushi,
11:01it's all-you-can-eat.
11:03So it's sushi that's all-you-can-eat.
11:07There's Nigiri Sushi,
11:08but there's also Maki Maki, which is more modern.
11:11So there's traditional and modern sushi.
11:15We provide it at affordable prices.
11:20So the concept of Gyukaku is brought to Kappa Sushi as well.
11:25So there's all-you-can-eat, but it's still affordable.
11:29All-you-can-eat, but affordable.
11:31What are the other two, ma'am?
11:33The other two are Onyasai.
11:38Onyasai is shabu-shabu.
11:40It's the same as all-you-can-eat,
11:42but it's shabu-shabu.
11:44And the other one is?
11:46The other one is Monster Curry.
11:48Monster Curry, okay.
11:49But the concept of Monster Curry is not all-you-can-eat, right?
11:52No, it's not.
11:54But it's really big.
11:57That's why it's called Monster Curry.
11:59The biggest one is enough for two or three people.
12:04The plate itself is 41 cm in diameter.
12:08Oh, wow.
12:10I often see it in Grand Indonesia, ma'am.
12:12Yes, I've tried it.
12:13We just opened a new branch in P.I.
12:17across Indonesia.
12:19Interesting.
12:20Out of the five business units run by Ms. Diana,
12:25after seeing the journey or growth of these five businesses,
12:30is the market segmentation in Indonesia
12:32more interested in all-you-can-eat?
12:36Or what is it like, ma'am?
12:38Actually, all-you-can-eat and all-you-can-eat
12:42have good prospects.
12:45There is no specific preference.
12:49But maybe because
12:52we were the first to present all-you-can-eat yakiniku,
12:56and it was quite unique.
13:01Because yakiniku is usually identically expensive.
13:06Because the meat is imported from abroad.
13:09People can enjoy yakiniku,
13:13but they can be full
13:17and the price is still affordable.
13:20When we first launched it,
13:23there was no such thing anywhere else.
13:26So maybe that's one of the keys
13:30for us to be where we are now.
13:33Interesting.
13:34Then for the concept of a joint venture business model
13:37compared to a franchise,
13:39why is it more interesting and has more potential?
13:43For us, actually,
13:46we have been in a franchise from abroad.
13:50That was a long time ago,
13:54when I hadn't joined a family business.
14:03But at that time, it didn't work out.
14:08One of the reasons was that the market wasn't ready yet.
14:12At that time, we also opened a sushi restaurant,
14:16but not an all-you-can-eat.
14:18And it was more traditional sushi.
14:21So it was authentic Japanese sushi.
14:25But maybe 10-20 years ago,
14:29the market wasn't ready yet
14:32to enjoy a dish like this.
14:37But apart from that,
14:40the relationship with the franchisor wasn't good either.
14:46From there, we realized that
14:48if we can join a venture,
14:51and if the principal is involved in developing the business here,
14:56they will be more invested.
14:59They will make more effort for the business in Indonesia.
15:06Okay.
15:07So we have talked about how we connect with the principal,
15:12but let's talk about PT Marindobogo itself,
15:16which is already spread in many regions in Indonesia.
15:19How difficult is it for us,
15:22as a community, to approach PT Marindobogo as a franchise?
15:27What are the qualifications of PT Marindobogo as a franchise?
15:31It's not difficult.
15:33Actually, we already have several franchises.
15:37Gyukaku,
15:38in Makassar, Palembang,
15:41and in Yogyakarta.
15:45And we are still opening franchises for other places outside the island.
15:52The qualifications are actually quite standard.
15:56So we do have the franchise fee,
15:59and there is also royalty, as usual.
16:03And of course, if you have experience in the culinary world before,
16:09it's definitely better.
16:11But if not, it's okay too.
16:15We will help to transfer knowledge and so on.
16:19And we will definitely continue to guide.
16:21Okay.
16:22Related to franchises that are very widespread,
16:25even outside the island,
16:27are there any challenges to maintain the quality,
16:31both from the products presented,
16:33as well as from the human resources themselves,
16:35so that it is fair in all regions?
16:38Of course.
16:40The challenges in the culinary business are actually quite a lot.
