Upload
dongoc
View
215
Download
0
Embed Size (px)
Citation preview
foodservice consultants
sector profilecreate, design, innovate
how do you dELIVER a gREat dININg ExpERIENcE?
Arts, Heritage and Culture
Exhibition and Conference Centres
Hotels and Restaurants
Business and Industry
Government and Public Services
Retail and Leisure
Education
Healthcare
Sports and Stadia
Tricon provide food & beverage management and design expertise across nine different sectors. Our knowledge and experience has been built up over the last thirty years; the next few pages provide a taste of some of the exciting projects we have been privileged to work on.
Our objective is to create food & beverage environments where innovative, intelligent and well executed ideas transform an empty space into a thriving foodservice business.
aR
tS
, h
ER
Ita
gE
& c
uL
tu
RE
Food & beverage in this sector has many challenges; meeting seasonal demands with a consistent quality service which enhances the visitors’ experience. We work with venues, from the world renowned to the locally entrusted, to develop a clear food & beverage strategy and ensure that the catering operators compliment each venue’s businesses and financial objectives while meeting the visitors’ expectations.
National Zayed Museum, UAE
Blenheim Palace, UK Dubai Palladium, UAE
The Roundhouse, UK
cLIENtS
• American Museum in Britain
• Arnolfini Arts Centre
• Barbican Centre
• Bath Pump & Assembly Rooms
• Birmingham Gallery & Museum
• Cambridge Arts Theatre
• Camden Arts Centre
• Cornerhouse Manchester
• Dubai Palladium
• Durlston Castle
• Hackney Empire
• Imperial War Museum
• National Museum of Science
• National Portrait Gallery
• Royal Festival Hall
• Royal Museum Edinburgh
• Somerset House
• St Martins in the Fields
• Tally Ho Arts Centre
• The Science Museum
Bu
SIN
ES
S &
IN
du
St
Ry
Food & beverage at work can play a major role in staff retention, well-being and productivity and often forms the social hub of the workplace. But delivering high street expectations, against a trend towards reducing subsidy and costly space, constitutes major risk and investment. We support clients across single and multi-sites, new and existing, bringing a strategic vision into a live operation.
Reed Smith, UK
Qatar Petroleum, Qatar
GlaxoSmithKline, UK
cLIENtS
• Abu Dhabi Stock Exchange
• Barclays Capital
• BP
• Central Bank of Kuwait
• Commercial Bank Doha
• Credit Suisse
• Deloitte
• GlaxoSmithKline
• Guardian News & Media
• Microsoft
• Morgan Stanley
• Qatar Petroleum
• Rennaisance Capital
• Rio Tinto
• Rothschild
• Royal Bank of Scotland
• Samba Bank
• Shell
• Standard Chartered Bank
• State Street Bank, DublinAllen & Overy, UK
Ed
uc
at
IoN
This sector has been under close media scrutiny: from Jamie Oliver’s school meals to the increasing number of Fairtrade Universities. Yet the underlying message is the same, healthy and more socially responsible eating. We can provide a commercial direction for these trends, particularly through sustainable menu planning and effective design of modern environments that will enhance the student experience.
cLIENtS
• Cork Institute of Technology
• DeMontford University
• Education City Doha
• Greenwich Naval College
• Kings College London
• Libyan Universities Campus
• London School of Economics
• Magdelene College
• Regent’s College
• St John’s College
• University College Dublin
• University of Cambridge
• University of Dubai
• University of Edinburgh
• University of Exeter
• University of Leeds
• University of Liverpool
• University of Nottingham
• University of Salford
• West Kent College
University of Dubai, UAE
Libyan Universities Campus, Libya
Mossbourne Academy, UKMagdelene College, UK
Cork Institute of Technology, Ireland
Ex
hIB
ItIo
N &
co
NF
ER
EN
cE
cE
Nt
RE
SThis sector is faced with many days throughout the year with little or no activity punctuated by short periods of high intense volumes. Our services can begin with establishing letting and funding strategies and preliminary spatial planning, followed by detailed design of catering outlets and food offers tailored to these nuances.
Scottish Exhibition & Conference Centre, UK
cLIENtS
• Athens Convention Centre
• Brighton Centre
• Caux Palace
• Doha Convention Centre
• Dubai World Trade Centre
• Dublin Conference Centre
• Earls Court & Olympia
• Edinburgh ICC
• ExCeL
• ICC Birmingham
• JAFZA Convention Centre
• Manchester ICC
• National Convention Centre
• National Indoor Arena
• NEC Birmingham
• SECC
ExCeL, UK
Earls Court, UK
National Convention Centre, Ireland
Manchester International Convention Centre, UK
go
VE
RN
ME
Nt
& p
uB
LIc
SE
RV
IcE
SFoodservice In the public sector is moving away from being seen as a subsidised service to a commercial operation that needs to pay its way. Meeting staff expectations, whilst still bound by public sector budgets, can create challenges. We assist with contract re-structuring and annual catering audits in the drive to reduce costs and design facilities to deliver operational efficiency.
