Showing posts with label coffee work. Show all posts
Showing posts with label coffee work. Show all posts

2025-11-25 at

food safety regulations

 "OMG they washed and re-used disposable plastic spoons," was featured on Threads today.

  • 1. Note, this isn't illegal in Malaysia, as far as I know. ( Correct me! )
  • 2. Yes, it's going to generate questionable bodily exposure to chemicals.
  • 3. No, it's not entirely clear that this is more dangerous than ... cooking at high temperatures ( e.g. acrylamide & friends ) ... using canned goods ( e.g. BPA and other EDCs ) .... using any made-in-Malaysia packaged foods and personal care products ( which are subject to far laxer banlists than those of say, the state of California ).
  • 4. The video of "evidence" showed actually illegal practices : the food services staff was not wearing gloves, an apron, or any hair covering. Their hair was messy, and their jersey-looking t-shirt was not tucked into their pants.

Why do we have broken windows? Because the government decided that this is normal.

2025-07-05 at

Imprint Engineering : Labour must be Led

A bestie's friend is closing their cafe. Bestie recanted that it was difficult to find staff who were neither too dumb nor too smart, who would leave for better opportunities. I am reminded that the service industry's main supply-chain is talent management. The European canon contains quite a bit about "how to govern men", and I'm sure the other literary traditions do also.

Every individual staff requires a leader to imprint upon ( see Jurassic Park, Chris Pratt ). Either they imprint on their colleague, their line manager, a senior leader, or the abstract brand as a person. This is why I put so much emphasis on brand development when I launched a cafe in 2015. I prefer not to be followed as an individual, but the staff need something to follow, so brand equity is essential.

However, I resorted to personality-based leadership of the staff after shareholders turned off our core brand's distribution channels in the third year of operations, throttling our brand equity. It was an inconvenient corporate duty, but such was the business environment. I came from a family of pastors, so it was not difficult, though it took time away from other forms of corporate development that I could have worked on if we had retained social media distribution of the brand.

2025-06-24 at

Price Positioning in F&B

 If you're not sure how to get started with price positioning in F&B, may I recommend : 

  • 1. Use the Big Mac index : 1x, 2x etc., for meals.
  • 2. Use the Coke can index : 1x, 2x, etc. for beverages.
  • 3. Simply aim to have a better margin than the index, at base=1
  • 4. Where base>1, consider chopping margins as long as you raise NI per cover.

2025-03-03 at

Kokumi, Umami, and other interactions

I got here from reading about umami. So far what I have is 

  • - anions like chloride (Cl-) present as bitter ; bitter is a negative feedback signal, so bitter stimuli tend to mute everything else ; this is also why excess salts of chloride present as bitter
  • - amino acids like glutamic acid present as sour (H+)
  • - alternative cations like (Na+) compete with (H+) ; sour and salty stimuli tend to mute each other
  • - salt and umami receptors share a root ; when (H+) competes with (Na+), the presentation of saltiness is muted, and so umami presents as sweet
  • - kokumi is related to calcium (Ca2+) sensitivity ... throughout the body ... but in taste, the CaSR may simply amplify other tastes instead of admitting a new qualia ; to make this more complicated, it's not calcium in food that stimulates this ... it's gamma-glutamyl peptides in food which stimulate intracellular calcium, which trigger CaSR, or something like that

That's pretty cool!

2025-02-14 at

Calcium in Common Beverages

Did a quick check on absorption rates for different calcium salts. Since vinegar is most commonly available, and vitamin C powder has storage concerns, I'm just throwing my foodgrade chalk powder into water with ACV. This seems to work for now. Target dose is 0.4g +/-1 0.1g chalk to match the calcium in a 150ml dose of milk.

So this is promising as a substitute for baking soda in making soda water. Basically less salty due to the absence of sodium, and more immediately energising, due to the calcium content.

2024-08-06 at

Adrenergic agents in beverages

 Adrenergic receptors are signal-receivers in the sympathetic nervous system. Broadly, there are alpha-1 -A, -B, and -D, alpha-2 -A, -B, and -C, and beta-1, beta-2, and beta-3 receptors. These do a bunch of different things which are beyond the scope of this note.

Methylxanthine purine alkaloids in beverages. 

Most of us talk about caffeine, and recently it has been hip to bring up theobromine in comparisons between chocolate and other beverages. The main pharmacodynamic of caffeine is to bind to alpha receptors.

Caffeine is metabolised into "12% theobromine, 4% theophylline, and 84% paraxanthine", all of which have adrenergic interactions. 

