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BV’s Grill nudi odleženi odrezak mlađoj generaciji

BV’s Grill nudi odleženi odrezak mlađoj generaciji


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Joseph Smith iz grupe restorana Bobbyja Vana otvorio je biftek sa vrlo modernim uvodom u središtu Manhattana

I hrana i dekor u BV's Grill -u ažurirani su pogled na klasični njujorški biftek.

Najnoviji restoran Josepha Smitha iz restoranske grupe Bobbyja Van, BV’s Grill, zamišljen je kao "mlađa, modernija" verzija prethodnika odreska, koji se dopada ljudima u 20 -im i 30 -im godinama. Možemo to iskopati; ljudi svih dobi zaslužuju solidan komad govedine, nevjerojatno pažljivog konobara i nešto manje ... mahagonija. Smješten na istočnoj strani središnjeg dijela Manhattana, interijer je moderan i uredan, a otvorena staklena pregrada koja omogućava gostima da zavire u kuhinju daje cjelokupnom rasporedu prozračan osjećaj.

Mladi ili stari, svatko može cijeniti dobar tartar od žutoperke tune ili slani čileanski brancin, a to su samo par savršeno izvedenih jela od plodova mora koje možete probati u BV’s Grill -u. Ako vaša porodica želi biftek, a vi želite talijanski, bit ćete u dobrim rukama s teletinom od marinare ili pilećim parmezanom. Ako se ipak odlučite za tradicionalnu hranu u odrescima, poput zajedničke Porterhousea, suhoodređenog oka ili opcije "surfati" jastoga iz Mainea, zasigurno ćete ostati zadovoljni.

Restoran je otvoren i za užinu vikendom, poslužujući jaja, riblje tacose i koktele ubojice.


Mlade generacije lidera revitaliziraju stare brendove F & ampB kako bi ostali svježi i uzbudljivi

Kolektivna sjećanja na hranu drže sveto mjesto u Singapuru koji voli hranu. Bilo da neko nagovijesti rano sjećanje na unošenje tople pahuljice curryja iz Polar Puffs & amp Cakes ili sećanje na proždiranje lijepe škrgutne šnicle sa omiljenog odreska Jack's Place, velika je vjerovatnoća da ćete pronaći srodna jela sa sličnim iskustvima.

Zbog toga se, kada naslijeđeni brendovi hrane i pića (F & ampB), pod vodstvom nove generacije lidera, pokušavaju natjerati da idu u korak s promjenama u načinu života i potrošačkim navikama, suočeni su s izazovom očuvanja tradicije i nostalgije i biti u toku.

G. Joseph Baladi, glavni izvršni direktor konsultantske kuće BrandAsian, kaže: 'Nova generacija lidera u ovim kompanijama mora razumjeti ulogu koju je brend odigrao u uspjehu poslovanja. '

Dr Prem Shamdasani, 50, vanredni profesor marketinga na Poslovnoj školi Nacionalnog univerziteta u Singapuru, dodaje: 'Novo vodstvo mora stalno potvrđivati ​​relevantnost brenda za tržište i kupce, te unositi promjene kako bi ga ažuriralo uz jačanje jedinstveno naslijeđe tako da ostaje svježe, uzbudljivo i održivo. '

Restorani poput Han 's i Muthu 's Curry, na primjer, revitalizirali su svoj brend i osvojili pohvale među restoranima.

Voditelj modne prodaje Pat Lim (53), 30 -godišnji kupac Han -a, kaže: 'Novi dizajn trgovine je dobrodošao i ugodan. Jelovnik se takođe toliko proširio da jedem tamo najmanje tri puta nedeljno, a da mi hrana ne dosadi.

'A sada kada je otvoreno 24-satno otvorene restorane na Upper Thomson Roadu i Holland Driveu, uspio sam navratiti na kasnu užinu. '

Gospodin Lim Yen Hui, 39, vlasnik firme za grafički dizajn koji već 10 godina jede u restoranu Muthu's Curry, kaže: "Odveo sam svoju djecu u novi restoran na Dempsey Roadu i svidjelo im se. Lijepo je vidjeti istu visokokvalitetnu kuhinju, ali hranu predstavljenu na moderniji način. '

Zaista, F & ampB operateri s dugom poviješću ažurirali su se na različite načine, od redizajniranja trgovina i uvođenja snažnijeg logotipa do prilagodbe naziva robne marke i poslovne strategije.

LifeStyle intervjuiše novu generaciju lidera u sedam etabliranih brendova F & ampB kako bi saznao kako rade kako bi ostali dio singapurske kolektivne memorije hrane.

7. februar 2010

Hanova nova generacija vođa uključuje (s lijeva) Shaye Han, Daryl Chai, Foo Yong Hong i Han Tong Siew. Svi, osim Chaija, povezani su s osnivačkom porodicom. - ST FOTOGRAFIJE: SAMUEL HE, ST FILE

Zapadna hrana u hainanskom stilu privukla je klijente u Han's kafić u centru Funan 1989.

SZO: Gđa Shaye Han, 32, menadžer osiguranja kvaliteta, g. Foo Yong Hong, 30 godina, voditelj područja, g. Han Tong Siew, 30 godina, menadžer poslovnice, g. Daryl Chai, 45 godina, menadžer područja (Han 's i Hanis)

Šta: Han 's je 1980. pokrenuo gospodin Han Choon Fook, Hainanac i bivši državni službenik, u Arcadeu na Collyer Quayu. Njegovih šest mlađih braće i sestara partneri su kafića i pekare, specijalizirane za zapadnjačku hranu u hainanskom stilu, poput svinjskih kotleta i peciva. Hanis, halal verzija Han -a#39, otvorena je 2006.

Gdje: Devetnaest prodajnih mjesta u Han-u, uključujući 1 Pickering Street, 01-03,

Veliki istočni centar, tel: 6438-3959, otvoren: 7:00 do 22:00 dnevno i pet poslovnica Hanis, uključujući 01-22, Wilkie Edge, tel: 6338-1903, otvoreno: 24 sata

Gospodin Han Choon Fook (66) okuplja tim vođa koji će preuzeti porodični posao, a talenti pod njegovim mentorstvom dorasli su svom najvećem izazovu do sada, otvarajući najnoviji kafić i pekaru Hanis u trgovačkom centru Wilkie Edge prošlog mjeseca .

Tim čine kći gospodina Han, Shaye, njegovi nećaci Yong Hong i Tong Siew, te gospodin Chai, koji nije u srodstvu s osnivačkom porodicom, ali je prethodno radio kao menadžer maloprodaje u Maleziji.

Ime halal kafića i pekarnice, Hanis, odabrao je gospodin Han kao igru ​​originalne marke Han 's.

Elegantna poslovnica sa 150 mjesta odjevena u nijanse sive, crvene i bijele koštala je više od milion dolara za postavljanje i drugi je najveći restoran ove grupe nakon svog vodećeg prodajnog mjesta u Great Eastern Centru.

Gospođa Han, koja je slobodna i pridružila joj se nakon što je diplomirala medijske studije na sveučilištu Murdoch u Perthu, kaže: 'Mi smo se sami bavili ovim projektom i značajan je jer je kuhinja na ovom mjestu centralni objekt za kuhanje i pečenje našeg halala ruku, koju planiramo proširiti. '

Kompanija je prošle godine imala promet od 30 miliona dolara, a ove godine planira otvoriti sedam novih restorana pod markama Han 's i Hanis.

Kako bi se prilagodila promjenjivom načinu života zalogajnica, 2007. je također počela raditi 24 sata non-stop u nekim kafićima Han's.

Gospodin Foo, koji je završio nivo O i pridružio se kompaniji nakon nacionalne službe, pretvorio je prodajno mjesto na Upper Thomson Roadu u prvu 24-satnu restoran u Han-u.

Kaže: "Primijetio sam potražnju, posebno među mlađim restoranima, za restoranima koji ostaju otvoreni cijelu noć i vjerovao sam da će 24-satni Han's povećati prodaju."

