Knight Frank’s Post

In the post-pandemic era, Jakarta's retail landscape is being transformed by the rising demand for open-air, alfresco dining experiences. This concept offers flexible outdoor spaces for socializing amidst lush greenery, a refreshing contrast to crowded indoor settings. Since 2020, at least 10 new alfresco dining establishments have sprung up in Jakarta alone, offering consumers an escape from crowded indoor settings. These open-air, European-style cafes and restaurants feature biophilic design elements, creating an "urban oasis" experience. Learn more about the drivers, challenges, and opportunities in Jakarta's thriving alfresco dining retail scene via this article: https://lnkd.in/gg_UDWzN. #APACWealth #Indonesia #Retail

For this episode, we discuss about a restaurant that connects with a historic neighborhood. Link of full interview in the post:

The debate surrounding Gen Z's work ethic in the industry continues to be a topic of contention among professionals in the workforce. On one hand, some argue that individuals from this generation are constantly seeking instant gratification and lack the resilience to handle challenges in the workplace. They are quick to jump from one job to another in pursuit of fulfillment, often leaving employers frustrated with a high turnover rate. Conversely, others believe that Gen Z brings a fresh perspective to the work environment, with a strong emphasis on creativity, innovation, and adaptability. They are unafraid to question traditional practices and are eager to embrace new technologies in order to streamline processes and increase efficiency. This generation thrives in collaborative settings, valuing diversity and inclusivity in the workplace. Despite the differing opinions, it is evident that Gen Z have the potential to drive positive change and push boundaries in ways that previous generations may not have imagined. As a Gen Z myself, I aim to strive. #RafflesJakarta #Innovation #LeadershipDevelopment #FutureofWork

The hotel cafe were buzzing with activity, a typical start to a busy day. A guest was requesting their bill while another waited patiently outside, eager to begin their dining experience. Meanwhile, the reservation phone rang incessantly, adding to the already lively atmosphere. What must we do 1st ? 1. Acknowledge Guests Waiting Outside: First, acknowledge the guests waiting outside. This can be done quickly to show that their presence is recognized and that they will be attended to soon. A staff member or a quick message can help manage their expectations and keep them informed. 2. Answer the Booking Reservation Phone: If the phone is ringing for booking reservations, answer it promptly. It could be a potential guest wanting to make a reservation, and taking bookings is essential for future business. It also prevents the disturbance from the ringing phone and ensures that future days have confirmed reservations. 3. Process the Payment for the Table Asking for the Bill:Process the payment for the table asking for the bill next. These guests are ready to leave, and settling the bill will free up the table for the next arriving guests. It also ensures a positive experience for those leaving, which could lead to positive reviews and repeat business. 4. Manage Guest Seating:After addressing the initial queries and tasks, focus on seating the guests waiting outside. Ensure they are accommodated as swiftly as possible to keep the flow moving smoothly. By quickly acknowledging guests, efficiently handling the phone call, processing the payment, and then seating the waiting guests, you can manage the busy café effectively while providing good service to everyone involved. This is from my perspective. #food #beverage #penang #evergreenhotel #hemaraj #penangfood

I just had the pleasure of being hosted on a Garuda Indonesia first class flight, and it was an unforgettable experience. #IsFlyingFirstClassWorthIt? #ComfortandSpace: First class offers spacious suites with lie-flat beds and privacy doors, while business class provides comfort but less space and privacy. #ServiceandAmenities: First class includes personalized service, gourmet dining, and top-shelf beverages. Business class offers excellent service and meals, but with less personalization. #GroundServices: First class perks include limousine transfers, expedited security, and exclusive lounges. Business class also offers lounge access and priority boarding, but the experience is less extravagant. #Price: The price difference is significant. Business class offers luxury at a more reasonable price, while first class is about ultimate luxury. #GarudaIndonesia: A First Class Experience #PersonalizedService: From a chauffeured BMW to personalized check-in and fast-track immigration, Garuda Indonesia ensures a seamless experience. #ExclusiveLounges: Their first class lounge offers gourmet dining, private areas, and dedicated butler service. #InFlightExperience: Enjoy spacious suites with privacy doors, ergonomic seats that convert into fully flat beds, and exquisite meals. #AttentiontoDetail: Every aspect of their service is meticulously crafted to provide an unforgettable experience. In conclusion, while first class is a significant expense, airlines like Garuda Indonesia make it worthwhile with their superior service and luxurious amenities. Whether you choose first or business class, find the balance that suits your travel needs and budget. #FirstClass #BusinessClass #LuxuryTravel #GarudaIndonesia #TravelExperience

