As a result, US citizens lined up to taste satay in food truck.
Food truck that sells Indonsia cuisine in the United States. This truck is owned by chefs from Indonesia, Martin Setiantoko
For Indonesian citizens who live in Virginia but missed cuisine country, no longer need to worry. Since some time ago, there is a restaurant that serves Indonesian cuisine and cooked by the chefs from RI anyway.
Quoted from page Share America, Wednesday, March 18, 2015, one of the dishes that are sold chef Martin Setiantoko the satay.
Not served at the restaurant. Martin chose to sell the authentic Indonesian cuisine using the truck. Then so be it, Martin and his team selling satay with using the concept of food truck.
Strategies to sate was quite unique. Martin immediately chose a place that a lot of visitors, and cook directly on the spot.
Before selling, he has prepared the best ingredients to make satenya have high taste. According to Martin, the cook directly on the truck would be easier to attract buyers. Distinctive odor when burned satay make sense of smell buyers tempted to taste.
Martin admitted, his strategy was telling attract buyers. Every lunchtime, buyers lined up to buy satenya. He said not to use methods other publications.
"That's the beauty of the food truck. You do not need to do marketing," said Martin.
He said having two trucks. The truck was bought after laboriously and advantages of restaurants in Virginia. Now, the biggest revenue comes from the food truck.
Early stories
The story of this satay vendors started when studying in a culinary school in Malang. Having finished his dream restaurant for a long time.
Martin then moved to New York at the age of 24 years. At that time he just pocketed the money of US $ 150, or 1.9 million. Although his dream is far from reality, Martin did not give up.
He moonlighted as a dishwasher for five years in order to have money to open his first restaurant.
His wish has finally reached the restaurant. However, Martin said he did not directly profit. He even went bankrupt. Until well into the third year, profits began to be obtained. From there, he then decided to buy two trucks.
Now, the challenges facing Martin is managing time well. Therefore, the restaurant and the truck had to keep running at the same time, and it took the direct supervision.
In addition, he also must be able to divide his time with the right to oversee all three of their businesses. Despite these efforts often create headaches, but the rewards in kind.
"Seeing people lining up to try my food, all the sacrifice it really worth it," said Martin. (ase)
Source: viva.co.id
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