Za tri mjeseca, njegov prvi kafić koji radi 24 sata počeo je privlačiti stalnu mladu publiku, kao i mlade porodice.

Podružnica Holland Drive u Han -u#39 i Wilkie Edge poslovnica u Hanisu također su otvorene 24 sata dnevno.

Uspješno je prošle godine implementirala sistem upravljanja sigurnošću hrane za analizu opasnosti i kritične kontrolne tačke u svojim podružnicama Velikog istočnog centra i budžetskog terminala, a shemu je uvela i na drugim prodajnim mjestima.

Gđa Han kaže: 'Sa ovim sistemom, bit će nam lako ponoviti operacije u inozemstvu, gdje smo primili mnogo upita o franšizi. '

Iako nema definitivnih planova kada će se grupa odvojiti od Singapura, tim se trudi u inozemstvu.

7. februar 2010


Mlade generacije lidera revitaliziraju stare brendove F & ampB kako bi ostali svježi i uzbudljivi

Kolektivna sjećanja na hranu drže sveto mjesto u Singapuru koji voli hranu. Bilo da neko nagovijesti rano sjećanje na unošenje tople pahuljice curryja iz Polar Puffs & amp Cakes ili sećanje na proždiranje lijepe škrgutne šnicle sa omiljenog odreska Jack's Place, velika je vjerovatnoća da ćete pronaći srodna jela sa sličnim iskustvima.

Zbog toga se, kada naslijeđeni brendovi hrane i pića (F & ampB), pod vodstvom nove generacije lidera, pokušavaju natjerati da idu u korak s promjenama u načinu života i potrošačkim navikama, suočeni su s izazovom očuvanja tradicije i nostalgije i biti u toku.

G. Joseph Baladi, glavni izvršni direktor konsultantske kuće BrandAsian, kaže: 'Nova generacija lidera u ovim kompanijama mora razumjeti ulogu koju je brend odigrao u uspjehu poslovanja. '

Dr Prem Shamdasani, 50, vanredni profesor marketinga na Poslovnoj školi Nacionalnog univerziteta u Singapuru, dodaje: 'Novo vodstvo mora stalno potvrđivati ​​relevantnost marke za tržište i kupce, te unositi promjene kako bi je ažuriralo, a istovremeno jačalo jedinstveno naslijeđe tako da ostaje svježe, uzbudljivo i održivo. '

Restorani poput Han 's i Muthu 's Curry, na primjer, revitalizirali su svoj brend i osvojili pohvale među restoranima.

Voditelj modne prodaje Pat Lim (53), 30 -godišnji kupac Han -a, kaže: 'Novi dizajn trgovine je dobrodošao i ugodan. Jelovnik se takođe toliko proširio da jedem tamo najmanje tri puta nedeljno, a da mi hrana ne dosadi.

'A sada kada je otvoreno 24-satno otvorene restorane na Upper Thomson Roadu i Holland Driveu, uspio sam navratiti na kasnu užinu. '

Gospodin Lim Yen Hui, 39, vlasnik firme za grafički dizajn koji već 10 godina jede u restoranu Muthu's Curry, kaže: "Odveo sam svoju djecu u novi restoran na Dempsey Roadu i svidjelo im se. Lijepo je vidjeti istu visokokvalitetnu kuhinju, ali hranu predstavljenu na moderniji način. '

Zaista, F & ampB operateri s dugom poviješću ažurirali su se na različite načine, od redizajniranja trgovina i uvođenja snažnijeg logotipa do prilagodbe naziva robne marke i poslovne strategije.

LifeStyle intervjuiše novu generaciju lidera u sedam etabliranih marki F & ampB kako bi saznao kako rade kako bi ostali dio singapurske kolektivne memorije hrane.

7. februar 2010

Hanova nova generacija vođa uključuje (s lijeva) Shaye Han, Daryl Chai, Foo Yong Hong i Han Tong Siew. Svi, osim Chaija, povezani su s osnivačkom porodicom. - ST FOTOGRAFIJE: SAMUEL HE, ST FILE

Zapadne cijene u hainanskom stilu privukle su kupce u Han's kafić u centru Funan 1989.

SZO: Gđa Shaye Han, 32, menadžer osiguranja kvaliteta, g. Foo Yong Hong, 30 godina, voditelj područja, g. Han Tong Siew, 30 godina, menadžer poslovnice, g. Daryl Chai, 45 godina, menadžer područja (Han 's i Hanis)

Šta: Han 's je 1980. pokrenuo gospodin Han Choon Fook, Hainanac i bivši državni službenik, u Arcade na Collyer Quayu. Njegovih šest mlađih braće i sestara partneri su kafića i pekare, specijalizirane za zapadnjačku hranu u hainanskom stilu, poput svinjskih kotleta i peciva. Hanis, halal verzija Han -a#39, otvorena je 2006.

Gdje: Devetnaest prodajnih mjesta u Han-u, uključujući 1 Pickering Street, 01-03,

Veliki istočni centar, tel: 6438-3959, otvoren: 7:00 do 22:00 dnevno i pet poslovnica Hanis, uključujući 01-22, Wilkie Edge, tel: 6338-1903, otvoreno: 24 sata

Gospodin Han Choon Fook (66) okuplja tim vođa koji će preuzeti porodični posao, a talenti pod njegovim mentorstvom dorasli su svom najvećem izazovu do sada, otvarajući najnoviji kafić i pekaru Hanis u trgovačkom centru Wilkie Edge prošlog mjeseca .

Tim čine kći gospodina Han, Shaye, njegovi nećaci Yong Hong i Tong Siew, te gospodin Chai, koji nije u srodstvu s osnivačkom porodicom, ali koji je ranije radio kao menadžer maloprodaje u Maleziji.

Ime halal kafića i pekarnice, Hanis, odabrao je gospodin Han kao igru ​​originalne marke, Han 's.

Elegantna poslovnica sa 150 mjesta odjevena u nijanse sive, crvene i bijele koštala je više od milion dolara za postavljanje i drugi je najveći restoran ove grupe nakon svog vodećeg prodajnog mjesta u Great Eastern Centru.

Gospođa Han, koja je slobodna i pridružila joj se nakon što je diplomirala medijske studije na sveučilištu Murdoch u Perthu, kaže: 'Mi smo se sami bavili ovim projektom i značajan je jer je kuhinja na ovom mjestu centralni objekt za kuhanje i pečenje našeg halala ruku, koju planiramo proširiti. '

Kompanija je prošle godine imala promet od 30 miliona dolara, a ove godine planira otvoriti sedam novih restorana pod markama Han 's i Hanis.

Kako bi se prilagodila promjenjivom načinu života zalogajnica, 2007. je također počela raditi 24 sata non-stop u nekim kafićima Han's.

Gospodin Foo, koji je završio nivo O i pridružio se kompaniji nakon nacionalne službe, pretvorio je prodajno mjesto na Upper Thomson Roadu u prvu 24-satnu restoran u Han-u.

Kaže: "Primijetio sam potražnju, posebno među mlađim restoranima, za restoranima koji ostaju otvoreni cijelu noć i vjerovao sam da će 24-satni Han's povećati prodaju."

Za tri mjeseca, njegov prvi kafić koji radi 24 sata počeo je privlačiti stalnu mladu publiku, kao i mlade porodice.

Podružnica Holland Drive u Han -u#39 i Wilkie Edge poslovnica u Hanisu također su otvorene 24 sata dnevno.

Uspješno je prošle godine implementirala sistem upravljanja sigurnošću hrane za analizu opasnosti i kritične kontrolne tačke u svojim podružnicama Velikog istočnog centra i budžetskog terminala, a shemu je uvela i na drugim prodajnim mjestima.

Gđa Han kaže: 'Sa ovim sistemom, bit će nam lako ponoviti operacije u inozemstvu, gdje smo primili mnogo upita o franšizi. '

Iako nema definitivnih planova kada će se grupa odvojiti od Singapura, tim se trudi u inozemstvu.