Discover The St. Regis Jakarta in DestinAsian's latest feature on Jakarta's top hotels! Dive into the article to learn more. Read here: https://lnkd.in/gZA7JJnq #StRegisJakarta #LuxuryTravel #HotelExcellence #DestinAsian

Recently someone asked me about measuring “productivity” in hotels and I mentioned about this chef that I saw in Jakarta. He is capable of handling 4 pans at once during the Buffet Breakfast at the Egg Station and it’s custom orders (e.g., sunny-side-up, omelets with fillings, scrambled eggs etc.). Productivity can be measured by evaluating how efficiently a chef handles multiple tasks simultaneously. Example of Productivity Calculation during Peak Hours: * One chef operates 4 pans for 2 hours of breakfast service * If each pan produces 1 dish every 5 minutes, that’s: 4 pans × 12 batches/hour = 48 dishes/hour. * In 2 hours: 48 × 2 = 96 dishes of eggs. This output can then be compared with demand to assess if staffing or equipment adjustments are necessary based on hotel occupancy i.e set up additional egg stations with extra staffing or pre-cooked sunny-side-up and placed it in the chaffing dish etc. etc Other Key Productivity Metrics in this Case includes: 1) Output Rate per Pan 2) Cycle Time Efficiency 3) Utilization Rate 4) Order Turnaround Time 5) Labor Efficiency The manpower situation in the hotel industry will never get any better and moving forward we must focus more on “How to Optimize Productivity Further?” #productivity #hospitalitytraining

The hotel operated restaurants, bar and lounges are finding it difficult by day to maintain sales and revenue and bars especially are experiencing significant losses but many of us still consider them to be the necessary evil of our business. Seriously, if I could, I would just like to do banquet functions...... I know of a bar in a beachside hotel that have not been able to attract any locals in Penang despite being open for 20 years even after probably 4 changes in branding, still only attract more flies than customers..... You want to be successful? Then as a hotelier, think and operate like an independent operator. I worked for 4 years in TGI Fridays and I can assure you that in the 90s, no hotel restaurants or bars ever came close to what Friday's, Hard Rock, Planet Hollywood or even what the Jump was doing in revenues. Always remember to have substance over style. Today, while most brands concentrate on concepting, interior design, operating supplies, uniforms.....yes, these are all critical details in creating an overall ambience, but yet they do not have to be over thought or over invested. Instead, the focus should still be on the cuisine and then invest in curating the overall guest experience finding ways to engage at all touch points. But today, I am sure that the more hotels have started taking their F&B more seriously and are looking for managers not only with management skills but also the people who are entrepreneurs, innovators and risk takers.

**Seating on the Floor Dining Option: A Local Experience in Malaysia and ASEAN** Seating on the floor while dining is a traditional practice in Malaysia and other ASEAN countries, offering a unique and immersive way to enjoy meals. Different regions have their own names for this seating style, such as "moguntoungis" in Sabah. Typically, men sit with their legs crossed, while women sit with their legs folded to one side in a more feminine manner. To enhance comfort, each person is provided with a triangular cushion. This dining experience is truly remarkable, allowing guests to savor local cuisine in an authentic setting. The ambiance, enriched by traditional decor and staff dressed in local attire, significantly enhances the overall dining experience. This form of dining is a perfect example of experiential tourism, which aims to immerse travelers in the local culture and create meaningful, authentic experiences. #LocalDining #FloorSeating #MalaysianCuisine #ASEANExperience #TraditionalDining #CulturalImmersion #AuthenticExperience #ExperientialTourism #LocalAmbiance #DiningOnTheFloor

Do you like Sundanese dishes? If you like, you should read my recommendation of Sundanese Restaurants. Since I moved to West Java, I think I become a big fan of Sundanese dishes. Here are my last part of Sundanese Restaurant recommendation. Read the full article at mywowtravel.com #mywowtravel #TravelShareWow