For almost 30 years, the smell of a freshly baked Rotiboy bun has been an iconic part of the Malaysian food experience, but behind this is a story of near-failure, resilience, and a "last stand" that involved selling a family car to survive.

Founder Hiro Tan joins us to share his incredible journey. From making pau as a child and struggling with RM60-a-day sales in his first Klang Valley outlet, to a pivotal turning point at Wisma Sentral that sparked a regional franchise, this is the story behind one of Malaysia's beloved food brands.

We discuss:

• The 30-year journey from a struggling Penang bakery to a global brand.

• The "last stand" moment that saved the business from the brink of failure.

• The two key lessons learned: the need for expertise and sufficient capital.

• The evolution of their business model into manufacturing and franchising.

• The founder's current focus on building a lasting legacy and succession planning.

For entrepreneurs and anyone who loves a true story of resilience, this is a dive into the heart and hustle behind an iconic Malaysian brand.

Produced by: Roshan Kanesan

Presented by: Roshan Kanesan

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Categories:  economy,  entrepreneurs,  SME

Tags:  F&B Business,  entrepreneurship,  brand building,  franchising,  sme malaysia,  manufacturing,