Taking Fun Seriously

REVENUE-DRIVEN HOSPITALITY

Revenue doesn't happen by accident.

From the moment you unlock the doors to the final check of the night, every decision should serve one purpose: creating value that drives revenue. Not by cutting corners --- but by exceeding expectations. When guests get more than they anticipated, they stay longer, spend more, bring friends, and become ambassadors for your brand.

My approach? Four pillars that turn good venues into destinations:

Food:  Passion meets Profitability

I've always loved food --- from fine dining to street food to fries dipped in milkshakes. But living in Bali changed my relationship with what's on the plate. I began focusing on fresh, natural ingredients that both delight the palate and fuel the body.

Today, I bring this mindset to every venue: understanding the full ecosystem of a successful kitchen --- from ordering and inventory to prep flow, staff coordination, menu development, and balancing margins with creativity.

At de Hooi, food wasn't just sustenance --- it was strategy. Whether designing bar snacks that kept people ordering "just one more round" or building supplier relationships to safeguard margins, I treated food as both art and business.

Because food should always be two things: crave-worthy and commercially smart.

Lighting & Sound: The Secret Weapons of Atmosphere

Get these right, and you've won half the battle before serving a single drink.

At de Hooi, we competed against venues with far bigger budgets but still ranked consistently among Jakarta's Best Live Music Venues. Why? Because we built an atmosphere that artists and audiences genuinely loved.

I spent years working with bands --- not just booking them, but scouting talent and helping musicians discover their voice. From lighting design to the flow of energy through the room, every choice sparked connection and kept the vibe alive.

My labor of love? A 10,000-song daytime playlist --- crafting a soundtrack that made people want to stay, spend, and return.

When the lighting is right and the music moves perfectly through the space, the room feels alive --- and so does your bottom line.

The Heart of the Venue: Your People

You can have perfect food and an immaculate playlist, but if your staff isn't genuinely engaged, the experience falls flat.

The truth is, customers don't expect perfection. What they want, every single time, is friendly, authentic service.

I empower teams to own the guest experience --- giving them tools, training, and most importantly, trust to make decisions on the floor. Staff morale is set by leadership. Lead with respect and genuine care, and that energy flows through your team to every guest they serve.

Make your staff feel valued, and their natural smiles will shine. When they shine, your venue lights up --- and so does your bottom line.

Financial Stewardship: Where Numbers Meet Hospitality

Let's talk about the backbone of sustainable hospitality: financial management that's as thoughtful as your guest experience.

I've always believed that understanding the story behind the numbers is what separates good venues from great ones. At de Hooi, while creating unforgettable experiences front-of-house, I was equally focused on building financial systems that supported our growth. My foundation in finance, built at one of America's top 20 university programs, gives me the analytical framework to transform hospitality financial data into actionable insights.

My experience extends to Indonesia's specific tax regulations, including PPN management and DJP compliance, while working with both international platforms like Xero and QuickBooks and local solutions.  I've integrated these with popular Indonesian POS systems like Moka, Olsera and Majoo to ensure seamless financial operations.

From crafting detailed P&Ls that revealed opportunity areas to implementing inventory controls that preserved margins without sacrificing quality, I've made financial management an integral part of my hospitality approach.

My finance toolkit includes:

Cash Flow Optimization – Building forecasting models that anticipate seasonal fluctuations and prevent cash crunches

Menu Engineering – Analyzing performance data to design menus where guest preferences and profit margins align beautifully

Cost Control Systems – Implementing digital inventory tracking and vendor management tools that keep COGS in check

Revenue Channel Analysis – Identifying your most profitable segments and optimizing marketing spend accordingly

Budget Development – Creating realistic yet ambitious operating budgets that balance growth with sustainability

What makes my approach different? I bridge the gap between finance and operations. Numbers aren't just spreadsheets—they're indicators of guest satisfaction, team performance, and market positioning.

Having overseen multi-million dollar operations across various markets, I've developed a sixth sense for when numbers reveal operational issues—and how to solve them without compromising guest experience.

When margins feel tight or growth has plateaued, I can help you see the story behind the spreadsheets and build a financial roadmap that supports your venue's true potential.

Because the best hospitality businesses don't just track numbers—they transform them into memorable experiences.

My Venue Management Philosophy: 

Hustle, Adapt, Elevate

1. Stay Active.

No venue in Jakarta worked harder than de Hooi. Promotions, events, constant energy. In this business, you can't coast. Buzz requires relentless creativity and hustle.

2. Know Your Character.

Every venue has a natural soul. Find it. Build everything around it. At de Hooi, we leaned into our live music culture and spontaneous energy to create something unforgettable.

3.  Be Awesome.

Even our bathroom signs were cool. My business card? Cool. Nothing was ordinary. Everything was elevated. Creativity in the details adds up to experiences people can't stop talking about.

When you're ready to create a venue that's more than a place --- but a pulse --- I'd love to explore it with you.

Blueprint for Excellence

During the pandemic, I developed a comprehensive concept for my own venue—a project that never materialized but shaped my approach to hospitality forever. This Concept Prospectus demonstrates how I balance guest experience with business fundamentals, from staffing plans to revenue models. It represents my philosophy that true hospitality isn't about isolated elements, but orchestrating them into something greater—creating spaces designed for connection, systems built for profitability without sacrificing soul, and atmospheres people eagerly return to. While the venue didn't come to life, the vision, expertise and passion behind it infuse every project I touch.

See:  Concept Prospectus