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LEADING THE WORLD SINGAPORE
IN HOSPITALITY MANAGEMENTNEW YORK
AND CONSULTINGPARIS
FOCUSHOSPITALITY INC
FOCUSHOSPITALITY INC
FOCUS HOSPITALITY INC
FOCUS HOSPITALITY INC
Focus Hospitality Inc
Established in 1988, Focus has been involved in well over 300 hospitality and retail projects. We provide technical and conceptual assistance to create exciting and sustainable food and beverage, lodging and retail related businesses.
With clients from the Americas, Europe, Middle East and the Asia Pacific we are truly a global company with offices in Singapore, New York and Paris.
With over 90 years of combined experience in senior management positions, our partners are well equipped to give objective and factual advice for your project.
FOCUS HOSPITALITY INC
ABOUT US
25 YEARS OF SUCCESS IN OVER 300 HOSPITALITY AND RETAIL ENVIRONMENT PROJECTSCREATING CUTTING EDGE AND SUSTAINABLE CONCEPTS FOR THE SERVICE INDUSTRY WORLDWIDE
FOCUS HOSPITALITY INC
OUR SERVICES
CONCEPT & BRAND DEVELOPMENTOPERATING STATEMENT DOCUMENTATION
PROJECT MANAGEMENTFRANCHISING
OPERATING SYSTEMSSCHEMATIC & OPERATIONAL FRONT &
BACK OF HOUSE SPACE PLANNINGKITCHEN PLANNING & OPERATIONAL
DESIGN REVIEWMARKET RESEARCH
FEASIBILITY STUDIESBUSINESS PLAN DEVELOPMENT
TECHNICAL ASSISTANCE DURING DESIGN DEVELOPMENT & CONSTRUCTION
MENU ENGINEERINGMANAGEMENT RECRUITMENT & TRAINING
STANDARD OPERATING MANUALS POLICIES & PROCEDURESPROCUREMENT SERVICES
OPERATIONAL FINANCE & CONTROLFINANCIAL PROJECTIONS
QUALITY CONTROL AUDITS
FOCUS HOSPITALITY INC
OUR CLIENTS
ABU DHABI INVESTMENT AUTHORITYSTARWOOD HOTELS & RESORTS
MARINA BAY SANDS CASINO RESORTSOFITEL LUXURY HOTELS
SPRING SINGAPORETHE COFFEE BEAN & TEA LEAF
KEMPINSKI HOTELS TONY ROMAS - A PLACE FOR RIBS
HILTON HOTELS CORPORATION JIM THOMPSON
PAN PACIFIC HOTELS GROUP THE ASCOTT LIMITED
BORDERS INCCALIFORNIA PIZZA KITCHEN
THE PRIME SOCIETYLES AMIS GROUP
SWISSOTELCIRAGAN PALACE ISTANBUL
MALL OF THE EMIRATESTATA GROUP
EMAAR HOSPITALITYTAJ PALACE
FOCUS HOSPITALITY INC
One of the world’s largest sovereign investment funds
ADIA HEADQUARTERS Food service concept developmentOperational space planning
CIRAGAN PALACE, ISTANBUL Feasibility studyConcept development
HILTON LUXOR RESORT & SPA, EGYPT Feasibility studyConcept developmentOperational space planning
ABU DHABIINVESTMENT AUTHORITY
FOCUS HOSPITALITY INC
MARINA BAY SANDS
World’s largest integrated casino resort
MARINA BAY SANDS SHOPPES, SINGAPORE Feasibility studyRental yieldMaster tenancy mix Operator suitability report Operational space planning
FOCUS HOSPITALITY INC
THE COFFEE BEAN & TEA LEAF
From 30 to 950 stores worldwide
THE COFFEE BEAN & TEA LEAF Feasibility studyBrand & Concept developmentFranchise negotiations Concept re-development Menu engineeringOperational space planning Franchise system development Strategic international development
SINGAPOREMALAYSIAINDONESIAPHILIPPINESCHINAS. KOREAMIDDLE EASTUNITED STATESAUSTRALIA
FOCUS HOSPITALITY INC
Premium full service & kitchen concept
A premium full service and kitchen concept for CBTL resulting in 200% revenue growth as well as a separate franchise channel
BEANSTRO BY CBTL Brand & Concept developmentMenu engineeringOperational space planning
SINGAPORE - 4 outletsMANILA - 1 outletNEW DELHI - 1 outletDUBAI - 1 outletLOS ANGELES - 2 outlets
THE COFFEE BEAN & TEA LEAF
FOCUS HOSPITALITY INC
New properties in Bangkok and Hua Hin
RADISSON BLU PLAZA BANGKOK Food service concept development Operational space planning brief
