Friday, February 24, 2017

Bubble Tea War (CHATIME v TEALIVE): La Kaffa’s version



So now you have heard Bryan Loo’s story. What about La Kaffa’s?
http://www.thestar.com.my/business/business-news/2017/02/06/loob-takes-la-kaffa-to-task-over-raw-materials-in-chatime-products/

Since nothing was heard from them, we decided to do some investigative works and voila! We discovered an injunction was filed by La Kaffa in the Malaysian courts this week. We also subsequently discovered that there was an earlier dispute which has resulted in an arbitration matter filed in the Singapore International Arbitration Centre by La Kaffa.

As for the local suit, it was registered as Kuala Lumpur Originating Summons No. WA-24IP-3-02/2017 and an ad interim injunction was heard before the High Court Judge, Justice Wong Kian Kheong (who was the lawyer in Tun Dr Ling’s PKFZ case and also Abdul Razak’ lawyers in the Altantuya’s trial where Abdul Razak Baginda admitted to having an affair with Altantuya.)

No this is no conspiracy theory and let us not digress.

Coming back to the bubble tea war. We were made to understand that the Judge has directed Loob Holding to file an affidavit in reply to the allegations made against them but the High Court Judge did not allow a temporary injunction whilst parties exchange affidavits.

As of today, an affidavit in reply has yet to be filed. But in the interest of time we thought however the F&B community now must be anxious of what was the story behind so we combed through the documents filed in court in particular the affidavit and we found explosive allegations which include documentary and video evidences of alleged breaches.

In fact, the affidavit also goes to show that La Kaffa was accumulating evidence discreetly to an extent capturing extracts of the interview Bryan Loo gave to BFM recently.

Before we begin, let us look at the OS filed by LA Kaffa. In essence, La Kaffa has filed an injunction to:
  • restrain Loob Holding and all his konco-konco (including its directors, spouses and immediately faily of its directors, and employees, whether directly or indirectly itself or themselves or through agents) from carrying on, procuring, causing, enabling, authorising and/or permitting any other business identical or similar to the “CHATIME” franchised business; and
  • restrain Loob Holding and all his konco-konco as mentioned above to disclose and/or use confidential information of La Kaffa, including the operating mode, franchised concept, technologies, formulations, ingridients, programs and designs.

This is in light of the new found brand “Tealive” introduced by Loob.

So what were the grounds La Kaffa relied on and what are the actual allegations all about?

1. Loob Holding bought raw materials from 3rd party

According to the affidavit, it all started around January 2016 where LA Kaffa suspected something amiss when the order to the raw materials dropped despite an increase of revenue. The allegations were specific referring to milk tea powder, cocoa powder and polypropylene (PP) cups.

When there was no plausible explanation given by Loob, LA Kaffa decided to initiate its own investigation. They sent undercover representatives to various outlets in Malaysia and took evidence. In the course of doing that, they have video evidence showing the outlets were using an alleged CHATIME beverage cup which they labelled it as “fake CHATIME cup”.

The affidavit states that the authentic CHATIME cups should contain either “YM-500” or “YM-700” markings on the base of the cups and these markings are material confirming authenticity sourced through SCPP Ind Co Ltd.

LA KAFFA has then also sent various letters notifying such breach and the letters can be seen below:


Letter dated 12th May 2016

Letter dated 12 May 2016 – page 1

Letter dated 12 May 2016 – page 2


Letter dated 2nd August 2016

Page 1


Page 2

Page 3


Letter dated 3rd August 2016
Page 1

Page 2

Page 3


In the letter dated 20.9.2016, La Kaffa alleged that the sourcing of materials from 3rd party was made within the knowledge of Loob since they replied to La Kaffa and did not deny sourcing it from third party citing reasons “ it was inevitable that some of the key components will require local source from the readily available market in light of the competitive business environment.”
Page 1


La Kaffa alleged that the breach contravenes Article 7 of RERA and we enclose the actual clause below:
Article 7

2. Request to inspect books were denied

Since there was no convincing reason given by Loob, La Kaffa then wanted to exercised its rights to inspect and audit the books of Loob under Article 10(iv) of the Regional Exclusive Representation Agreement. (“RERA”)

However this was similarly delayed and rejected.
Article 10(iv)


3. There is an outstanding royalty due and owing by Loob Holding

Under the RERA, Loob was obliged to make full payment of the purchase of raw materials. From the papers we sighted, the outstanding sum was USD713,273.72 which was also the subject matter of the arbitration filed by La Kaffa in the Singapore International Arbitration Centre. The outstanding amount claimed was then reduced to USD644,536.32.