NATO HQ, Belgium
Ministry of Defence Abbeywood, UK
cLIENtS
• Bank of England
• Bath & North Somerset Council
• Brighton & Hove City Council
• British Council
• British Embassy Berlin
• British Library
• Buckingham Palace
• DCA Court Service
• Financial Services Authority
• GCHQ Cheltenham
• House of Commons
• House of Lords
• Ministry of Justice
• NATO HQ
• Portcullis House
• Portsmouth Naval Base
• Salvation Army
• Sussex Police
• Transport for London
• Zoological Society of London
Portcullis House, UK Birmingham Library, UK
Buckingham Palace, UK
hE
aL
th
ca
RE
With nutrition and infection control high on the agenda, the industry is working hard to make these a continued priority. We assist in identifying foodservice needs and ensuring stringent hygiene standards. We have advised health authorities, trusts and private clinics on cost saving strategies and the development of central kitchen production units.
cLIENtS
• Al Sila Hospital
• Beaumont Hospital
• Bon Secours Dublin
• British Medical Association
• Centre for Clinical Excellence
• Chesterfield Royal Hospital
• Fife Healthcare
• Ghayathi Hospital
• London Clinic
• Manchester Central Hospitals
• Marie Curie Foundation
• Mater Hospital
• Mayday Hospital
• National Blood Service
• North Middlesex Hospital
• Royal London Hospital
• Royal Society of Medicine
• St Vincent’s Private Hospital
• Tallaght Hospital
• Waltham Forest Health Authority
London Clinic, UK Cork University Hospital, Ireland
Hamad Medical City, Qatar Al Sila Hospital, UAE
ho
tE
LS
& R
ES
ta
uR
aN
tS
Customer expectations of eating out have never been higher, with hotels and restaurants expected to deliver innovation, quality and value. We have worked with many hotel groups and restaurateurs looking for optimum efficiency in the design and planning of their facilities, amidst costly space rental and increasing competition.
One Aldwych, UK
cLIENtS
• Al Gurm, Banyan Tree Resort
• Caprice Gold, Istanbul
• Chateau Cantenac Brown
• City Inn Hotel, Riyadh
• Crown Plaza Hotel, Oman
• Dunboy Castle Hotel
• Grand Hyatt, Marrakech
• Gulf Hotel, Abu Dhabi
• Hilton Batumi, Georgia
• Hilton Lagos, Nigeria
• Indigo Hotel, Riyadh, KSA
• Pearl Qatar
• Samanah Hotel, Marrakech
• Seaview Club, Palm Jumeirah
• Shelbourne Hotel, Dublin
• Sheraton Jeddah, KSA
• Semiramis Intercontinental
• Sofitel Hotel, Palm Jumeirah
• The Address, Dubai Mall Hotel
• W Hotel, Doha QatarThe Yas Hotel, UAE
Radisson Park Inn Heathrow, UK
Rafal Kempinski Tower, Kingdom of Saudi Arabia
The Cumberland Hotel, UK
RE
ta
IL &
LE
ISu
RE
Eating out whilst shopping at an entertainment
complex or a visitor attraction is often as big a part
of the experience as the leisure pursuit itself. Through
an understanding of the customers’ journey and the
venue’s desired objectives, Tricon can establish the
optimum size and design of facilities to drive a healthy
income stream.
cLIENtS
• Abu Dhabi Plaza
• Al Ain Wildlife Park
• Astana Central Markets
• BHS
• Biota Aquarium
• Bloomingdale’s, Dubai
• Cardiff Castle
• Dublin Zoo
• Dundrum Shopping Centre
• Durlston Castle
• Fota Wildlife Park
• Goodwood Estate
• Guinness Storehouse
• Harrods
• London Zoo
• Marwell Zoo
• Mtatsminda Georgia
• Sainsbury’s Cafe
• Selfridges
• Vertiplex 2000
Harrods, UK
John Lewis, UK
Sainsbury’s Café, UK
Vertiplex 2000, UK
Wholefoods Market, UK
Astana Central Markets, Republic of Kazakhstan
Whilst a corporate guest or casual spectator can
contribute greatly to the bottom line, this has to be
weighed up against high capital investments and
optimum size to meet varying volumes. We have
supported some of the most iconic sports venues
generate substantial savings and new facilities
embark on innovative designs and food offers with a
wider year round marketing appeal.