7. februar 2010


Mlade generacije lidera revitaliziraju stare brendove F & ampB kako bi ostali svježi i uzbudljivi

Kolektivna sjećanja na hranu drže sveto mjesto u Singapuru koji voli hranu. Bilo da neko nagovijesti rano sjećanje na ušuškavanje u toplu pahuljicu curryja iz Polar Puffs & amp torti ili sećanje na proždiranje lijepe škrgutne šnicle sa omiljenog odreska Jack's, vjerovatno je da ćete pronaći srodna jela sa sličnim iskustvima.

Zbog toga se, kada naslijeđeni brendovi hrane i pića (F & ampB), pod vodstvom nove generacije lidera, pokušavaju natjerati da idu u korak s promjenama u načinu života i potrošačkim navikama, suočeni su s izazovom očuvanja tradicije i nostalgije i biti u toku.

G. Joseph Baladi, glavni izvršni direktor konsultantske kuće BrandAsian, kaže: 'Nova generacija lidera u ovim kompanijama mora razumjeti ulogu koju je brend odigrao u uspjehu poslovanja. '

Dr Prem Shamdasani, 50, vanredni profesor marketinga na Poslovnoj školi Nacionalnog univerziteta u Singapuru, dodaje: 'Novo vodstvo mora stalno potvrđivati ​​relevantnost brenda za tržište i kupce, te unositi promjene kako bi ga ažuriralo uz jačanje jedinstveno naslijeđe tako da ostaje svježe, uzbudljivo i održivo. '

Restorani poput Han 's i Muthu 's Curry, na primjer, revitalizirali su svoj brend i osvojili pohvale među restoranima.

Voditelj modne prodaje Pat Lim (53), 30 -godišnji kupac Han -a, kaže: 'Novi dizajn trgovine je dobrodošao i ugodan. Jelovnik se takođe toliko proširio da jedem tamo najmanje tri puta nedeljno, a da mi hrana ne dosadi.

'A sada kada je otvoreno 24-satno otvorene restorane na Upper Thomson Roadu i Holland Driveu, uspio sam navratiti na kasnu užinu. '

Gospodin Lim Yen Hui, 39, vlasnik firme za grafički dizajn koji već 10 godina jede u restoranu Muthu's Curry, kaže: "Odveo sam svoju djecu u novi restoran na Dempsey Roadu i svidjelo im se. Lijepo je vidjeti istu visokokvalitetnu kuhinju, ali hranu predstavljenu na moderniji način. '

Zaista, F & ampB operateri s dugom poviješću ažurirali su se na različite načine, od redizajniranja trgovina i uvođenja snažnijeg logotipa do prilagodbe naziva robne marke i poslovne strategije.

LifeStyle intervjuiše novu generaciju lidera u sedam etabliranih brendova F & ampB kako bi saznao kako rade kako bi ostali dio singapurske kolektivne memorije hrane.

7. februar 2010

Hanova nova generacija vođa uključuje (s lijeva) Shaye Han, Daryl Chai, Foo Yong Hong i Han Tong Siew. Svi, osim Chaija, povezani su s osnivačkom porodicom. - ST FOTOGRAFIJE: SAMUEL HE, ST FILE

Zapadna hrana u hainanskom stilu privukla je klijente u Han's kafić u centru Funan 1989.

SZO: Gđa Shaye Han, 32, menadžer osiguranja kvaliteta, g. Foo Yong Hong, 30 godina, voditelj područja, g. Han Tong Siew, 30 godina, menadžer poslovnice, g. Daryl Chai, 45 godina, menadžer područja (Han 's i Hanis)

Šta: Han 's je 1980. pokrenuo gospodin Han Choon Fook, Hainanac i bivši državni službenik, u Arcadeu na Collyer Quayu. Njegovih šest mlađih braće i sestara partneri su kafića i pekare, specijalizirane za zapadnjačku hranu u hainanskom stilu, poput svinjskih kotleta i peciva. Hanis, halal verzija Han -a#39, otvorena je 2006.

Gdje: Devetnaest prodajnih mjesta u Han-u, uključujući 1 Pickering Street, 01-03,

Veliki istočni centar, tel: 6438-3959, otvoren: 7:00 do 22:00 dnevno i pet poslovnica Hanis, uključujući 01-22, Wilkie Edge, tel: 6338-1903, otvoreno: 24 sata

Gospodin Han Choon Fook (66) okuplja tim vođa koji će preuzeti porodični posao, a talenti pod njegovim mentorstvom dorasli su svom najvećem izazovu do sada, otvarajući najnoviji kafić i pekaru Hanis u trgovačkom centru Wilkie Edge prošlog mjeseca .

Tim čine kći gospodina Han, Shaye, njegovi nećaci Yong Hong i Tong Siew, te gospodin Chai, koji nije u srodstvu s osnivačkom porodicom, ali je prethodno radio kao menadžer maloprodaje u Maleziji.

Ime halal kafića i pekarnice, Hanis, odabrao je gospodin Han kao igru ​​originalne marke Han 's.

Elegantna poslovnica sa 150 mjesta odjevena u nijanse sive, crvene i bijele koštala je više od milion dolara za postavljanje i drugi je najveći restoran ove grupe nakon svog vodećeg prodajnog mjesta u Great Eastern Centru.

Gospođa Han, koja je slobodna i pridružila joj se nakon što je diplomirala medijske studije na sveučilištu Murdoch u Perthu, kaže: 'Mi smo se sami bavili ovim projektom i značajan je jer je kuhinja na ovom mjestu centralni objekt za kuhanje i pečenje našeg halala ruku, koju planiramo proširiti. '

Kompanija je prošle godine imala promet od 30 miliona dolara, a ove godine planira otvoriti sedam novih restorana pod markama Han 's i Hanis.

Kako bi se prilagodila promjenjivom načinu života zalogajnica, 2007. je također počela raditi 24 sata non-stop u nekim kafićima Han's.

Gospodin Foo, koji je završio nivo O i pridružio se kompaniji nakon nacionalne službe, pretvorio je prodajno mjesto na Upper Thomson Roadu u prvu 24-satnu restoran u Han-u.

Kaže: "Primijetio sam potražnju, posebno među mlađim restoranima, za restoranima koji ostaju otvoreni cijelu noć i vjerovao sam da će 24-satni Han's povećati prodaju."

Za tri mjeseca, njegov prvi kafić koji radi 24 sata počeo je privlačiti stalnu mladu publiku, kao i mlade porodice.

Podružnica Holland Drive u Han -u#39 i Wilkie Edge poslovnica u Hanisu također su otvorene 24 sata dnevno.

Uspješno je prošle godine implementirala sistem upravljanja sigurnošću hrane za analizu opasnosti i kritične kontrolne tačke u svojim podružnicama Velikog istočnog centra i budžetskog terminala, a shemu je uvela i na drugim prodajnim mjestima.

Gđa Han kaže: 'Sa ovim sistemom, bit će nam lako ponoviti operacije u inozemstvu, gdje smo primili mnogo upita o franšizi. '

Iako nema definitivnih planova kada će se grupa odvojiti od Singapura, tim se trudi u inozemstvu.

7. februar 2010


Mlade generacije lidera revitaliziraju stare brendove F & ampB kako bi ostali svježi i uzbudljivi

Kolektivna sjećanja na hranu drže sveto mjesto u Singapuru koji voli hranu. Bilo da neko nagovijesti rano sjećanje na unošenje tople pahuljice curryja iz Polar Puffs & amp Cakes ili sećanje na proždiranje lijepe škrgutne šnicle sa omiljenog odreska Jack's Place, velika je vjerovatnoća da ćete pronaći srodna jela sa sličnim iskustvima.