4. Non-competition

La Kaffa is also concerned with the use of its proprietary information being used by Loob to carry on its new business especially Bryan has openly announced that all 165 outlets will be converted to Tealive which is essentially running a similar business.

La Kaffa in essence relies on:
Section 27 of the Franchise Act 1988 which provides:

S.27 Prohibition against similar business
  • A franchisee shall give a written guarantee to a franchisor that the franchisee, including its directors, the spouses and immediately family of the directors, and his employees shall not carry on any other business similar to the franchised business operated by the franchisee during the franchise term and for 2 years after the expiration or earlier termination of the franchise agreement
  • The franchisee, including its directors, the spouses and immediate family of the directors, and his employees shall comply with the terms of the written guarantee given under Subsection (1)
  • A person who fails to comply with subsection (1) or (2) commits an offence.
It is also interesting that Article 15 of the RERA has similar provision and we have extracted it below for your convenience.
Article 15


La Kaffa also alleged that it has provided various manuals and operation training manual of which these proprietary information is unique which La Kaffa has expended a vast amount of money and effort in developing it. Now that since RERA is terminated, Loob should not be using the confidential and proprietary information procured from La Kaffa.

This was corroborated by the fact that Bryan has in interview claimed that “the same team, the same people, both employees and partners, in place at the same outlets,….” Which La Kaffa finds it commercially improbable.

Article 16


Termination

Due to the breaches above, La Kaffa issued a notice of termination dated 5.1.2017.

All these allegations from La Kaffa surfaced for the first time in public domain and we are equally eager to see what Loob’s reply is. We will keep you posted.

Since the injunction mainly tries to restrain Loob from carrying out business under the non competition clause, we wanted to have a better idea what is it about and whether it is legally allowed.

We then contacted Lai Chee Hoe, who advises Rhombus Group and many other F&B brands and asked his opinion.

He replied that it is a precautionary step to avoid a licensee or franchisee from adopting the proprietary information obtained through the licensor / franchisor and make use of those information to carry out business not permissible under the Agreement. There is an increasing trend of such disputes in light of the bad turnover suffered by a lot of F&B brands. This has led to many licensees and/or franchisees considering to terminate its existing agreement to convert it to a similar business brand. In fact, he has 5 active disputes in hand.

As to what consists of “similar business” would really be a question of fact which includes, colour scheme, ingredients, sauces, food type, logo, food labelling and packaging.

source: http://webcache.googleusercontent.com/search?q=cache:https://blog.burgielaw.com/2017/02/23/bubble-tea-war-chatime-v-tealive-la-kaffas-version/
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Sunday, February 19, 2017

原來炒蛋時要加這樣東西,難怪飯店做的又香又滑!

潮人說

沒想到炒個雞蛋還有這麼多的妙招!趕緊學起來!

大家有沒有覺得自己炒的雞蛋和外面飯店炒的雞蛋口感就是不一樣呢?

