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Garang Asem RM Kondang, Makin Dikenal Sejak Lokasinya Jadi Jalur Utama

Garang Asem RM Kondang, Getting famous Since Being the Main Route

Garang Asem from Rumah Makan Kondang Ngawi getting famous by many customers since its location has become the main route of Jogja-Madiun-Surabaya.

Kesuksesan hadir dari sebuah persiapan yang matang dan memaksimalkan peluang yang ada. Itulah yang menggambarkan kesuksesan dari Rumah Makan Kondang Ngawi, dengan produknya yang paling terkenal yakni garang asem. Garang asem Rumah Makan Kondang Ngawi semakin dikenal karena lokasinya yang dulu sangat sepi, sekarang menjadi jalur utama dari Jogja-Madiun-Surabaya sebelum ada tol, dan menjadi jalur ramai hingga sekarang.

Usaha kuliner ini berada di Jalan Raya Solo, Desa Watualang, Ngawi. Masih berlokasi di tempat yang sama sejak awal kali berdiri pada 1981, Nana Maria, pemilik RM Kondang belum berencana untuk pindah tempat atau pun buka cabang.

1. Awal Mula Berdirinya Garang Asem Rumah Makan Kondang

“Sebelum ada rumah makan kondang, usaha keluarga saya adalah jualan sate kambing di dekat pasar besar Ngawi dengan menggunakan gerobak. Tetapi karena ada proyek pelebaran jalan, akhirnya kami memutuskan untuk menetap di sini (Jalan Raya Solo, Desa Watualang, Ngawi),” tutur Mbak Nana.

Menurut Mbak Nana, saat itu jalan Watualang ini masih sepi banget. Ia beserta keluarganya merintis usaha juga ga langsung ramai. Kurang lebih ada 4 tahunan akhirnya ada pengunjung masuk. Sedikit demi sedikit, hingga saat ini RM Kondang masih bertahan.


Nama Rumah Makan Kondang merupakan pemberian dari almarhum ayah Nana. “RM kondang mengambil dari kata KONDANG yang artinya TERKENAL. Sehingga harapannya sampai besok besok Rumah Makan Kondang bisa terkenal terus,” jelasnya.

Awal mula ketika pembuatan nama, dulu sekeluarga dan anak-anak dari orang tua dikumpulkan semua. “Ayo ayo mau dibikin rumah makan apa? Lalu Bapak mengusulkan, gimana kalo dikasih nama KONDANG aja? Lalu anak-anak Bapak nanya, kok kondang kenapa? Kondang itu terkenal, sampe mana-mana terkenal, sampe kapanpun terkenal,” terang Mbak Nana.

Jadi, sebuah nama Rumah Makan Kondang itu ada doa di dalamnya.

2. Cara Mempertahankan Kualitas Produk Garang Asem Rumah Makan Kondang

Awal mulanya, yang dijual bukanlah garang asem yang sekarang ini terkenal. Melainkan hanya makanan pada umumnya seperti nasi rawon, soto, dan pecel. Hingga akhirnya Mbak Nana dan keluarga memutuskan ingin explore yang lebih beda, maka tercetus lah garang asem.

“Awalnya hanya coba-coba garang asem ayam. Lalu kami berinovasi dengan garang asem tawon, kutuk, belut dan lain-lain,” ungkap Mbak Nana.


Mbak Nana menuturkan, awal mulanya mendapatkan resep produk garang asem yang saat ini dijual di Rumah Makan Kondang dan pada akhirnya bisa laris seperti sekarang adalah belajar dari pengalaman, kemudian mengutak-atik sendiri. Ia mengaku selalu memperbaiki cita rasa makanan terus menerus dan gak berhenti berinovasi sehingga bisa laris sampai sekarang.

“Garang Asem kami beda dengan garang asem di tempat lain. Kalau saya bisa ambil contoh, garang asem di Kudus dan Ponorogo. Garang asem khas RM Kondang ada santannya, rasanya ada pedes, asin, manis, gurih. Pokoknya seimbang. Kalo di Kudus kan bening, dan rasanya cenderung manis. Ada juga garang asem di Ponorogo, tapi di sana pedesnya minta ampun. Di sana juga ga pakai santen, tapi pedes banget. Karena RM kondang berada di perbatasan, rasa yang dimiliki seimbang, di tengah-tengah lah pokoknya,” imbuh Mba Nana.

Untuk kualitas, tentunya tidak diragukan lagi. Karena garang asem ini sudah dikenal oleh banyak pelanggan yang melewati jalur utama Jogja-Madiun-Surabaya. Mengingat rata-rata jumlah orderan per hari bisa mencapai 30 porsi, dan kadang dikirim ke luar kota.

