The document provides the F&B strategy for Pullman Hotel Bangsar for 2015. Some key points: 1. The dining experiences aim to provide a market feel and freshness while being interactive and catering for both in-house guests and local markets on weekends. 2. Various F&B outlets are outlined including LINK restaurant focusing on signature seafood and Japanese dishes on weekends, La Cucina focusing on business lunches and seminars, and a Japanese/Chinese restaurant opening in July 2015. 3. Ensuring breakfast is done right with a focus on presentation and clean setup is emphasized as the first meal of the day. 4. Banquet revenue is highlighted as the "cream of F

1. F&B Strategy for Pullman
Hotel Bangsar
2015

2. 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

3. 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

4. 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 Summers
31st 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…………….

5. - 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

6. Pancake and Waffles
Condiments
Clean and Uniform Set up with
colours

7. Simple and Clean is an ART.

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

9. Display of Bottles items. Market and freshness feel

11. Freshly Baked Croissant
Signature for Breakfast at Pullman Bangsar
Breakfast Task
Eggs 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

15. MARKET FEEL AND FRESH IS AN ART.

16. LA CUCINA

17. Strategy:
Semi Buffet Business Lunch – Mid April
Revised a la carte Menu – May
Seminar Lunch 20pax max.
Chef Tables – Menu created by Chef
Breakfast a la carte – Table Serve
Room Service
Signature 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

18. Picture Create Curiosity

19. Strategy:
Signature Afternoon Tea
Signature Cakes and Pastries
Grab and Go Salads
Subway Style Sandwiches Concept
Macaroons Display
Petit Café

20. Japanese and Chinese Restaurant
Opening 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,

22. BANQUET REVENUE
CREAM OF F&B
• First Meal of the Day
• Tablescaping
• Theme / Action Coffee Break
• Guest Relationship and Timing
• Wedding Fair

23. Tablescaping

24. Tablescaping

25. Tablescaping

26. Tablescaping

27. 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:
Gems
Tall 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 the
environment in which they’re held drains ones energy and often make
it hard to focus.

28. Events

29. Coffee Breaks - Verrines

30. Coffee Breaks – Peach and Apple

31. Coffee Breaks

32. Coffee Breaks - Picnic

33. Coffee Breaks – Sweet Garden

34. Coffee Breaks - Deli

35. Coffee Breaks - Shanghai

36. 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.

37. 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.
•

38. .
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

39. Thankyou