Zbog toga se, kada naslijeđeni brendovi hrane i pića (F & ampB), pod vodstvom nove generacije lidera, pokušavaju natjerati da idu u korak s promjenama u načinu života i potrošačkim navikama, suočeni su s izazovom očuvanja tradicije i nostalgije i biti u toku.

Gospodin Joseph Baladi, izvršni direktor konsultantske kuće BrandAsian, kaže: 'Nova generacija lidera u ovim kompanijama mora razumjeti ulogu koju je brend odigrao u uspjehu poslovanja. '

Dr Prem Shamdasani, 50, vanredni profesor marketinga na Poslovnoj školi Nacionalnog univerziteta u Singapuru, dodaje: 'Novo vodstvo mora stalno potvrđivati ​​relevantnost marke za tržište i kupce, te unositi promjene kako bi je ažuriralo, a istovremeno jačalo jedinstveno naslijeđe tako da ostaje svježe, uzbudljivo i održivo. '

Restorani poput Han 's i Muthu 's Curry, na primjer, revitalizirali su svoj brend i osvojili pohvale među restoranima.

Voditelj modne prodaje Pat Lim (53), 30 -godišnji kupac Han -a, kaže: 'Novi dizajn trgovine je dobrodošao i ugodan. Jelovnik se takođe toliko proširio da jedem tamo najmanje tri puta nedeljno, a da mi hrana ne dosadi.

'A sada kada je otvoreno 24-satno otvorene restorane na Upper Thomson Roadu i Holland Driveu, uspio sam navratiti na kasnu užinu. '

Gospodin Lim Yen Hui, 39, vlasnik firme za grafički dizajn koji već 10 godina jede u restoranu Muthu's Curry, kaže: "Odveo sam svoju djecu u novi restoran na Dempsey Roadu i svidjelo im se. Lijepo je vidjeti istu visokokvalitetnu kuhinju, ali hranu predstavljenu na moderniji način. '

Zaista, F & ampB operateri s dugom poviješću ažurirali su se na različite načine, od redizajniranja trgovina i uvođenja snažnijeg logotipa do prilagodbe naziva robne marke i poslovne strategije.

LifeStyle intervjuiše novu generaciju lidera u sedam etabliranih brendova F & ampB kako bi saznao kako rade kako bi ostali dio singapurske kolektivne memorije hrane.

7. februar 2010

Hanova nova generacija vođa uključuje (s lijeva) Shaye Han, Daryl Chai, Foo Yong Hong i Han Tong Siew. Svi, osim Chaija, povezani su s osnivačkom porodicom. - ST FOTOGRAFIJE: SAMUEL HE, ST FILE

Zapadna hrana u hainanskom stilu privukla je klijente u Han's kafić u centru Funan 1989.

SZO: Gđa Shaye Han, 32, menadžer osiguranja kvaliteta, g. Foo Yong Hong, 30 godina, voditelj područja, g. Han Tong Siew, 30 godina, menadžer poslovnice, g. Daryl Chai, 45 godina, menadžer područja (Han 's i Hanis)

Šta: Han 's je 1980. pokrenuo gospodin Han Choon Fook, Hainanac i bivši državni službenik, u Arcadeu na Collyer Quayu. Njegovih šest mlađih braće i sestara partneri su kafića i pekare, specijalizirane za zapadnjačku hranu u hainanskom stilu, poput svinjskih kotleta i peciva. Hanis, halal verzija Han -a#39, otvorena je 2006.

Gdje: Devetnaest prodajnih mjesta u Han-u, uključujući 1 Pickering Street, 01-03,

Veliki istočni centar, tel: 6438-3959, otvoren: 7:00 do 22:00 dnevno i pet poslovnica Hanis, uključujući 01-22, Wilkie Edge, tel: 6338-1903, otvoreno: 24 sata

Gospodin Han Choon Fook (66) okuplja tim vođa koji će preuzeti porodični posao, a talenti pod njegovim mentorstvom dorasli su svom najvećem izazovu do sada, otvarajući najnoviji kafić i pekaru Hanis u trgovačkom centru Wilkie Edge prošlog mjeseca .

Tim čine kći gospodina Han, Shaye, njegovi nećaci Yong Hong i Tong Siew, te gospodin Chai, koji nije u srodstvu s osnivačkom porodicom, ali koji je ranije radio kao menadžer maloprodaje u Maleziji.

Ime halal kafića i pekarnice, Hanis, odabrao je gospodin Han kao igru ​​originalne marke Han 's.

Elegantna poslovnica sa 150 mjesta odjevena u nijanse sive, crvene i bijele koštala je više od milion dolara za postavljanje i drugi je najveći restoran ove grupe nakon svog vodećeg prodajnog mjesta u Great Eastern Centru.

Gospođa Han, koja je slobodna i pridružila joj se nakon što je diplomirala medijske studije na sveučilištu Murdoch u Perthu, kaže: 'Mi smo se sami bavili ovim projektom i značajan je jer je kuhinja na ovom mjestu centralni objekt za kuhanje i pečenje našeg halala ruku, koju planiramo proširiti. '

Kompanija je prošle godine imala promet od 30 miliona dolara, a ove godine planira otvoriti sedam novih restorana pod markama Han 's i Hanis.

Kako bi se prilagodila promjenjivom načinu života zalogajnica, 2007. je također počela raditi 24 sata non-stop u nekim kafićima Han's.

Gospodin Foo, koji je završio nivo O i pridružio se kompaniji nakon nacionalne službe, pretvorio je prodajno mjesto na Upper Thomson Roadu u prvu 24-satnu restoran u Han-u.

Kaže: "Primijetio sam potražnju, posebno među mlađim restoranima, za restoranima koji ostaju otvoreni cijelu noć i vjerovao sam da će 24-satni Han's povećati prodaju."

Za tri mjeseca, njegov prvi kafić koji radi 24 sata počeo je privlačiti stalnu mladu publiku, kao i mlade porodice.

Podružnica Holland Drive u Han -u#39 i Wilkie Edge poslovnica u Hanisu također su otvorene 24 sata dnevno.

Uspješno je prošle godine implementirala sistem upravljanja sigurnošću hrane za analizu opasnosti i kritične kontrolne tačke u svojim podružnicama Velikog istočnog centra i budžetskog terminala, a shemu je uvela i na drugim prodajnim mjestima.

Gđa Han kaže: 'Sa ovim sistemom, bit će nam lako ponoviti operacije u inozemstvu, gdje smo primili mnogo upita o franšizi. '

Iako nema definitivnih planova kada će se grupa odvojiti od Singapura, tim se trudi u inozemstvu.

7. februar 2010


Mlade generacije lidera revitaliziraju stare brendove F & ampB kako bi ostali svježi i uzbudljivi

Kolektivna sjećanja na hranu drže sveto mjesto u Singapuru koji voli hranu. Bilo da neko nagovijesti rano sjećanje na unošenje tople pahuljice curryja iz Polar Puffs & amp Cakes ili sećanje na proždiranje lijepe škrgutne šnicle sa omiljenog odreska Jack's Place, velika je vjerovatnoća da ćete pronaći srodna jela sa sličnim iskustvima.

Zbog toga se, kada naslijeđeni brendovi hrane i pića (F & ampB), pod vodstvom nove generacije lidera, pokušavaju natjerati da idu u korak s promjenama u načinu života i potrošačkim navikama, suočeni su s izazovom očuvanja tradicije i nostalgije i biti u toku.

G. Joseph Baladi, glavni izvršni direktor konsultantske kuće BrandAsian, kaže: 'Nova generacija lidera u ovim kompanijama mora razumjeti ulogu koju je brend odigrao u uspjehu poslovanja. '

Dr Prem Shamdasani, 50, vanredni profesor marketinga na Poslovnoj školi Nacionalnog univerziteta u Singapuru, dodaje: 'Novo vodstvo mora stalno potvrđivati ​​relevantnost marke za tržište i kupce, te unositi promjene kako bi je ažuriralo, a istovremeno jačalo jedinstveno naslijeđe tako da ostaje svježe, uzbudljivo i održivo. '

Restorani poput Han 's i Muthu 's Curry, na primjer, revitalizirali su svoj brend i osvojili pohvale među restoranima.

