This is Retail Sales "branding food" of our Restaurant, Indonesian Taste period January - November 2009
1. Kerak Telor- On January 2009, Kerak Telor is started at 1%
- On February - September 2009, Kerak Telor was increased gradually from point 1.2%, 2%, 2.5%, 2.6%, 4%, 4.7%, to 5%
- On October 2009, Kerak Telor was decrease slowly at 4.9%
- and On November 2009, Kerak Telor was increased significatly from 4.9% to 5.3%
2. Tempoyak - On January 2009, Tempoyak is started at 1.5%
- On February 2009, Tempoyak was stable at point 1.5%
- On March 2009, Tempoyak was increased significantly from 1.5% to 2.5%
- On April 2009, Tempoyak was decreased at 2%
- On May 2009, Tempoyak was increased significantly from 2% to 3%
- On June 2009, Tempoyak was decreased gradually at 2.7%
- On August 2009, Tempoyak was increased significantly from 2.7% to 3.6%
- On September 2009, Tempoyak was decreased at 3%
- On October - November 2009, Tempoyak was increased from point 3.8% to 4%
3. Surabi - On January 2009, Surabi is started at 2%
- On February - March 2009, Surabi was increased gradually from 2.1% to 3.5%
- On April 2009, Surabi was decreased at 3% and was stable on May 2009
- On June - August 2009, Surabi was decreased gradually from 2.5% to 2%
- and On September - November 2009, Surabi was increased significantly from 4%, 4.5% to 6%
4. Papeda - On January 2009, Papeda is started at 1%
- On February - April 2009, Papeda was increased gradually from point 1.3%, 2% to 2.1%
- On May 2009, Papeda was decreased at 1.5%
- On June - October 2009, Papeda was increased from point 1.7%, 2%, 2.3% to 2.5%
- On November 2009, Papeda was decreased slowly at 2%
5. Coto Makassar - On January 2009, Coto Makassar is started at 1.5%
- On February 2009, Coto Makassar was decreased slowly at 1%
- On March - August 2009, Coto Makassar was increased gradually from point 2%, 2.3%, 2.5%, 3.5% to 3.6%
- On September 2009, Coto Makassar was decreased at 2% and increased at 3% on October
- and November 2009, Coto Makassar was decreased significantly at 1%
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