Aura: Daniel, Mei Lin, why did you choose to run a wonton shop in Singapore?
Daniel: Wonton is familiar food here. People can eat it for lunch, dinner, or takeaway. We did not want to start with a big restaurant. We wanted a small shop that could serve good food every day.
Aura: What was the hardest part before using a machine?
Mei Lin: Folding wontons by hand took a lot of time. During busy hours, we still had to prepare more wrappers, more filling, and more wontons. Sometimes we felt tired before the dinner rush even started.
Aura: Did the growing demand become pressure for your shop?
Daniel: Yes. When customers liked our wontons, we were happy, but more orders also meant more preparation. We were careful about accepting larger takeaway orders because we worried we could not finish everything on time.
Aura: Why did you choose the KONBRIT small goldfish wonton machine?
Mei Lin: We needed something compact and practical. Our kitchen is not very large, so we wanted a machine that could help us make wontons more consistently without taking too much space.
Aura: How did the machine change your daily work?
Daniel: It helped us reduce repeated hand work. We still prepare the filling and check the taste ourselves, but the forming process became easier and more stable.
Aura: What changed in your business after using the machine?
Mei Lin: We became more confident with daily preparation. The wontons look more consistent, and we can spend more time on soup, sauce, customer service, and shop management.
Aura: What would you say to other small food business owners?
Daniel: Do not wait until you are completely exhausted. If your food is selling well, find a better way to prepare it. A good machine does not replace your recipe. It helps your recipe reach more customers.
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