FOOD & BEVERAGE STRATEGY

_______________

KEY OBJECTIVES:

Ming Palace Restaurant

 Increased in-house guests’ patronage from 10% to 20% for lunch and dinner.

 Retain regular customers’ loyalty (locals) by offering consistent good quality and taste.

 Highlight “Dim Sum” specialties for lunch to corporate executives and organized tours.

 Offer Set Menus at competitive pricings.

 Maintain the “High Quality Cantonese Cuisine” image

 Focus on 5 star service standard, staff are highly trained and personalized, yet unobtrusive in an elegant
settings with cosy interiors and private rooms.

 Offer our guests a choice of A La Carte, set and Chef’s recommendations, a monthly food promotion is
available.
Ming Palace: A Cantonese Restaurant, in a contemporary ambience, serving Dim Sum for lunch, high quality
Shark’s Fin/Abalone for lunch and dinner.

General Information Target Market by Meal Period

Meal Concept/Pricings
Period Promotion Activities
Locatio Seati Operatin Total Chef LCL Loca Tour In-
n ng g Hours Staffing Foreign Group house
Cap. er Guest
s

2nd 156 12 Jame

Floor service s
staff & Wong
15 cooks
- “Eat All U Can” 11:00a 20% 79% 1%
Dim Sum m to
(US$8.00++/pp) 2:00pm - Guests Chef Food
Lunch Promotion twice
- Monthly
annually.
Promotion
- A La Carte/Set - Moon Cake
Menus Promotion.
- Signature Dishes
- Cross selling of F&B
Outlets monthly
thru’ flyers’
5:30pm 15% 75% 10%
- Monthly distribution.
to
Promotion
Dinner 10:30p
- A La Carte/Set m
Menus
- Signature Dishes
 FOOD & BEVERAGE STRATEGY
_______________

KEY OBJECTIVES:

Song Hong Bar

 Offer a selection of hot/cold drinks including snack food in a relaxed bar and cosy evening.

 Focus on mainly in-house guests, meeting group discussion and pre-meal/drinks for tour groups.

 Regular venue for arts/antiques and sporting programmes viewing, i.e. football, motor racing, rugby for all guests.

 Pianist music in the evening to create a more lively/cosy atmosphere for guests.
Song Hong Bar:

General Information Target Market by Meal Period

Meal Concept/Pricings
Period Promotion Activities
Locatio Seatin Operatin Total LCL Loca Tour In-
n g g Hours Staffing Foreign l Group house
Capacit er Guest
y s
1st 66 8:00am 9
Floor to
12:00mi
dnight
- Meeting/group 25% 15% 60%
discussion.
- Reading.
- Occasionally, - High Tea Promotion.
sports programme
Day viewing. - Tea or Coffee with piece of cake
promotion.
- Arts/Antiques
Exhibitions.
- Hot/Cold Drinks.
- Snack Food.
- Regular pricings.

- Spot viewing special price

- Pianist music from
(seasonal).
6:00pm to
10:00pm.
Evening - Art exhibition launching (by
- Hot/Cold Drinks. invitation only).
- Snack Food
available.
- Regular pricings.
 FOOD & BEVERAGE STRATEGY
_______________

KEY OBJECTIVES:

Summit Lounge

 Focus on “The Most Spectacular Panoramic View of Hanoi”, on the very top floor (20 storey) of the hotel.

 Be creative on Cocktails Promotion monthly to attract a targeted guests’ mix, increase beverage revenues and
improve average drink check per guest.

 Make a lively evening atmosphere with good repertoire of songs/music by the resident live band to maintain
regular guests’ patronage for their entertainment pleasure.
Summit Lounge: An excellent lounge with spectacular panoramic views of Hanoi, evening with Cocktails and live
band entertainment.

General Information Target Market by Meal Period

Meal Concept/Pricings
Period Promotion Activities
Locatio Seatin Operatin Total In- LCL Local Tour
n g g Hours Staffing hous Foreign Group
Capacit e er
y Gues
ts

