Bonard Hotel Up-Market Business Design - Example

Bonard Hotel Up-market Business Design Student’s Name Institution Introduction The proposal is to develop a modern contemporary restaurant reflecting an up market and providing Australian style of cuisine for its guest in the Bonard Hotel. The Bonard Hotel is a five star hotel located in Brisbane area. The hotel has extensive F&B operation outlets comprising of Buffet Restaurant, Shen Room, Nishi-Azabu and Pool Side Cafe. However, rising demand from hotel guests and the local residents has been experienced due to the fact that customers are requesting a dining experience from an up market style restaurant with Australian flavours. In order to meet the needs of more potential customers and fill the gap in the market, the Bonard's board of directors decided to develop another restaurant and believed this project could have a competitive advantage against similar style hotels. The project is to concentrate on developing four aspects of new restaurant: a description of the restaurant concept, a new creation of A La Carte menu and suitable wine list, a layout of the food service area and product and sevice quality systems for the implementation within the restaurant. Description of the Concept Bonard Hotel is one of the world’s 100 tallest hotels at 145m (475ft). As for the exterior of the Bonard Hotel building, it is a roundness skyscraper that provides a good condition for constructing a modern revolving restaurant as a competitive advantage against similar style hotels. It will be located on 75th floor while the Pool Side Café is located at the roof top pool and the name of it is proposed to be 'Skyline on 75' because it is supposed to be located on the 75th floor with 360 degree uninterrupted views of the city skyline, this spectacular restaurant will be one of the finest dining restaurants in Brisbane for lunch or dinner. The restaurant will provide a revolving journey in two hours, with culinary delights from contemporary Australian cuisine prepared from show kitchens before customers' eyes by talented chefs. This restaurant will open seven days a week for lunch and dinner in terms of its A La Carte service. There has not been any necessity to provide breakfast in that the Buffet Restaurant and Pool Side Cafe have been getting into business hours in every morning. Australian cuisine has the most diverse range, quality, and inventiveness than many others in the world. Today Australia food is rich, tasty, very diverse and based on fresh ingredients. Amongst these fresh ingredients based on regional produce, seafood is a prominent staple food due to Australia's long coastline. Australia's 11 million square kilometre fishing zone is the third largest in the world and allows for bountiful access to seafood which significantly influences Australian cuisine. Clean ocean environments around Australia produce high quality seafoods for domestic consumption and export (Department of Agriculture, Fisheries and Forestry, 2011). Gaps in the market are always a good place to start when considering the concept we wish to develop in a particular area (Davis et al., 2008, p.119). There are few restaurants themed with seafood from a particular cuisine in five star hotels in Brisbane yet. Most local residents live close to the coast and have ready access to high quality seafood restaurants, and what is more the hotel guests or other travelers from domestic or international tourism market are expecting to experience Australia dominated aquaculture with contemporary Australian flavours which features Australian cuisine. Cooking is today part of the lifestyle in Australia. Enjoying food, watching and learning how to prepare spectacular dishes have become extremely popular. Restaurants are businesses that require a creative flair and passion, a good concept is often what separates success from failure (Davis et al., 2008, p.118). One of the most interactive way with customers is to place the show kitchen in a modern restaurant. It is sure to provide a lively and unforgettable dining experience for customers amid the action in the show kitchen. As chefs prepare a variety of tasty dishes right before guests’ eyes, guests admire the breathtaking views of Brisbane’s skyline and mountainous terrain. Food Service Area Design and Layout The windows around 360 degree of 'Skyline on 75' will be made of the pieces of tempered glasses with 45 degree tilted downwards and will adopt a sophisticated technique for connecting each other to face the material to reach a absolute tightness. In light of this angle of view from dining area, diners will experience a different sense organ of sight. Refer to the fact that all the dining tables will be placed by the windows close to, diners will be offered not only the excellent food but also the 360 degree breathtaking views of the city skyline. Meanwhile, located on the center of the restaurant, the distinctive Show Kitchen features two distinct kitchens involving two cold and one hot operating area respectively, which offering sumptuous contemporary Australian cuisines themed seafood as well as a choice of dessert dishes. All the operating area will be protected with arc-shaped glasses for the hygienic issue. Fresh salads and premium cold cuts are imperative, and for a feast of oceanic treats, head to the seafood counter (cold kitchen 2) for seafood on ice that includes oysters, scampi, scallops, giant clams and so on. The Show Kitchen also featuring an array of freshly prepared expansive dessert counter (cold kitchen 1) for the sweet tooth. Refer to the Appendices 3, in the layout of 'skyline on 75', the outside part of the dotted line is revolving area which means customers' dining area will be provided one revolving journey in two hours. And the inside part of the dotted line is still which means the show kitchen area, bar and bathroom are still. Thereby diners will be provided the showcasing cuisine prepared by the talented chefs in any position, and culinary delights right before customers' eyes. A functional layout can, for instance, be achieved with an efficient routing of customers, staff, and other users (Renes, 1983). As for the floor plan of 'Skyline on 75', there is an aisle running through the heart of operation zone The waiting staff and runner can easily pass through without disturbing the flow of customers with the avoidance of congestion. As the layout shows, the moving area of customers and staff are involved them in two spaces separately. Customers will be welcomed on the reception when they are stepping out the elevator. They will probably be attracted