Epc

Effective Public

Communication

Coliseum

Yut Kee

Red color title = Coliseum

Yellow color title= Yut Kee

Background

“Longest Operating Western Colonial-Themed Restaurant”

Record Award

Establish in :1921

Location:

During British Colonial rule of Malaya, restaurant + 10 room were popular among servants, army personnel, travellers

Popularity:

98 Jalan TAR, 50100 Kuala Lumpur.

Atmosphere

Remaining old-fashioned, colonial setting until now.

Survival Attributed to strong teamwork from staff to management.-Passion to overcome obstacles.

Reasonable pricing strategy positioning Coliseum as a niche casual family dining

Reasonable pricing

Customer

Strong awareness & brand loyal among Coliseum customers

Owner

HainaneseCheam Tat Pang (New owner of Coliseum)

Background of Coliseum

Background

“Best Cheap Eats in the Time Out KL Food Awards 2013.”

Record Award

Establish in1928

Location 35, Jalan Dang Wangi, 50100, Kuala Lumpur.

Atmosphere

Remaining old-fashioned, Chinese setting until now.

Survival Attributed to strong teamwork from staff to management.-Passion to overcome obstacles.

Change from time to time

Founder

Tai Yu was thechef of a business man

Worker r

Background of Yut Kee

Challenges

RetirementLess worker

Low Efficiency

Man-Power

Quality decreasing

CompetitorKampachi, Noble MansionAppealing to the younger crowd

Challenges

Challenges

Hard to find Chinese as full time worker

Short working hour

Hire foreign labors to do heavy work.

High salary.

Man Power InflationIncrease of price

Not increase the price of food easily

Examination of restaurant.

Arrangement of seat for customer

Temper of customer

Customer

Nature of business

NATURE of BUSINESS• Famously known for its Western Hainanese

Cuisine

• Evolved over the years through the influence of the British Colonial Era and the assimilation of Asian taste buds.

• Famous Dishes:Hainanese MeehoonHainanese Chicken ChopSizzling SteaksHOTEL SERVICE

• Located on the second floor

• Provides affordable accommodation for backpackers.

AMBIENCEWarm Lighting

Atypical of a colonial grillroomretaining many of its original woodinterior and trimmings.

Quiet and well ventilated

Light background oldies music

POSH SERVINGSWaiters provides great courtesy towards their customers

Serves food using trolleys

Once famous for its ‘Old veterans male waiters’But recent change of managements altered its tradition.

Vision

VISIONEnsure strict conformity with the standard operating procedurein food processing and preparation, food quality, cost control and wastages.

Coliseum should be able to identify and sustain at 10-15 outlets.

In 2013, a second coliseum outlet at Plaza 331, Petaling Jaya Selangor.1st march 2014, we will be opening an outlet at Mid valley.

Nature of business

Nature of business• Long standing Hainan’s traditional cuisine• 20years ago, sell mutton chop• Famous cuisine: Hainam chicken chop New recipe: roasted pork invented by mum• Desserts are introduced.

Charming nostalgicOld portraits Hand-written menu

Dark wooden chairsRound marble tablesColors plate

Noisy backgroundThe crowd (office workers and tourists)

UnorganizedOld miscellaneous are arranged around the restaurant

StuffyVentilation not good ,fans not strong, covered by the dust, too crowded.

Stuffy

Bonding• Family business bonding the whole family together

• Between the customer and owner Remember names

• Generations addicted Story

• Different races story

Vision

Vision

• Sustain the shop until hundred years

• Ensure the expectation satisfied

• KEEP IT SAME