Es Brasil Purwokerto has existed for more than half a century. What are the tips and secrets?
Please note that this article was automatically translated using Microsoft Azure AI, Open AI, and Google Translation AI. We cannot ensure that the entire content is translated accurately. If you spot any errors or inconsistencies, contact us athas existed. Started from home production in the Kebondalem area, Purwokerto, by the couple Winawati Wangsaputri and Nata Hadiwardojo, nowhas hundreds of employees and branches in Jakarta and Bogor.
"There are four people around like this."There are those who bring thermos flasks, there are also those who use ice carts," said Ridam. If there are any remaining ice cubes in the afternoon, he can return them to the Brazilian Ice Shop in Kebondalem."If I return them the next day, it is not allowed. They consider it all finished," he said.
Maintaining a warm and good relationship with employees and those who help sell Es Brasil is one of the strategies used by the owner of Es Brasil to run their business. Stefanus Aldo Sarwono , the third generation of Es Brasil's owners, said that his grandmother, Winawati, always gave instructions and set an example to build a sense of family spirit in the business.
In the production department, even senior workers are still involved in the process of tying candle ice or bonding plastic packaging for ice using candle flames.key so that the taste of this ice consistently sticks to customers' tongues. The raw materials for ice, ranging from coconut milk to local fruit as natural flavors, also do not use food preservatives, so the effort to make Brazilian Ice is to maintain its quality.
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