When Chin Ren Yi co-founded myBurgerLab in 2012, he wasn’t an F&B expert. He wasn’t a chef, nor did he have a background in business. What he did have was an unshakable belief in serving good food and creating meaningful experiences. Over a decade later, myBurgerLab isn’t just a burger chain; it’s a symbol of passion, resilience, and a new way of thinking about leadership in business.
From Engineering to Entrepreneurship
Like many young Malaysians, Chin initially pursued a conventional career path. However, during his studies, he found himself questioning whether this was the right path for him. Eventually, he made the bold decision to drop out at 20, choosing instead to explore different opportunities. Over the next five years, he worked various random jobs, gaining hands-on experience and discovering his true passion.
At 26, he returned to academia, enrolling at the University of Nottingham Malaysia Campus to study mechanical engineering. Nevertheless, his working experience ignited a love for hospitality and making people happy through food. Recognizing that life was too short to spend in a career that didn’t fulfill him, he took the plunge with his friends, Cheah Chang Ming and Teoh Wee Kiat, to create myBurgerLab in 2012.
Their vision? To bring a unique burger experience to Malaysia, inspired by international giants like Shake Shack and In-N-Out Burger, but infused with local flavors and a strong sense of community.
More Than Just a Burger Joint
Many assume that running a successful restaurant is just about great food. But as Chin quickly learned, success in F&B goes far beyond crafting delicious burgers.
“Passion gets you started, but business fundamentals keep you going,” he says. myBurgerLab’s journey wasn’t just about cooking, it was about mastering operations, marketing, and most importantly, people management.
From hiring young Malaysians to fostering a positive work culture, Chin made it clear that his business was built on more than profits. He believed in creating a work environment where employees felt a sense of belonging and personal growth.
“We’re not just flipping burgers; we’re shaping young minds,” he explains. At myBurgerLab, even part-time staff are encouraged to contribute ideas, take ownership, and develop soft skills essential for the real world. This philosophy has helped build a workforce that is not only dedicated but deeply invested in the brand’s success.
A Recipe for Resilience
The pandemic was a defining moment for many businesses, and myBurgerLab was no exception. While countless restaurants shut their doors, myBurgerLab leaned into its strong community presence to rally support. The team adapted quickly, introducing new menu items, embracing delivery models, and ensuring that safety protocols were strictly followed.
Yet, Chin knew that his biggest responsibility wasn’t just to his customers, it was to his team. When burnout became evident, myBurgerLab took an unprecedented step: it shut down operations for five days to give staff a much-needed break.
“People were exhausted, mentally and physically. We decided it was more important to pause and take care of our team than to chase sales,” he recalls. This decision not only reinforced myBurgerLab’s reputation as a people-first company but also set an example for others in the industry.
In 2022, Chin’s journey took an unexpected turn when he and his co-founders parted ways. While business breakups can be emotional and challenging, Chin now sees it as a necessary evolution.
“In hindsight, it was nobody’s fault. People grow, priorities change. But it taught me the importance of planning for exits from the start,” he shares. Despite the shift, myBurgerLab continued to thrive, securing investment from Lotus Capital in 2023 to fuel global expansion.
Financial Growth and B2B Expansion
According to The Edge, in February 2023, Lotus Capital DKR Sdn Bhd acquired a 47.5% stake in myBurgerLab for an undisclosed sum. The investment marks a significant turning point, providing financial backing for an ambitious expansion strategy.
myBurgerLab’s aggressive expansion is backed by a RM20 million investment allocated between 2023 and 2025. This financial boost aims to drive the company’s rapid domestic and international growth, with plans to expand. In addition to new locations in Malaysia, myBurgerLab is setting its sights on Indonesia, Singapore, and the Middle East.
Beyond physical expansion, the RM20 million investment is also being used to scale MyBurgerLab’s business-to-business (B2B) partnerships, supplying its signature buns, patties, and sauces to other F&B operators. This move aligns with the company’s strategy to diversify its revenue streams and enhance its market positioning.
The expansion of outlets, coupled with the sale of its in-house products to restaurants and eateries, is expected to lift revenue 5.4 times to RM75 million in the financial year ending Dec 31, 2025, from RM14 million in FY2022.
[UPDATE: myBurgerLab has since reached out to clarify that business conditions over the past two years have shifted, and this original projection is no longer reflective of their current trajectory.
In explaining this shift, myBurgerLab shared that the F&B landscape in Malaysia has evolved post-pandemic, bringing several new challenges that have required them to rethink their strategies and goals. They elaborated on these challenges, providing insight into why their initial expansion projections have changed, which we explain in the following section.]