其實,炒雞蛋也是有技巧的




炒蛋時加一物,炒出來的雞蛋就會顏色鮮黃,口感香滑細膩。



需要用到:鍋,碗,雞蛋,啤酒或米酒(白酒),醋

1.雞蛋打入碗中,用筷子慢慢攪拌,不能太大力,不然蛋液會起泡,失去原有的彈性。


2.加些冷水攪拌,再加點佐料攪勻下鍋,炒出來的雞蛋鬆軟可口。


3.或滴幾滴啤酒或米酒(白酒)攪勻,這樣炒出來的蛋不僅顏色鮮黃,吃起來更是鬆軟味香。


4.熱鍋下油,蛋液倒入鍋內,先不要急著攪動。當蛋液冒泡時,就用筷子把氣泡捅破,除去裡面的空氣,這樣炒出來的雞蛋細膩柔滑哦。


5.為了避免雞蛋鬆散,炒蛋時盡量少用鍋鏟翻炒雞蛋,只能用鍋鏟背後慢慢推動蛋液,未熟的便會流到鍋底,熟的就留在了表面。


6.在出鍋前加點醋,炒出來的雞蛋味道鮮美,吃起來香滑無比。


其實,不僅炒雞蛋有技巧,要想蒸、煮雞蛋做的好吃也是有妙招的哦


蒸蛋

蒸蛋做起來方便又好吃,但怎麼才能做出美味的蛋羹?這是需要技巧的。現在小編和大家分享一下做蛋羹的小妙招。

需要用到:蒸鍋,碗,雞蛋,牛奶,白糖

1.把雞蛋打入碗中,用筷子呈「Z」字形快速攪拌,直到把雞蛋攪散為止。


2.將100克牛奶倒入盛有雞蛋液的碗中,再加入少許白糖,重複上一個攪拌步驟,大約攪拌60下即可。


3.將漂浮在雞蛋液表面的氣泡全部撈出來。


4.用蒸鍋燒一些開水,等到水開之後,放入盛有蛋液的碗。


5.倒扣一個小盤子,防止蒸蛋羹時鍋里有水滴落在碗里。最後換小火再蒸15分鐘左右即可。


做出完美的雞蛋羹就是這麼簡單。這樣蒸出來的雞蛋嫩滑無比,而且奶香十足!




煮蛋

不知道大家是否也有同樣的煩惱,雖然說雞蛋煮著吃才是最有營養的,

可是煮雞蛋首先費水,就算只煮一兩個也得放半鍋水——水總得基本沒過雞蛋吧!

而且老煮破,什麼水裡放鹽、煮前先泡都試過,依然破。還費火、費時間、煮出來不好剝皮……真鬱悶!


偶爾學到的一個方法,然後用電飯鍋煮。試了一下覺得真好!
幾乎不用水,而且特快,5分鐘就能吃上,早上現煮也完全來得及!

需要用到:電飯鍋,餐巾紙,雞蛋



1.把紙鋪在鍋底,可以鋪兩層。然後倒一點水進去,把紙浸濕就可以啦,不需要太多哦!


2.雞蛋洗乾淨碼進鍋里,蓋蓋、插電、按煮飯鍵。


3.等電飯鍋自己蹦到保溫,就行啦!看,紙上的水已經幹了,雞蛋熟啦!


4.完全不會煮爆,而且非常好剝皮!切開看看……熟了!

從頭到尾只用了五六分鐘、大概十幾毫升水!那些紙拿出來放好,還可以重複利用哦!環保環保!



不用 1 分鐘就能輕鬆剝開水煮蛋的秘密...答案只需要花上 25 秒!


相信許多人都有剝水煮蛋的困擾,事實上,你只需要以下幾個步驟就能夠輕輕鬆鬆地把蛋殼與蛋分開,不用花任何一點力氣,這個答案可能會讓你非常吃驚!

首先,你需要一個杯子。


打開水龍頭:


你需要做的只有這個步驟,讓水不停的沖水煮蛋。


接著搖啊搖啊搖!蛋就可以輕鬆分開。

前後不用花到 1 分鐘,這個方法實在是太簡單又太方便了!

下次不要再把蛋殼剝的亂七八糟了,這次我們絕對要輕輕鬆鬆的就吃到一顆完整的水煮蛋!



形狀完整的水煮荷包蛋

--用料--
雞蛋 1枚
水 適量
--做法--
鍋子加水燒到沸騰,然後關火,帶鍋子里的水不再沸騰,鍋底沒有水泡湧出/或者只有特別小的水泡湧出。將雞蛋打到鍋裡面。雞蛋要儘可能的貼著水面打到鍋里。


雞蛋入鍋后開小火,煮至雞蛋底部變白。


用鏟子輕輕的把雞蛋從鍋底鏟下來。


繼續小火將雞蛋煮熟。


將雞蛋撈出就ok!


