KUALA LUMPUR: While ice cream counters, popcorn stations and dessert bars have long been staples at wedding receptions, Erni Eliani Zailani has a found a new way to capture guests’ attention with her ‘veggie bar’ take-home gifts.
Neatly arranged with an assortment of colourful vegetables such as cucumbers, tomatoes, carrots, okra and chillies, the booth allows guests to select their favourite produce to bring home as wedding goodies.
For entrepreneur and owner of floresto.my, Erni Eliani, 34, growing up in a family of vegetable traders inspired her to showcase local farm produce from a different and more creative perspective.
“My parents were vegetable traders at a public market, so I grew up in this business environment.
When I entered the workforce, I started thinking about how these vegetables could be marketed in a more premium and aesthetically pleasing way to suit event themes,” she told Bernama.
Erni Eliani, who is also a set designer and decorator, said her more than a decade of experience in the decoration and visual presentation industry had helped her unlock the potential of local agricultural produce through her business.
The holder of a Bachelor’s Degree in Arts Management from Universiti Teknologi MARA said the concept was first introduced on a small scale during her younger sibling’s engagement ceremony last year before being expanded into a business catering for various events, including weddings, community programmes and corporate functions.
“Many guests told me they had never seen vegetables being given away as goodies before.
After that, friends began asking whether I could do the same for their events,” she said.
She said the concept has inadvertently created opportunities for interaction, as visitors often strike up conversations about their vegetable choices and dishes they plan to prepare at home.
“Usually when guests come to the booth, I ask them what they intend to cook. Some choose certain vegetables because they already have a menu in mind. We chat just like people do at the market. Sometimes they ask which vegetables are suitable for particular dishes, and others even share recipes.
“They may take a carrot, two tomatoes, a cucumber or several pieces of okra; enough for one or two meals,” she said, noting that packages are priced at around RM1,200 for up to 200 guests.
Erni Eliani said her business concept has also created opportunities for small-scale farmers to market their produce, as some of the vegetables are sourced from small growers in areas including Meru and Kapar.
Describing the approach as one that allows local produce to reach consumers directly, she said veggie bars have also become a feature at corporate programmes, health clinics and government agency events that promote health and sustainability.
“This concept indirectly encourages people to choose fresh food as part of their daily eating habits,” she said.
