‘Glittering of Glory’, Theme of Seventh Anniversary of Bale Udang Kuta

‘Glittering of Glory’, Theme of Seventh Anniversary of Bale Udang Kuta

Vivacity and togetherness marked the celebration of the seventh anniversary of Bale Udang Mang Engking Kuta, Thursday (Dec. 8). This event was designed very interestingly because the entire staff and employees worked together design, perform and celebrate. The activities held before the anniversary included the Hindu pilgrimage, prayer with Muslims, staff outing and CSR donation

Vivacity and togetherness marked the celebration of the seventh anniversary of Bale Udang Mang Engking Kuta, Thursday (Dec. 8). This event was designed very interestingly because the entire staff and employees worked together design, perform and celebrate. The activities held before the anniversary included the Hindu pilgrimage, prayer with Muslims, staff outing and CSR donation to a disadvantaged resident in Bangli.

With the theme of ‘Glittering of Glory,’ all the participants looked quite happy. Moreover, in the peak of the celebration was filled with cone cutting and wine toss, where the entire staff, employees and invitees cheered and sang the birthday song. The cone cutting was conducted by Yoga Setyadarma, a share holder, and given to the GM I Gede Sudarmayasa and witnessed by the Avilla team. At that time, the management gave an award to the employees with longest devotion of service and those having showed outstanding achievement.

Gede said that for seven years the Bale Udang Mang Engking remains to become an ideal restaurant. The name was originally Mang Engking, a restaurant trend in Yogyakarta with the owner named Mang Engking. The owner then opened a restaurant with the trending name in Kuta, Bali, in 2009. Two years later, the owner had the idea to offer Sundanese food.

Bali as an international tourist destination has become the market for local people and foreign travelers. Then, the management did rebranding to increase the types of Indonesian authentic food that offers fish and shrimp menus. “From the concept of selling value, fish and shrimp menus distinguish ours from other restaurants. Here, shrimp and carp are really fresh,” said Gede.

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Since the rebranding, the Bale Udang did not only add to Balinese menus, but also Balinese ornament. Bamboo and pond remain to be maintained, but coupled with Balinese ornament. In addition to the outlet in Kuta, Bale Udang also opened its branch in Ubud in 2014. “Hopefully, in 2017 we could open in Jimbaran and Jakarta with the concept of Bale Udang. Between Kuta and Ubud is just different in terms of location,” he explained.

Indeed, the Bale Udang Kuta has the most extensive acreage. The parking area can accommodate 80-100 cars. It is equipped with a meeting room, so that it is ready to host a meeting event. Besides, it will build a meeting room with a capacity of 100 -150 persons. “Next year, we hope that Bale Udang could become a pilot project as the center for culinary adventure. All this time, domestic travelers indeed dominate the visit reaching 60 percent while the remaining is foreign travelers,” he said. (BTN/015)



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