20th 100 4:30pm 6

Floor to
12:00am

- Free flow of Tiger 4:30pm 40% 30% 30% - Cocktail Promotion monthly.
Happy draught beer at to
- Ice cream Cocktails monthly.
Hour US$5.00++/pp. 8:00pm
- Irish Coffee Promotion.
- Snack food
available. - “Firework display” viewing – if
available depending on
- All types of drinks 8:15pm Government programme, i.e.
at regular pricings. to Eve of Tet, Independent Day,
11:00p National Day and New Year
m Eve.
- Live band:
- X’mas/New Year’s Eve
Evenin + Sun. to Tue. – Jazz Celebration – Ticket sole – per
g + Wed. to Sat. – adult US$10.00nett/pp.
Mixed
- Moon Watch Night – 21st Sept.
02, ticket sole at
- Snack food
US$10.00nett/pp.
available
- Valentine’s Day –
US$15.00nett/pp per couple.
Give-away: Cocktail drink,
flowers.
 FOOD & BEVERAGE STRATEGY
_______________

KEY OBJECTIVES:

Brasserie Westlake

 Retain local clientele’s (vietnames) loyalty by offering consistent good quality seafood grills & BBQ

 increase in house guests’ patronage from 15% to 30% for lunch and dinner.

 Focus on “Clientele Building” by establishing good contacts and relationships, ultimately to bring in new customers to the
Restaurant

 Monthly food promotion to keep fresh concept.

Brasserie Westlake: An all day dining Restaurant, informal yet in cosy ambience with the pick of best seafood at the ever
popular charcoal grill and BBQ counter during lunch and dinner buffets, other choice of A La Carte or Set Menus and Chef’s
recommendation dishes are also available.

General Information Target Market by Meal Period

Meal Concept/Pricings
Period Promotion Activities
Locatio Seatin Operatin Total Chef LCL Loca Tour In-
n g g Hours Staffi Foreign l Group house
Capacit ng er Guest
y s
1st 100 19 Jean
Floor Philipp
e
B’fast - International 6:00am - - 100%
buffet (US$10.00+ to
+/pp. 10:30am

International theme 11:30am 10% 70% 10% 10%

- Rotation monthly theme
Buffet to
buffet for lunch/dinner.
(Price: S$11:50+ 2:30pm
+/adult
- Wine Promotion of the
US$6:90++/child
month for lunch/dinner.
Lunch under 12yrs. old):
- Seafood Grill &
BBQ.
- Asian/Western
dishes.
- Varieties of salads/
desserts.
- Action counter for
Vietnamese/Asian
dishes.

General Information Target Market by Meal Period

Meal Concept/Pricings Promotion Activities
Period
 Locatio Seatin Operatin Total In- LCL Loca Tour
n g g Hours Staffing hous Foreign l Group
Capacit e er
y Gues
ts
1st 100 19
Floor

International 6:00p 25% 5% 60 10%

theme Buffet m to %
(Price: S$11:90+ 12:00
+/adult midnig
US$6:90+ ht
+/child under
Dinne 12yrs. old):
r - Seafood Grill &
BBQ.
- More
Asian/Western
dishes.
- Action counter.
- Carvery
counter.
- Varieties of
salads/ desserts.
- Action counter
for
Vietnamese/Asia
n dishes.
 FOOD & BEVERAGE STRATEGY
_______________

KEY OBJECTIVES:

Banquet

 Maximize the selling of all functions rooms throughout the year.

 Upsell menus to gain better average food and beverage checks, improve overall food & beverage bottom line.

 To practise Yield Management for peak periods

 Focus on Embassies/Joint-venture companies to maintain 5 star hotel image.

 Increase more dinner functions by offering flexi-pricings based on total number of persons, especially during full
business period.
Banquet

General Information Target Market by Meal Period Promotion

Meal Concept/Pricings
Activities
Period
Ministry &
Location Seatin Operating Total Embas Corps Tour
Governme
g Hours Staffin sy Grou
nt Related
Capacit g Segme p
Project
y nt

Coffee Coffee, tea & Plaza Ballroom, From 5 From 15% 40% 45%
Break pastries and fresh Hanoi & Hai Phong to 700 7.00am to
fruit at US$ 2.50+ (2nd flr), person 9:00am
+/pp/time Saigon & Danang s &
(Mez. flr) 2:00pm to
4:00pm

Lunch Ranging from US$ Plaza Ballroom, From 11.00am to 20% 20% 60%
8.00++/pp/meal to Hanoi & Hai Phong 10 to 2.00pm
US$ 50.00+ (2nd flr), Saigon & 700
+/pp/meal Danang (Mez. flr), person
Le Panorama (19 flr) s

Dinne Ranging from US$ Plaza Ballroom, From 5.00pm to 10% 30% 30% 30%
r 8.00++/pp/meal to Hanoi & Hai Phong 10 to 10.00pm
US$ 50.00+ (2nd flr), 700
+/pp/meal Saigon & Danang person
(Mez. flr), s
Le Panorama (19 flr)

FOOD & BEVERAGE STRATEGY

 _______________

KEY OBJECTIVES:

The Wave

 Emphasis on local foreigners (Asian & Europeans) and Governments

 Focus as an upgraded fun pub with “something for everyone”, serving wide selection of beers, cocktails in a
trendy/upbeat atmosphere with lively DJ music at reasonable pricings

 Organize weekly activities, including games (pool table, darts, table soccer), competition to make the club more
“lively” and a fun place to be.

