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Western meals joints are aplenty within the Klang Valley these days. You probably have your individual favorite spot, however one model that has not solely been sustaining itself within the aggressive scene but in addition rising is OH MY BELLY.

Some may keep in mind it as Stomach and the Chef however the enterprise additionally goes by Stomach for brief. With 5 operational shops presently, it’s positively solidified itself as one of many notable haunts for Western cafe fare within the Klang Valley space.

Right here’s the story of the way it received its begin.

It began as a solution to survive

Director Jef Yap isn’t a cook dinner, a lot much less a chef. Previous to co-founding Stomach, he had zero expertise in F&B.

Relatively, he got here from an accounting and finance background. His first job had been as a credit score analyst in a financial institution.

After a 12 months, nevertheless, he determined to enter development doing electrical wiring work. For the subsequent three years, he would work as a subcontractor.

Throughout this time, he labored with one other subcontractor named Marcus Lee on some tasks. However, properly, the pandemic struck.

“We have been each jobless and broke through the starting of the MCO,” Jef recounted.

On the time, one of many solely companies that was allowed to run was F&B, which fell underneath important companies. So Jef and Marcus had the concept to serve meals with the intention to put meals on their very own tables.

But, they have been already operating out of money at this level, so beginning a full-fledged restaurant can be inconceivable. So, they went small.

As a begin, the 2 delivered wholesome meals, believing it could be related since many individuals have been involved about their well being and wellness at that time.

Whereas doing that, they serendipitously met their chef, Vincent Hoh. Vincent boasted a wealth of expertise, having labored within the positive eating scene for 11 years in Macao. However like Jef and Marcus, he was struggling as a result of pandemic.

The trio determined to work collectively to start out their well being meals model, and from there, Stomach started to type.

Placing good meals in folks’s bellies

As talked about, Stomach was speculated to be all about wholesome meals, however when you have a look at their present menu, you’d know that isn’t precisely the case.

“After MCO interval, folks’s preferences went again to regular café meals,” Jef defined. “So, our idea switched to trendy Western meals.”

Figuring out what the market needed, Stomach targeted on cooking trendy dishes with high quality substances, all supplied inside a visually pleasing house. In different phrases, they adopted the developments—however the secret is that they did it properly.

The situation of their first outlet was fairly fashionable, too—Taman OUG.

“I believe we have been simply using on the cafe developments throughout that time period,” Jef stated. “We select to open at OUG is as a result of there have been some good F&B shops in that space. We needed to be a part of them. Furthermore, the top lot is an efficient location for a contemporary store design.”

Nevertheless, Stomach’s OUG outlet is definitely closed proper now. That’s as a result of the group is planning to rebrand with a brand new idea.

“The earlier inside design was outdated,” Jef defined. “We goal to reopen by finish of this 12 months.”

Talking of rebrands, why did Stomach and the Chef get lowered to only Stomach KL or OH MY BELLY? Fortunately, there doesn’t appear to be a dramatic cause. Relatively, the group simply felt like Stomach and the Chef was too lengthy and troublesome to pronounce and keep in mind. So, OH MY BELLY it was.

Increasing as an F&B group

Receiving optimistic suggestions for his or her first outlet, the Stomach group started to increase. They honed in on the idea of being a neighbourhood café, selecting to open primarily in small township areas.

“When clients ask whether or not we are able to open in sure location, we go there,” Jef shared the easy technique behind selecting their subsequent areas.

Stomach’s 5 branches are situated in Cheras, PJ17, Menjalara, Segambut, and Mont Kiara. All shops are self-owned, and there’s a central kitchen to take care of high quality throughout the branches.

Past simply increasing their very own model, Stomach has additionally been collaborating with Mels Group, the group behind notable F&B manufacturers like CC by Mel and Bake by Mel. Collectively, they launched Stomach & Mel, in addition to a now-inactive ZenxBelly model.

“We’re exploring extra collaboration between our manufacturers,” Jef stated. “This synergy permits a extra various group of shoppers and would enhance our social presence.”

Beginning with the Stomach model because the genesis, an F&B administration firm by the identify of Mads Group has additionally been shaped. There are 5 manufacturers underneath the group, which comprise BellyKL, Dodoo Kitchen, Yuan Yuan Tea Fashion, Giglio, and Moments.

Jef shared that the group is presently engaged on two extra manufacturers, which can supply a extra reasonably priced worth vary.

“Our mission is to serve extra buyer with high quality meals and supply a memorable expertise,” the director stated. “Mads Group will proceed to construct a portfolio of F&B enterprise with a typical mission.”

From broke to breaking obstacles

From the sound of issues, the co-founders didn’t precisely begin Stomach out to be a well known F&B enterprise. However by honest efforts, they’ve managed to develop it into what it’s right now.

Jef shared that the trio had really began out with a capital of RM25k through the pandemic. However from there, they managed to get some mates to take a position into the enterprise.

From that humble begin, the group is now on monitor to hitting RM23 million in income this 12 months.

However as talked about, Western cafe fare is a dime a dozen within the metropolis these days. Stomach may need been in a position to maintain and increase over time, nevertheless it takes fixed development and energy to maintain that up.

“To be sincere, it’s robust,” Jef shared. “Nevertheless, we’ll always keep our meals high quality and preserve our menu as much as market developments. With the proper worth level and high quality service and meals, then solely we are able to keep aggressive.”