Without a doubt that as we exit the lockdown / Movement Control Order here in Malaysia, many retail brands will be trying to adapt to what will surely be a new normal for retail brands going forward. Without getting too much into the operational details of reopening which is not the purpose of this post, I
This is article was first published in Focus Malaysia Property Section in the Oct 26 – November 1, 2019 edition. Should you have any queries you can contact the writers at email@example.com Today’s article is based on a topic which we shared during the recent Council of Asian Shopping Centers (CASC) 2019 Conference held in
If you take a walk around most malls today, chances are you may come across a fair bit of empty lots which have not been rented out. Rather than looking at these as a reflection of the state of things, we look at these empty lots as opportunities for mall owners to tap upon a
We all know that running a restaurant business is hard. In fact, a study shows that failure rates of restaurants to be about 60% in the first 3 years of their business. That means more than half of all restaurants that open in year 1 will be shut by year 3 of their operations. Why is that?
Note: This was an article which we wrote and appeared first in a publication called “Focus Malaysia” for their August 25 – 31, 2018 issue. Do get it in news stands and bookstores such as MPH. Shopping… some would call it the favourite past time of most Malaysians and that could be a fair assessment of
No matter how you look at it, we have a problem here in Malaysia, there are too many developments which have or are planning to have a retail component within their development plans. Couple that with a recent Star newspaper article which stated that for 2017 retail sales in Malaysia were down 1.1% in Q3.
Success in your restaurant or cafe business can sometimes be a difficult thing to grasp but in general, success is defined simply as more customers = more success for your restaurant business. As a retail coach I have seen too many situations where restaurant and café owners do not focus on this basic fundamental question,