Did You Know?

The founder of Mommy Puff, Siti Hajar Mohd Tahir wasn’t actually a fan of curry puffs before starting the business! This unique perspective allowed the brand to approach the product objectively—focusing on fixing common frustrations, like “hollow” pastries, to create a signature solid filling that sets them apart in the market.

The “Solid” Difference: Quality Without Compromise

In a market where consumers often complain about “empty” pastries filled with more air than substance, Mommy Puff has built its reputation on a single, unwavering promise: A generous, dense filling in every bite.

• Freshness First: Unlike many mass-produced frozen goods, Mommy Puff operates on a “Fresh Daily” system with zero stored stock.
• Precision R&D: Every one of the four signature fillings—Original Potato, Sardine, Chicken, and Beef—undergoes rigorous quality control to ensure the perfect balance of spice and texture.
• Safety & Science: Transitioning from a home kitchen to a factory required more than just bigger pots; it required a commitment to structured systems, leadership excellence, and a professional approach to production.

Scaling a Legacy: From 5 Staff to 60,000 Pieces

Growth at Mommy Puff is not just measured in numbers, but in the strength of its systems. Through a journey of leadership and transformation with RCG, the brand evolved from a small shop into a sophisticated manufacturing entity.

• Operational Power: What began with a team of five has grown into a workforce of 30 professionals, currently producing 16,000 curry puffs daily.
• Future-Forward Infrastructure: To meet the overwhelming demand across Malaysia, a new factory is set to open, skyrocketing production capacity to 60,000 pieces per day.
• A National Vision: The brand’s three-year goal is to become a household essential—ensuring that at least one pack of Mommy Puff is in every freezer in the country.

Empowerment Through the Product

Mommy Puff is more than a food manufacturer; it is an engine for social mobility. By leveraging its success to build a network of over 700 dedicated agents, the brand has empowered hundreds of Malaysian households to achieve financial independence.

With a target of RM50 million in revenue within the next five years, Mommy Puff continues to prove that when a traditional product is backed by professional leadership and a heart for the community, there are no limits to how far it can go.

Rooted in years of hands-on food preparation, Aisyah De’ Kitchen carries a journey that began long before it became a brand. From small stalls and bazaar setups in 2004, the business grew steadily through consistency, patience, and respect for the craft. 

Today, based in Sikamat, Seremban, Aisyah De’ Kitchen has evolved from a home-based kitchen into a restaurant, catering service, and event space trusted by many.

Built by Puan Lenny Harlina Osman, the brand reflects a journey shaped by clear goals and quiet resilience. Giving up was never part of the equation. With dreams and targets in sight, growth became a matter of time, not chance.

Did You Know?

Aisyah De’ Kitchen does more than serve food. The brand also opens opportunities for sponsored meals, allowing individuals and organisations to contribute food for events and charitable causes.

Staying True to Authentic Taste

In a market where variations are endless, Aisyah De’ Kitchen stands out by preserving tradition. Its cendol remains rooted in the original flavour many remember from childhood where the taste passed down from mothers and grandmothers. Rather than overloading it with modern twists, the focus stays on balance, precision, and authenticity.

Behind every serving is a carefully measured recipe and a refined process. This consistency is why Aisyah De’ Kitchen is frequently chosen for weddings, private functions, and community events.

Growing Beyond the Kitchen

Momentum built online created the confidence to step into a physical location. With a strong following already in place, Aisyah De’ Kitchen opened its restaurant and quickly became a weekend destination for guests travelling from outside Seremban. Signature dishes such as cendol, ABC or Ais Batu Campur, Nasi Lemak Chicken Chop, and Ayam Besar Bas remain crowd favourites.

An upstairs event space for 100 to 200 guests allows the brand to host celebrations and gatherings, expanding its presence beyond dining into memorable event experiences.

A Brand Built on People

Beyond food, Aisyah De’ Kitchen is powered by its people. The team operates like family, a culture reflected in how they serve and support one another. This strong internal bond translates into warm service, smooth operations, and consistent delivery across restaurant, catering, and events.