RADISSON BLU RESORT HUA HINFood service concept development for All Day Dining and Pool Restaurant/Bar
CARLSON REZIDOR HOTELS
FOCUS HOSPITALITY INC
Master developer of major tourism developments in Abu Dhabi
AL BATEEN WHARF, ABU DHABI Food service concept developmentOperational space planning
ABU DHABI GOLF CLUB Food service concept developmentOperational space planning
TOURISM DEVELOPMENT & INVESTMENT COMPANY
Abu Dhabi Food Service Concept Presentation / FOCUS Hospitality Inc
FOCUS HOSPITALITY INC
New properties in South Korea and India
SHERATON INCHEON Food service concept developmentOperational space planning
SHERATON BANGALORE Food service concept developmentOperational space planning
STARWOOD HOTELS &RESORTS
FOCUS HOSPITALITY INC
First entry into India
SOFITEL MUMBAI
A flagship property making its mark on the Mumbai skyline with strong emphasis on quality food service offering
Food service concept developmentOperational space planning
SOFITEL
FOCUS HOSPITALITY INC
Luxury mall & hotel Manila Bay
Capitalizing on its unique location facing Manila Bay, exciting F&B concepts are developed for a premium 5 star hotel and mixed use retail developement
MANILA BAY HOTEL Concept development Operational space planning
SM MALL & SKYPARK F&B mall positioningProposed tenancy mixOperational space planning & service support facilitiesSourcing for celebrity chefsRental yield evaluation
SM INVESTMENTS
FOCUS HOSPITALITY INC
New high-end mixed-use development in Gurgaon
TATA / TRIL MIXED USED DEVELOPMENT
TATA Group endeavors to capitalize on the demand for high quality shopping and entertainment destination facilities in Gurgaon
Food service concept development Operational space planning
TATA GROUP
FOCUS HOSPITALITY INC
Reconceptualization
TAJ PALACE NEW DELHI
Flagship property within the TAJ group upgrades to serve its business clientele a state-of-the art all day dining facility taking advantage of its unique site characteristics
Food service re-conceptualization and operational space planning for all day dining restaurant
TAJ PALACE
FOCUS HOSPITALITY INC
Authentic French brasserie
BALZAC BRASSERIE & BAR
The most genuine French brasserie in Singapore with authentic antique interiors, furniture and operating equipment hand-picked from Paris and a menu offering comfortable, hearty home-cooked village fare.
Concept development Operational space planning ProcurementMenu engineeringExecutive recruitmentProject implementation
VSC OVERSEAS
FOCUS HOSPITALITY INC
Pan-Asian Steakhouse
THE PRIME SOCIETY
The Prime Society was conceptualized and set up in the lush Dempsey Hill area of Singapore in a former army barrack. It’s 7,000 sqft space provides for a dramatic open kitchen with a custom-designed “Parilla-style” grill and a central island bar with a 14 meter high ceiling.
Concept development Operational space planning ProcurementMenu engineeringExecutive recruitmentProject implementation
AC2 INTERNATIONAL
FOCUS HOSPITALITY INC
Bar & Bistro
SKYVE WINE BISTRO
Fresh, modern bistro and lounge bar with clear reference in both design and branding to its elementary school location.
Concept & brand development Operational space planning Procurement Menu engineeringExecutive recruitment Project implementation
GRAPESKIN PTE LTD
FOCUS HOSPITALITY INC
Within the Marina Bay Sands
CAFFE B - FINE ITALIAN CUISINE
5,000 sqft authentic fine dining Italian restaurant and bar at Marina Bay Sands with Japanese influences in quality ingredients, service and food presentation.
