Core Values
With a passion for the culinary world ignited at the age of 15, Irjen Jayadi’s diverse experiences in kitchens across Singapore, Taiwan and Australia have shaped his approach to business. Despite numerous setbacks in the F&B industry, Jayadi’s perseverance led to the creation of Maknala Group. He shared the qualities that set his restaurants apart, future expansion plans and the core values that drive his entrepreneurial success.
Q: Can you tell us how more about Maknala Group?
A: Maknala Group began with one of our brands in 2018 at Lokasari. To make a long story short, basically my passion for the restaurant industry began when I was 15 years old. I’ve worked as a waiter, a dishwasher and a cook in various kitchens in Singapore, Taiwan and Australia. Despite my parents’ strong opposition to the F&B industry due to their unfamiliarity with it, I persisted. Upon returning to Indonesia, I attempted to start a restaurant business three times but always failed. My funds were depleting when I found a failing restaurant in Lokasari, where I met my future partner, and we brainstormed the idea of opening a hotpot restaurant. We decided to give it one last push, and it turned out to be a big hit. This success marked the beginning of Maknala Group. The name Maknala itself signifies that everything we do must have meaning and purpose.
Q: Jakarta has a lot of legendary restaurants and franchises. In your opinion, what makes Maknala Group different?
A: I think I can proudly say that we are the first Chinese restaurant group to implement systematic Standard Operating Procedures (SOPs) in our kitchen. Traditionally, most Chinese restaurants relied on intuition, doing things by feeling in a conventional manner. However, we hired F&B consultants and chefs to systemise everything. While we started everything traditionally, we soon brought in Hong Kong and western chefs, not for their cooking skills, but for their expertise in standardising kitchen procedures. This is what sets us apart from other Chinese restaurants. Our establishment operates on a full system, with precise measurements and procedures akin to western culture, but with Chinese flavours.
Q: Tell us more about the restaurants under Maknala Group and their specialties?
A: First, we started with Shu Guo Yin Xiang, an authentic hotpot restaurant. The second is You Ma You La, which offers affordable, fast food that is also halal, allowing us to introduce this cuisine to a broader Indonesian audience. The third is Shu Cuisine & Bar, specialising in live seafood. The most recent addition is Niu Da Ge, another hotpot speciality, located in one of South Jakarta’s most prominent food districts. Currently, we focus on these four, and we plan to open another one in Semarang, which will specialise in Yunnan and Cantonese cuisine.
Q: Could you elaborate on whether you have plans to explore more diverse cuisines or regions?
A: We definitely plan to introduce more local cuisines that are less known to Indonesians. I believe food is like language. When we travel abroad, what do we look for? Local food. Our mission is to introduce Chinese culture to Indonesians through food. That country is incredibly vast and diverse, and we aim to introduce various regions and cuisines, not just one style. One of our upcoming projects focuses on Muslim Chinese cuisine. When I visited Xinjiang, I discovered their food is delicious. Their staple food is noodles, with rice considered a luxury. When they learned I was from Indonesia, they assumed we ate a lot of rice and beef and thought everybody here was rich – which is a fascinating fact on its own, let alone adding nuance to their cuisine as well.
Q: Lastly, in your opinion, what is the most important quality an entrepreneur should have?
A: Simply put, human resources. In my opinion, the most important quality an entrepreneur should have is the ability to manage my talents effectively. How do I know if I’m hiring the right people? I don’t, actually. Our company has five core values: loyalty, ethics, professionalism, caring and leadership. If they adhere to these values, they will become leaders. This applies to everyone, including me. We emphasise these values in our food quality, service and operations. Everyone must believe in these core values. Every day before starting work, employees affirm the company’s vision and mission. This is our asset. We can teach recipes and techniques, but we can’t teach these values. You can’t always know if you’ve hired the right person, but you can train them to align with your values. People may work hard in their first year, but it’s their adherence to our core values that truly makes a difference.
Asia Dreams Volume 52
Maknala Group
Jalan Pluit Permai Raya
Jakarta 14450, Indonesia
E: admin@maknala.com
W: maknala.com
IG: @maknalagroup
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