Voditelj modne prodaje Pat Lim (53), 30 -godišnji kupac Han -a, kaže: 'Novi dizajn trgovine je dobrodošao i ugodan. Jelovnik se takođe toliko proširio da jedem tamo najmanje tri puta nedeljno, a da mi hrana ne dosadi.

'A sada kada je otvoreno 24-satno otvorene restorane na Upper Thomson Roadu i Holland Driveu, uspio sam navratiti na kasnu užinu. '

Gospodin Lim Yen Hui, 39, vlasnik firme za grafički dizajn koji već 10 godina jede u restoranu Muthu's Curry, kaže: "Odveo sam svoju djecu u novi restoran na Dempsey Roadu i svidjelo im se. Lijepo je vidjeti istu visokokvalitetnu kuhinju, ali hranu predstavljenu na moderniji način. '

Zaista, F & ampB operateri s dugom poviješću ažurirali su se na različite načine, od redizajniranja trgovina i uvođenja snažnijeg logotipa do prilagodbe naziva robne marke i poslovne strategije.

LifeStyle intervjuiše novu generaciju lidera u sedam etabliranih brendova F & ampB kako bi saznao kako rade kako bi ostali dio singapurske kolektivne memorije hrane.

7. februar 2010

Hanova nova generacija vođa uključuje (s lijeva) Shaye Han, Daryl Chai, Foo Yong Hong i Han Tong Siew. Svi, osim Chaija, povezani su s osnivačkom porodicom. - ST FOTOGRAFIJE: SAMUEL HE, ST FILE

Zapadna hrana u hainanskom stilu privukla je klijente u Han's kafić u centru Funan 1989.

SZO: Gđa Shaye Han, 32, menadžer za osiguranje kvalitete, g. Foo Yong Hong, 30 godina, voditelj područja, g. Han Tong Siew, 30 godina, menadžer poslovnice, g. Daryl Chai, 45 godina, menadžer područja (Han 's i Hanis)

Šta: Han 's je 1980. pokrenuo gospodin Han Choon Fook, Hainanac i bivši državni službenik, u Arcadeu na Collyer Quayu. Njegovih šest mlađih braće i sestara partneri su kafića i pekare, specijalizirane za zapadnjačku hranu u hainanskom stilu, poput svinjskih kotleta i peciva. Hanis, halal verzija Han -a#39, otvorena je 2006.

Gdje: Devetnaest prodajnih mjesta u Han-u, uključujući 1 Pickering Street, 01-03,

Veliki istočni centar, tel: 6438-3959, otvoren: 7:00 do 22:00 dnevno i pet poslovnica Hanis, uključujući 01-22, Wilkie Edge, tel: 6338-1903, otvoreno: 24 sata

Gospodin Han Choon Fook (66) okuplja tim vođa koji će preuzeti porodični posao, a talenti pod njegovim mentorstvom dorasli su svom najvećem izazovu do sada, otvarajući najnoviji kafić i pekaru Hanis u trgovačkom centru Wilkie Edge prošlog mjeseca .

Tim čine kći gospodina Han, Shaye, njegovi nećaci Yong Hong i Tong Siew, te gospodin Chai, koji nije u srodstvu s osnivačkom porodicom, ali je prethodno radio kao menadžer maloprodaje u Maleziji.

Ime halal kafića i pekarnice, Hanis, odabrao je gospodin Han kao igru ​​originalne marke Han 's.

Elegantna poslovnica sa 150 mjesta odjevena u nijanse sive, crvene i bijele koštala je više od milion dolara za postavljanje i drugi je najveći restoran ove grupe nakon svog vodećeg prodajnog mjesta u Great Eastern Centru.

Gospođa Han, koja je slobodna i pridružila joj se nakon što je diplomirala medijske studije na sveučilištu Murdoch u Perthu, kaže: 'Mi smo se sami bavili ovim projektom i značajan je jer je kuhinja na ovom mjestu centralni objekt za kuhanje i pečenje našeg halala ruku, koju planiramo proširiti. '

Kompanija je prošle godine imala promet od 30 miliona dolara, a ove godine planira otvoriti sedam novih restorana pod markama Han 's i Hanis.

Kako bi se prilagodila promjenjivom načinu života zalogajnica, 2007. je također počela raditi 24 sata non-stop u nekim kafićima Han's.

Gospodin Foo, koji je završio nivo O i pridružio se kompaniji nakon nacionalne službe, pretvorio je prodajno mjesto na Upper Thomson Roadu u prvu 24-satnu restoran u Han-u.

Kaže: "Primijetio sam potražnju, posebno među mlađim restoranima, za restoranima koji ostaju otvoreni cijelu noć i vjerovao sam da će 24-satni Han's povećati prodaju."

Za tri mjeseca, njegov prvi kafić koji radi 24 sata počeo je privlačiti stalnu mladu publiku, kao i mlade porodice.

Podružnica Holland Drive u Han -u#39 i Wilkie Edge podružnica u Hanisu također su otvorene 24 sata dnevno.

Uspješno je prošle godine implementirala sistem upravljanja sigurnošću hrane Analizom opasnosti i kritičnim kontrolnim tačkama u svojim podružnicama Velikog istočnog centra i Budžetskog terminala, a shemu će implementirati na svojim drugim prodajnim mjestima.

Ms Han says: 'With this system in place, it will be easy for us to replicate the operations overseas, where we have received many franchise inquiries.'

While there are no definite plans on when the group will branch out of Singapore, overseas expansion is something the team is gearing towards.

Feb 7, 2010


Old F&B brands are being revitalised by a younger generation of leaders to remain fresh and exciting

Collective food memories hold a sacred place in food-loving Singapore. Whether one gushes about an early memory of tucking into a warm flaky curry puff from Polar Puffs & Cakes or reminisces about devouring a handsome slab of sizzling steak from the beloved steakhouse Jack's Place, chances are one will find kindred foodies with similar experiences.

Which is why when heritage food and beverage (F&B) brands, under the charge of a new generation of leaders, try to make themselves over to keep pace with changes in lifestyles and consumer habits, they are faced with the challenge of preserving tradition and nostalgia, and staying up to date.

Mr Joseph Baladi, chief executive officer of the brand consultancy BrandAsian, says: 'The new generation of leaders at these companies need to understand the role that a brand has played in the success of the business.'

Dr Prem Shamdasani, 50, associate professor of marketing at the National University of Singapore Business School, adds: 'The new leadership needs to constantly validate the relevance of the brand to the market and customers, and make changes to update it while reinforcing its unique heritage so that it remains fresh, exciting and sustainable.'

Restaurants such as Han's and Muthu's Curry, for example, have revitalised their brand and won praise among diners.

Fashion sales manager Pat Lim, 53, a customer of Han's for 30 years, says: 'The new design of the shop is welcoming and cosy. The menu has also expanded so much that I eat there at least three times a week without getting bored of the food.

'And now that it has opened 24-hour restaurants in Upper Thomson Road and Holland Drive, I have been able to pop in for a late-night snack.'

Mr Lim Yen Hui, 39, owner of a graphic design firm who has been dining at Muthu's Curry for 10 years, says: 'I took my kids to its new restaurant in Dempsey Road and they liked it. It's good to see the same high-quality cooking but food presented in a more modern way.'

Indeed, F&B operators with a long history have updated themselves in various ways, from redesigning the stores and introducing snazzier logos to tweaking the brand name and business strategy.

LifeStyle interviews the new generation of leaders at seven established F&B brands to find out how they are working to remain a part of Singaporean's collective food memory.