糖心蛋的材料相當簡單,最重要的當然是雞蛋,最好選擇尺寸大小相近且新鮮的蛋。
另外就是煮完後要讓糖心蛋有鹹甜味道的醬汁。
不過這些都不是關鍵,最重要的就是你要煮得出糖心來!


糖心蛋(半熟蛋)材料

主材料:
雞蛋:6~8 顆,尺寸大小盡量相同,雞蛋建議使用生下後隔一週的蛋,會比較容易剝殼。


冷滷汁:(以下根據容器形狀與雞蛋的多寡,依比例調整,先煮開後放冷備用)
醬油:300 cc
味霖:100 cc
冷開水:200 cc
糖:一大匙(依口味調整)




器材:
計時器或是智慧型手機:用來計時使用

鍋子:兩個
密封罐:一個(大小可以裝入一次煮的蛋量)
冰塊:有的話最好,沒有也沒關係(用來冷卻煮好的蛋)


步驟一、煮蛋
這步驟可以說是最關鍵(廢話),要是沒煮成糖心蛋,過熟你只能吃白煮蛋、過生只能吃溫泉蛋,不過話說溫泉蛋加上柴魚醬油也是非常好吃的!

洗蛋
在開始煮蛋前,建議先將蛋殼洗乾淨,尤其不是買洗選蛋的朋友,在蛋殼上都會帶有髒污,將蛋殼洗乾淨再煮,再剝蛋殼時才不會汙染到雞蛋內部。

泡水五分鐘
洗完蛋後,可放入室溫中的冷水五分鐘,這目的是讓雞蛋從冰箱出來後,可讓內外都回到室溫狀態。基本上這是讓每次煮蛋時蛋的狀況都有比較接近的狀態,如果你可以掌握到每次從冰箱拿出來的溫度,不用泡水也是可以的。

滾水煮蛋五分鐘
將一鍋子的水先煮滾,加入一杯水降溫後,大火不停繼續加熱,就可立即放入洗好的雞蛋並開始計時,放入雞蛋到關火約五分鐘。在煮蛋同時,建議可持續輕輕翻轉雞蛋,可讓蛋黃能停留在較中間的位置,切起來會比較好看。



關火煮蛋兩分鐘
滾水煮了五分鐘後立刻關火,用餘溫繼續煮蛋兩分鐘。

泡冷水三分鐘
將另一個鍋子放滿冷水,如果有冰塊的話,放入冰塊是更好的,這目的是讓煮好的蛋可以快速降溫,不會讓雞蛋內的餘溫持續加熱蛋黃,讓蛋黃過熟。另外還有個目的是讓雞蛋比較好剝,因為蛋白比蛋殼收縮程度要大很多,所以遇到冰水後,蛋白與蛋殼間就有縫隙,會比較容易剝殼。雞蛋放入冰水後,建議可以敲個裂縫下去泡冰水,也會更容易剝。



剝蛋殼
這步驟應該是整個流程中最難的,因為如果你用的是很新鮮的雞蛋,煮熟的蛋白會與蛋殼黏得很緊,會非常難剝殼。所以大多都會使用保存良好放一週左右的蛋,在剝殼時會比較方便,外型也會比較好看。在剝殼時我會在細微水流下剝殼,會比較容易剝得漂亮(理論上啦)。


確認熟度
如果你是第一次煮,建議切開一顆蛋來確認熟度,如果裡面的蛋黃過生或是過熟,都可變更滾水煮蛋的時間來調整。



步驟二、泡蛋
依一開始所說的冷滷汁方式製作一罐滷汁,煮開後放涼備用,然後把剝好殼的蛋放進去浸泡,並放入冰箱冷藏,浸泡時間大概 10個小時,就可讓表面有漂亮的顏色與合適的入味。當然滷汁部分可隨喜好調整,像是牛肉麵的湯汁也是非常適合作為冷滷汁浸泡使用,所以像上次我們有教怎麼煮牛肉麵湯,你就可以在煮牛肉麵同時的空檔,煮上一鍋糖心蛋。