F&B Strategy for Pullman Hotel Bangsar2015

The Design and Intent: • Create a dining experience that deliver market feel and freshness in mind. • Less is More……• Interactive Kitchen be able to interact with Guest and cook to orders buffet. • Cater for Groups in House Guest and large local market in the weekend. • The look and feel of the Buffet set up to be uniform, simple and decorative

display that have an ART and market feel.

Presentation Point's:

LINK Restaurant La Cucina Petit Café

Japanese and Chinese Restaurant Banquet

LINK :

After Ramandhan LINK will focus Friday and Saturday Dinner base on 5 key Signature areas .

Seafood On Ice, Japanese Counter Meats, Great Selection and Display of Dessert and Cheese

Activity…….Stand up Comedian, Frozen Statue, Belly Dance, Pole Dancing, Mask Panting, Pop Violinist,

LINK at Pullman Hotel Bangsar

Promotion:

(Guest Chef) Norwegian Seafood Promotion –Friday and Saturday – Sunday Theme Buffet Brunch – August thru December

(Service Staff with theme costume) After 5 – Sept and October

Evening Special– Local Cuisine August thru December

Festive Season: 17th July - Hari Raya

2nd August - International Friendship Day 31st August - Malaysia National Day

19th Sept Talk Like a Pirated Day – 1995 by John Baur and Mark Summers31st October - Halloween Day

10th November - Deepavali 8th December - Bodhi Day

24th December - Christmas Eve 25th December - Christmas Day 31st December - New Year Eve

LET GET THE BREAKFAST RIGHT FIRST…………….

- Breakfast the first meals of the Day.

Fruits Counter with tall glass and flora display

Indian Counter that cater for Vegetarian Guest presented in Motar and Pestle

Pancake and Waffles Condiments

Clean and Uniform Set up with colours

Simple and Clean is an ART.

Clean Set up. Tall Glass. Retail Style and Fresh in Mind

Display of Bottles items. Market and freshness feel

Freshly Baked CroissantSignature for Breakfast at Pullman Bangsar

Breakfast TaskEggs Station – 1staff

Noodles and Egg – 1 staff Roti Canai , Pancakes, Waffles, French Toast – 1 Staff

Indian Corner – 1 Staff Back Kitchen – 2 Staff

Executive Lounge – 1 Staff Fruits Counter – 1 Staff

Buffet Man – 2 Staff

MARKET FEEL AND FRESH IS AN ART.

LA CUCINA

Strategy: Semi Buffet Business Lunch – Mid April

Revised a la carte Menu – May Seminar Lunch 20pax max.

Chef Tables – Menu created by ChefBreakfast a la carte – Table Serve

Room ServiceSignature Dish

Is a not Fine Dining is Casual Dining

Weekend Activities: • Sunday Roast

• Guest Chef in Partnership with Supplier • Wedding Reception

• Master Chef Cooking Class, Barista Workshop, Cheese Workshop/Tasting, Wine Workshop/Tasting, Cigar Workshop and Tango Dance to coincide

with Sunday Buffet Brunch/Lunch at Link. • Life Style Events: Jewelry, Watches, Fashion and Property Fair at The

Lounge

Picture Create Curiosity

Strategy:

Signature Afternoon TeaSignature Cakes and Pastries

Grab and Go SaladsSubway Style Sandwiches Concept

Macaroons Display

Petit Café

Japanese and Chinese RestaurantOpening 1st July 2015

• Voucher for Ramandhan Guest • Guest Chef – Korean, Hong Kong, Singapore, Taiwan in

partnership with Supplier• Live Seafood’s• Signature Dishes

• Sushi and Sashimi a la carte eat all you can lunch time and weekend

• Dim Sum Eat all you can on Saturday and Sunday • Seminar Lunch

• Wedding Event at Chinese Restaurant • Kung Fu Tea • Room Service

• Seasonal Products – Hairy Crab, Tasmania Oyster, Cherry Salmon, Japanese Melon, Winter Fish,

BANQUET REVENUE CREAM OF F&B• First Meal of the Day

• Tablescaping • Theme / Action Coffee Break • Guest Relationship and Timing

• Wedding Fair

Tablescaping

Tablescaping

Tablescaping

Tablescaping

Tablescaping • Runner/Placemat unique design & texture (rectangular for ‐

rectangular tables and square/round for round tables)• Infused Water– vessel should be simple modern; not

ornate/traditional• Candy Dish with Candy/Mint• Candle or Reed Stick Diffuser –• Decorative Items which compliment each other and are colour

coordinated. For example:GemsTall Sculpture (i.e. Trio Sculpture or Hour Glass)Circular Object (i.e. Rolo Metal Sculpture, Spheres or Balls)Games – conference style

Traditional meetings are often less productive as theenvironment in which they’re held drains ones energy and often make it

hard to focus.

Events

Coffee Breaks - Verrines

Coffee Breaks – Peach and Apple

Coffee Breaks

Coffee Breaks - Picnic

Coffee Breaks – Sweet Garden

Coffee Breaks - Deli

Coffee Breaks - Shanghai

Coffee Break • Props and Decorative Items• Signature / Customize Theme Coffee Break• Action PM Coffee Break (Crepe’s, Wet Spring

Rolls, California Rolls, Apom Balik, Press Sandwich….Level 3

• Presentation and set up (Labor - time consuming and cost and costume)

• Outsource of products. Finish Products on site. Repackage. Create WOW factors.

• Storage of props and decorative items.

Relationship and Timing • Involved operations team with guest to discussed on event. • Front of the House (Sales, Service and Chef) Back of the House this

departments are the back bone of successful event. (Purchasing, Stewarding, Service, Finance and Chef).

• “Communication” is sharing of information. Well executed communication avoid unnecessary cost. Timing of BEO, Scheduling, Market List and Manning.

•

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Blue Ocean Strategy

The strategic move must raise and create value for the market, while simultaneously reducing or eliminating features or services

that are less valued by the current or future market

Borderless World by Kenichi Ohmae

Looking only at short term performance is always the rule. It is time that people looked performance over a period of years. Creating value for customers is a long term process.

Q&A

Thank you