Running a business sounds like a dream – being your own boss, building something you love, and calling the shots. But behind every “dream job” are realities no one really talks about.
We spoke to five different business owners across Malaysia who shared their honest experiences – from choosing the right location to managing unexpected growth.
These are the lessons you don’t often hear about, but every business owner should know.
The ‘perfect’ space might not be the one you imagined
When Stephanie was looking for a space to open Kozie Krafts, she didn’t go for the most visible or high-traffic location. Instead, she picked a first-floor unit tucked away in Subang Jaya – not exactly where you’d expect a café-meets-arts-studio to thrive.
Visibility took a backseat to practicality. The unit had a spacious, open layout – perfect for pets to roam and for customers to get hands-on with arts and crafts. The rent was also significantly lower than ground-floor options, which made it much more manageable as a starting point.
There were challenges, of course – less foot traffic meant she had to work harder to get noticed. But by leaning into community, partnerships, and consistent social media content, Kozie Krafts found its audience. It goes to show that the best location isn’t always the one with the most people passing by.
Sometimes, it’s the one that gives you room to grow.
Ideas don’t grow from plans – they grow from action
Rainey and Lovy used to get bingsu every week. It was their go-to ritual, but over time, they started noticing a pattern – none of the spots truly hit the mark.
That’s when the idea came in.
They didn’t want to work a typical 9-to-5, so they saved up RM5,000, bought a bingsu machine off Taobao, and started experimenting from scratch. No long-term business plan. No fancy setup. Just two people chasing a craving and a possibility.
Their friends and family were the first taste-testers. Every week, they created a new batch and gathered feedback to tweak and perfect the perfect bowl of bingsu. Some flavours weren’t well-liked. Others stuck around. And with each round, the idea of opening their own bingsu shop slowly became a reality.
Now? Binq Dessert has grown into a brand that people recognise – not just for the bingsu, but for the creativity, presentation, and personality behind every single flavour.
All because Lovy and Rainey didn’t wait for the perfect plan or time.
They just started.
You can turn something old into something iconic
When Ken first came across the space that would become Merchant’s Lane, it was nothing short of rundown. The walls were worn, the ceilings crumbling – and the building itself used to be a brothel, hidden above a shoplot in the heart of Chinatown.
Most people would’ve walked away. But Ken saw something else.
With a bit of vision and a whole lot of hard work, he transformed the forgotten space into one of Kuala Lumpur’s most beloved cafés – serving up hearty brunches, indulgent desserts, and some of the best lattes in the city. The space kept its raw character too. Exposed brick and preserved architectural details gave it soul.
It didn’t need to be shiny or new. It just needed to feel real.
The charm of Merchant’s Lane lies not in perfection, but in reinvention. Ken didn’t erase the history but instead, he honoured it. That’s what made the café memorable and kept locals and even tourists coming back over and over again.
Because success doesn’t always start with something new. Sometimes, it begins when you breathe new life into something old.
You can wear multiple hats – as long as you have the right systems
Running a café is demanding enough. But Daniel? He’s also a DJ, model, and entrepreneur who still somehow finds time to be hands-on with his team.
His approach to balance starts with structure. At Flint Café & Roastery, Daniel uses systems that help the business run efficiently – even when he’s not in-store. From automated sales reports to staff scheduling and cashback programmes, everything is managed through his POS system.
With StoreHub, he can track performance, monitor transactions, and manage his operations remotely. That flexibility gives him the freedom to pursue his other passions while still staying in control of the café’s growth.
Juggling multiple roles isn’t easy. But when the backend is taken care of, there’s more space to focus on the things that matter – whether that’s building the brand or spinning tracks at a weekend gig.
Virality doesn’t last—so build something worth staying for
Not every business gets lucky enough to go viral. But what happens when you do?
Because here’s the thing – virality doesn’t last. A tweet might blow up, your product might be the flavour of the month, but the hype eventually fades. And when it does, what really matters is whether your business can succeed on its own.
That’s where Sugar And I stands out.
One of the smartest moves they made was collaborating with other local F&B brands. Their limited-edition soy crème puff with Dao Desserts? A hit.
Their store in TTDI, shared with Kopikku and Big Boss HSP? A whole new multi-brand café experience.
They also ran massive community-driven campaigns, like their 30 Days of Ramadhan Giveaway, which partnered with over 20 small businesses to give back to customers and support local entrepreneurs.
They even hosted a free dessert tasting for their new product line – inviting real followers to be part of the campaign content. And through it all, Ilyas, the founder, kept it real with his audience – openly sharing wins and struggles on social media, including the decision to close multiple outlets.
It’s not easy to keep momentum after the spotlight fades. But Sugar And I proves that with community, collaboration, and transparency, your brand can continue to grow far beyond the viral moment.