by two wine showcases filled with wines on two sides of the entrance. The showcases will not only be one interior decoration in the restaurant but also be easily available as a convenient storage. A good interior design of food service area contributes to guests perception of quality and assists in achieving the business goals (Patiar, 2012). According to the space available, the 'Skyline on 75' restaurant can hold up to 100 people at the same time with two VIP room for maximum 18 guests. Moreover, the restaurant will provide one waiting area where four sofas will be placed on prepared for the situation of full occupancy. In the Section C of dining area (Appendices 3), three distinct tables featured three arc-shaped couches with the long back will be offered to customers who require a good private space for some special occasion. Product and Quality systems development Each product evolves its life cycle which consists of various phases and finally dies. Great products come along. Based on this concept, Bonard restaurant will be continuously developing new products to replace the old once as (Hansen, Nohria and Tierney, 2009) found out. Through innovation, the product portfolio of Bonard restaurant will remain competitive so as to give them a competitive advantage. Innovation and creativity shall remain the pillar for our growth and prosperity. The menu items will be developed from the processed ingredients. Bonadr Hotel expansion shall occupy a niche not currently available, notably a high market moderate price (just under $250 per night and a special summer rate) hotel. Combined with a grilled food facility, on-suite lounge, and an indoor and outdoor pool bar. Shen room available 7 days a week just for dinner, and also providing traditional Shanghainese food, a continental morning breakfast, we shall distinguish ourselves through becoming a “boutique style” restaurant against just a casual hotel. With the development of poolside Café situated at the rooftop, and operating 7 days a week from 7 am to 8.30pm and some of our new amenities and refurbishments, Bonard Hotel will establish the fundamentals of an up-market highly profitable venture developed in Queensland serene environment. For our guests, Bonard Hotel will be positioned as a nature-filled, beautifully landscaped, unique serene hotel comprising of a bar lounge facility that unsuited for up-market adult “gateway” niche. According to (Gotze Northcott & Schuster, 2008), as oppose to commodities which are produced, then supplied and purchased, the services of lounge and hotel are developed and consumed at the same time within a real time setting. Hence, distribution matters revolve around rendering services available in a desirable fashion to the possible number of potential visitors or guests. Service Quality System development One of the fundamental elements in maintaining the investment afloat and the reputation together is through keeping and implementing stringent quality control. All components within the restaurant ranging from the staff, to the utensils and to the parking space should be scrutinized. Therefore a part from managerial and administrative aspects, the other critical elements which ensure quality will include. Guest service: according to (Hansen, Nohria and Tierney, 2009), customers do not just come to the restaurant anticipating good food; they too expect services which are exemplary. Each and every person who will be working at Bonard will show courteousness and promptness, and deliver beyond the expectation of the customer at all time. Food Quality: cuisine artistry will be achieved through appealing to the various senses. Our food will not just live up to the taste buds, but will be of great smell, magnificently plated and served and will have marvelously contrasting textures. Staff training: standards and consistency will not be realized if the staff and employers are not properly trained. Service is a craft, skill and is developed through practice and learning. Hygiene will be classified within this category. All the staff members, particularly the ones who handle food must thoroughly observe hygienic practices. Clean gloves and hair nets as well as hand washing must be done all the time. Front house cleanliness: This entails the overall sanitation and cleanliness of the restaurant parts which are often seen by the people who walk in and also the customers: for example the reception, the parking area, the lobby, the toilets and the dining area. Ambience will be significant; however cleanliness shall be far more important. Back house cleanliness: this will entail the overall sanitation and cleanliness of the sections which are not completely seen by the customers. They include; back entrance, kitchen, garbage area, drop off or delivery points, and service elevators (Holmes, 2008). The employees will be equipped with the best cleaning products and systems. The assess cleanliness and test whether the cleaning systems work, Bonard Restaurant deploy the use of GoodEarth ATP Meter. The MicroKleen Hyegiene System will be applied for free-contaminant cleaning. To assist clean frequently touched points for example, doorknobs of the toilets, we will rely on Clean by Peroxy. Inonized water will be used to Sanitize and clean food contact surfaces. Dinning and lobbies areas should be cleaned effectively and faster by the use of Touchless Cleaning System. Flow principles The idea behind planning the serving area and the new kitchen is to organize the movement of people and food in a straight line, for instance from the receiving straight to the ware-washing. This will help Bonard Hotel to reduce crossover and backtracking movement of people and food. The store will be situated at the strategic point (preferably at the site of first use) To provide for economy motion, products and materials will be stored depending on the frequency of use; light materials will be on top while heavy once will be located at the bottom. To minimize storage and handling, the store will be located next to the receiving space; pallet and carts will also be used to move materials to the store. The store will be systemized; all products which are alike will be put next to the other as (Holmes, 2008) established. References: Hansen, M.T., Nohria, N. and Tierney, T. (2009), “What's Your Strategy for Managing Knowledge?” Harvard Business Review, March-April, pp.106-117. Clark, K.B. and Fujimoto, T. (2006), “The Power of Product Integrity.” Harvard Business Review. Nov.-Dec., pp.107-118 Holmes, P. (2008) Investment appraisal. London: International Thomson Business Press Appendix 1: Read More