Food service concept developmentOperational space planningProject implementation
THREEBOND SINGAPORE
FOCUS HOSPITALITY INC
Third largest mall in the world
SEZZAM DINING KEMPINSKI MALL OF THE EMIRATES, DUBAI
35,000 sqft multi concept and entertainment venue adjacent to world’s largest indoor ski-dome
Food service concept developmentOperational space planningProject implementation
AL FUTTAIM INVESTMENT
FOCUS HOSPITALITY INC
New destination venue
NOVOTEL KOLKATA
Creating a cutting edge food service concept befitting of a modern new hotel in Kolkata
Food service concept developmentOperational space planning
NOVOTEL KOLKATA
FOCUS HOSPITALITY INC
New highend grocery brand in Dongguan, China
ALL GOOD SUPERMARKET
Keeping up with the exponential economic growth in China, a leading supermarket chain refreshes to target the growing aspirational market
Food service concept developmentKitchen and operational space planning
TIANHE ALLGOOD
FOCUS HOSPITALITY INC
STAND ALONE ESTABLISHMENTS
MyThai By Jim Thompson
Union Restaurant & Bar
Yo’Panino Sandwiches Made Great
FOCUS HOSPITALITY INC
California Pizza Kitchen
Tony Roma’s A Place For Ribs
4FINGERS Crispy Chicken
STAND ALONE ESTABLISHMENTS
FOCUS HOSPITALITY INC
PROJECT MANAGEMENT
DEFINE OBJECTIVES1.1BRAINSTORM / IDEA DEVELOPMENT1.2
DEFINE CONCEPT PARAMETERS1.3
CONCEPT DEVELOPMENT1.4I.D. ZONING2.1
BRAND DEVELOPMENT & GRAPHIC APPLICATIONS3.1
TENDER4.1
SCHEMATIC DESIGN2.2
TECHNICAL DESIGN2.3I.D. + KITCHEN DETAILED DESIGN2.4
MENU ENGINEERING3.2
OPERATING SYSTEM & EQUIPMENT3.3
PROCESS & TIME FRAME
4-6 wks
4-6 wks
8 wks
PERSONNEL & OPERATIONAL SET UP3.4
CONSTRUCTION & IMPLEMENTATION4.2
HANDOVER4.3
PRE & SOFT OPENING4.4
FOCUS HOSPITALITY INC
CONCEPTDEFINE OBJECTIVES1.1
BRAINSTORM / IDEA DEVELOPMENT1.2
DEFINE CONCEPT PARAMETERS1.3
CONCEPT DEVELOPMENT
1.4PROCESS & TIME FRAME
4-6 wks
INVESTMENTSOCIAL AVENUEPASSION
UNIQUE SELLING POINTSWOT ANALYSISMARKET OPPORTUNITYSCALABILITYCUSTOMER BASE
PRODUCTPRICEPROMOTIONPLACE
OPERATING STATEMENTID / MOOD BOARDS
FINANCIAL PROJECTIONS
FOCUS HOSPITALITY INC
DESIGNID ZONING2.1
SCHEMATIC DESIGN2.2
TECHNICAL DESIGN2.3
ID + KITCHEN DETAILED DESIGN
2.4PROCESS & TIME FRAME
4-6 wks
LOCATIONINTERIOR DESIGN APPOINTMENTLAYOUT CONFIGURATIONS
BACK & FRONT OF HOUSEACCESSIBILITYVISIBILITYSEATING CAPACITYMOOD BOARDS
MECHANICAL & ELECTRICAL SERVICESSTRUCTURALARCHITECTURALFIRE & LIFE SAFETY
MATERIALSFF&E
CUT SHEET DRAWINGSELEVATIONS
KITCHEN EQUIPMENT
FOCUS HOSPITALITY INC
OPERATIONSBRAND DEVELOPMENT& GRAPHIC APPLICATIONS3.1
MENU ENGINEERING3.2
OPERATING SYSTEM & EQUIPMENT3.3
PERSONNEL & OPERATIONAL SET UP
3.4PROCESS & TIME FRAME
6-8 wks
NAMELOGO / IDENTITYSIGNAGEMENUAPPLICATIONS
MENU DEVELOPMENTRECIPE COST CARDSPLATING & PRESENTATIONPRICE EVALUATION
POINT OF SALESSERVICE & KITCHEN UTENSILSTABLE TOP MATRIXAUDIO/VISUAL/SECURITY
STAFFINGRECRUITMENT
OPERATING SYSTEMSMANUALS
MARKETING / PR.
