Jakarta, CNBC Indonesia – Who is not familiar with the Soto Ayam Ambengan Pak Sadi (Original) restaurant? Even though the menu is simple, this legendary soto is still selling well to this day.

Pak Sadi’s Soto Ayam Ambengan restaurant has recently become a topic of conversation because Hasni Sadi, the owner, just passed away on February 11, 2024.

As reported detikfood, the Soto Ayam business started in the 1960s from Soto Keliling Pikulan. Long story short, this soto succeeded in becoming many people’s favorite food until finally Pak Sadi was able to open many branches in Indonesia.

“After being successful in Surabaya, Mr. Sadi then opened a central branch in Jakarta, namely in Wolter Mongisidi around the 1980s,” said Mrs. Ida as the representative and manager of Soto Ayam Ambengan Pak Sadi (Asli) Jakarta Branch to detikFood (20/02).

In 2013, Soto Ayam Ambengan Pak Sadi won an award from World Street Food Congress Food as Masters of the Year, beating street food vendors around the world from various countries.

Learn from Mr. Sadi’s success in the culinary business. In fact, there are many business lessons you can learn from Mr. Sadi that you can emulate so that in the future the business you run can be successful and legendary. The following is the explanation.

Down the mountain

Ida, the manager of Pak Sadi’s Soto Ayam Ambengan restaurant in Jakarta, also said that during his lifetime, Pak Sadi apparently still supervised all existing outlets and restaurant branches.

This is done so that the quality of the ingredients and taste of the soto remains the same and authentic as the concoction itself.

The menu offered at Soto Ayam Ambengan Pak Sadi is also relatively simple, one of the mainstay menus is of course Soto Ayam which costs between IDR 36 to IDR 40 thousand.

This Ordinary Chicken Soto is an original menu at Soto Ambengan. One portion of chicken soto (complete), consisting of abundant slices of free-range chicken, vermicelli, pieces of boiled egg, and a sprinkling of celery.

However, Mr. Sadi divides the menu into special classifications according to the part of chicken meat that customers want. Apart from chicken soto, there is also Soto Madura and satay.

In fact, there is an in-depth analysis process of the menu that is carried out to optimize restaurant profitability. This analysis is called menu engineering.

In essence, the results of menu engineering will reveal which menus have the highest production costs, generate the greatest profits, and are the most popular among customers.

Not only that, you can also identify menus with low and high profit margins. As a result, you can use this data to delete or maintain the menus you sell.

Always Feel Enough

Approximately four years ago, Mr. Sadi was interviewed by Trans TV in Jelang Noon, where he talked about his life principles as an entrepreneur.

When selling handbags, Mr Sadi admitted that he had experienced quite tragic things. Call it something like being hit by a flood and being hit by a bus.

“I’m not afraid of being competed because after more than thirty years of working hard this food (soto ambengan) is hard to compete with,” said Pak Sadi when he was still alive.

One principle that many people should adhere to is, Being rich doesn’t mean wallowing in wealth or having a position, but rather always feeling like you have enough.

“Rich is not calculated from the amount of money or position you have, but feeling satisfied with what you get is the guide to life.” closed Mr. Sadi.

[Gambas:Video CNBC]

(aak/aak)