They say the path to a person’s heart is through their stomach, and for Malaysians, food is definitely one of our country’s passions. With the F&B industry taking a hit in 2020, Kenneth Lai, co-founder of cloud kitchen, Vacrea, discusses how he kept three food companies up and running through the pandemic.

They say the path to a person&rsquo;s heart is through their stomach, and for Malaysians, food is definitely one of our country&rsquo;s passions. With the F&amp;B industry taking a hit in 2020, Kenneth Lai, co-founder of cloud kitchen, Vacrea, discusses how he kept three food companies up and running through the pandemic.

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.

Head in the Cloud Kitchen

Adrian Goh has been in the pet care game since 2004, eventually launching Wet Nose in 2011 to create a completely bootstrapped, neighborhood pet hub. 



Currently generating up to RM800,000 in annual revenue, the business relies on localized word-of-mouth customer acquisition and specialized pet care knowledge to retain its client base against the heavy discounts of online competitors.



Adrian joins us to discuss the financial realities of running a service-based retail shop. We explore the unit economics of pet grooming versus product sales, the occupational hazards and liability of handling aggressive pets, and the strategic pivot toward opening a daycare facility to stabilize post-pandemic cash flow.



Image Credit: Shutterstock

Adrian Goh has been in the pet care game since 2004, eventually launching Wet Nose in 2011 to create a completely bootstrapped, neighborhood pet hub.&nbsp;Currently generating up to RM800,000 in annual revenue, the business relies on localized word-of-mouth customer acquisition and specialized pet care knowledge to retain its client base against the heavy discounts of online competitors.Adrian joins us to discuss the financial realities of running a service-based retail shop. We explore the unit economics of pet grooming versus product sales, the occupational hazards and liability of handling aggressive pets, and the strategic pivot toward opening a daycare facility to stabilize post-pandemic cash flow.Image Credit: Shutterstock

Why Good Pet Groomers Are Harder to Find Than Customers

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.

Head in the Cloud Kitchen

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