FOCUS HOSPITALITY INC
CONSTRUCTIONTENDER DOCUMENTATION4.1
CONSTRUCTION4.2
HANDOVER4.3
PRE & SOFT OPENING
4.4PROCESS & TIME FRAME
6-8 wks
MAIN AND M&E DOCUMENTATIONISSUE & REVIEWRECOMMENDATION & APPOINTMENT
SITE MEETINGSCOORDINATION OF TRADESSITE CONSTRAINTSBUDGET TO ACTUAL
PUNCH LISTSSYSTEMS DOCUMENTATIONTESTING & COMMISSIONING
SOFT DESIGN & STYLINGOPERATIONAL SET UP
DRY RUN / TRAININGSOFT & GRAND OPENING
MARKETING & PUBLIC RELATIONS
FOCUS HOSPITALITY INC
FOCUS HOSPITALITY INC 3
SmellThough enclosed by glass, the wondrous
aromas of soups, grills, fresh-baked breads
and the like escape to tickle the nostrils of the
watching spectators.SoundWhat more wonderful sound is there in the
world than that of a sizzling steak thrown on
a hot grill? While The Kitchen Table is
usually serene and orderly, guests can also
soak up the excitement of bursts of activity in
the lively kitchen.Taste Depending on the time of day, whether
breakfast, lunch, tea or dinner, canapé
morsels will be put out for passing guests to
taste. Be it freshly-baked butter brioche,
smoked salmon tartlets, and wild strawberry
strudel, the guests will be in for a wild card
surprise each time.ExperienceThe choice table of the house is, of course,
the chef ’s table. Fully enclosed in glass, it
takes pride of place in the middle of the
kitchen and boasts the best view. Diners who
book the chef ’s table get the full 360°
experience of being immersed in the kitchen.
All this while staying cool and comfortable in
their nook.
The wait staff at The Kitchen Table will be
dressed smartly as chefs, making their rounds
of the tables and bar. The focal point of the
seating area will be the lengthy “iBar” which
is a large communal dining table. For the
uninitiated, the “iBar” is a light-powered,
interactive communal table that send neon
rings of light around any objects placed on it,
and can be controlled to create light networks
between all objects on its surface.
On the menu, a bespoke high tea selection is
the highlight of the day between breakfast
and dinner. Perfectly crafted canapés,
exquisite teas and freshly-made pastries and
desserts like fruit scones, lavender crème
brûlée and deconstructed cakes served in shot
glasses are just some of the choice picks.
“Tea is nought but this; first you heat
the water, then you make the tea.
Then you drink it properly. That is all
you need to know.”Senno Rikyu, 1522-1591
Our guests become our family...they dine within our kitchen!
The PantryChef’s tableCommunal iBar
WYOKOHAMA
14 J
uly
2008
FOCUS HOSPITALITY INC 2
“Sleep ‘til you’re hungry, eat ‘til you’re
sleepy
Author Unknown
The Kitchen Table is an all-day dining concept under
the W umbrella. Yet, in the ever evolving Japanese city
of Yokohama, its persona takes an extra step over the
edge.
Marking the entrance to the all day dining restaurant is
The Pantry at The Kitchen Table. Essentially a pastry
showcase and retail area, it lures potential diners into
the restaurant, greeting passers-by with the sight of
bakers at work on the breads, cakes and desserts; the
heavenly waft of freshly baked pastries; and the taste of
sample morsels of bread and cake. Its retail display
shelves are directly linked to the kitchen, giving
testament to the fact that all items are made fresh on
site. Laden with delicious, freshly-made cakes, pastries,
breads and confections, the patisserie table looks rather
like the display case of a beautiful boutique,
with its jewels of colourful edible creations.
When guests have been adequately intrigued by The
Pantry into stepping into The Kitchen Table, they then
take a veritable trip into the wonderland of restaurant
cookery, experiencing the magic of a live kitchen in the
flesh. A meandering pathway is carved right through
the actual kitchen of the restaurant, allowing guests to
literally walk through - savouring the sights, smells,
sounds and tastes of the chefs at work.