Theobromine, as noted above, is famously found in chocolate, but also occurs naturally in some plants which are better known for their caffeine content.

Theophylline, also occurs naturally in similar places. By itself, it appears to be more aggressively adrenergic than caffeine, and it is shipped as a performance enhancing drug.

Paraxanthine is a metabolite of all of caffeine, theobromine, and theophylline. It is also adrenergic. It messes with nitric oxide signalling, and neurotransmitters such as glutamate and dopamine.

-

Theacrine is found in some plants, being sometimes synthesised from caffeine. It is also binds to some alpha receptors. But it has attracted less interest and is deemed less effective than caffeine.

Many of the items above have histaminergic effects, which are beyond the scope of this note.

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For comparison, it has also been trendy ( thanks Hollywood ) to discuss beta-blockers a.k.a. beta-agonists. This is a related topic, but also beyond the scope of this brief note.

2024-01-15 at

Case Study. Bakery. B2C. COGS control

 Case Study. A B2C bakery chain was looking for an AI/ML solution for cost savings, to reduce COGS.


Discussion : 

Case Study. A B2C bakery chain was looking for an AI/ML solution for cost savings, to reduce COGS.

1.

The retail bakery business has the structural concern of needing display cases to look 75-90% full at all times.

This is solvable via (a) constant refilling of cases which is expensive and wasteful or (b) agile addition and removal of display cases, based on stock available for display ( the tiny shop approach ).

In summary at the retail merchandising / interior design / process design layer - the big shop should try to behave like a small shop. Because that is what is cost effective, per unit of revenue.

2.

The AI/ML bit for performance marketing is always possible - but it doesn't solve the cost problem, if there are too many cases to fill anyway.

With regards to the performance marketing aspect - it's just A/B testing on what people want to buy. There's an interpolated variable ... some products, with inelastic demand will sell even if their case looks mostly empty. Other products with elastic demand may be more sensitive to the empty case.

Main concern :

AI/ML solutions which are implemented to forecast sales and traffic based on external factors ... will simply not help as much. They can help, if other links in the value-chain are already optimised.

2023-06-14 at

I made a mistake, and it was probably criminal

It is said, "there are no limitations periods for criminal offenses under Malaysian law". And, in light of this I reflect upon certain past actions of my own individual self, which have been conducted in the Malaysian business environment.

Law

The Companies Act (125) 1965, basically says that shares in corporations ( a superset of companies ) may not be offered for sale to the public. (This law has since been superseded by a more recent one, regarding the same domain.)

Facts / Possible Locus of Infringement

In 2015, an advertisement was shared with me, regarding the availability of a tenancy of a commercial space with some leftover equipment in it. On social media, I organised a marketing campaign to determine the quantity and scope of public interest in a hypothetical business which I was interested to venture into, based on the opportunities availed by that tenancy. 

In some comments on that campaign, I had said such as (verbatim), 

Interpretation

Based on my recent reading of the relevant law, I now see my mistake, in contravening that law. I've only studied this for two days now, so, it's relatively new and interesting to me.

At the time of those actions, I was not aware of the law which I contravened by definition ... recklessly, due to ignorance. Currently, I do not anticipate that I have much recourse in the event that the AGC may decide to prosecute me for the same. Nor can I imagine much defense on my part, should there be lawsuits filed against me for related torts, perhaps of negligence. 

That being said, I am no lawyer, and I am writing this reflection merely as a citizen who from time to time reads the laws. Should there be any lawsuits or criminal charges arising from the same, I expect some lawyers more educated than myself on these matters, may have differing opinions - and those opinions might in turn affect and change my future opinion.

Background

I had for a time been working in the technology sector, where it was common for entrepreneurs and inventors to raise funds from various sources in "bootstrapping" their small businesses. This was the limit of my exposure to such practices, having no greater professional experience in the same.

Foreground

Moving forward, I hope that this case study serves to inform myself, and readers of their rights and responsibilities. I hope to further improve both my understanding of Malaysian law, and my compliance with the same.

2022-05-29 at

Disambiguation of Key [ Income Statement ] Line Items

_Example provided is for a F&B business._


Collections : What is collected from customer ...

= [ net sales ] + [ SST ]


*SALES*


Gross Sales : Big number that is rarely reported ... because it is ...

= [ net sales ] + [ sales discounts ] + [ sales allowances (price reductions due to defective goods) ] + [ sales returns ]


Net Sales : Actually useful ...

= [ gross profit ] + [ direct costs ]: 


*DIRECT & INDIRECT COSTS*

These refer to the costs of production of goods and services sold.