“Cara kami menjaga kualitas adalah dengan menentukan hasil akhir di owner (Nana). Chef yang bekerja masak, lalu saya cicipi. Kita selalu cicipin dulu sebelum akhirnya dijadikan stock untuk dijual ke pelanggan,” jelas Mbak Nana.


“Saat ini, produk yang tersedia di RM Kondang meliputi garang asem ayam, tawon, kutuk, wagal, belut, ati ampela, dan produk yang paling disukai rata-rata semuanya. Tapi kalau yang paling unik ya garang asem tawon,” imbuhnya.

3. Tips Menghadapi Tantangan Berbisnis sebelum Bisa Sukses sampai Sekarang

Mbak Nana pun membagikan tips dalam menghadapi tantangan berbisnis sebelum bisa sukses sampai sekarang. Kuncinya adalah cukup sabar, telaten, bersyukur dan ga berhenti mencari inovasi-inovasi terbaru.

“Menambah inovasi menu yang sesuai tren masa kini. Dan mengotak-atik menu yang cocok, yang masa kini. Sesuai dengan perkembangan jaman sekarang, seperti ikut layanan antar, lalu join PaxelMarket juga,” papar Mbak Nana.

Di samping itu, Mbak Nana mengaku bahwa dirinya selalu terbuka dan menerima kritik dari pelanggan, kurang apa dan harus apa. Hal ini bertujuan demi kemajuan rumah makan, agar bisa menjadi masukan positif dan tidak membuatnya berhenti berinovasi. Untuk itu, agar pelanggan tetap setia dan puas order Garang Asem Rumah Makan Kondang, Mbak Nana selalu mempertahankan rasa, kualitas, dan pastinya keramahan.


4. Cara Mengemas dan Mempromosikan Garang Asem Rumah Makan Kondang

Usaha kuliner yang tidak memiliki cabang dan reseller ini semuanya terpusat di satu tempat. Hal ini agar kualitas dan cita rasa masakan benar-benar terjaga. Namun Mbak Nana tetap melakukan promosi melalui IG, status WA, Facebook, dan sekarang melalui PaxelMarket.

“Kirim ke luar kota pakai Paxel. Jadi, kadang pelanggan mau order tapi belum sempat kemari, WA saya: “gimana ya pengen garang asem tapi gabisa ke Ngawi?” Lalu saya bilang bisa kirim pake Paxel sehari sampai. Kebanyakan kaget, makanan tradisional dikirim pake Paxel sehari sampai hahaha. Hingga akhirnya jadi banyak yang order trus dikirim dalam keadaan beku (frozen) ke luar kota pakai Paxel,” tuturnya.

Agar makanan dalam kondisi baik sampai ke tangan pelanggan yang di luar kota, Mbak Nana membagikan tips dalam memproduksi garang asem dan mengemas produk. “Ngukus harus benar-benar tanek, terus dibekukannya harus benar-benar beku. Dan kemasan plastik harus benar-benar rapat. Produk yang dijual juga merupakan produk fresh yang baru saja dibuat (matang). Selain itu, ada produk frozen sebagai stock juga, karena butuh proses untuk dibekukan. Karena kalau tiba-tiba ada yang order garang asem dan dibawa ke luar kota, kita sudah sedia yang beku.”

Sementara untuk diskon sendiri hampir gak ada. Tapi banyak promo, seperti di hari-hari tertentu dikasih free es teh atau takjil untuk berbuka puasa.

5. Suka Duka dalam Menjalankan Bisnis Kuliner Garang Asem Rumah Makan Kondang

Bagi wanita asal Ngawi yang menjalankan bisnis bersama mamanya ini, hal yang disukainya adalah ketika warung rame. Lalu saat pelanggan makannya habis, dan pelanggan puas. Sementara dukanya adalah saat PPKM, namun hal ini tidak menghentikan semangat Mbak Nana untuk terus berinovasi.

“Cara mengatasi duka dalam berbisnis ini saya lakukan dengan terus berinovasi hal-hal baru, menahan tangis di dalam tawa, dan tetap optimis, tekun, telaten, dan tidak menutup diri akan masukan dari orang lain,” pungkasnya.

Itu dia kisah pejuang online Garang Asem Rumah Makan Kondang yang dapat Kamu jadikan inspirasi untuk mengembangkan sebuah bisnis. Nantikan kisah-kisah hebat lainnya dari serial #PejuangOnlinePaxel yang dapat Kamu simak di website Paxel.co!

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