So my mental model of Bengawan Solo is mostly “one woman kaizen machine”
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I once brought their Pandan chiffon cake back to Kuching, where my parents gasped when I told them how much it cost.
“Kuching has same quality cakes but cheaper!”
“Yeah, but for how long? Eventually they all cut corners. Bengawan Solo goes the other way — they increase prices.”
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My only question is: where did they get the growth capital for expansion? These stories about local successful bakeries are all about the food and nothing at all about the business savvy needed to expand.
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(Although, yes, a one woman kaizen machine, obsessed with kueh quality, continually looking for ways to increase standards over 50 years is formidable indeed.)
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Got my fix! 🍰
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If you ask an average Singaporean what they think of Bengawan Solo, they’d likely say something like “oh they’re pricey but good. But, omg, pricey.”
It suppose this is what pricing power looks like 🙃
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