TOP Billiards Club
TOP Billiards Club
Set in the heart of the busting Ho Chi Minh city, TOP Billiards club was built as a premier venue of its kind, top in its class and with no spare to expenses the venue was designed to catch eyes and then its admirers.
Highlight
Highlight
A 2.3 million USD build out, this venue is a first of its kind with state-of-the-art facilities the expectation to deliver is just as high of a bar. The project involved a food program with in-depth integration with marketing programs and business strategy, a multi-layer redundant supply chain design, staffing structure that takes into account the local labour market and operational controls that allow for future franchising possibilities - in the end the project was a massive success drawing in over 35,000 USD/week in gross revenue.
A 2.3 million USD build out, this venue is a first of its kind with state-of-the-art facilities the expectation to deliver is just as high of a bar. The project involved a food program with in-depth integration with marketing programs and business strategy, a multi-layer redundant supply chain design, staffing structure that takes into account the local labour market and operational controls that allow for future franchising possibilities - in the end the project was a massive success drawing in over 35,000 USD/week in gross revenue.
Highlight
A 2.3 million USD build out, this venue is a first of its kind with state-of-the-art facilities the expectation to deliver is just as high of a bar. The project involved a food program with in-depth integration with marketing programs and business strategy, a multi-layer redundant supply chain design, staffing structure that takes into account the local labour market and operational controls that allow for future franchising possibilities - in the end the project was a massive success drawing in over 35,000 USD/week in gross revenue.
Challenges
Challenges
Being in a different country, a lot of groundwork had to be done to assess the viability of delivering the project as the vision out lined, from the food research to supplier infrastructure and labour market characteristics. It was at times challenging due to the remote nature of the work during the initial set up and road mapping stages, then the identification of quality information that was required to execute the plans set out.
Being in a different country, a lot of groundwork had to be done to assess the viability of delivering the project as the vision out lined, from the food research to supplier infrastructure and labour market characteristics. It was at times challenging due to the remote nature of the work during the initial set up and road mapping stages, then the identification of quality information that was required to execute the plans set out.
Challenges
Being in a different country, a lot of groundwork had to be done to assess the viability of delivering the project as the vision out lined, from the food research to supplier infrastructure and labour market characteristics. It was at times challenging due to the remote nature of the work during the initial set up and road mapping stages, then the identification of quality information that was required to execute the plans set out.
Development
Development
The food menu had to firstly adhere to local palettes then the menu had to be consistent with the marketing messaging and business strategy which necessitated a focus on snacks and drinks to extend time that guest would stay in the venue and expose the business to more opportunities for sales. Further, to facilitate this can be executed consistently staffing had to pivot to focus on training prospective staff rather than hiring competent workers as the remote nature of the management structure meant that good documentation was easier to maintain than to expect staff with potential preconceived perceptions to adhere to company policies at all times - unsupervised.
The food menu had to firstly adhere to local palettes then the menu had to be consistent with the marketing messaging and business strategy which necessitated a focus on snacks and drinks to extend time that guest would stay in the venue and expose the business to more opportunities for sales. Further, to facilitate this can be executed consistently staffing had to pivot to focus on training prospective staff rather than hiring competent workers as the remote nature of the management structure meant that good documentation was easier to maintain than to expect staff with potential preconceived perceptions to adhere to company policies at all times - unsupervised.
Development
The food menu had to firstly adhere to local palettes then the menu had to be consistent with the marketing messaging and business strategy which necessitated a focus on snacks and drinks to extend time that guest would stay in the venue and expose the business to more opportunities for sales. Further, to facilitate this can be executed consistently staffing had to pivot to focus on training prospective staff rather than hiring competent workers as the remote nature of the management structure meant that good documentation was easier to maintain than to expect staff with potential preconceived perceptions to adhere to company policies at all times - unsupervised.
Brief
Brief
The project was a proof of concept in nature, the goal was to create a business structure that would be effective in capturing the target market but also robust enough to be remotely managed and franchised.
The project was a proof of concept in nature, the goal was to create a business structure that would be effective in capturing the target market but also robust enough to be remotely managed and franchised.
Brief
The project was a proof of concept in nature, the goal was to create a business structure that would be effective in capturing the target market but also robust enough to be remotely managed and franchised.
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