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The Power of Food And Beverage11

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presentation during Swiss Belhotel GM conference- 2008

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The Power of Food And Beverage11

  1. 1. <ul><li>2008 GENERAL MANAGERS’ CONFERENCE </li></ul><ul><li>November 27th - Sunday 30th, 2008 </li></ul><ul><li>Grand Swiss-Belhotel Medan </li></ul><ul><li>Indonesia </li></ul>
  2. 2. THE POWER OF FOOD AND BEVERAGE
  3. 3. THE HOTELIER RESTAURATEUR VISION: <ul><li>BARS, LOUNGES AND RESTAURANTS ARE THE JEWELLERY OF THE HOTEL INDUSTRY </li></ul><ul><li>THEY SUPPORT AND CONTRIBUTE TO THE DEVELOPMENT OF THE ROOM DIVISION REVENUES </li></ul><ul><li>THEY ARE SUPPOSED TO INCREASE SIGNIFICANTLY THE REVENUES AND PROFIT </li></ul><ul><li>OF THE HOTELS BUT ALSO TO DEVELOP A STRONG IMPACT ON THE PERCEIVED IMAGE </li></ul><ul><li>AND BRAND VALUE OF THE HOTELS IN THE MARKET. </li></ul><ul><li>THEN ENTER FOOD AND BEVERAGE PHYLOSOPHIES, STRATEGIES AND GLOBAL IDEAS, </li></ul><ul><li>TRENDS, BARS- LOUNGES- RESTAURANTS CONCEPTS </li></ul><ul><li>LET’S BE IN THE SHOES OF A BAR- RESTAURANT OPERATOR </li></ul>
  4. 4. HOW TO CREATE PROFITABLE RESTAURANTS CONCEPTS? <ul><li>- TO KNOW THE LOCAL MARKET LANDSCAPE AND THE POTENTIAL CLIENTELE NEEDS </li></ul><ul><li>- TO GET A CLEAR PICTURE OF YOUR COMPETITION, NOT ONLY HOTELS BUT POPULAR </li></ul><ul><li>RESTAURANTS IN THE MARKET DEALING WITH A SIMILAR LEVEL OF CLIENTELE. </li></ul><ul><li>- TO EVALUATE YOUR HOTEL GUESTS EXPECTATIONS </li></ul><ul><li>- TO CONSIDER THE ECONOMIC FEASIBILITY OF THE PROJECT AND TO DESIGN FOR PROFIT </li></ul><ul><li>- TO CREATE A GLOBAL EXPERIENCE, TODAY IS ALL ABOUT CREATIVITY, AUTHENTICITY AND AMBIANCE </li></ul><ul><li>- TO SURF THE INTERNATIONAL MARKET AND TO STAY CURRENT WITH TRENDS AND INNOVATIONS </li></ul><ul><li>- TO GIVE TO YOUR RESTAURANT A STRONG AND SEPARATE BUSINESS IDENTITY THAT IS UNIQUE </li></ul><ul><li>FROM THE HOTEL, WHEN POSSIBLE A DISTINCT SEPARATE ENTRY </li></ul><ul><li>- TO GIVE A NAME THAT REPRESENTS NOT ONLY THE STYLE OR THEME OF THE RESTAURANT BUT THE EMOTIONAL </li></ul><ul><li>CONTENT OF THE RESTAURANT- EXPECTATIONS ARE SET UP BY INSPIRED NAMES </li></ul><ul><li>- TO RECRUIT A REAL RESTAURANT MANAGER AND A PASSIONATED CHEF DE CUISINE OR TO OUTSOURCE THE </li></ul><ul><li>THE COMPLETE OPERATION TO A UNIQUE AND OUTSTANDING RESTAURANT OPERATOR </li></ul>
  5. 5. CONCEPT- KEY FACTORS TO KEEP ONGOING <ul><li>VISION- MARKET 11) STAFFING PROFILE </li></ul><ul><li>DESIGN- DECOR 12) UNIFORMS </li></ul><ul><li>INVESTMENT- BUDGET 13) OPENING HOURS </li></ul><ul><li>BRANDING- LOGO 14) ENTERTAINTMENT </li></ul><ul><li>SEATING CAPACITY 15) PROMOTIONS </li></ul><ul><li>F&B MENUS 16) ADVERTISING </li></ul><ul><li>TYPE OF SERVICE 17) COMMUNICATION </li></ul><ul><li>PRICING POSITIONING 18) GREETING </li></ul><ul><li>F&B COST POSITIONING 19) MERCHANDISING </li></ul><ul><li>FFE AND SOE STYLE </li></ul>
  6. 6. FB CONCEPTS OPPORTUNITIES FOR SBI <ul><li>IS SWISS CAFÉ THE RIGHT NAME- CONCEPT? </li></ul><ul><li>HOW SHALL WE APPROACH THE ‘COFFEE SHOP’ CONCEPT SERVING BREAKFAST- LUNCH- DINER? </li></ul><ul><li>WHAT KIND OF BAR- LOUNGE- RESTAURANT CONCEPTS CAN WE DEVELOP IN THE FUTURE? </li></ul><ul><li>STRATEGIES FOR RESORTS- BUSINESS HOTELS </li></ul><ul><li>STRATEGIES FOR 3, 4 AND 5 STARS </li></ul><ul><li>EACH HOTEL- RESORT HAS IS OWN FLAVOR, HOW CAN WE CREATE A CORPORATE FB IDENTITY WHICH WILL BRING A STRONG IMPACT TO OUR BRAND VALUE? </li></ul>
  7. 7. SBBS F&B PERFORMANCE 192.05 500,274,975 171,300,259 Total 158.38 383,131,793 148,281,212 Beverage 408.90 117,143,182 23,019,047 Food       Tepian Lounge         72.02 3,196,736,995 1,858,325,752 Total 96.11 976,408,800 497,881,318 Beverage 63.21 2,220,328,195 1,360,444,434 Food       Mahakan Restaurant               % 1st Jan - 31 Oct 2008 1st Jan - 31 Oct 2007   Variance        Revenues        Revenues     F&B Outlets
  8. 8. Tepian Lounge
  9. 9. Mahakam Restaurant
  10. 10. <ul><li>THANK YOU </li></ul>

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