1/1/2024 0 Comments Inside scoop![]() ![]() “But at the end of the day, people must enjoy what they put in their mouths.” Enjoying The Rocky Road “Food trends are important as they lead to innovation and variety for consumers.” ![]() “It’s all about selling a product that people will continue to enjoy,” he explained. “Each player will have its own advantage, so it’s important that you constantly just play to your own strength.”Įdmund agreed and added that this rule also applies to all F&B businesses regardless of time or trend. “It’s the typical David versus Goliath situation,” she said. Throughout the years, this strategy has proven invaluable in helping Inside Scoop become one of Malaysia’s household F&B names, and staying on the topic of challenging the big players, Shiew Li advised other businesses who would like to emulate their success to just focus on what they do best. “But I think our ability to localise our flavours and come up with something new quickly has contributed to our growth as well.” “But from our standpoint, we just aim to make yummy ice cream that we love to eat and hope the market shares the same enthusiasm!” ![]() “Both Baskin-Robbins and Häagen-Dazs are great longstanding brands, and we stand to learn a lot from them,” said Shiew Li. Image Credit: Inside ScoopĪnd in the opinion of the founders, it’s this approach to the creation of their localised Malaysian flavours that has allowed them to stay relevant within the market despite the strong presence of more established competitors, namely Baskin-Robbins and Häagen-Dazs. Image Credit: Inside Scoop Suiting The Malaysian TastebudsĪs far as their product positioning goes, Inside Scoop sits itself pricewise slightly below its more premium competitors while still maintaining the quality of an artisanal product.īut the value that separates them from the rest is their insistence on creating flavours that they themselves must first enjoy, especially when it comes to their localised flavours. Shiew Li is the mastermind behind most, if not all the recipes.”īefore beginning their business, the couple’s education in ice-cream making came through the exposure that they got in Singapore, as well as Shiew Li’s three-week stint in Bologna, Italy learning how to make gelato.Įventually, the formula that they settled for came from the idea to create a dessert that would be ideal for the Malaysian climate, which has ended up becoming the base for their wildly successful flavours.Ĭurrently, the many that frequent their business and who are fans of their offerings will not be surprised to know that Inside Scoop currently has about 20 outlets nationwide, with their branches as far as Ipoh, Melaka, and Johor Bahru a sure indicator of their robust growth over the years. “We typically get inspiration from other desserts and put in our interpretations of it. “All our ice-creams are made 100% in-house by us,” Edmund said. These come in addition to their other popular offerings such as buttermilk waffles and cakes. If you’re unacquainted with the brand, Inside Scoop is well-known for their ice-creams that incorporate distinctly Malaysian flavours such as cempedak, durian, and teh tarik. “But over time, he started involving me in the business and made me work for it.” Escalating Quickly “When the concept was first mooted, he sold me the idea that he was going to build me this amazing ice cream empire as I was-and still am-crazy about ice cream.” “Edmund conned me into it,” joked Shiew Li as she recounted the early days of their business. The brainchild of Edmund Tan and his wife Lim Shiew Li, Inside Scoop was founded in 2013 with the big dream of trying to succeed alongside the big names in the ice-cream game. With its cheery interior, instantly recognisable branding, and variety of distinct flavours, it’s safe to say that any lover ice-cream in Malaysia will offer a knowing nod at the mention of the brand. If you’re an urban Malaysian reading this, chances are you already are familiar with the name Inside Scoop. Despite the presence of strong, established competitors such as Baskin-Robbins and Häagen-Dazs, Inside Scoop has managed to become a mainstay in the local dessert industry, with their presence now stretching to cities such as Johor Bahru and Ipoh.Founded by Edmund Tan and Lim Shiew Li, they are known for incorporating Malaysian flavours into their ice-creams, with bestsellers including durian, salted gula melaka, and cendol. ![]() Inside Scoop is one of Malaysia’s most well-known ice cream chains, having opened 20 outlets nationwide since starting out in 2013. ![]()
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