Finally www.foodbusinessdesign.com is live ! With the aim of merging the art and science of our industry, I launched this knowledge exchange site. Its objectives are: Share knowledge I have accumulated over the years and provide a niche audience of owners, operators, F&B lovers and dreamers, a broad perspective in a specialised field, the world [...]
NEXT hotels is a new hotel brand developed by SilverNeedle hospitality based out of Singapore with the first property launched in Brisbane.
The F&B scope was to create a dining concept to cater to both in house and walk in guests and become the overarching brand template for future expansion. The brief was to create a venue that can be replicated while avoiding a “cookie cutter” implementation strategy across multiple locations.
The project included the main dining (all day) venue, business lounge, and room service offering. This was followed with a commissioning to adapt the concept to their second property in Colombo, Sri Lanka.
The venue in Brisbane met its financial objectives defined as part of the concept creation scope after one year of trading.
I have had the comfort of working with Wajih’s focused professional guidance in the development and launch of Lennons at NEXT Brisbane. Concept Development, followed by efficient Spatial Planning, presentation and selection of Supplies and Operating Equipment, finished with a Merchandising Guide for consistency. The value is in the detail and not just a bunch of pretty pictures!
Supported at each step with detailed market research and projected profitability; all monitored with an exhaustive project management tools covering all aspects of the Pre-Opening and Launch – not just work in his scope.
Wajih is single minded on the project’s success and In my opinion, sets the benchmark for Advisory Services related to Food & Beverage Concept Development. I do look forward to the opportunity to work with him again.
Jayanth Rangan
Vice President Hospitality Projects
SilverNeedle Hospitality
The client approached me with a desire to open a single item (specialised) concept to compete with an existing market leader within this category. The concept eventually evolved into a multi faceted offer revolving around Middle Eastern street food. The venture was a tremendous success enjoying vast popularity within a wide section of consumer groups. The concept has received great reviews and won a few awards in the market.
Six years on, Yanu is currently still involved with this project to this date working on franchising and regional expansion.
The concept has enjoyed phenomenal success in the market, serving over 1000 guests per day in their flagship outlet, expanding to 6 venues in the UAE, winning local awards, and received overwhelming interest in franchising in the region.
Wajih has demonstrated a unique set of concept creation skills that have contributed to the successful launch of my restaurant brand Zaroob. He possesses a full set of expertise that were very valuable to the project from its inception right through to its opening.
His creativity was showcased during our concept creation stage and he helped translate my vision into a concrete and viable business venture that was unique to the market. Besides his technical skills, Wajih has shown during the time I worked with him his true passion for the industry and his work.
What I personally appreciate as a business owner is his work ethic, ability to work under pressure, honesty and most importantly his care about the budget. At points during the project he gave a sense that he cared more about my money than I did.
Nasser Zuhour
Owner
The foreseen decrease in pre-paid packaged catering events has placed pressure on MCEC to improve its Public Catering offering to minimise spend leakage and maximise the potential dollar uptake from conference and exhibition events.
The scope involved devising a strategy to improve the Public Catering offer followed with a design and construction management of various teams to execute the proposed strategy.
An increase in Public Catering F&B revenues was witnessed on comparable events after the implementation of the proposed strategy as well as a keen interest shown by event organisers to book the F&B modules produced.