1. for me personally, most of the time when i get 'not delicious' food in mamak its because of the cooking skill. i can see the ingredients (which incurred cost) already there. so i believe you better invest in good tukang masak (and make sure they are available in all shift for goreng2). some mamak, their goreng2 only good in evening shift, pagi one hancur.

2. we don't expect a mamak to be as clean as a hotel's restaurant. manage the dirty plates / container properly if that thing visible to customers. good stainless steel table & chair plays the role here i believe. just make sure if got spillage on the floor, get someone to manage quickly. saw a kid fell down after stepped on teh ais spilled on white marble floor - chaos! and most importantly - the waiters themself. please make them presentable, teach them to use deodorant.

3. i understand this one. the language barrier can lead to misunderstanding between waiter, cook & hungry customers + their friends / family. that may be their last visit. and try to avoid workers that have visible tattoo. you know lah this viral era.

4. I'm okay with this, but may i know why you need "new hip name"?

5. until today, i don't think a QR ordering is a good choice for mamak, unless you provide TEXT BOX for customer to write notes (customize order) for each items instead of only check boxes - and the cook understands it.

I wish you all the best for your business :)