“I studied the pattern in the market,” he told FMT Lifestyle. “Previously, it was restaurants and coffee shops. Then, during Covid, people turned to food delivery. After the lockdowns, everyone went back to restaurants.
“After that, perhaps because of the economic crisis, people began to save money – hence the trend of convenience-store food. It’s a good market at the moment.
“So I thought, why not? I want to be a pioneer also,” said Riza, who joined 7-Eleven Malaysia as its new commissary manager last June.
His love affair with food began when he was nine, as he stood by his mother’s side in their kitchen in Taiping, Perak, soaking up the sights, sounds and smells of traditional Malaysian cooking.
“I had to help my parents, especially my mum, prepare food for my siblings or for family gatherings,” he fondly recalled. From perfecting nasi goreng to crafting delicate spring rolls and savoury karipap, Riza’s early experiences ignited his culinary spark.
And now, drawing on his roots, Riza infuses local flavours into 7-Eleven’s menu offerings. Whether it’s experimenting with bunga kantan in sandwiches or crafting Nyonya- and Melaka-style dishes, Riza’s creations celebrate Malaysia’s rich culinary heritage.
Despite initially considering a career in law, Riza’s love for food led him to pursue culinary studies at UiTM Terengganu in 2002. Over the last 19 years, he honed his skills at establishments such as Sheraton Imperial Hotel KL and Emirates Towers Hotel in Dubai.
His decision to join 7-Eleven marked a significant turning point in his career. As the commissary manager, Riza oversees all aspects of food production, research, procurement, and quality control.
With a dedicated team of nearly 90 operators, Riza ensures smooth operation, churning out an impressive array of food items daily. Notably, sandwiches alone constitute a staggering 21,000 units of daily output.
“The first thing I did when I joined was to revamp the sandwich offerings. We did a lot of testing. I made sure our sandwich fillings were generous because that’s what the people want. And I’m proud that it’s our bestseller,” Riza shared.
Despite his success, Riza remains humble, often seeking cooking advice from his mother. “My role model is, of course, still my mum. She is No. 1.”
Among the challenges of his job is maintaining consistency while balancing manual and automated methods. Still, Riza’s people-oriented approach and commitment to innovation drives him forward.
“We never stop learning. There’s a lot of training and research and development. Malaysia is still new to convenience-store food technology compared to Japan. They’re 20 to 30 years ahead of us.
“So that’s why we collaborate with 7-Eleven Japan,” he revealed. “They send me for training and sometimes they come here to advise us.”
Outside of work, the father of three enjoys sports like table tennis and badminton, along with his newfound interest in gardening. “Whether or not the plants live is secondary,” he quipped.
Looking ahead, he envisions convenience-store food evolving based on customer feedback, with continued emphasis on quality, shelf life, and food safety.
“This is a great alternative for everyone,” he noted. “Now, at a canteen or food court, you can’t always get drinks or food for RM10. But at convenience stores, you can often get both.”