Feb 7, 2010

Han?s new generation of leaders include (from left) Shaye Han, Daryl Chai, Foo Yong Hong and Han Tong Siew. All, except Chai, are related to the founding family. -- ST PHOTOS: SAMUEL HE, ST FILE

Hainanese- style Western fare attracted patrons to Han?s cafe outlet in Funan Centre in 1989.

SZO: Ms Shaye Han, 32, quality assurance manager, Mr Foo Yong Hong, 30, area manager, Mr Han Tong Siew, 30, outlet manager, Mr Daryl Chai, 45, area manager (Han's and Hanis)

Šta: Han's was started in 1980 by Mr Han Choon Fook, a Hainanese and former civil servant, at The Arcade in Collyer Quay. His six younger siblings are partners of the cafe and bakery, which specialises in Hainanese-style Western food such as pork chops and pastries. Hanis, a halal version of Han's, opened in 2006.

Gdje: Nineteen Han's outlets, including 1 Pickering Street, 01-03,

Great Eastern Centre, tel: 6438-3959, open: 7am to 10pm daily and five Hanis branches, including 01-22, Wilkie Edge, tel: 6338-1903, open: 24 hours

Mr Han Choon Fook, 66, is grooming a team of leaders to take over the family- owned business and the talents under his mentorship have risen to their biggest challenge to date, opening the newest Hanis cafe and bakery at the Wilkie Edge mall last month.

The team is made up of Mr Han's daughter, Shaye, his nephews Yong Hong and Tong Siew, and Mr Chai, who is not related to the founding family but who worked previously as a retail manager in Malaysia.

The name of the halal cafe and bakery, Hanis, was chosen by Mr Han as a play on the original brand name, Han's.

The chic 150-seat outlet dressed in shades of grey, red and white, cost more than $1 million to set up and is the group's second largest eatery after its flagship outlet at Great Eastern Centre.

Ms Han, who is single and joined after graduating in media studies from Murdoch University in Perth, says: 'We handled this project on our own and it is significant because the kitchen at this outlet is the central cooking and baking facility for our halal arm, which we plan to expand.'

The company had a turnover of $30 million last year and plans to open seven new eateries this year under both the Han's and Hanis brands.

To adapt to the changing lifestyle of diners, it also began operating some Han's cafes round-the-clock in 2007.

Mr Foo, who finished his O levels and joined the company after national service, turned the outlet in Upper Thomson Road into Han's first 24-hour eatery.

He says: 'I noticed a demand, especially among younger diners, for eateries that stay open through the night and I believed that a 24-hour Han's would increase sales.'

In three months, its first 24-hour cafe began drawing a steady stream of young diners as well as young families.

The Holland Drive branch of Han's and the Wilkie Edge branch of Hanis are also open round the clock.

It successfully implemented the Hazard Analysis and Critical Control Points food safety management system at its Great Eastern Centre and Budget Terminal branches last year and it is rolling out the scheme at its other outlets.

Ms Han says: 'With this system in place, it will be easy for us to replicate the operations overseas, where we have received many franchise inquiries.'

While there are no definite plans on when the group will branch out of Singapore, overseas expansion is something the team is gearing towards.

Feb 7, 2010


Old F&B brands are being revitalised by a younger generation of leaders to remain fresh and exciting

Collective food memories hold a sacred place in food-loving Singapore. Whether one gushes about an early memory of tucking into a warm flaky curry puff from Polar Puffs & Cakes or reminisces about devouring a handsome slab of sizzling steak from the beloved steakhouse Jack's Place, chances are one will find kindred foodies with similar experiences.

Which is why when heritage food and beverage (F&B) brands, under the charge of a new generation of leaders, try to make themselves over to keep pace with changes in lifestyles and consumer habits, they are faced with the challenge of preserving tradition and nostalgia, and staying up to date.

Mr Joseph Baladi, chief executive officer of the brand consultancy BrandAsian, says: 'The new generation of leaders at these companies need to understand the role that a brand has played in the success of the business.'

Dr Prem Shamdasani, 50, associate professor of marketing at the National University of Singapore Business School, adds: 'The new leadership needs to constantly validate the relevance of the brand to the market and customers, and make changes to update it while reinforcing its unique heritage so that it remains fresh, exciting and sustainable.'

Restaurants such as Han's and Muthu's Curry, for example, have revitalised their brand and won praise among diners.

Fashion sales manager Pat Lim, 53, a customer of Han's for 30 years, says: 'The new design of the shop is welcoming and cosy. The menu has also expanded so much that I eat there at least three times a week without getting bored of the food.

'And now that it has opened 24-hour restaurants in Upper Thomson Road and Holland Drive, I have been able to pop in for a late-night snack.'

Mr Lim Yen Hui, 39, owner of a graphic design firm who has been dining at Muthu's Curry for 10 years, says: 'I took my kids to its new restaurant in Dempsey Road and they liked it. It's good to see the same high-quality cooking but food presented in a more modern way.'

Indeed, F&B operators with a long history have updated themselves in various ways, from redesigning the stores and introducing snazzier logos to tweaking the brand name and business strategy.

LifeStyle interviews the new generation of leaders at seven established F&B brands to find out how they are working to remain a part of Singaporean's collective food memory.

Feb 7, 2010

Han?s new generation of leaders include (from left) Shaye Han, Daryl Chai, Foo Yong Hong and Han Tong Siew. All, except Chai, are related to the founding family. -- ST PHOTOS: SAMUEL HE, ST FILE

Hainanese- style Western fare attracted patrons to Han?s cafe outlet in Funan Centre in 1989.

SZO: Ms Shaye Han, 32, quality assurance manager, Mr Foo Yong Hong, 30, area manager, Mr Han Tong Siew, 30, outlet manager, Mr Daryl Chai, 45, area manager (Han's and Hanis)

Šta: Han's was started in 1980 by Mr Han Choon Fook, a Hainanese and former civil servant, at The Arcade in Collyer Quay. His six younger siblings are partners of the cafe and bakery, which specialises in Hainanese-style Western food such as pork chops and pastries. Hanis, a halal version of Han's, opened in 2006.

Gdje: Nineteen Han's outlets, including 1 Pickering Street, 01-03,

Great Eastern Centre, tel: 6438-3959, open: 7am to 10pm daily and five Hanis branches, including 01-22, Wilkie Edge, tel: 6338-1903, open: 24 hours

Mr Han Choon Fook, 66, is grooming a team of leaders to take over the family- owned business and the talents under his mentorship have risen to their biggest challenge to date, opening the newest Hanis cafe and bakery at the Wilkie Edge mall last month.

The team is made up of Mr Han's daughter, Shaye, his nephews Yong Hong and Tong Siew, and Mr Chai, who is not related to the founding family but who worked previously as a retail manager in Malaysia.

The name of the halal cafe and bakery, Hanis, was chosen by Mr Han as a play on the original brand name, Han's.

The chic 150-seat outlet dressed in shades of grey, red and white, cost more than $1 million to set up and is the group's second largest eatery after its flagship outlet at Great Eastern Centre.

Ms Han, who is single and joined after graduating in media studies from Murdoch University in Perth, says: 'We handled this project on our own and it is significant because the kitchen at this outlet is the central cooking and baking facility for our halal arm, which we plan to expand.'

The company had a turnover of $30 million last year and plans to open seven new eateries this year under both the Han's and Hanis brands.

To adapt to the changing lifestyle of diners, it also began operating some Han's cafes round-the-clock in 2007.

Mr Foo, who finished his O levels and joined the company after national service, turned the outlet in Upper Thomson Road into Han's first 24-hour eatery.

He says: 'I noticed a demand, especially among younger diners, for eateries that stay open through the night and I believed that a 24-hour Han's would increase sales.'

In three months, its first 24-hour cafe began drawing a steady stream of young diners as well as young families.

The Holland Drive branch of Han's and the Wilkie Edge branch of Hanis are also open round the clock.

It successfully implemented the Hazard Analysis and Critical Control Points food safety management system at its Great Eastern Centre and Budget Terminal branches last year and it is rolling out the scheme at its other outlets.

