a journey about azil

ROTI BAKAR EDI BLOK M, how they maintain their brand?

Last thursday, i break my thursday's fasting in Al Azhar Kebayoran with MINE. Then after having GULE DAGING, which was served near Mosque, i ask MINE to accompanying me for trying "ROTI BAKAR EDI BLOK M". It just because i still have a 'free space' in my stomach, gosh.... those "GULE DAGING" didn't kick my stomach :p. And also we still have some minutes to spend. Moreover, i have a big curriousity for ROTI BAKAR EDI.
i know this brand "ROTI BAKAR EDI BLOK M" since Irvan Ihsan (Irvan), and Arlingga Pandega (Angga)'re still PramborsFM DJ's. *This means that i were in Junior High School :p* They told us [read: me] that some times they prefer went (read: hang out) to ROTI BAKAR EDI after they show.
This brand has become a "LEGEND" i think, just because they could maintain they outlet (and also the brand it self) sustainable.
Having a deal with MINE, we went to its location which're only ten to twelve metres from Al Azhar Kebayoran.
And hey.... there're nothing special with it. The people, the menu, the way they service us, they're all same and standard, except the place it self which're near from Al Azhar Kebayoran. i order "Roti Bakar TaBUR KeJU, AKA BURJU", while MINE order "Roti Bakar Coklat+Keju".
Just like what i say, there's nothing special with the food it self. And honestly i could made with the same, and even with a good one :p

Questions, how come they could maintain their (returned/loyal)customer? how do they attract new customer (like me)? how do they keep their business sustain? while they have a very standard in people, price, promotions, product, and place.
Comments?