Kuala Lumpur:Donuf founder Arron Teo has set an ambitious target of opening 100 outlets across the country by 2029, following the company's successful start since April this year. The unique offering from Donuf is a hybrid bake that combines a doughnut with puff pastry, which has been well-received by customers.
According to BERNAMA News Agency, Currently, Donuf operates two outlets located at Jalan Dhoby and Larkin Sentral, with monthly sales reaching up to RM70,000. The company plans to open two more outlets at Angsana Mall and Senai International Airport by the end of the year, with an additional six outlets planned for next year. Teo aims to increase the number of outlets to 20 by 2028, focusing initially on Johor as a key market with at least five outlets before expanding to other regions such as Kelantan, Terengganu, Kuala Lumpur, Melaka, Sabah, and Sarawak.
Teo noted that Kelantan and Terengganu have shown strong potential due to customer demand. Each Donuf outlet requires an investment of approximately RM400,000, not including the costs associated with recipe development and research and development.
The idea for Donuf originated over a decade ago when Teo realized many of his Malay friends enjoyed both doughnuts and puff pastries. This led him to create a product that combined the two, offering the taste of a doughnut with the cream and crispy texture of puff pastry. After securing business partners and financial backing, Teo worked tirelessly to perfect the recipe, which involved modifying it over 20 times daily and gathering feedback from friends and customers.
Donuf currently offers 12 flavors, including eight original ones like cocoa, Bebe Berry, Vani (vanilla), Gaya Kaya, Matchi, Lemo, Ono, and Garu-Garu, with chocolate and strawberry being among the most popular. The brand sells about 300 to 400 pieces on weekdays and up to 700 on weekends, with the Jalan Dhoby outlet performing better due to higher foot traffic.
Teo, who is originally from Batu Pahat and has over 17 years of experience in the food and beverage sector, emphasizes the importance of attitudes, skills, and work commitment when hiring staff. Donuf currently employs more than 10 workers aged between 18 and 27. Establishing Donuf has provided Teo valuable insights into cost management, operations, and business development.