SightA runway forms a welcoming pathway. In total darkness
save for a twinkling path of theatric fibre optic lights,
guests are able to view the chefs at work at different
stations of the kitchen, without disturbing them. The
glass-enclosed kitchen will feature stations for dessert,
pastry and confectionery, chocolaterie, soups, salads,
grill and food preparation.
The Kitchen TableEat in our home...you’re welcome at our table...join us...let’s eat!
WYOKOHAMA
14 J
uly
2008
W HOTEL YOKOHAMA
EXTRACT / CONCEPT STATEMENT / ALL DAY DINING
FOCUS HOSPITALITY INC
FOCUS HOSPITALITY INC 5
True to its name, Encore Grill & Smoke House will serve up – and be renown for – the
best steaks in town. And indeed, steaks come in all incarnations on the menu. Think classic Porterhouse and T-bone, prime ribs, steak frites, steak donburi, Philly cheesesteak, entrecôte, tournado amongst others, including
a bevy of steak sandwiches. Depending on its location, Encore will use only the best raw ingredients from the region. In the case of Encore at W Yokohama, prized Japanese local
seafood and beef like the Kobe and Wagyu varieties will be made available on the menu. One of the features that make Encore so
intriguing is the TV monitor poised throughout selected areas in the hotel.
Zooming in on the minute actions of the chefs, guests will be able to view close-ups of the fascinating carving, chopping, slicing and dicing in the preparation of each meal. But yet another interesting feature is the
window displays on the exterior of the restaurant. Inspired by high-end retail windows on famous shopping streets like Champs Élysée in Paris or Fifth Avenue in New York, these display windows feature different refrigerated culinary works of art each day, offering passers-by a peek into the gastronomic offerings and wonderful world that lies behind the walls of Encore.
WYOKOHAMA
14 J
uly
2008
A sophisticated multi level dining, bar & entertainment experience
Our guests are our audience… while we orchestrate the show...
FOCUS HOSPITALITY INC 4
“Cooking is like love. It should be
entered into with abandon or not at
all.”
Harriet van Horne, late American journalist and film
critic
Every good hotel needs a good restaurant. The W needs
an exceptional one.
At the Encore Grill & Smoke House, cooking is elevated
to a performance art. At the core of concept is a show
kitchen that showcases the skills of the chefs, which
sometimes rises to a fevered pitch. Elevated above the
kitchen, a stage serves as the perfect platform for jazz
bands, visiting music artistes and stand-up comedy acts.
Bathed in dark, moody, sultry lighting and highlighted
by spots of soft light from the lamps on each table, the
restaurant-theatre is perfect for an intimate meal with
friends, or an entertaining night out on the town.
The theatre-style restaurant will have seating scattered
around a semicircular dome. Individual tables are
strategically placed around the tiered concentric
semicircles to guarantee unobstructed views of the show
kitchen.
Integrated with one of the tiers, a long, high table offers
seating for solo diners or those looking for just a drink.
Here, they can tuck into fresh seafood platters from the
outstanding cold seafood bar, and cocktails from the bar.
Skilled oyster shuckers double up as bar mixologists,
shucking fresh rock oysters in front of the diners, and
shaking, blending, stirring clever drink concoctions.
The drinks and food resonate in each other. Oysters, for
example, can be served with a wasabi mayonnaise or a
blackberry vinaigrette, while the drinks like a sake
martini might be garnished with a tiny dollop of freshly
grated wasabi, or a blackberry mojito might be come
with crushed fresh blackberries.
Encore Grille & Smoke House
Where food becomes theatre...join us...let’s eat!
WYOKOHAMA
14 J
uly
2008
W HOTEL YOKOHAMA
EXTRACT / CONCEPT STATEMENT / SPECIALITY RESTAURANT
FOCUS HOSPITALITY INC
Sheraton Bangalore/ Focus Hospitality Inc
Persian Terrace / Table Top & Uniform Matrix
Sheraton Bangalore Food Service Concept Presentation / FOCUS Hospitality Inc
Sheraton Bangalore Food Service Concept Presentation / FOCUS Hospitality Inc
SHERATON BANGALORE
EXTRACT / CONCEPT STATEMENT / MOOD BOARDS /TABLE TOP MATRIX /SPECIALITY RESTAURANT
The Persian Terrace
Concept
“One of the very nicest things about life is the way we must regularly stop
whatever it is we are doing and devote our attention to eating.”
