The basics of Mrs Liew's business is that 'she had a recipe'
coupled with good business acumen, sheer hard work and perseverance
especially during the initial years when she had to handle
everything. She has also always loved challenges. In particular,
Anastasia is armed with specialised culinary skills in traditional
Indonesian and local kueh and cakes.
As an entrepreneur, she maintains high standards for her produts
to maintain goodwill. Even at later stages when products were
produced in a centralised kitchen, she continued her traditional
methods of production and used the finest ingredients and
prepared her delivavies without preservatives. She is always
firm to her principles, and has never and will never cut corners
or sell products that are not fresh. A perfectionist, Anastasia's
business philosophy is that every task, whether in retail
outlets or the centralised kitchen, must be performed perfectly,
or nearest perfection. Likewise, for every item of Indonesian
and local kueh or cake, she insists on making it better than
From start up to early growth period between 1979 and 1990
marked the stage of entrepreneurial management for Bengawan
Solo. By this time, the firm had 12 outlets, 100 employees
and 3 key staff who helped Mrs. Liew, the owner-entrepreneur.
This entrepreneurial style which built up a strong foundation
of Bengawan Solo, is characterised by factors such as creativity,
innovation (e.g. constantly introducing new recipes and improving
existing ones), and risk-taking.
However this period also witnessed the owner assuming responsibility
for all phases of the firm's operations. Anastasia took charge
of production, sales, personnel, accounting, finance, product
design and development, advertising, purchasing and all other
aspects of day-to-day business.