Epc

• 1. ColiseumYut Kee

2. Red color title = Coliseum Yellow color title= Yut Kee 3. Background 4. Background of Coliseum Record Award Longest Operating Western ColonialThemed RestaurantEstablish in : 1921Owner Hainanese Cheam Tat Pang (New owner of Coliseum)Atmosphere Remaining oldfashioned, colonial setting until now.Location: 98 Jalan TAR, 50100 Kuala Lumpur.Popularity: During British Colonial rule of Malaya, restaurant + 10 room were popular among servants, army personnel, travellersCustomer Strong awareness & brand loyal among Coliseum customersSurvival Attributed to strong teamwork from staff to management. -Passion to overcome obstacles.Reasonable pricing Reasonable pricing strategy positioning Coliseum as a niche casual family dining 5. Background 6. Background of Yut Kee Record AwardFounderBest Cheap Eats in the Time Out KL Food Awards 2013.Tai Yu was the chef of a business manEstablish inSurvival1928Location 35, Jalan Dang Wangi, 50100, Kuala Lumpur.Attributed to strong teamwork from staff to management. -Passion to overcome obstacles.Atmosphere Remaining oldfashioned, Chinese setting until now.Worker r Change from time to time 7. Challenges 8. Challenges Low Efficiency Retirement Less workerMan-Power Quality decreasingCompetitor Kampachi, Noble Mansion Appealing to the younger crowd 9. Challenges 10. Man Power Hard to find Chinese as full time worker Short working hour Hire foreign labors to do heavy work. High salary.Inflation Increase of price Not increase the price of food easily Examination of restaurant.Customer Arrangement of seat for customer Temper of customer 11. Nature of business 12. 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 Meehoon Hainanese Chicken Chop Sizzling SteaksHOTEL SERVICE Located on the second floor Provides affordable accommodation for backpackers. 13. AMBIENCE Warm LightingAtypical of a colonial grillroom retaining many of its original wood interior and trimmings. Quiet and well ventilated Light background oldies musicPOSH SERVINGS Waiters provides great courtesy towards their customers Serves food using trolleysOnce famous for its Old veterans male waiters But recent change of managements altered its tradition. 14. Vision 15. VISION Ensure strict conformity with the standard operating procedure in 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. 16. Nature of business 17. Nature of business Long standing Hainans traditional cuisine 20years ago, sell mutton chop Famous cuisine: Hainam chicken chop New recipe: roasted pork invented by mum Desserts are introduced. 18. Charming nostalgic Old portraits Hand-written menuDark wooden chairs Round marble tables Colors plate 19. Noisy background The crowd (office workers and tourists)Unorganized Old miscellaneous are arranged around the restaurantStuffy Ventilation not good ,fans not strong, covered by the dust, too crowded. 20. Stuffy 21. Bonding Family business bonding the whole family together Between the customer and owner Remember names Generations addicted Story Different races story 22. Vision 23. Vision Sustain the shop until hundred years Ensure the expectation satisfied KEEP IT SAME