16:45Starting from food ingredients,
16:48which are sometimes not stable,
16:52then logistics and infrastructure that are not even,
16:57then up to the SDM that was mentioned earlier,
17:02the ability and skills are quite different from one region to another.
17:09Okay.
17:10How is it, ma'am,
17:11to solve various challenges until today,
17:15how long have you been running PT Marindo Boga?
17:21Yes, slowly.
17:22It's slowly being fixed.
17:25Then, of course, at the beginning, it's not perfect either.
17:29And from the problems we face,
17:32we continue to divide the SOP.
17:35That's the key.
17:37Okay.
17:38Okay, interesting.
17:39In the Women's Talk series,
17:40I want to discuss more,
17:42Ms. Diana Alim as a tough woman,
17:46a boss of many F&B businesses that we face,
17:50that we enjoy every day.
17:52But don't go anywhere,
17:53because we will review the next episode.
18:05In the Women's Talk series,
18:06we are still with the main director of PT Marindo Boga,
18:09Ms. Diana Alim.
18:10We have discussed many challenges and innovations
18:14presented by PT Marindo Boga.
18:16But in terms of the future target,
18:18maybe there is a next target, next project that will be carried out.
18:22Can you tell us about it, ma'am?
18:24The target for the future,
18:26we have 120 outlets in the next 5 years.
18:31Okay, 120.
18:32Yes.
18:33And we will also try to bring more brands
18:37from other countries to Indonesia.
18:40Oh, very interesting.
18:42Maybe other than Japanese or Western,
18:45what are the things that are actually interesting
18:47and not many in Indonesia?
18:50There is...
18:51I can't reveal it yet, but...
18:53Okay, it's still a secret.
18:54Yes.
18:55There is Asian cuisine,
18:57but the opportunity is quite big
19:01and we are also excited to introduce it.
19:06Okay, that's the upcoming project.
19:08Yes.
19:09There will be hints in the future.
19:11Yes.
19:12Okay, related to the achievements
19:14that you are most proud of
19:16by PT Marindo Boga so far,
19:19what is it?
19:20I always feel that
19:22every milestone we achieve is proud.
19:26But maybe...
19:30the most impressive for me
19:34was in the early days.
19:36Early days.
19:37Because in the early days,
19:39our team was not complete yet.
19:42And at that time,
19:44I was actually accompanied by my brother.
19:49We were together with the principal
19:52and there was an expat stationed here too.
19:57But the company was not complete yet,
20:02the staff and the team.
20:03So at that time,
20:04we really started on our own
20:08and we were really hands-on.
20:10We also served in the outlet
20:13and really gave an example to our staff
20:17and also gave spirit,
20:19at the same time also gave spirit
20:21that this is how you're supposed to serve the customer.
20:24Okay.
20:25And then, ma'am,
20:26maybe related to this strategy
20:28that is always presented,
20:29because it has been going on for years
20:31and the growth looks very positive.
20:34To present F&B businesses
20:36that now have a lot of businesses
20:38that are happening at that time,
20:40but then it doesn't sustain.
20:42Maybe tips or strategies
20:44that have been done by PT Marindo Boga
20:46to be able to build long-term businesses,
20:48what is it like?
20:50Actually, in culinary itself,
20:54in my opinion,
20:56service is number one.
20:58So our principle is
21:01we always have to provide a service
21:03that exceeds the customer's expectations.
21:06That's for sure.
21:07And also make sure
21:11the food and drinks that we serve
21:13are always on top of the standard.
21:15And also,
21:17back again,
21:18we have to keep innovating,
21:19provide new menus
21:21that are unique and different experiences
21:24from other competitors.
21:26Always innovating
21:27and presenting different experiences.
21:29Right.
21:30Let's talk about Ms. Diana Alim,
21:32as the main director of PT Marindo Boga.
21:35What is the leadership style like?
21:38Because I also quite salute Ms. Diana Alim
21:40for taking the step
21:42to be independent in the world of Disney's F&B
21:44and maybe far different
21:46compared to the business
21:47that has been glued by her family
21:49all this time.
21:50What is the inspiration
21:52or reference from all this time?