 Increase monthly revenues by 20% more compared to existing monthly revenues.

The Wave:

Meal Concept/Pricings General Information Target Market by Meal Period Promotion Activities
Period

Locatio Seati Operating Hours Total LCL Loca Tour In-

n ng Staffin Foreign l Grou house
Cap. g er p Guest
s

Mezz. 100
11
Floor

- 4:30pm to 40% 50% - 10%

- A trendy club with
12midnite - Weekly
lively DJ music,
(Sun. to Wed.) Activities/Promotio
serving a wide
ns
selection of beers
- 5:30pm to 2:00am
and cocktails.
(Thu. to Sat.) - Special Events
Evenin Promotion
- Drink prices
g - 5:30pm to 2:00am
between US$2.00+
(Eve. of Public - Games
+ to US$7.50+
Holidays) Competitions (Pool
+/drink.
Table, Darts and
- 4:30pm to Table Soccer)
- Barbites Menu
12midnite
available
(Public Holidays)
throughout the
evening/closing.
 FOOD & BEVERAGE STRATEGY
_______________

KEY OBJECTIVES:

Room Service

 Provide Room Service on 24 hours operation.

 Offer an ideal selections of food & beverage menu, focus on Vietnam’s dishes, Asian and European mix.

 Always ready to serve all needs/requests by all in-house guests promptly.

Room Service:

Meal Concept/Pricings General Information Target Market by Meal Period Promotion Activities
Period

Locatio Seatin Operatin Total LCL Loca Tour In-

n g g Hours Staffin Foreign l Grou house
Capacit g er p Guest
y s

Guest- Per 24 hours 5

room guests
basis

- B’fast - - 100%
- Lunch 100%
- Dinner 100%
All Day - Set Vietnamese Menu –
- Supper - - - 100% Guests’ arrival.

- Seasonal events set menus

for couple.

FOOD & BEVERAGE STRATEGY

_______________

KEY OBJECTIVES:
Au Palais Gourmand

 Attract the expats living near the hotel (Residential area)

 Selling of freshly homemade cakes, breads, cookies, pastries and pies, etc.

 Provide convenient services for guests pre-order/takeaway orders immediately.

 Regular offers of items selection weekly/monthly, something different in/off seasons.

Au Palais Gourmand:

Meal Concept/Pricings General Information Target Market by Meal Period Promotion Activities
Period

Locatio Seatin Operatin Total LCL Loca Tour In-

n g g Hours Staffin Foreigner l Group house
Capacit g Guest
y s
1st floor Per 8:30am 2 85% 15%
guests to
basis 9:30pm
daily

- Takeaway cake - Cake of the month

shop: promotion
* Prices between
Daily US$1.00+ to - Fruitcake in season
US$30.00+ promotion
* 50% discount
after 7:00pm daily - Cookies promotion

- Season events of the year

promotion

FOOD & BEVERAGE STRATEGY

_______________
KEY OBJECTIVES:

Pool Garden Café:

 A relaxing Pool Garden Café, offering hot/cold beverages with snack food available daily.

 Focus on mainly Fitness Club members, hotel guests, after their workouts, we can offer refreshing cocktails,
smoothies, health and tonic drinks at special pricings.

 Rotation menus will be emphasised to ensure guests are offered an all round season food & beverage products.

 Increase sales by 15%, compared to year 2002.

Pool Garden Café:

Meal Concept/Pricings General Information Target Market by Meal Period Promotion Activities
Period

Locatio Seatin Operatin Total LCL Loca Tour In-

n g g Hours Staffin Foreigner l Group house
Capacit g Guest
y s
4th floor As per 11:00am 2 70% 10% 20%
Pool to
Garden 8:00pm
– 20 daily
person
s

- Bar list - Winter Promotion:

+ Hot drinks specialties
- Snack food menu
Lunch/ available + Health Menu Promotion
Dinner
- Summer Promotion:
+ Thirst Quencher drinks
promotion
+ Barbites promotion