Leadership and Transformation with RCG

As Aisyah De’ Kitchen grew, leadership clarity and operational structure became essential. Through guided transformation:

• Kitchen operations and workflows became more organised and efficient

• Decision-making shifted from instinct-based to structured and measurable

• Leadership focus moved from daily firefighting to sustainable growth planning

This alignment allowed Aisyah De’ Kitchen to grow with consistency, confidence, and clearer direction.

Courage from Small Beginnings

Aisyah De’ Kitchen is proof that meaningful growth does not require loud beginnings. It requires courage, consistency, and belief in what you do best. From a small stall to a multi-channel food brand, its journey shows how staying rooted in quality and purpose can turn humble efforts into lasting impact.

Sate 7 Pagi was founded by Jakfar Rosli on the principles of industrial precision. By applying an engineering framework honed on global projects like the Mecca Clock Tower, the brand transformed a traditional service into a high-performance culinary entity. This technical DNA allows the business to operate with a level of systems-driven consistency rare in the F&B sector.

Did You Know? 

The brand successfully commercialized a niche market gap: morning sate. By professionalizing the breakfast cultures of Muar and Sarawak, Sate 7 Pagi evolved a roadside tradition into a scalable, premium restaurant model.

Strengthening Operational Stability

The company’s resilience was forged through early operational volatility. A major 2017 internal restructure served as a catalyst to “shock-proof” the business. Instead of scaling back, the brand redesigned its management systems, ensuring that quality and output remain consistent despite labor market fluctuations.

Strategic Leadership with RCG

Through a partnership with RCG, the business transitioned from a founder-led outlet to a corporate-led enterprise. This strategic evolution shifted the focus from daily tactics to long-term brand equity. By prioritizing team alignment and replicable systems, Sate 7 Pagi is now built for rapid regional expansion.

The brand utilizes technical R&D to solve traditional F&B bottlenecks in logistics and scalability:

• Strategic Capacity: A 2019 expansion into larger facilities optimized the brand for high-volume delivery, securing profitability during market lockdowns.
• Proprietary Innovation: The “Ready-to-Eat” frozen line uses a unique preparation method—requiring only hot water—eliminating on-site grilling and opening doors for global retail.
• Systematic Logistics: Standardized packaging and “Nasi Arang” have streamlined the business for large-scale corporate catering.

The Five-Year Growth Roadmap

With flagship branches in Seri Kembangan and Bangi, a dedicated factory in development, and Halal certification underway, Sate 7 Pagi is executing an aggressive growth strategy. 

The roadmap targets three new Klang Valley locations and an entry into the Singaporean market, proving that engineering precision is the key to modernizing heritage flavors.

For Mohd Fauzi bin Abul Wafa, tempeh was never just food—it was survival, responsibility, and dignity. Growing up in a modest household, he learned early what scarcity feels like and what it takes to keep going.

After studying IT and working briefly as a technician, Fauzi realized that a stable salary didn’t equal a meaningful life. What he wanted was freedom—the chance to build something with his own hands for his family.

That search led him back to something simple and deeply rooted in tradition: tempeh. At 24, he learned the craft from the ground up in Kuala Lumpur, studying patience, process, and consistency. 

When he later took over a small tempeh business from a relative, success didn’t come easily. There were setbacks, debts, and moments that tested his resolve.

But Fauzi stayed.

Did You Know?

Poji’s Tempe is produced using traditional Javanese methods, carefully refined to create halal, longer-lasting tempeh—a key reason it’s trusted by vendors and households across multiple states.

Turning Craft into Scale

What set Poji’s Tempe apart wasn’t just taste but thinking ahead. Fauzi noticed a recurring problem in the market: tempeh spoiled quickly during long-distance delivery. Instead of pushing harder from one location, he moved closer to his customers.

By opening fermentation branches nearer to high-demand areas, Poji’s Tempe ensured fresher products, lower delivery costs, and stronger local relationships. Tempeh stopped being a fragile product—and became a reliable staple.