[ Cost of Sales ; 

Cost of Goods Sold ; 

Direct Costs_or_Expenses ] ... all of these terms mean the same thing; some may be _fixed_ such as the rental on a dishwashing machine, some may be _variable_ such as the ingredients used to make pies.


Indirect Costs_or_Expenses : How much would be spent during a fictional 0-production month, such as in pre-opening, on [ labour ex-production ], [ materials ex-production ], [ utilities ex-production ], [ ads ], [ interest owed on loans ], [ amortised charges like annual fees ], [ depreciation of CAPEX ],  etc.; some may be _fixed_ such as the rental of a premise, some may be _variable_ such as seasonal maintenance.


Direct Costs : 

= [ total costs ] - [ indirect costs ]


... therefore 


*NET SALES is sales, [after deducting allowances, discounts, and returns], but [before deducting the following]*

- fee of : performance marketing

- fee of : middleman (POS, platform, etc.)

- fee of : PSP / payment service providers

- fee of : transportation / delivery

- cost of labour for production

- cost of materials for production

- cost of utilities for production


*PROFIT a.k.a. EARNINGS a.k.a. INCOME*


Gross Profit :

= [ net sales ] - [ direct costs ]


At this point in the income statement, we encounter *EB-salad* because there are all sorts of "Earnings Before X" subtotals which an author may choose to write about. But in general ...


Net Profit :

= [ gross profit ] - [ indirect costs ] - [ tax ]

2022-05-20 at

Greater KL in 1H2022 : Rather Unentertaining

Greater KL is still so boring - or I just don't know enough places.

11:45pm on Friday night.

Wanna go out for a drink? Can't think of any place that's fun enough to meet random people.

Wanna get something to eat? Can't think of anything I wanna eat that's worth leaving home for.

Wanna watch people? It's illegal to make-out in public, so most people just stay at home if they have plans to make-out - there's even a phrase for it : "Friday night-ing" in Malay.

I'm making small talk with my work colleagues on Whatsapp. Hey check this out - we could do this in the next 1-3 years. Yeah, that's so exciting, later. 

But do we do now?

Stat report :

Drove BB, Changkat, Chinatown.

Changkat is slammin ... the usual poor crowd. Concubine and Baijiu have decent music and petite chic but the damn mamak closes at 1am ... wink wink DBKL is said to license each establishment's hours in bespoke fashion, but I am not sure if that is just joints with alcohol or everyone. PS150 is always good, but slow, better for reading, not watching.

Saw a Bumble match at Conc, said hi, but there was no food, so I went elsewhere to get some.

Gibberish Menus, and the Tyranny of Words

In the course of my work in F&B, and in my personal life ... I've eaten at maybe six unfamiliar restaurants in the past three weeks. All of them displayed a common illness. They did not provide picture menus.

This is a disorder because the same restaurants had pictures of their dishes already taken for out-of-store marketing communications purposes, yet none of these restaurants communicated in raw visual media (ex-text) at their in-store point-of-sale.

To be more specific, visual menus are not expected of traditional restaurants serving traditional food to local customers. However, as soon as a restaurant needs a VERBAL menu to list out what it sells, the absence of a PICTORIAL menu becomes an issue immediately.

I don't eat words. And I don't want to listen to someone using more words to explain a bunch of other words, when better methods exist for uploading your menu to my brain.

2022-05-11 at

the Algebra of Five-star Ratings Maintenance

Maintaining a 5.0-star average : requires 79 five-star reviews per one-star review ... and a 4.6-star average : requires only 7.9 five-star reviews per one-star review.

My 24-hour cafe used to go about 4.3 stars. So that means it took only 4.7 five-star reviews to counter a one-star review. This was pretty comfortable as a business model where we actively divided the customer base, and got rid of customers which were off-brand for us (customers who incur more cost on us, than benefit). In other words, for me this was a "nice" business. If my rating was higher, my brand would have been too conservative, and not excellent in terms of getting rid of bad customers. 

2021-11-06 at

Test Design : Evaluation of Management Roles

If you are already past the stage of entertaining alternative candidates, then you are no longer testing for general qualities of staff, but for performance on the job.

Perhaps : 

1. Your end goal is, the candidate will deliver consistently "over benchmark".

2. The benchmark is relatively concrete, and repetitive, so instead of testing against a "qualitative proxy for the actual benchmark" you should test against the "actual benchmark".

3. The only way to get data on the error "against the actual benchmark" is to spot check, or continuously check. If you are not on-site, then you have to spot check. This is called "sampling", in statistics. The "sample of opportunities for failure" is a proxy for the 'set of all possible opportunities for failure".

