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Maxis Business enables restaurant start-up to automate operations for scalable expansion
WHEN Kuala Lumpur-based creative director Syahiful Norefenddy A. Samat returned to Kuantan to begin a career as a lecturer, he launched a foodie landmark in the heart of the city that has so far received an impressionable 4.5-star rating of on Google.
Syahiful started his restaurant Atmosphere Industry with the intention of providing a way for the youths in his home state of Pahang to earn a living.
“When my partners and I started on this journey back in 2018, there were only six of us.
‘The heart of the matter was to help talented young kids here who are out of work, said Syahiful.
“We served fusion food at Atmosphere Industry – some western fare along with local favourites – but the heart of the matter was to help the talented young kids here who are out of work,” said Syahiful.
“During the start, we had chosen an abandoned bungalow for its close proximity to the city centre. But due to our limited capital of only about RM50,000, we had just enough to lease the bungalow, clean up the overgrown weeds, and attempt making the renovations ourselves.”
With just five people, which included Syahiful and his partners, the clean-up team spent four months transforming the bungalow into a proper restaurant.,
In the beginning
Atmosphere Industry opened its doors for business in September 2018 with only six staff members, along with Syahiful and his partners.
“The initial years were a struggle and though we eventually expanded to 12 staff members, we regarded the first three years as our foundation years.
“During that time, we were operating to survive and, maintaining our presence and establishing Atmosphere Industry as a brand,” said Syahiful.
Fusion food of western fare with local favourites is on the menu at Atmosphere Industry.
Now four years later, he felt that the time was right to take this business to the next level by partnering with Maxis Business and digitalising his operations.
“Initially, as happy as our customers were with our food, they were dissatisfied when it came to payment as we only had cash transaction and online transfer.
“Previously, if you were to visit our restaurant, you’d see people queuing at the counter just to make payments. All of this leads to lower customer satisfaction and ultimately, perception,” he elaborated.