– Luciano Pavarotti
When dusk falls, half of Sheraton Bangalore’s rooftop magically becomes a
fairyland of lights, fragrance and colour. The space transforms into a Middle-
Eastern wonderland, with Moroccan lanterns, floor-standing chandeliers and
twinkling tea lights. The aroma of piping hot pita breads and fragrant shishas
fill the air.
At The Persian Terrace, all the breads are freshly made and baked in the white
hot tandoor ovens. Middle Eastern chefs can be seen moulding and patting
flat pieces of dough into pitas and naans, shovelling them onto the sides of
the clay oven.
Pitas and naans are served as sides with a main meal, or as a starter with
mezze platters to mop up delicious dips, chutneys and purées. Here, Pitzas –
pizzas with a pita bread base – are the specialty. From the regular Hawaiian
(pineapple, ham and cheese) to the gourmet (prosciutto, rocket and buffalo
mozzarella) to exotic Arabian, Persian or even Indian flavours (lamb kofta with
mint sauce, or tikka fish with lime), the pitza possibilities are endless.
Sheraton Hotel Bangalore
FOCUS HOSPITALITY INC Food Service Concept Operating Statement 39
FOCUS HOSPITALITY INC
Bene Trattoria
Thin-crust gourmet pizzas, pasta & antipasto
“If it had been an Italian who codified the world of cuisine, it would be thought of
as Italian.” – Georges Auguste Escoffier, legandary French chef and culinary
writer
Concept
An irresistibly delicious fragrance greets diners even before they set foot in the
Italian Trattoria. It is the aroma of basil, tomatoes and pizza crust – unmistakably
that of a steaming hot pizza that only a traditional Italian wood-fire oven can
achieve.
Welcome to Bene Trattoria, an authentic Italian restaurant that eschews over-
the-top displays in favor of top quality, expertly-prepared food that follows
simple regional family recipes handed down from chef to chef.
Here, the freshest of ingredients have a voice and speak for themselves, helped
along by chefs skilled to bring out the best in them, at any season. Believing
that traditional, home-cooked Italian food needs no re-jigging, Bene Trattoria
celebrates, rather than modifies, the art of Cucina Italia.
Indeed, the Italians place somewhat of a premium on heritage, preferring
traditional ingredients, cooking and serving methods, décor elements and the
like, over fusion or overtly modern techniques.
While located in the East, there’s no denying that Bene is, at heart, a true Italian
restaurant. Italian favorites like antipasto, risottos, salads of wild herbs and
greens and freshly hand-made pastas are de rigueur offerings on the menu.
The ground floor features a large open terrace overlooking the fishermen’s
marina and provides for a casual, fun and relaxed setting with the interior of the
restaurant walls lined with retail shelves stocked with Italian provisions such as
bottles of olive oil, olives, sardines, grissini sticks, risotto rice and Pugliese
sourdough loafs, all for sale for those that wishes to replicate or compliment
their cooking at home.
True to Italian tradition, fresh herbs, like marjoram, rosemary, basil, thyme, sage
and marjoram, bring the dishes to life with their aromatic perfume. At its back
sits the main kitchen, where most of the dishes are prepared and served from.
A wood-fired oven, on display in the semi-open kitchen, hold the promise of
freshly baked gourmet pizza and and tantalizing baked gourmet desserts. An
antique red “Berkel” meat slicer sits on top of the servery counter participating
in dishing out large carefully arranged antipasto platters.
Culinary delights aside, Bene’s first floor features a generously stocked bar
which offers the promise of Bene’s signature Bellini cocktail. For wine
connoisseurs, the cellar, surrounded by private dining rooms, provides an
extensive, well-edited selection of old world Italian wines and Prosecco.
While the ground floor with its large outdoor terrace is informal, the first floor
seating offers a more intimate setting and menu offer, including degustation
menus and a gueridon dessert trolley that brings sweet Italian pastries and
cakes to your table.
al bateen wharf abu dhabi
FOCUS HOSPITALITY INC Food Service Concept Statement
22
Design & Style
Modern and contemporary, with a touch of the rustic and eclectic elements of yesteryear, the warm, casual and friendly environment of Bene encourages raucous conversation, and cosy wining and dining.
