• 2008 GENERAL MANAGERS’ CONFERENCE2008 GENERAL MANAGERS’ CONFERENCE • November 27th - Sunday 30th, 2008

• Grand Swiss-Belhotel Medan• Indonesia

THE POWER OF FOOD AND BEVERAGE

THE HOTELIER RESTAURATEUR VISION:

BARS, LOUNGES AND RESTAURANTS ARE THE JEWELLERY OF THE HOTEL INDUSTRY

THEY SUPPORT AND CONTRIBUTE TO THE DEVELOPMENT OF THE ROOM DIVISION REVENUES

THEY ARE SUPPOSED TO INCREASE SIGNIFICANTLY THE REVENUES AND PROFIT OF THE HOTELS BUT ALSO TO DEVELOP A STRONG IMPACT ON THE PERCEIVED IMAGE

AND BRAND VALUE OF THE HOTELS IN THE MARKET.

THEN ENTER FOOD AND BEVERAGE PHYLOSOPHIES, STRATEGIES AND GLOBAL IDEAS, TRENDS, BARS- LOUNGES- RESTAURANTS CONCEPTS

LET’S BE IN THE SHOES OF A BAR- RESTAURANT OPERATOR

HOW TO CREATE PROFITABLE RESTAURANTS CONCEPTS?

- TO KNOW THE LOCAL MARKET LANDSCAPE AND THE POTENTIAL CLIENTELE NEEDS

- TO GET A CLEAR PICTURE OF YOUR COMPETITION, NOT ONLY HOTELS BUT POPULAR RESTAURANTS IN THE MARKET DEALING WITH A SIMILAR LEVEL OF CLIENTELE.

- TO EVALUATE YOUR HOTEL GUESTS EXPECTATIONS

- TO CONSIDER THE ECONOMIC FEASIBILITY OF THE PROJECT AND TO DESIGN FOR PROFIT

- TO CREATE A GLOBAL EXPERIENCE, TODAY IS ALL ABOUT CREATIVITY, AUTHENTICITY AND AMBIANCE

- TO SURF THE INTERNATIONAL MARKET AND TO STAY CURRENT WITH TRENDS AND INNOVATIONS

- TO GIVE TO YOUR RESTAURANT A STRONG AND SEPARATE BUSINESS IDENTITY THAT IS UNIQUE FROM THE HOTEL, WHEN POSSIBLE A DISTINCT SEPARATE ENTRY

- TO GIVE A NAME THAT REPRESENTS NOT ONLY THE STYLE OR THEME OF THE RESTAURANT BUT THE EMOTIONAL CONTENT OF THE RESTAURANT- EXPECTATIONS ARE SET UP BY INSPIRED NAMES - TO RECRUIT A REAL RESTAURANT MANAGER AND A PASSIONATED CHEF DE CUISINE OR TO OUTSOURCE THE THE COMPLETE OPERATION TO A UNIQUE AND OUTSTANDING RESTAURANT OPERATOR

CONCEPT- KEY FACTORS TO KEEP ONGOING

1) VISION- MARKET 11) STAFFING PROFILE2) DESIGN- DECOR 12) UNIFORMS3) INVESTMENT- BUDGET 13) OPENING HOURS4) BRANDING- LOGO 14) ENTERTAINTMENT5) SEATING CAPACITY 15) PROMOTIONS6) F&B MENUS 16) ADVERTISING7) TYPE OF SERVICE 17) COMMUNICATION8) PRICING POSITIONING 18) GREETING9) F&B COST POSITIONING 19) MERCHANDISING10) FFE AND SOE STYLE

FB CONCEPTS OPPORTUNITIES FOR SBI

• IS SWISS CAFÉ THE RIGHT NAME- CONCEPT?• HOW SHALL WE APPROACH THE ‘COFFEE SHOP’ CONCEPT SERVING

BREAKFAST- LUNCH- DINER?• WHAT KIND OF BAR- LOUNGE- RESTAURANT CONCEPTS CAN WE

DEVELOP IN THE FUTURE?• STRATEGIES FOR RESORTS- BUSINESS HOTELS• STRATEGIES FOR 3, 4 AND 5 STARS• 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?

    F&B Outlets        Revenues        Revenues Variance

  1st Jan - 31 Oct 2007 1st Jan - 31 Oct 2008       %

       

Mahakan Restaurant      

Food 1,360,444,434 2,220,328,195 63.21

Beverage 497,881,318 976,408,800 96.11

Total 1,858,325,752 3,196,736,995 72.02

       

Tepian Lounge      

Food 23,019,047 117,143,182 408.90

Beverage 148,281,212 383,131,793 158.38

Total 171,300,259 500,274,975 192.05

SBBS F&B PERFORMANCE

Tepian Lounge

Mahakam Restaurant

THANK YOU