4. Next you must consider the division of labour. Is the benchmark defined qualitatively or quantitatively?

(For hospitality there are hundreds of points to quantify per service per customer. When you have a corporate level quality assurance team, this is the way to go. Now maybe with fewer staff, you have to define success qualitatively, "by eyeballing/tasting". If this is the case, then testing can only be executed by the person who can do a qualitative assessment. Whose body is doing the testing?)

5. If you require a leader to be multi-faceted, it becomes harder to identify leaders. If you design an organisation where leadership revolves around cooperation between smaller, focused roles, then it becomes easier to identify leaders. Testing is just the cost of identification. In the latter sort of design, the only prerequisite for leadership is readiness, ability, and willingness to co-operate.

2021-09-25 at

The New Nusantaran Diet : where is it?

Fine dining - this week I've had to revisit the concept a bit, and here are some brief thoughts about fine dining in Malaysia today. Hm. All monetary figures in USD for convenience. And nothing in this article refers to Malaysia alone, as the case is the same elsewhere also.

I was first presented with the concept of "fine dining" around 2006, when I was working in Kuala Lumpur - and I had to try very hard not to laugh. While my colleagues from the consulting firm ordered food, I ordered a cup of tea. I really wasn't going to pay $ 11 for spaghetti when I made a gross of $ 453 per month. I did enjoy the company of my peers, though they probably enjoyed my company a little less that evening - they made only a little more than I did, and I spent most of the evening smirking at their idiocy.

Many expensive dining experiences in Kuala Lumpur are exotic, and yet by and large they fail tests of finesse. When people in Malaysia say "fine dining", they also have a tendency to refer to "fine dining as it exists in other countries" - and this mistake is the first and last reason why "fine" dining in Kuala Lumpur, with few exceptions, tends to be shit.

To be clear, the high prices are often justified by bringing in ingredients from outside the region using grossly polluting methods ( air freight ), and then sold with minimal preparation as "naked". I kid you not - I don't understand people who don't think this is funny - they basically express a lifestyle which says, "I'm too cheap to go to this other place, so I'll fly their indigenous food over here, and that's how you know, I'm fine". 

In 2021 Malaysia's hourly minimum wage hovers around $ 1.38. Just yesterday in Petaling Jaya ( basically, greater Kuala Lumpur), I had "nasi campur" or self-serviced rice, curry, vegetables, and fish ( high-quality protein ) including some 10-30 ingredients for  $ 1.67 - now this isn't the most nutritious way to spend 1 hour and 13 minutes of minimum wage. But it is an example of how you could spend that much on FOOD AS A SERVICE, and get sufficient nutrition to make a human body economically productive at either manual or intellectual tasks. So let this be a benchmark for food service at the level of essential services. Let's teleport out.

Now in order to buy a basic sandwich and salad in first-world nations takes roughly the same number of minutes of minimum wage in those countries. But for 4-8 hours of minimum wage you can get a meal in a more formal setting, also known as "fine dining". Let's now teleport back.

Today "fine" dining experiences in Kuala Lumpur are nominally $ 36 for lunch, $ 70 for dinner, and ranging up to $ 200 or more. This means local restaurateurs hawk a cultural experience to naive locals for 26 to 173 minimum wage hours. But where is the finesse? It doesn't matter how pure and fresh the food is at these prices, it's simply not relevant to the average citizen. And what isn't within reach of the average person, simply doesn't qualify as fine. It's blithely over-engineered. (Which isn't to say, I'm not frequently the culprit of grossly over-engineered projects, myself.)

I'm just going to cut this rant short by posting a slightly "localised" version of Noma's manifesto. Brain this, if you will. I'm waiting for the ASEAN luxury food exports to take off ... but no one wants to make it happen ...

;)



2021-07-12 at

Three Pillars of Talent Management

Expanding on a framework I sketch out earlier this year : 

1. Most roles (not staff) in a business can be siloed into one of three value chains, each chain representing a major stakeholder.

  • - 1a. PROFITABILITY represents the INVESTOR.
  • - 1b. TALENT MANAGEMENT represents the LABOUR.
  • - 1c. QUALITY represents the CUSTOMER.

This month, expanding on 1b., I have sketched out furthermore that Talent Management can be broken down into three pillars : 

  • - 1b.1. HAPPINESS
  • - 1b.2. HEALTH
  • - 1b.3. DISCIPLINE

Happiness includes questions of compensation and ambition. Health is a matter of sports medicine and psychology. Discipline is simply the interface with 1a. and 1c. 

2021-05-15 at

Duty of Care : Executives regarding Board Members

We often revisit the question of "how much should executives push back against the preferences of board members?"