Growth That Creates Opportunity

As demand grew, Fauzi made a decision many founders delay—he built a team.
Production, inventory, quality control, and delivery were no longer one-man tasks. Each new hire wasn’t just support for the business, but a livelihood created through it.

Today, Poji’s Tempe operates with multiple factories and fermentation hubs across Johor, Negeri Sembilan, and Kedah—supported by a workforce that understands the value of consistency and care.

Consistency That Earns Loyalty

Fauzi learned early that unmet demand is silent loss. To prevent it, he reinvested aggressively into production capacity. What began as manual processes evolved into factories capable of producing thousands of packs daily—without sacrificing quality.

The result? Customers don’t worry about shortages. Retailers don’t worry about reliability. And Poji’s Tempe earns something far more valuable than volume—trust.

Leadership and Transformation with RCG

As Poji’s Tempe expanded beyond Johor, growth brought new pressure. More factories, more branches, more people—and more decisions that could no longer be handled alone. Fauzi realized that building tempeh was no longer the hardest part. Building leaders was.

RCG’s Role:
● Helped shift Fauzi’s mindset from operator to leader
● Provided clear structure to manage a growing team and production system
● Strengthened decision-making to support expansion across multiple states

With RCG’s guidance, Poji’s Tempe evolved from a founder-led operation into a structured business—one that could grow without losing quality, consistency, or its roots.

More Than a Business

Poji’s Tempe isn’t built on trends or hype. It’s built on routine—daily production, daily delivery, daily responsibility. It’s a business shaped by someone who knows what it means to fall, restart, and carry on anyway.

Fauzi’s story reminds us that sometimes, the most powerful brands don’t begin with big dreams—but with the courage to take care of what’s right in front of you.

And from that, something lasting grows.

“We used to sell otak-otak by the roadside. I grew up grilling sticks with my father in front of our house. But nothing prepared me for the day I watched our factory burn. That moment changed everything.”

What started as a small family recipe slowly grew into a promising food business. But then came the storm—legal summons, rushed production decisions, and finally, the fire that destroyed everything.

In desperation, I made painful compromises: switching to cheaper ingredients, rushing output, and abandoning the very values that made our product special.

Customers noticed. Sales plummeted. The trust we had built disappeared almost overnight.

In 2014, I made a decision that changed the course of my life—I attended a free business seminar that opened my eyes. I realised I couldn’t rebuild using the same old habits. I needed systems, mentorship, and a whole new way to lead.

With structured business mentorship, I rethought everything from the ground up:

• Rebuilt our operations, prioritising quality over speed
• Delegated responsibilities, allowing me to move beyond survival mode
• Partnered with tourism players like bus drivers to generate steady footfall
• Digitised fulfilment and regained our HALAL certification
• Most importantly, restored the original taste and values that once made our otak-otak beloved

The results speak for themselves. We scaled from producing 10,000 to over 100,000 sticks daily, reached RM16.8 million in annual sales, and became a nationally recognised brand—earning awards from FAMA and state agencies.

But for me, the biggest win wasn’t revenue—it was reclaiming integrity. The business that nearly collapsed is now rebuilt with structure, values, and leadership I never had before.

Today, Otak-Otak Mr. Noh is more than a product—it’s a story of rebuilding with purpose. I lost everything once. But with the right mindset, mentorship, and mission—I built something even stronger.

Mohamad Qashrie Md Noh
Founder, Otak-Otak Mr. Noh (Johor Bahru) Sdn. Bhd.
Food & Beverages Industry

“Today, I lead with purpose, backed by a solid team and a long-term vision that empowers our business to grow—not just survive.”

Before joining RCG, I felt stuck. We had a strong brand presence, but there was no structure behind the business. I made tough mistakes—like building a large-scale factory without proper planning—which led to overwhelming debt, internal tension, and years spent operating in survival mode.

In 2022, I made a pivotal decision to join the The Titan program under RCG’s SME business growth consulting platform. That moment changed everything—both in how I ran the business and how I saw myself as a leader.

With expert guidance and structured systems, we increased internal sales by over 130%. We stabilized cash flow and began systematically reducing long-standing debts.

