Wajih Sleiman

Project Description

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.

Project Outcome

The venue in Brisbane met its financial objectives defined as part of the concept creation scope after one year of trading.

Project Description

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.

Project Outcome

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.

Project Description

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.

Project Outcome

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.