Swathed in red and black, the colors of passion, the trattoria’s décor is as vibrant as the colors of its food. Black glass tiles lend an interesting, modern take to a traditional Italian trattoria, while lively red walls add warmth and intensity to the décor – a reflection of its culinary offerings, perhaps.
Solid wood table-tops on the ground floor add a touch of rusticity and compliment the eclectic combination of celadon tableware, deliberately mismatched yet blending together effortlessly, while the first floor features crisp white linen tops.
Warmth, without a doubt, is the first impression imprinted on guests when they first arrive at the restaurant.
With full-height windows on both levels and a large outdoor terrace and first floor balcony, the views over the marina creates a wonderful place to savour a chilled Italian soda, glass of fine Italian Prosecco or a postprandial drink.
And for an after-dinner espresso, as is the tradition of the Italians, lounge seats provide an intimate area for small groups or a cosy nook for solo diners.
The raised main dining area – all the better to view the kitchen and bar – features a flexible seating combination, with tables for 2 to 4 which can be joined for bigger parties, and banquet seating along the back wall.
For the ultimate in private dining, a number of rooms of various sizes, incorporated in a semi-transparent glassed-in chilled wine cellar, allows the luxury of a personalized meal experience while overlooking the marina from the first floor.
al bateen wharf abu dhabi
FOCUS HOSPITALITY INC Food Service Concept Statement 23
al bateen wharf abu dhabi
FOCUS HOSPITALITY INC Food Service Concept Statement 24
AL BATEEN WHARF
EXTRACT / CONCEPT STATEMENT / MOOD BOARDS /MIXED-USE DEVELOPMENT
FOCUS HOSPITALITY INC
THE PRIME SOCIETY
EXTRACT / MOOD BOARDS /SPACE PLANNING /STAND-ALONE RESTAURANT
exposed brick work
checkered
floor
contemporary art
french kitchen tiles
oversized cast iron charcoal
grill
Ribs
Full or Half Rack, choice of:
Prime / Baby Back / Short
Your choice of:
Thai chilli & lime
Honey mustard
Garlic, ginger and Belacan chilli
Lemongrass, lime and coriander
Teriyaki
Oriental sweet & sour
Spicy black pepper
Sun-dried tomato salsa
Smokey BBQ
Mint yoghurt & sesame
Tomato Bourbon aioli
Louisiana Cajun
Salt & red wine vinaigrette
Grilled beef or pork ribs, oven braised
on an oak plank with gratinated
mashed potatoes and roasted corn
dressed in parmesan & cayenne
Grills & Roasts
Grilled, roasted and served on an oak plank with a
choice of two sides; French fries, Jacket potatoes,
Mashed potatoes, Broccoli, Parmesan & Cayenne
dressed roast corn, Chileconcarne and Jambalaya rice
Beef Tenderloin with anise basil butter
Rib eye steak with seasonal mushrooms and aioli
Sirloin steak with horseradish sauce
Young Lamb chops drizzled with rosemary mint sauce
Roast Cod with lemon, garlic & parsley crust
Roast Salmon with asparagus served with lemon & dill
sour cream
Grilled chilli Lobster
Grilled Chicken breast
Beef Burger
Port Bratwurst
Desserts
Warm chocolate cake with French vanilla ice cream
Fried bananas with raspberry & rum
Bread pudding
Tiramisu
Rocky road mudpie
Crepes with strawberry & Mascarpone
Brazilian orange flan
Lemon poppy seed cake
Chocolate fondue with fresh fruits
Home-made ice cream
succulent ribs, steaks & seafood
light fresh salads
narrow low voltage lighting
contrast in colours, textures
& materials
post dinner chill-out bar
FOCUS HOSPITALITY INC
THE PRIME SOCIETY
EXTRACT / GRAPHIC APPLICATIONSMENU ENGINEERING /STAND-ALONE RESTAURANT
FOCUS HOSPITALITY INC
YO’PANINO
EXTRACT / GRAPHIC APPLICATIONSMENU ENGINEERING /STAND-ALONE RESTAURANT
FOCUSHOSPITALITY INC
FOCUSHOSPITALITY INC
FOCUS HOSPITALITY INC
SINGAPORENEW YORKPARIS