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? Three 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.

But great food alone doesn't create atmosphere. To truly set the mood, you need to master the elements that guests often don't realize make the biggest difference.

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.

But even with the perfect atmosphere, there's one element that truly brings it all to life: your people.

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.

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.