21:55Maybe the reference is
21:58in the business world
22:00from my parents, of course.
22:02But for
22:06the leadership style,
22:07I'm quite serious.
22:09And I always ask all the employees
22:12in our company
22:13to continue to provide the best
22:16that they can do.
22:19Besides that,
22:22I also believe that
22:23a good synergy
22:25between employees and company
22:27is very important.
22:29And the environment
22:31where they work
22:33must also be conducive
22:35so that they can continue to develop
22:37and also
22:39they can perform
22:41as expected.
22:42Then from the perspective of
22:45Ms. Diana herself
22:48in the world of F&B
22:49as a female figure,
22:51how do you see the potential
22:53of female or female talents
22:55in the world of F&B?
22:57In the social patriarchy system
22:59like in Indonesia,
23:01men are expected
23:03to be required
23:05to take care of the family,
23:07while women are required
23:09to take care of the family.
23:11As a woman,
23:13we must still
23:15be able to take care of the family
23:17and raise our children well
23:19if we work.
23:21And of course it's not easy.
23:23And I see
23:25across all industries,
23:27even now,
23:29still sometimes
23:31feel
23:33that women are looked at,
23:35women are looked at,
23:37maybe doing some jobs
23:39is not as good as men.
23:41But yes,
23:43by keeping on moving forward
23:45and always
23:49pushing ourselves,
23:51it's just a stigma.
23:53And I think
23:55women have the same
23:57chance as men.
23:59Yes, how then
24:01women always give extra effort
24:03to prove that
24:05our work in the career world,
24:07at home, as a child,
24:09as a parent, can all be balanced.
24:11But so far,
24:13family support for Ms. Diana Lim,
24:15what is it like?
24:17Does your family,
24:19both parents and children,
24:21and your husband provide
24:23significant support for your career?
24:25Yes, I am very grateful
24:27because my family
24:29is very supportive.
24:31They support me to work.
24:33The biggest support
24:35must be from my husband
24:37because he is also quite hands-on
24:39and present in parenting
24:41in our family.
24:43My children
24:45have begun to understand
24:47that sometimes
24:49their mother can't
24:51accompany them all the time
24:53or can't pick them up from school
24:55like other mothers.
24:57But
24:59they have understood
25:01and understand the importance
25:03of being useful
25:05and able to work
25:07in the future.
25:09That's what I often hear,
25:11quality over quantity.
25:13Sometimes we don't always
25:15have to be present every day
25:17with our loved ones,
25:19but we can take advantage of
25:21the quality time
25:23to be fully present
25:25with them.
25:27Okay, interesting.
25:29Do you have any quotes
25:31or tips for women out there
25:33who may still feel insecure
25:35or not confident
25:37about their future steps
25:39when they want to start a business
25:41as a mother but also a career woman?
25:43Do you have any tips or quotes?
25:45Okay,
25:47I don't think
25:49I have any successful tips.
25:51Maybe it's not accurate
25:53to call it a success,
25:55but there is one quote
25:57that I really like
25:59and always try to apply,
26:01which is
26:03Learn, Unlearn, and Relearn
26:05by Alvin Toffler.
26:07So,
26:09as a person,
26:11we must
26:13always have
26:15an open and positive mindset
26:17to continue to develop
26:19and become a better person
26:21than before.
26:23It will be the end of yourself
26:25if you feel like you know everything.
26:27Wow, okay.
26:29The most important thing is
26:31the eagerness to keep learning
26:33and never feel satisfied
26:35Learn and apply
26:37Learn and apply
26:39Amazing, thank you so much
26:41for the very interesting insights
26:43from Diana Alim.
26:45Can I shake your hand?
26:47Thank you so much for your time
26:49and of course, good luck
26:51in your future endeavors
26:53and wait for your upcoming projects.
27:05Learn and apply
27:07Learn and apply
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27:11Learn and apply
27:13Learn and apply
27:15Learn and apply
27:17Learn and apply
27:19Learn and apply
27:21Learn and apply
27:23Learn and apply
27:25Learn and apply
27:27Learn and apply
27:29Learn and apply
27:31Learn and apply
27:33Learn and apply
27:35Learn and apply