The Success Story of Culinary Entrepreneurs Ridho Nurul Adityawan

The Success Story of the Business Owner “Ayam Gepuk Pak Gembus” was apparently not easy and very touching. Ridho Nurul Adityawan is the originator and Frenchise business owner of Ayam Gepuk Pak Gembus.

Ridho who is a graduate of D3 Diponegoro University Polytechnic, Semarang, used to be an ordinary office employee. He had worked as a staff at a coal company in Kalimantan for 8 months.

Then worked as a staff administrator at PT Wilmar in Sambas for 1.2 years, and as an Inbound Customer Service at MNC (Indovision) for 1.5 years. The goal is to work only one, namely to set aside a salary to open a business. The salary received while being an employee is only worth the provincial minimum wage (UMP) or around Rp. 2.8 million per month.

In the end, Ridho decided to resign from the MNC and started to build the “Ayam Gepuk Pak Gembus” stall on Jalan Pesanggrahan, West Jakarta, on October 12, 2013. He opened a street stall with a 3×3 meter tent. Apparently, he needed capital of up to Rp. 23 million to start a business.

His business began to develop when a customer named Dani offered a franchise business. Ridho, who did not understand anything about the franchise business, asked for one week to study the matter. Then, Ridho went to the internet cafe and found out how the franchise business was.

Dhani was interested and opened two branches of “Ayam Gepuk Pak Gembus” in Mangga Besar and Kebon Sirih. Ridho only has a banner equipped with his telephone number for the franchise business.

Until now, “Ayam Gepuk Pak Gembus” already has 462 branches throughout Southeast Asia. At first, Ridho could only spend 3 chickens, now each of his stalls can spend 110 chickens and if counted in all branches, 12 tons of chicken can be used up in one day.

The number of branches that he has, makes him build a parent company called PT Yellow Food Indonesia. The parent company was built since March 2015.

Related Posts