Hello Hivers, this is Our Satay stalls/barbeque stalls.

Running a small business is a daily responsibility, and as the owner of a Satay stall, my days are filled with various tasks that require attention and dedication. As I shared in my last post, managing our Satay business involves much more than just cooking. It’s a complete process from sourcing ingredients to ensuring quality control and training new workers. My husband and I have always been hands-on in the business, but we’ve grown to a point where we need more help, which makes me proud of what we've built.

When we started, it was just one stall, and both my husband and I were responsible for every single task. From buying the meat at the market to cutting it into small pieces using a machine, we did it all. After cutting, we would marinate the meat, which is an essential step in making our Satay delicious and flavourful. Once marinated, we would begin skewering the meat onto sticks, ready for grilling. These tasks were time-consuming, but we did everything ourselves, from start to finish, with a lot of care and love for our work.

![7e9bd8ed-f41b-4e5a-8f99-36858bb6c636.jpg](https://files.peakd.com/file/peakd-hive/anlizapasaje1234/23uFS1Fjui7yfk7hqnXzYnaXsVxQyt
8N22YT8z7AWew1jGUZieBWDK9EuSWemHh6428D9.jpg)

However, as our business grew, so did our needs. We now have three Satay stalls, which means the workload has significantly increased. We no longer can do everything on our own. To handle the growing demand, we hired two additional workers to help with the preparations. This includes the cutting, marinating, and skewering of the meat. We are currently making around 3,000 sticks of Satay a day, equivalent to about 100 kilos of meat. This is a huge leap from when it was just the two of us, and it’s a testament to how much our business has grown over the years.

Despite the increase in staff and volume, my husband and I remain involved in every aspect of the business. When we have new workers, we ensure they are trained properly to maintain the quality and consistency of our Satay. It’s important to us that each worker understands how to prepare the meat and handle the grilling process. We want to make sure that every customer who visits our stalls gets the best product possible.

What makes me truly proud of our small business is not just the growth, but how it has provided us with a simple, humble lifestyle. Our hard work has paid off, and we are able to support our family while doing something we love. It’s a reminder that even the smallest businesses can thrive with dedication, passion, and a commitment to quality.

Photo Source: Is mine take by oppo hand phone.