our divisions - food & beverage  
 
hospitality concepts solutions services
 

Tailor-made for the Senses

Hospitality Concepts Solutions Services Co. (HCSS) is a division of Peter Knipp Holdings Pte Ltd that provides complete restaurant concept development for individual operators who envision a concept, but may not possess the in-depth knowledge required for a successful venture.

People no longer go to a restaurant just for the physical
restoration of energy or nourishment. They go for
- Ambience
- Quality of service
- Food enjoyment

Essentially, a complete experience to satisfy the senses.

This is a one-stop solution for the individual/group looking for concept development and implementation, with sound design planning, responsible budgeting and vigilant operations management.


HCSS offers
Viable Creativity
Experienced F&B professionals handling your concepts
Remarkable attention to detail
Out of the box thinking
Uniqueness


HCSS also works closely with its division Factory Kitchen Co., which provides expertise on kitchen concepts and design.








PORTFOLIO click here to find more about portfolio

The following are only some of our food and beverage concept development projects.
HOTELS
Capital Plaza,
Dubai (2006 - Present)
  - Kitchen & laundry design development
Sheraton You,
Pudong, Shanghai (2005 - 2006)
- F&B concept development
Pacific Place Convention Centre and
The Ritz Carlton Hotel,
Jakarta (2005 - 2007)
- Kitchen and laundry design development
Shangri-La Futian,
Shenzhen (2005 - Present)
- Kitchen design development
Traders Hotel,
Bangalore (2005 - Present)
- Kitchen and laundry design development
Shangri-La Retreat,
Bangalore (2005 - Present)
- Kitchen and laundry design development
Shangri-La Hotel,
Bangalore (2004 - Present)
- Kitchen and laundry design development
Meritus Mandarin,
Singapore (2004-2005)
- Realignment of F&B concepts
Burj Ul Behar, Tripoli,
Libya (2004 - Present)
- Kitchen and laundry design development
Traders Hotel,
Singapore (2004 - 2005)
- 3-Meal Restaurant kitchen design development
Hotel Nikko,
Jakarta (2004)
- F&B operations assessment
The Westin,
Beijing (2003 - 2005)
- F&B concept development
The Ritz Carlton,
Jakarta (2003 - 2005)
  - Entire F&B concept development and kitchen design consultancy
  - Signage design consultancy, visual identity and printed graphic design.
Sheraton Taipei Hotel,
Taiwan (2002 - 2007)
  - F&B concept asssessment and redevelopment
The Fullerton Hotel,
Singapore (1999-2000)
  - F&B concept development and kitchen design consultancy
J.W. Marriott Hotel,
Jarkarta, Indonesia (1997 - 2001)
  - F&B concept development and kitchen design consultancy
  - Signage design consultancy, visual identity and printed graphic design.

LEISURE THEME PARKS
Singapore Zoological Gardens
(2004 - 2008)
  - Operations assesment &
realignment plan
  - Pizzeria concept development
Night Safari,
Singapore (2004 - 2006)
  - Operations assessment &
realignment plan
  - Fast food outlet concept realignment
  - Restaurant concept development & Kitchen design development
Saigomax,
Vietnam (2002 - 2007)
  - F&B concept development &
kitchen design development

CLUBS
Tanglin Club,
Singapore (2004)
  - F&B concept redefinition &
kitchen design development
One°15 Marina Club, Sentosa Cove,
Singapore (2005 - 2007)
  - F&B concept development & kitchen design development
National University of Singapore, Alumni House, Faculty Club,
Singapore (2006 – 2008)
  - F&B concept development &
kitchen design development

CAFES & RESTAURANTS
Choko-la,
New Delhi, India (2006 - 2007)
  - Kitchen design development
Magma German Café &
Singapore (2006)
  - Kitchen design development
Fashion TV Bar & Bistro
Jakarta (2004)
  - F&B concept development &
kitchen design development
Centro 360,
Singapore (2000 - 2001)
  - F&B concept development &
kitchen design development
*Fast Food Franchise,
Singapore (2000)
  - Menu & recipe development,
product recommendation
*Sandwich Cafe Franchise,
Singapore (2000)
  - Menu & recipe development,
product recommendation
Singapore Indoor Stadium
(1999-2001)
  - Complete F&B concept development for redevelopment of present site inclusive of selection of tenant mix for 5 restaurants and 2 bars
*Asian Brasserie,
Mumbai (1999-2001)
  - F&B concept redevelopment
*Cafe Franchise,
Singapore (1999-2000)
  - F&B concept redevelopment
Shrooms,
Singapore (1998)
  - Menu & recipe development
Fort Canning Country Club,
Singapore (1997 - 1998)
  - Menu & recipe development
Club Chinois,
Singapore ( 1997)
  - Kitchen design consultancy
Father Flanagan's Irish Pub,
Singapore (1996)
  - Kitchen design consultancy


FOOD SERVICE
Singapore Airlines
(1998 - 2000)
  - International Culinary Panel Consultant

INDUSTRIAL
*20,000 meals a day
Industrial Kitchen,
Kuala Lumpur (1997-2001)
  - Kitchen design concept
 

*Due to the sensitivity of the projects, we are unable to reveal the details of our client.

Download F&B Projects Portfolio

 

SERVICES click here to find more about services

In order to build an endearing and yet financially sensible establishment, we will walk you through the following:

Feasibility studies
 
To assess the strengths, weaknesses, threats and opportunities of any potential site.

Concept development
 
To develop elements such as branding, design, décor,
operations, menu, beverage, service, entertainment,
merchandising, furniture, equipment, etc.

Design and décor
 
Based on the established concept, this will be developed to create the desired ambience and appeal.

Menu concept development
 
To assemble a menu that complements the concept by identifying the style of cuisine, menu categories, sectional menu mix and pricing recommendation.

Equipment recommendation and procurement
 
This encompasses the identification of appropriate equipment, and developing a comparative analysis that highlights their advantages or disadvantages.

Operational guidelines and workflow
 
To develop the necessary operational standards and procedures that adhere to and complement the approved concept.

Merchandising
 
To explore the feasibility of various products like collectibles or gifts that could generate additional revenue and assist with brand awareness.

Marketing and promotions
 
Recommendations for increasing business opportunities, targeting the ideal customers and retaining loyal ones.

Human resource guidelines and development
 
To develop a staffing guide determining the number and type of staff required for the outlet to be operationally viable.

Financial projections
 
Offers a reasonable forecast and F&B analysis document to provide owners with guided support for the first and subsequent two years of operation.

Pre-opening assistance
 
To help solve ‘teething problems’ that are common with most launches.

Training
 
To assist and guide management on the training of their staff through talks/seminars, practical demonstrations and the development of training manuals.

Operational review
 
Involves the filing of reports during the first few months to highlight remedial suggestions to refine various elements of operations.

Hospitality Concepts Solutions Services Co.
It’s making it happen!


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