Ms Han says: 'With this system in place, it will be easy for us to replicate the operations overseas, where we have received many franchise inquiries.'

While there are no definite plans on when the group will branch out of Singapore, overseas expansion is something the team is gearing towards.

Feb 7, 2010


Old F&B brands are being revitalised by a younger generation of leaders to remain fresh and exciting

Collective food memories hold a sacred place in food-loving Singapore. Whether one gushes about an early memory of tucking into a warm flaky curry puff from Polar Puffs & Cakes or reminisces about devouring a handsome slab of sizzling steak from the beloved steakhouse Jack's Place, chances are one will find kindred foodies with similar experiences.

Which is why when heritage food and beverage (F&B) brands, under the charge of a new generation of leaders, try to make themselves over to keep pace with changes in lifestyles and consumer habits, they are faced with the challenge of preserving tradition and nostalgia, and staying up to date.

Mr Joseph Baladi, chief executive officer of the brand consultancy BrandAsian, says: 'The new generation of leaders at these companies need to understand the role that a brand has played in the success of the business.'

Dr Prem Shamdasani, 50, associate professor of marketing at the National University of Singapore Business School, adds: 'The new leadership needs to constantly validate the relevance of the brand to the market and customers, and make changes to update it while reinforcing its unique heritage so that it remains fresh, exciting and sustainable.'

Restaurants such as Han's and Muthu's Curry, for example, have revitalised their brand and won praise among diners.

Fashion sales manager Pat Lim, 53, a customer of Han's for 30 years, says: 'The new design of the shop is welcoming and cosy. The menu has also expanded so much that I eat there at least three times a week without getting bored of the food.

'And now that it has opened 24-hour restaurants in Upper Thomson Road and Holland Drive, I have been able to pop in for a late-night snack.'

Mr Lim Yen Hui, 39, owner of a graphic design firm who has been dining at Muthu's Curry for 10 years, says: 'I took my kids to its new restaurant in Dempsey Road and they liked it. It's good to see the same high-quality cooking but food presented in a more modern way.'

Indeed, F&B operators with a long history have updated themselves in various ways, from redesigning the stores and introducing snazzier logos to tweaking the brand name and business strategy.

LifeStyle interviews the new generation of leaders at seven established F&B brands to find out how they are working to remain a part of Singaporean's collective food memory.

Feb 7, 2010

Han?s new generation of leaders include (from left) Shaye Han, Daryl Chai, Foo Yong Hong and Han Tong Siew. All, except Chai, are related to the founding family. -- ST PHOTOS: SAMUEL HE, ST FILE

Hainanese- style Western fare attracted patrons to Han?s cafe outlet in Funan Centre in 1989.

SZO: Ms Shaye Han, 32, quality assurance manager, Mr Foo Yong Hong, 30, area manager, Mr Han Tong Siew, 30, outlet manager, Mr Daryl Chai, 45, area manager (Han's and Hanis)

Šta: Han's was started in 1980 by Mr Han Choon Fook, a Hainanese and former civil servant, at The Arcade in Collyer Quay. His six younger siblings are partners of the cafe and bakery, which specialises in Hainanese-style Western food such as pork chops and pastries. Hanis, a halal version of Han's, opened in 2006.

Gdje: Nineteen Han's outlets, including 1 Pickering Street, 01-03,

Great Eastern Centre, tel: 6438-3959, open: 7am to 10pm daily and five Hanis branches, including 01-22, Wilkie Edge, tel: 6338-1903, open: 24 hours

Mr Han Choon Fook, 66, is grooming a team of leaders to take over the family- owned business and the talents under his mentorship have risen to their biggest challenge to date, opening the newest Hanis cafe and bakery at the Wilkie Edge mall last month.

The team is made up of Mr Han's daughter, Shaye, his nephews Yong Hong and Tong Siew, and Mr Chai, who is not related to the founding family but who worked previously as a retail manager in Malaysia.

The name of the halal cafe and bakery, Hanis, was chosen by Mr Han as a play on the original brand name, Han's.

The chic 150-seat outlet dressed in shades of grey, red and white, cost more than $1 million to set up and is the group's second largest eatery after its flagship outlet at Great Eastern Centre.

Ms Han, who is single and joined after graduating in media studies from Murdoch University in Perth, says: 'We handled this project on our own and it is significant because the kitchen at this outlet is the central cooking and baking facility for our halal arm, which we plan to expand.'

The company had a turnover of $30 million last year and plans to open seven new eateries this year under both the Han's and Hanis brands.

To adapt to the changing lifestyle of diners, it also began operating some Han's cafes round-the-clock in 2007.

Mr Foo, who finished his O levels and joined the company after national service, turned the outlet in Upper Thomson Road into Han's first 24-hour eatery.

He says: 'I noticed a demand, especially among younger diners, for eateries that stay open through the night and I believed that a 24-hour Han's would increase sales.'

In three months, its first 24-hour cafe began drawing a steady stream of young diners as well as young families.

The Holland Drive branch of Han's and the Wilkie Edge branch of Hanis are also open round the clock.

It successfully implemented the Hazard Analysis and Critical Control Points food safety management system at its Great Eastern Centre and Budget Terminal branches last year and it is rolling out the scheme at its other outlets.

Ms Han says: 'With this system in place, it will be easy for us to replicate the operations overseas, where we have received many franchise inquiries.'

While there are no definite plans on when the group will branch out of Singapore, overseas expansion is something the team is gearing towards.

Feb 7, 2010


Old F&B brands are being revitalised by a younger generation of leaders to remain fresh and exciting

Collective food memories hold a sacred place in food-loving Singapore. Whether one gushes about an early memory of tucking into a warm flaky curry puff from Polar Puffs & Cakes or reminisces about devouring a handsome slab of sizzling steak from the beloved steakhouse Jack's Place, chances are one will find kindred foodies with similar experiences.

Which is why when heritage food and beverage (F&B) brands, under the charge of a new generation of leaders, try to make themselves over to keep pace with changes in lifestyles and consumer habits, they are faced with the challenge of preserving tradition and nostalgia, and staying up to date.

Mr Joseph Baladi, chief executive officer of the brand consultancy BrandAsian, says: 'The new generation of leaders at these companies need to understand the role that a brand has played in the success of the business.'

Dr Prem Shamdasani, 50, associate professor of marketing at the National University of Singapore Business School, adds: 'The new leadership needs to constantly validate the relevance of the brand to the market and customers, and make changes to update it while reinforcing its unique heritage so that it remains fresh, exciting and sustainable.'

Restaurants such as Han's and Muthu's Curry, for example, have revitalised their brand and won praise among diners.

Fashion sales manager Pat Lim, 53, a customer of Han's for 30 years, says: 'The new design of the shop is welcoming and cosy. The menu has also expanded so much that I eat there at least three times a week without getting bored of the food.

'And now that it has opened 24-hour restaurants in Upper Thomson Road and Holland Drive, I have been able to pop in for a late-night snack.'

Mr Lim Yen Hui, 39, owner of a graphic design firm who has been dining at Muthu's Curry for 10 years, says: 'I took my kids to its new restaurant in Dempsey Road and they liked it. It's good to see the same high-quality cooking but food presented in a more modern way.'

Indeed, F&B operators with a long history have updated themselves in various ways, from redesigning the stores and introducing snazzier logos to tweaking the brand name and business strategy.

LifeStyle interviews the new generation of leaders at seven established F&B brands to find out how they are working to remain a part of Singaporean's collective food memory.

Feb 7, 2010

Han?s new generation of leaders include (from left) Shaye Han, Daryl Chai, Foo Yong Hong and Han Tong Siew. All, except Chai, are related to the founding family. -- ST PHOTOS: SAMUEL HE, ST FILE

Hainanese- style Western fare attracted patrons to Han?s cafe outlet in Funan Centre in 1989.

