Known for starting the charcoal-burger trend, myBurgerLab is an online sensation and a popular burger chain in Malaysia. Chin Ren Yi, co-founder and director of myBurgerLab, broke it all down - balancing fun and business visibility, marketing secrets and the key to sustaining a successful food business.
Timestamps:
- [01:17] - Brief introduction of Chin Ren Yi, co-founder of myBurgerLab
- [02:04] - myBurgerLab’s early days and the discovery of the Malaysian palate
- [05:46] - The legendary charcoal bun idea
- [07:13] - How myBurgerLab gained traction from the 3G and #OOTD era in 2012
- [08:14] - The thought process behind myBurgerLab’s menu
- [10:26] - The stress in being creative
- [12:33] - Ren Yi’s inspiration behind his menu creation
- [14:59] - Balancing fun and business visibility
- [17:50] - myBurgerLab’s voice on social media
- [21:11] - The key factor to sustaining a successful business
- [23:42] - myBurgerLab’s social marketing techniques
- [25:31] - Giving credit where credit is due
- [29:23] - The importance of building up young talents
- [33:55] - Ren Yi’s success habits
- [36:12] - How myBurgerLab adapts to the pandemic
- [38:58] - Ren Yi’s regret in business
- [41:16] - Advice for entrepreneurs
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