Samad Shariff, country director for Subway Southeast Asia, Hong Kong, and Macau, discusses how Subway’s been driving this region to keep eating fresh throughout the pandemic as well as why their franchising model has been such a success for over two decades.

Samad Shariff, country director for Subway Southeast Asia, Hong Kong, and Macau, discusses how Subway&rsquo;s been driving this region to keep eating fresh throughout the pandemic as well as why their franchising model has been such a success for over two decades.

The flagship entrepreneurship show on BFM, featuring personal business stories from early stage start-ups, all the way to billionaire octogenarians in Malaysia and abroad. Notable guests include Martin Cooper (father of the mobile phone), Julian Assange (founder of WikiLeaks), Ralph Henry Baer (father of video games), Tony Buzan (Mindmap Guru), Isaac Tigrett (Hard Rock Cafe founder), Robert Kiyosaki (Financial Guru), Nick Vujicic (motivational speaker) and more. Tap into this valuable resource of shared experiences for the SME industry, which also touches on news, issues and trends affecting the business community and beyond.

Open For Business

Discover fresh concepts, tackle obstacles, and unleash growth - Open For Business is the dynamic show where BFM engages with entrepreneurs, business leaders, and industry trailblazers, igniting inspiration, sparking success, and exploring new business models.

Eating (Re)Fresh

Virunthu at KL Town is currently recognised as Malaysia’s largest Indian food court, operating a vibrant, community-driven dining ecosystem. The platform was created to solve the high barrier to entry for small F&B entrepreneurs by removing the burden of standalone restaurant costs. Hosting over 17 diverse local and international food vendors under one roof, Virunthu combines authentic dining with live entertainment and cultural experiences.



The business generates revenue through a mix of fixed stall rentals, revenue-sharing agreements, and in-house beverage sales, recently scaling into the mid-to-high six-figure revenue range.



Founder Gopal Rajandren joins us to discuss the financial mechanics of running a multi-vendor hospitality hub. We also explore the unit economics of revenue-sharing versus fixed rental, the operational challenge of maintaining strict quality control across 17 independent chefs, and the strategy to scale this cultural dining destination into a nationwide brand.

Virunthu at KL Town is currently recognised as Malaysia’s largest Indian food court, operating a vibrant, community-driven dining ecosystem. The platform was created to solve the high barrier to entry for small F&amp;B entrepreneurs by removing the burden of standalone restaurant costs. Hosting over 17 diverse local and international food vendors under one roof, Virunthu combines authentic dining with live entertainment and cultural experiences.The business generates revenue through a mix of fixed stall rentals, revenue-sharing agreements, and in-house beverage sales, recently scaling into the mid-to-high six-figure revenue range.Founder Gopal Rajandren joins us to discuss the financial mechanics of running a multi-vendor hospitality hub. We also explore the unit economics of revenue-sharing versus fixed rental, the operational challenge of maintaining strict quality control across 17 independent chefs, and the strategy to scale this cultural dining destination into a nationwide brand.

The Real Hustle Behind Malaysia’s Biggest Indian Food Court

The Hooton Retreat is a premium glamping and eco-tourism site in Negeri Sembilan. 

By leveraging its direct adjacency to a permanent forest reserve, the business positions itself as a distraction-free destination for high-spending tourists and corporate leadership teams.



Founded in September 2018, the completely bootstrapped operation has scaled to generate 7-figure annual revenues and was recently recognised by Tourism Malaysia as a primary touristic highlight in the state.



Founder Bryan Gan joins us to discuss the capital efficiency required to build a glamping site, the operational challenges of executing massive outdoor festivals, and the strategic roadmap to position the entire brand for a high-value acquisition within the next five years.

The Hooton Retreat is a premium glamping and eco-tourism site in Negeri Sembilan.&nbsp;By leveraging its direct adjacency to a permanent forest reserve, the business positions itself as a distraction-free destination for high-spending tourists and corporate leadership teams.Founded in September 2018, the completely bootstrapped operation has scaled to generate 7-figure annual revenues and was recently recognised by Tourism Malaysia as a primary touristic highlight in the state.Founder Bryan Gan joins us to discuss the capital efficiency required to build a glamping site, the operational challenges of executing massive outdoor festivals, and the strategic roadmap to position the entire brand for a high-value acquisition within the next five years.

Getting High-Spending Tourists to Sleep in the Forest

Transforming a creative passion into a sustainable business requires strict pricing strategies and solid operational systems. Lakhshmi Priya Suppiah, a former interior architect, launched Ministry of Cakes to build a full-time, bootstrapped bakery brand specialising in premium, custom-designed celebration cakes.



Today, the business generates up to RM300,000 in annual revenue and services major corporate clients, navigating the difficult transition from a home-based kitchen to a physical cafe and event space.



Lakhshmi joins us to discuss the financial mechanics of the premium baking industry, the unit economics of highly customised orders, the operational challenges of executing massive corporate catering events, and the strategy required to scale a creative, design-heavy business without relying solely on the founder.

Transforming a creative passion into a sustainable business requires strict pricing strategies and solid operational systems. Lakhshmi Priya Suppiah, a former interior architect, launched Ministry of Cakes to build a full-time, bootstrapped bakery brand specialising in premium, custom-designed celebration cakes.Today, the business generates up to RM300,000 in annual revenue and services major corporate clients, navigating the difficult transition from a home-based kitchen to a physical cafe and event space.Lakhshmi joins us to discuss the financial mechanics of the premium baking industry, the unit economics of highly customised orders, the operational challenges of executing massive corporate catering events, and the strategy required to scale a creative, design-heavy business without relying solely on the founder.

Eating (Re)Fresh

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