Content Marketing Insights

This section is about how content marketing can bring your business to grow.

Find out which subsections that you want to explore more for your needs:

  • Search Optimization, which discuss about SEO, visibility, authority, AI search, website strategy, KPIs, and digital performance.
  • FnB Business Performance, where you’ll find my opinions about managing restaurants, cafés, catering, customer experience, loyalty, brand memory, collaborations, and retention.
  • Skills Development, about how training, SOPs, hygiene, coffee knowledge, events, community learning, and even speaking skills for owners and staffs can create more revenue.

Marketing Catering Rumahan Perlu Strategi di Segala Kanal

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Kebanyakan catering merasa akan mudah memperoleh pelanggan hanya dengan mendirikan account Instagram, tapi kemudian sadar bahwa punya follower saja belum tentu bisa menghasilkan pelanggan baru. Padahal pemasaran catering pada masa pandemi kini tidak melulu hanya bersandar pada Instagram. Butuh banyak unsur yang mesti dikerjakan untuk membuat calon pelanggan menyadari keberadaan usaha catering tersebut. Maka kali … Read more

Bekerja dengan Food Blogger tanpa Jadi Bangkrut

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food blogger bagi pemasaran digital

Mending bayar IDR 2 juta untuk satu kali review food blogger, atau oper restoran tahun depan karena nggak ada konsumen? Begini ini yang kadang-kadang bikin para pemilik restoran galau, dapat info tips-tips pemasaran separuh-separuh, tapi merasa nggak cukup modal buat praktekinnya. Belum lagi harus belajar istilah baru, “Food blogger itu apaan sih?” Banyak pemilik restoran … Read more

Kitchen Hygiene Rules Rooted in Asian Culinary Tradition

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Daily Rituals Behind Clean Nasi Langgi. The strength of a nasi langgi kitchen comes from discipline in the smallest details. Washing hands before handling rice or side dishes is more than routine—it’s protection against refund requests and food waste. Sanitizing chopping boards, wiping down counters, and storing spices in airtight containers prevent cross-contamination, which reduces costly batch throwaways. Utensils also tell a story about your commitment. A ladle left crusted with sauce from the day before raises doubts about freshness and risks a spoiled pot of rice that must be discarded. On the other hand, a gleaming spoon or spotless serving tray reassures customers even before they take their first bite, building confidence that translates into repeat sales. Consistency is key. Hygiene isn’t something you display during health inspections only; it must be visible every single day. When staff see rules as [second nature] rather than special procedures, your entire operation becomes leaner: less wasted inventory, fewer surprise cleanups, and more uninterrupted revenue.

Do you realise how quickly a single hygiene slip can scare away customers and damage your reputation? Kitchen hygiene rules are daily practices that decide whether your food builds loyalty or even invites complaints. Handwashing, sanitising surfaces, safe storage, and clean utensils form the frontline defence against foodborne illness like diarrhoea. In Asian shops (which offer nasi … Read more