No 124

TUNNYNET RESORT MALTA

DB Hotels & Resorts are in the process of redeveloping the existing Tunnynet site in Mellieha Bay Malta into a modern restaurant and boutique hotel complex. Part of the process will entail stripping back the existing café terrace and restaurants to properly refit the areas with new F&B concepts.

Tricon were engaged to provide specialist advice in the creation of suitable concepts as part of the redevelopment.

The principal requirement was to develop the new F&B operational concepts to provide a detailed briefing for the architect and interior designer. This included:

  • Establishing the outline operational concepts
  • Advice on operational space planning for all F&B outlets
  • Preparing indicative food and beverage menu and tariff recommendations

A detailed market study of Mellieha developed concepts which were fully considered in a local context. Local competition was analysed, considering styles of cuisine, service and price points, whilst also analysing potential customer demographics to determine any likely gaps and market opportunities. Our understanding of wider food and beverage trends informed our decision to create a variety of dining experiences, including “Maya”, a Mediterranean themed all day dining concept, “Seaview”, a family friendly seafood grill and “Tokyo Joe” an upscale Asian Restaurant.

Our final Food and Beverage Concept Brief not only identified the market positioning and operational style of each concept, but also the intended look and feel, ambience and kitchen infrastructure. This work provided a clear brief for the design team to progress with the development of the facilities.

DB Hotels & Resorts are in the process of redeveloping the existing Tunnynet site in Mellieha Bay Malta into a modern restaurant and boutique hotel complex. Part of the process will entail stripping back the existing café terrace and restaurants to properly refit the areas with new F&B concepts.

Tricon were engaged to provide specialist advice in the creation of suitable concepts as part of the redevelopment.

The principal requirement was to develop the new F&B operational concepts to provide a detailed briefing for the architect and interior designer. This included:

  • Establishing the outline operational concepts
  • Advice on operational space planning for all F&B outlets
  • Preparing indicative food and beverage menu and tariff recommendations

A detailed market study of Mellieha developed concepts which were fully considered in a local context. Local competition was analysed, considering styles of cuisine, service and price points, whilst also analysing potential customer demographics to determine any likely gaps and market opportunities. Our understanding of wider food and beverage trends informed our decision to create a variety of dining experiences, including “Maya”, a Mediterranean themed all day dining concept, “Seaview”, a family friendly seafood grill and “Tokyo Joe” an upscale Asian Restaurant.

Our final Food and Beverage Concept Brief not only identified the market positioning and operational style of each concept, but also the intended look and feel, ambience and kitchen infrastructure. This work provided a clear brief for the design team to progress with the development of the facilities.