Between 2022 and 2024, Faiza Marketing achieved over 460% company-wide growth—a milestone that once felt impossible. But more important than the numbers was the shift in how we operated. I went from carrying the entire business on my shoulders to leading with structure, clarity, and resilience.

The biggest transformation wasn’t just financial—it was leadership. I stopped reacting and started building intentionally. Today, Faiza Marketing isn’t just growing—it’s built to last.

If there’s one thing I’ve learned, it’s this: Business success isn’t just about product or market—it’s about the people leading it. When leaders grow, everything else follows. The right consulting doesn’t just solve problems—it builds businesses that make lasting impact.

Najwa Binti Abu Bakar
Managing Director of Faiza Marketing Sdn. Bhd.
Food & Beverages Industry

“Achieving sustainable business growth requires more than inherent passion or product excellence. It necessitates strategic business consulting, disciplined execution, and expert guidance to facilitate true scalability.”

Despite strong product demand, MAMASAB lacked a clear business model, structured marketing, and effective team management systems. We knew we needed more than just hard work—we needed the right knowledge and tools to scale strategically. That realization led us to seek guidance from RichWorks Consulting Group (RCG).

Through RCG’s structured mentoring, we learned to build a solid business foundation. We implemented structured sales strategies, strengthened our brand positioning, and developed leadership capabilities to manage our growing team and distributor base. This consulting-based approach brought the clarity and direction we needed.

We made the pivotal decision to leave our stable professional careers and fully commit to the business. But even with that commitment, we quickly realized that early momentum alone wasn’t enough. Without a clear strategic framework, sustained growth wasn’t possible.

With expert guidance, MAMASAB achieved exponential growth within just a few years—expanding from a small kitchen operation into a nationwide F&B brand. This transformation was made possible by strategic focus, disciplined systems, and leadership development.

Our journey proves that when passion is matched with structure, mentorship, and strategy — remarkable things happen. MAMASAB’s transformation is a testament to what’s possible when passion meets structure, mentorship, and strategy.

Siti Noor Sabrina Soobri & Muhammad Rizal Saim
Founders, MAMASAB International Sdn Bhd
Food & Beverage Industry

“I found myself overwhelmed, managing operations without a clear strategy, and working long hours with minimal results. The situation worsened when I was hit with a nearly RM200,000 fine due to financial mismanagement. It was a turning point that made me realize I needed the right guidance to scale the business sustainably.”

In 2017, I sought expert guidance to overcome my business struggles. What I found was not just knowledge, but a structured approach to business growth. Through strategic coaching, I learned how to position Zai Sri Gemilang effectively, refine our marketing, and strengthen our brand presence. These insights allowed us to attract the right customers, scale sustainably, and establish ourselves as a trusted name in the industry.

As a result, we transformed from a struggling catering business to a trusted name in the industry. Our expertise in catering high-profile events, including celebrity weddings and VIP functions, became a key differentiator in the market.

Like many businesses, the pandemic posed a significant challenge. Event cancellations led to revenue losses, and customer refunds put financial strain on our operations. However, instead of retreating, I chose to deepen my learning and joined the SPIRE Mentoring Program, later progressing to Titanium under RichWorks.

Through coaching and structured business frameworks in Richworks Consulting Group (RCG), we adopted digital transformation consulting, optimized operations, and strengthened financial planning. These efforts led to a remarkable turnaround where we once handled only a few wedding events per year, and we scaled up to executing 20 weddings per month.

Today, Zai Sri Gemilang stands as a leading catering brand with over a decade of experience serving corporate clients, government agencies, and private events. We have built a capable team, efficient systems, and a strong growth strategy that ensures long-term sustainability.

Success in business isn’t just about hard work—it’s about the right knowledge, strategies, and mentorship. Through my journey with RCG, I gained the structured guidance needed to refine our business model, improve financial management, and attract the right customers. With the right business advisory, sustainable growth is achievable for any entrepreneur willing to invest in the right strategies.

Norhafizah Abd Karim
CEO of Zai Sri Gemilang
Food and Beverages (F&B) Industry