Quick take:

(1) Board members are hired to protect shareholders.

(2) Executives are hired to protect board members.

(3) If you are an executive, and you see a board member potentially injuring their future self, then raise it as a concern.

... if you can't see far ahead enough to know a board member's situation, then you're not able to work effectively to do the job of protecting board members.

Quick take 2:

(4) Once you're at the C-suite (and often before that) you may want to view your roles with your bosses as, "you are our business partner", rather than "you are our instructor". 

2021-03-28 at

Why Most Hospitality Business must Treat Customers with Condescension

It is said that in every bipartisan relationship there is a Reacher and a Settler.

This* is the fundamental economic landscape which must be recognised by any executive that seeks to position a product, or brand.

The summary effect of this is, that if you run the first kind of business, then your best customers will always be relatively undiscerning (either dumb or poor), and your worst customers will always be relatively difficult to handle (either too smart to spend X on your goods, or too rich to lack alternatives if their distaste for your goods is completely irrational).

Most hospitality businesses exist in this space.

2021-02-18 at

Espresso Calibration Parameters, in structural order

My personal bias - when training spro calibration, I have a view that some parameters are more fundamental than others. Here is a rough model, in descending order of priority (reasons):

  1. dry dose (costing starts here)
  2. brew ratio (dilution ... particularly a concern for milk drinks / latte artists)
  3. grind size (impacts rate of cooking)
  4. pressure profile (cannot separate from grind size: impacts flow rate)
  5. temperature (impacts flavour more, flow rate less)
  6. time (least important)

2020-10-30 at

On the Art of Branding

Sometimes well-meaning counterparties are just completely incompetent at adding value. Other times they can be useful. I was just thinking about this just now when my friend invited her friend to buy things from my business ... whereupon I agreed to wait 30 minutes, and ended up waiting for 90. Who knows, perhaps this will translate to value for my shareholders later, anything is possible.

I also think about how I asked too often about the health of another friend, and was summarily ex-communicated. Such is life. I am often ex-communicated, so it is something I have become quite comfortable with over the years.


Earlier today a shareholder posted a screenshot, from the Facebook reviews of a restaurant not my own. There, a member of the public praised that restaurant for acknowledging its mistakes, and in contrast my own office was mentioned as an example of "one which does not do so, and consequently it is are closing and selling things". Encouragement comes from strange places.

I thought this a great triumph. Despite my shareholders efforts to squash my branding operations for our business, by banning me from social media activities involving the corporate brand since 2017, it would appear that the media campaign I launched slightly before that continues to add value to this day. This evidenced quality of work alone is thrilling, and it encourages me professionally, to continue doing what I do for the world, even if sometimes I must work especially hard, and especially long in order to complete a single iteration.

I find it generally useless to evaluate a project while it is underway - I am not so good at that, I believe there is a conflict of interest between the agent as a planner, and the agent as an executor of the plan, if the agent is the same person. In order to properly execute a plan, an agent cannot simply switch between planning an executing on a whim, as that destroys the purpose of planning. Of course, there are times when this is relevant, such as when the objective is to iterate upon a loop to optimise for a specific target. However, there are other instances, such as when a single iteration has not been completed, and therefore any distraction from basic execution will interrupt the only existing implementation of a plan, which has yet to be implemented.

Now it is the "season" for review, as the first iteration has ground to a halt. I found it quite the challenge to operate a brick and mortar business, on a shoe-string budget, without social media for nearly three years, and right through the pandemic of 2020, at that. With respect to the efforts put in by my team, I am quite proud of all individuals who contributed to this work. I remain disappointed with the decision makers who put us through this, however, I believe that we have each and every one of us executed our corporate duties to the best of our individual interests, and so as a whole the corporation as a social entity is a success.

Financially, it is a great failure, and I volunteer myself as the person to be blamed. But then I generally view my projects on ten to twenty year time frames, and this one is only five-years-old. And so far it is not yet exactly over. Perhaps a judge will throw the book at me, and then it will be thoroughly screwed, but this is not yet the case, so I remain, as it is my job to be so, optimistic about the potential for our body corporate.

I do believe that my colleagues are well-meaning, even if they have done some rather foolish things. And I am sure they have a symmetrical view of my work. I avoid allowing this to bother my daily work, and I suppose that is the difference between someone who has to keep their head cool for service, and those who must inspire themselves with daily dramas in order to invent meaning for their situation.

I do wonder how the story will end. But it is not over, and so I will not pretend to know. I can only document the parts that I have seen and lived through, for the betterment of others who may chance upon these readings.