SZO: Ms Shaye Han, 32, quality assurance manager, Mr Foo Yong Hong, 30, area manager, Mr Han Tong Siew, 30, outlet manager, Mr Daryl Chai, 45, area manager (Han's and Hanis)

Šta: Han's was started in 1980 by Mr Han Choon Fook, a Hainanese and former civil servant, at The Arcade in Collyer Quay. His six younger siblings are partners of the cafe and bakery, which specialises in Hainanese-style Western food such as pork chops and pastries. Hanis, a halal version of Han's, opened in 2006.

Gdje: Nineteen Han's outlets, including 1 Pickering Street, 01-03,

Great Eastern Centre, tel: 6438-3959, open: 7am to 10pm daily and five Hanis branches, including 01-22, Wilkie Edge, tel: 6338-1903, open: 24 hours

Mr Han Choon Fook, 66, is grooming a team of leaders to take over the family- owned business and the talents under his mentorship have risen to their biggest challenge to date, opening the newest Hanis cafe and bakery at the Wilkie Edge mall last month.

The team is made up of Mr Han's daughter, Shaye, his nephews Yong Hong and Tong Siew, and Mr Chai, who is not related to the founding family but who worked previously as a retail manager in Malaysia.

The name of the halal cafe and bakery, Hanis, was chosen by Mr Han as a play on the original brand name, Han's.

The chic 150-seat outlet dressed in shades of grey, red and white, cost more than $1 million to set up and is the group's second largest eatery after its flagship outlet at Great Eastern Centre.

Ms Han, who is single and joined after graduating in media studies from Murdoch University in Perth, says: 'We handled this project on our own and it is significant because the kitchen at this outlet is the central cooking and baking facility for our halal arm, which we plan to expand.'

The company had a turnover of $30 million last year and plans to open seven new eateries this year under both the Han's and Hanis brands.

To adapt to the changing lifestyle of diners, it also began operating some Han's cafes round-the-clock in 2007.

Mr Foo, who finished his O levels and joined the company after national service, turned the outlet in Upper Thomson Road into Han's first 24-hour eatery.

He says: 'I noticed a demand, especially among younger diners, for eateries that stay open through the night and I believed that a 24-hour Han's would increase sales.'

In three months, its first 24-hour cafe began drawing a steady stream of young diners as well as young families.

The Holland Drive branch of Han's and the Wilkie Edge branch of Hanis are also open round the clock.

It successfully implemented the Hazard Analysis and Critical Control Points food safety management system at its Great Eastern Centre and Budget Terminal branches last year and it is rolling out the scheme at its other outlets.

Ms Han says: 'With this system in place, it will be easy for us to replicate the operations overseas, where we have received many franchise inquiries.'

While there are no definite plans on when the group will branch out of Singapore, overseas expansion is something the team is gearing towards.

Feb 7, 2010


Old F&B brands are being revitalised by a younger generation of leaders to remain fresh and exciting

Collective food memories hold a sacred place in food-loving Singapore. Whether one gushes about an early memory of tucking into a warm flaky curry puff from Polar Puffs & Cakes or reminisces about devouring a handsome slab of sizzling steak from the beloved steakhouse Jack's Place, chances are one will find kindred foodies with similar experiences.

Which is why when heritage food and beverage (F&B) brands, under the charge of a new generation of leaders, try to make themselves over to keep pace with changes in lifestyles and consumer habits, they are faced with the challenge of preserving tradition and nostalgia, and staying up to date.

Mr Joseph Baladi, chief executive officer of the brand consultancy BrandAsian, says: 'The new generation of leaders at these companies need to understand the role that a brand has played in the success of the business.'

Dr Prem Shamdasani, 50, associate professor of marketing at the National University of Singapore Business School, adds: 'The new leadership needs to constantly validate the relevance of the brand to the market and customers, and make changes to update it while reinforcing its unique heritage so that it remains fresh, exciting and sustainable.'

Restaurants such as Han's and Muthu's Curry, for example, have revitalised their brand and won praise among diners.

Fashion sales manager Pat Lim, 53, a customer of Han's for 30 years, says: 'The new design of the shop is welcoming and cosy. The menu has also expanded so much that I eat there at least three times a week without getting bored of the food.

'And now that it has opened 24-hour restaurants in Upper Thomson Road and Holland Drive, I have been able to pop in for a late-night snack.'

Mr Lim Yen Hui, 39, owner of a graphic design firm who has been dining at Muthu's Curry for 10 years, says: 'I took my kids to its new restaurant in Dempsey Road and they liked it. It's good to see the same high-quality cooking but food presented in a more modern way.'

Indeed, F&B operators with a long history have updated themselves in various ways, from redesigning the stores and introducing snazzier logos to tweaking the brand name and business strategy.

LifeStyle interviews the new generation of leaders at seven established F&B brands to find out how they are working to remain a part of Singaporean's collective food memory.

Feb 7, 2010

Han?s new generation of leaders include (from left) Shaye Han, Daryl Chai, Foo Yong Hong and Han Tong Siew. All, except Chai, are related to the founding family. -- ST PHOTOS: SAMUEL HE, ST FILE

Hainanese- style Western fare attracted patrons to Han?s cafe outlet in Funan Centre in 1989.

SZO: Ms Shaye Han, 32, quality assurance manager, Mr Foo Yong Hong, 30, area manager, Mr Han Tong Siew, 30, outlet manager, Mr Daryl Chai, 45, area manager (Han's and Hanis)

Šta: Han's was started in 1980 by Mr Han Choon Fook, a Hainanese and former civil servant, at The Arcade in Collyer Quay. His six younger siblings are partners of the cafe and bakery, which specialises in Hainanese-style Western food such as pork chops and pastries. Hanis, a halal version of Han's, opened in 2006.

Gdje: Nineteen Han's outlets, including 1 Pickering Street, 01-03,

Great Eastern Centre, tel: 6438-3959, open: 7am to 10pm daily and five Hanis branches, including 01-22, Wilkie Edge, tel: 6338-1903, open: 24 hours

Mr Han Choon Fook, 66, is grooming a team of leaders to take over the family- owned business and the talents under his mentorship have risen to their biggest challenge to date, opening the newest Hanis cafe and bakery at the Wilkie Edge mall last month.

The team is made up of Mr Han's daughter, Shaye, his nephews Yong Hong and Tong Siew, and Mr Chai, who is not related to the founding family but who worked previously as a retail manager in Malaysia.

The name of the halal cafe and bakery, Hanis, was chosen by Mr Han as a play on the original brand name, Han's.

The chic 150-seat outlet dressed in shades of grey, red and white, cost more than $1 million to set up and is the group's second largest eatery after its flagship outlet at Great Eastern Centre.

Ms Han, who is single and joined after graduating in media studies from Murdoch University in Perth, says: 'We handled this project on our own and it is significant because the kitchen at this outlet is the central cooking and baking facility for our halal arm, which we plan to expand.'

The company had a turnover of $30 million last year and plans to open seven new eateries this year under both the Han's and Hanis brands.

To adapt to the changing lifestyle of diners, it also began operating some Han's cafes round-the-clock in 2007.

Mr Foo, who finished his O levels and joined the company after national service, turned the outlet in Upper Thomson Road into Han's first 24-hour eatery.

He says: 'I noticed a demand, especially among younger diners, for eateries that stay open through the night and I believed that a 24-hour Han's would increase sales.'

In three months, its first 24-hour cafe began drawing a steady stream of young diners as well as young families.

The Holland Drive branch of Han's and the Wilkie Edge branch of Hanis are also open round the clock.

It successfully implemented the Hazard Analysis and Critical Control Points food safety management system at its Great Eastern Centre and Budget Terminal branches last year and it is rolling out the scheme at its other outlets.

Ms Han says: 'With this system in place, it will be easy for us to replicate the operations overseas, where we have received many franchise inquiries.'

While there are no definite plans on when the group will branch out of Singapore, overseas expansion is something the team is gearing towards.

Feb 7, 2010


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