Arsenal FC, UK
The Oval, UK
Dubai Sports City, UAE
Sp
oR
tS
& S
ta
dIa
Goodwood Estate, UK
cLIENtS
• Al Ain Stadium
• Baku Gymnastics Stadium
• Birmingham City FC
• Curragh Racecourse
• Doha Asian Games
• Edgbaston Cricket Ground
• Epsom Downs Racecourse
• Fulham FC
• Goodwood Estate
• Great Leigh’s Racecourse
• Khalifa National Stadium
• King Abdullah Sports City
• Leopardstown Racecourse
• Liverpool FC
• London Arena
• Racecourse Holdings Trust
• Southend FC
• Victory Heights Golf Complex
• West Ham United FC
• York Racecourse
Wembley, UK
Tricon Foodservice Consultants plc is a creative, leading edge specialist foodservice consultancy practice, providing strategic operational, management and detailed design support. Passionate about food, we concentrate on delivering innovative foodservice solutions with a sound practical base, our Clients coming from corporate, hotel, restaurant and leisure sectors. Established in 1981, Tricon is the largest independent consultancy practice, employing over 40 personnel globally in offices based in London and Dubai. For further information, please visit our website at www.tricon.co.uk.
Tricon has grown steadily and organically into a global organisation employing over 40 professional consultancy staff worldwide, providing independent management and design consultancy expertise throughout Europe, Middle East and Africa. Our specialist in-house Management and Design Divisions can operate independently to provide focused attention to one aspect of your business or as an integrated service from conception to completion. This makes us almost unique in our market place and able to bring practical creative solutions that ensure realistic operational policy.
MANAGEMENT CONSULTANCYThe team comprises ex-operational managers with established careers in food and beverage. Some have a background in the culinary arts whilst others offer a more analytical approach. As a consequence, we are able to maintain a full 360 view of each project and ensure that our proposals are realistic and soundly based. Although this holistic approach encapsulates every aspect of a foodservice business, much of our work relates to specific elements of consultancy enabling on an individual and time basis as required.
DESIGN CONSULTANCYTricon’s team of experienced designers and project directors can assist the design team by ensuring that the catering facilities deliver the client’s physical and operational objectives and enhance the intended ‘customer experience’. An internal project director is assigned that we deliver on time, on budget and exceed client expectations.
TRICON’S SERVICESTricon manages client requirements, creates and develops innovative foodservice solutions, controls risk and maximises value for money both in terms of capital and revenue with the proposals we develop.
co
Mp
aN
y p
Ro
FIL
E
our services 1. building the business case Our management and design consultants guide, inform and advise on all strategic and operational issues.
• MARKET & ECONOMIC FEASIBILITY• CONCEPT DEVELOPMENT• BASE BUILD ASSESSMENT• OPERATIONAL REVIEW • FINANCIAL MODELLING• OPTIONS APPRAISAL• BUSINESS PLANNING
• DESIGN BRIEF• STRATEGIC DEVELOPMENT • OPERATIONAL BRIEF• SPACE PLANNING ANALYSIS• MARKET RESEARCh• CUSTOMER RESEARCh• MENU CREATION
Uniquely, by maintaining the focus purely on food and beverage, we are able to apply a wide range of technical, analytical and creative skills to every project. Led by a Project Director, we assemble teams of Tricon consultants specifically for every project; each with their own particular sector experience.
2. creating the physical environment Our design consultants interpret the client brief with creative designs and in depth technical expertise.
• BLOCK PLANNING• FLOW & LOGISTICS PLANNING• CONCEPT DESIGN• SChEME DESIGN• DETAILED DESIGN• SUSTAINABILITY STUDY • CONSTRUCTION SUPERVISION
• BASE BUILD ASSESMENT• PROJECT MANAGEMENT• PROCUREMENT CONSULTANCY• EQUIPMENT ASSET AUDIT• LIFECYCLE/SUSTAINABILITY REVIEW• LAUNDRY PLANNING • WASTE MANAGEMENT
3. implementing change Through a team approach we bring the vision to life.
• IMPLEMENTATION PLANNING• CLIENT COAChING• OPERATION MANUAL• STAFF TRAINING • PERFORMANCE MANAGEMENT • MENU ENGINEERING • OPERATIONAL AUDIT
• CONTRACTOR APPOINTMENT• PROCUREMENT• MYSTERY DINER AUDIT• SYSTEMS DEVELOPMENT• FINANCIAL MONITORING• LETTING STRATEGY• MANAGEMENT TRAINING
CENTRAL EUROPEBelgiumFranceGermanyGreeceIrelandItalyMonacoNetherlandsRussiaSpainSwitzerlandTurkeyUnited Kingdom
CENTRAL ASIAArmeniaAzerbaijanGeorgiaKazakhstanSakhalin
MIDDLE EASTBahrain Kingdom of Saudi ArabiaKuwaitOmanQatarSyriaUAE
AFRICABenin EgyptKenyaKingdom of MoroccoLibyaNigeria
wh
ER
E w
E w
oR
K
londonTricon Foodservice Consultants plcNavigation House Town Quay WharfBarking Essex IG11 7BZ UK
T +44 (0)20 8591 5593F +44 (0)20 8594 3169E [email protected]
dubaiTricon Foodservice Consultants plc Building 6, Office Suite 6-205 Gold & Diamond ParkSheikh Zayed Road PO Box 120410 Dubai UAE
T +971 (0)4 323 7525 F +971 (0)4 323 7560E [email protected]
management | design | knowledge