The restaurant we are interested
Manchester United Restaurant Bar
Manchester United Restaurant Bar
Introduction
Manchester United Restaurant Bar is a theme restaurant which is located in Tsim Sha Tsui. It is the tenth branch of Manchester United Restaurant Bar in the Asia pacific region. It features an extensive collection of Manchester United’s authentic football memorabilia, highlighting both legendary Red Devil footballers such as Sir Bobby Charlton, George Best and Eric Cantona to its current roster of superstars such as Wayne Rooney, Ryan Giggs and Michael Owen. Customers will be able to watch major sporting events and Premier League matches live on state-of-the-art video walls and flat screen TV.
The restaurant’s prime location in Tsim Sha Tsui and comfortable atmosphere not only provide an ideal place for Manchester United fans, but also for everyone. The bar will have an extensive list of signature cocktails such as Red Devil and Free Kick for the after-work crowd looking for a refuge to relax and unwind.
The legend moment can be shown in front of us again!
Characteristics
The restaurant bar also offers a spectacular menu, ranging from Continental and International cuisine, to Manchester United Restaurant Bar signature dishes such as Manchester Combo Platter and Champions Burger.
Furthermore, parents will also be pleased to know that the restaurant will be child-friendly with a special children’s menu and plenty of space to hold birthday parties for kids.
Furthermore, parents will also be pleased to know that the restaurant will be child-friendly with a special children’s menu and plenty of space to hold birthday parties for kids.
The menu looks like a magazine
Pasta
Pizza with perigord truffle
Drinks - Old Trafford
Why I like it?
Although I am not the fan of Manchester United, I am glad to know that such a big football club opens a restaurant in Hong Kong. It is really a good place for a group of people to watch football match, to celebrate birthday or even valentine's day. I am going to try it with my girl friend when I celebrate my coming birthday.
Birthday Card
When we open it, we can see the home stadium of Man Utd - Old Trafford
Chain Restaurant
V.S.
Independent Restaurant
Chain Restaurant
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Independent Restaurant
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Foods offered
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Same menu with standard recipes for the fast food they advertise
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Different varieties of culinary delight often with different recipes for different foods on their menu
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Marketing
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Insufficient money to invest in large advertisements
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Many "Word of Mouth“ advertising and spending millions on a national TV campaign.
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Price
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Little bargaining power to suppliers
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Design
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Same design within their branches but the different styles from their competitors
Examples: The main color in all branches of Fairwood is orange while Café Deco Group is black. |
Different styles as different bosses
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Real Life Examples
Independent Restaurant
1.Ming Kee Noodles in Mong Kong
1.Ming Kee Noodles in Mong Kong
Delicious Hong Kong Style Noodles
2.Wonderful Fastfood in Tai Wai
3.Ka Ho Restaurant in Hin Keng
Chain Restaurant
1.McDonald
2.KFC
3.Burger King
4.Pizza Hut
5.譚仔雲南米線(三哥)
Local Trends about Restaurant Business
A. Wine
In 2009, Hong Kong overtook New York and London as the world’s largest wine market. Sotheby’s and Christie’s have each sold bottles of wine here for small fortunes. In May 2011, a buyer purchased a single bottle of 1961 Château Latour for US$216,000.
Hong Kong's new role as a literal funnel for fine wine owes everything to the government’s 2008 decision to eliminate duty on imported wines. Since then, nouveaux riches on both sides of the Shenzhen River have been eager to slurp down wine at an unprecedented clip.
B. Tracing food origins for 'responsible dining'
There are more people nowadays asking, ‘where is this from?’
Hong Kong, due to its small size, is inherently incapable of growing enough food to feed all of its residents.
China, the supplier of most of Hong Kong’s food, is certainly not a poster child for food safety, and disruptions to other sources, such as those in the wake of the recent earthquake in Japan, make clear how convoluted the food chain actually is.
C. Simplification
The term “trend” implies something that’s fleeting or rooted in a specific temporal context. Trying to constantly create or follow trends can complicate the very essence of dining. Restaurateurs have taken this to heart.
“Things are a lot simpler,” says Linda Kwan, of the Café Deco Group. “Food can be very nice without having to be ostentatious.”
Calvin Ku, co-owner of Lily & Bloom, says, “I think right now we are at a point where there isn’t really a leading trend that’s too mind-blowing, so we fall back on the fundamentals of what makes food exciting in the first place: great ingredients, and sensible and simple preparation cooked by people who care.”
Calvin Ku, co-owner of Lily & Bloom, says, “I think right now we are at a point where there isn’t really a leading trend that’s too mind-blowing, so we fall back on the fundamentals of what makes food exciting in the first place: great ingredients, and sensible and simple preparation cooked by people who care.”
