Consultancy and Services
Everything You Need
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Weather you are a new start-up or an existing business looking for that competitive edge these things can be daunting.
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Why not let us help
Food and Menu
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Menu creation and implementation
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Concept development
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Recipe development
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Product development
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Costings (dependent on business needs)​
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Quaility of ingredients
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Pricing
Industrial Knowledge
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Supplier relations
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Sustainability of food sources
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Extensive network of professionals
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Equipment use and setup
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Student work placements
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Tailored "mystery dinning"
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Personal Experience
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labour - cost and margins
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Training of chefs and waitstaff
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Various styles of service (ala carte to functions)
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HACCP concepts
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Food Safety Programs
Professional career
What we bring
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15 years hands-on experience in a Commercial Kitchen (Chef), Kitchen management and Hospitality. Including product procurement and inventory management
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8+ years in leadership/management roles overseeing all aspects of commercial kitchens, chef and apprentices training, OH&S and Food Safety
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Last few years of my professional career has been focused on:
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further developing my existing supplier relations/base, product knowledge, prices, follow product trends and sales approaches
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researching current food and hospitality market trends, sustainability of food and ethical sourcing, market affects and impact on industry due to COVID 19.
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subscribing to and following various food / hospitality website and institutions
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menu development across multi-outlet operations.
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Worked at and have overseen running of gastro pubs, café and bistros, restaurants, and bars to fine dining degustation function kitchens. Creating menu based on food parings with selected wine, beer, and whiskeys.
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Running and controlling functions of up to 500pax. Service and Menu styles including but not limited to canapes, buffet, degustation, hi-tea, ala carte, breakfast, plated courses and special events.
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Favored menu/cooking styles:
â–ª Modern Australian
â–ª European/Mediterranean
â–ª Modern tapas
â–ª Asian
â–ª Gastro pub food
