EP 207 Haris Ahmad | From a Small Food Stall to Restaurant at Bali Lane

Haris discusses the growth of his business, Kulon, from a small food stall to a full-fledged restaurant. He explains the strategic decision to open during the COVID-19 pandemic when rents were low and how he and his mother found the ideal location by chance. Haris shares insights on managing finances, the importance of meticulous planning, and adapting SOPs to ensure consistency. He highlights the significance of family support, including contributions from his sister in branding and design. Haris also touches on challenges like manpower issues and the importance of calculated risks and resourcefulness in business.
This podcast is sponsored by Mulacan.
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