2. Coliseum
Yut Kee

3. Red color title = Coliseum
Yellow color title= Yut Kee

4. Background

5. Background of Coliseum
Record Award
“Longest Operating
Western ColonialThemed Restaurant”
Establish in :
1921
Owner
Hainanese
Cheam Tat Pang
(New owner of
Coliseum)
Atmosphere
Remaining oldfashioned, colonial
setting until now.
Location:
98 Jalan TAR, 50100
Kuala Lumpur.
Popularity:
During British
Colonial rule of
Malaya, restaurant +
10 room were
popular among
servants, army
personnel, travellers
Customer
Strong awareness &
brand loyal among
Coliseum customers
Survival
Attributed to strong
teamwork from staff
to management.
-Passion to overcome
obstacles.
Reasonable pricing
Reasonable pricing
strategy positioning
Coliseum as a niche
casual family dining

6. Background

7. Background of Yut Kee
Record Award
Founder
“Best Cheap Eats in
the Time Out KL Food
Awards 2013.”
Tai Yu was the
chef of a business
man
Establish in
Survival
1928
Location
35, Jalan Dang
Wangi, 50100,
Kuala Lumpur.
Attributed to strong
teamwork from staff
to management.
-Passion to overcome
obstacles.
Atmosphere
Remaining oldfashioned, Chinese
setting until now.
Worker r
Change from time
to time

8. Challenges

9. Challenges
Low Efficiency
Retirement
Less worker
Man-Power
Quality decreasing
Competitor
Kampachi, Noble
Mansion
Appealing to the
younger crowd

10. Challenges

11. Man Power
Hard to find Chinese
as full time worker
Short working hour
Hire foreign labors to
do heavy work.
High salary.
Inflation
Increase of price
Not increase the
price of food
easily
Examination of
restaurant.
Customer
Arrangement of seat
for customer
Temper of customer

12. Nature of business

13. NATURE of BUSINESS
• Famously known for its Western Hainanese
Cuisine
• Evolved over the years through the influence
of the British Colonial Era and the assimilation
of Asian taste buds.
• Famous Dishes:
Hainanese Meehoon
Hainanese Chicken Chop
Sizzling Steaks
HOTEL SERVICE
• Located on the second floor
• Provides affordable accommodation for
backpackers.

14. AMBIENCE
Warm Lighting
Atypical of a colonial grillroom
retaining many of its original wood
interior and trimmings.
Quiet and well ventilated
Light background oldies music
POSH SERVINGS
Waiters provides great courtesy towards their
customers
Serves food using trolleys
Once famous for its ‘Old veterans male waiters’
But recent change of managements altered its
tradition.

15. Vision

16. VISION
Ensure strict conformity with the standard operating procedure
in food processing and preparation, food quality, cost control and wastages.
Coliseum should be able to identify and sustain at 10-15 outlets.
In 2013, a second coliseum outlet at Plaza 331, Petaling Jaya Selangor.
1st march 2014, we will be opening an outlet at Mid valley.

17. Nature of business

18. Nature of business
• Long standing Hainan’s traditional cuisine
• 20years ago, sell mutton chop
• Famous cuisine: Hainam chicken chop
New recipe: roasted pork invented by mum
• Desserts are introduced.

19. Charming
nostalgic
Old portraits
Hand-written menu
Dark wooden chairs
Round marble tables
Colors plate

20. Noisy background
The crowd (office workers and tourists)
Unorganized
Old miscellaneous are arranged around the restaurant
Stuffy
Ventilation not good ,fans not strong, covered by the dust, too
crowded.

21. Stuffy

22. Bonding
• Family business
bonding the whole family together
• Between the customer and owner
Remember names
•
Generations addicted
Story
• Different races
story

23. Vision

24. Vision
• Sustain the shop until hundred years
•
Ensure the expectation satisfied
• KEEP IT SAME