Poppin’ Bubble

Indonesian customers are easily involved into a trend. They do not realize that some trend will change to be a lifestyle. Lifestyle will encourage someone to choose either products or services they need. This also happens in food and beverages industry. To see more detail, one will notice that a dessert trend has already come up in many big cities in Indonesia. To grasp the opportunity, Poppin’ Bubble combines modern way in cooking with dessert express concept. Modern cooking which is chosen is molecular gastronomy in spherification. Molecular gastronomy is a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients occurring in cooking. It creates new appearance for the dessert. Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble egg yolk. For the dessert express concept, Poppin’ Bubble offers more than any other fusion Korean dessert. Fusion cuisine combines elements of different culinary traditions without leaving the flavour of its traditional form. Poppin’ Bubble offers four different types of dessert namely cold dessert, hot dessert, fried dessert and beverages. The generic strategy chosen is differentiation; the bubble is made of spherical molecular gastronomy. It is a liquid filling contains different flavours. In addition, the customers are brought to experience, enjoy, and even can create their own bubbles. With a right choice of concept, product quality and complete facility combined with a right strategy and comprehensive business model, it is believed that Poppin’ Bubble has a high level of sustainability. Based on financial projection; NPV of Rp 229,364,620 in 5 years, IRR of 55%, and payback period for 2 years and 9 months, Poppin’ Bubble is a feasible business to realized.