The Changing Landscape
The F&B landscape in Malaysia has evolved rapidly over the past few years, bringing both challenges and opportunities. Like any resilient brand, myBurgerLab has adapted to stay ahead, navigating obstacles while finding innovative ways to grow. Here are some key hurdles they’ve faced and the strategies they’re using to move forward.
- Rising Cost of Goods & Import Dependency One of the biggest challenges has been the increasing cost of ingredients, particularly imported ones. Global supply chain disruptions, inflation, and currency fluctuations have made it difficult to maintain high quality while keeping prices reasonable.
- Customers Seeking New Experiences Consumer preferences are evolving rapidly. While burgers remain popular, people now crave novelty, excitement, and unique dining experiences. Simply offering a good burger is no longer enough, creating a memorable and shareable experience has become essential.
- Oversaturation of the Burger Market The market has become highly competitive, with both local and international brands expanding aggressively. With global giants like Five Guys and Shake Shack entering the scene, customers have more options than ever, making it increasingly difficult to stand out and retain loyalty.
- Staffing Shortages & Labor Challenges Finding and retaining skilled employees has become a significant hurdle. The industry’s labor pool has shrunk post-pandemic, and hiring, training, and keeping talent remains an ongoing challenge for sustaining operations.
- Lower Consumer Spending Economic uncertainty and the rising cost of living have reshaped how consumers dine out. Many are now more selective with their spending, seeking greater value and meaningful experiences rather than just a meal. For myBurgerLab, this shift has been an opportunity to refine its offerings, ensuring that every visit is not just about eating a burger but about enjoying an experience that feels worthwhile. Many people are cutting back on dining out, a trend that affects not just myBurgerLab but the entire F&B industry.
Innovating for a Stronger Future
Challenges are an inevitable part of any business, but success isn’t about avoiding them, it’s about embracing them as opportunities to evolve. In a competitive landscape where customer preferences shift and market dynamics change, staying ahead requires continuous innovation, strategic adaptation, and a deep understanding of what truly matters to diners. With that in mind, myBurgerLab is focusing on three key areas to strengthen its brand and elevate the burger experience.
1) Reinventing the Burger Experience
To keep things fresh and exciting, myBurgerLab is revamping its menu with Next Gen Burgers, designed for a more dynamic and enjoyable dining experience. The focus is on elevating classic flavors with refined execution, ensuring every burger is both familiar and innovative. Portion sizes are being optimized to make burgers more approachable for everyday meals without compromising satisfaction. Additionally, myBurgerLab is shifting towards locally sourced ingredients, reducing reliance on imports to keep costs manageable while maintaining high quality and sustainability.
2) Rethinking the myBurgerLab Experience
Marketing at myBurgerLab goes beyond simply selling food—it’s about creating an experience that resonates with its customers. The brand is emphasizing experience-based engagement, crafting moments that diners want to share, both online and offline. Social media and storytelling are playing a bigger role, with more behind-the-scenes content showcasing the “Salt, Fat, Fire, Acid” burger philosophy and the innovation behind each menu item. Customer loyalty is also a key focus, with community-driven campaigns, exclusive events, and rewards aimed at strengthening the bond with its cult-like following.
3) Smarter Pricing, Sustainable Growth
With changing consumer spending habits, myBurgerLab is taking a strategic approach to pricing. Instead of competing purely on cost, the brand is optimizing its supply chain and working more efficiently with local suppliers to manage expenses without compromising quality. The goal is to ensure that every burger delivers real value for money through better portioning, execution, and overall dining experience.
Lessons from a Burger Visionary
As the company expands, the challenge is to maintain the heart and soul that made myBurgerLab special in the first place. Quality, innovation, and a strong community spirit will continue to be the pillars that drive its success. Chin and his team have transformed a small startup into a brand that Malaysians love and trust, and they’ve done it by staying true to their values while continuously evolving with the times.
For those dreaming of starting their own ventures, Chin’s story serves as a reminder that the journey won’t always be easy. There will be obstacles, tough decisions, and moments of doubt. But if you stay true to your vision, adapt to challenges, and invest in the people around you, success will follow. After all, myBurgerLab started as a simple idea, and now, it’s on its way to becoming a global name.
Source: 1| 2| 3
Related articles:
How did myBurgerLab Grow From a Small Kiosk to 10 Outlets?
Former M’sian Pilot Opens Burger Stall Selling Smashed Burgers After Losing His Job
Discussion about this post