We are passionate about hospitality and collaborating with our clients to help guide them through the process of initiating, building and opening a successful restaurant, bar, or café. We offer a tailored approach for every project - talk to us about your new project.

 

 

CONCEPT DEVELOPMENT

Every successful venture has the foundation of a solid focused concept. We start with strategic thinking and research to ensure you have a sustainable and profitable business and then implement a creative strategy with exceptional design, food and service. We offer the following conceptual development services:

  • Food & Beverage Masterplanning (assessment, trade area review & gap analysis, F&B vision, concept definition, positioning)

  • Design co-ordination and implementation support

  • Ongoing continuous support and improvement

 
 

 

BACK OF HOUSE / OPERATIONS

Our operational consulting team help owners and chefs make their food and beverage operations more profitable and more sustainable for the long-term. We are focused on helping owners stay ahead of the market with big picture thinking. Our services for Back of House include;

  • Food & beverage menu development (menu curation for food or beverage, strategic cost analysis and management)

  • Management team training & implementation

  • General operating procedures

  • Profit & Loss analysis

  • Labour Cost analysis

  • Food safety assessment

  • Liquor licensing guidance

  • Supplier relations

 
 

 

FRONT OF HOUSE / SERVICE

A positive customer experience is make or break for any hospitality venue and is therefore paramount to have correct execution style and mechanics in place, to ensure that the first customer experience is exceptional. By offering customised staff training and development, we can improve overall customer satisfaction by implementing correct service techniques.

We provide hands-on experience tailored to your project scope, including;

  • Senior management onsite team training
  • Front of House onsite staff training & service techniques
  • Food & Beverage Service style & execution
 
 

 

VENUE DEVELOPMENT

     

    Form and function go hand in hand when it comes to a well designed kitchen, bar or dining room. With our team's extensive experience within such notable Sydney establishments as Tetsuya's, Jimmy Liks, Toko and Mr Wong, we understand the importance of a well thought out and executed space. 

    We can offer clients project management and strategic advice in any stage of a venue’s development, including the initial kitchen and interior design. We work with a selection of third-party industry professionals in Architecture and Interior Design to craft spaces collaboratively from begin to end.

    Our in-house branding & design team can be engaged as Creative Directors, offering concepts and assistance to the interior fit-out and styling team, to ensure seamless integration with your overall brand vision.

    We can manage projects from start to finish, allowing you as a business owner or investor to feel confident that the project will be managed accordingly to the highest standard across each and every aspect of the build and launch. Alternatively, if you are looking for support and guidance to fill the gaps of your own skill set, we also offer assistance at smaller, more tailored capacities to ensure you are getting the best value for your investment. We are passionate about helping like-minded business owners succeed.

    A range of services can be offered for Venue Development, depending on the involvement required;

    • Project management
    • Overseeing of construction/build
    • Back of House - Kitchen layout and workflow
    • Front of House - Bar & Dining room workflow & section design
    • Design advice and assistance
    • Support and guidance throughout build and open stages
     
     

     

    BRANDING, DESIGN & MARKETING

    A well executed brand is crucial for any successful business, and hospitality is no exception. Good design is reflected in every aspect of a dining experience; from the architecture, to the look and feel of the menus, the presentation of the staff, signage, digital applications - everything. Every customer touchpoint must be refined and made to reflect the vision of the venue.  

    Our in-house design team will strategically create a brand for your project, working closely with required third party agencies for specialised services to deliver the best results in content production/copywriting, public relations and local area marketing. Our full service in-house design team offers;

    • Brand strategy & development
    • Print collateral (menus, stationery, brochures, signage, etc)
    • Digital development (websites, email marketing, social media planning and implementation)
    • Uniform selection (concept, design & procurement)
    • Food and venue photography and video production
    • Trademarking your brand within Australia and/or globally

    Our sister agency, Amico is run by the same design team and is able to offer a wide range of experience across various industries.

     
     

     

    EVENTS COORDINATION & MANAGEMENT

    Our team's experience across some of Sydney's top restaurants and working with some of Australia's biggest hospitality groups, has provided us with the expertise and knowledge to manage and co-ordinate top level food and dining events. We partner with a range of top-notch third party services to provide a superior experience for your guests;

    • Event concept and co-ordination
    • Chef and front of house staff recommendations, guidance and co-ordination
    • Staff training and development
    • Graphic design, branding and promotion
    • Digital services geared towards marketing of your event (website, email marketing, social media advertising)
    • Video production and sound engineering
     
     

     

    HUMAN RESOURCES

    Your team is crucial to the success of your business. We offer specialised Human Resources (HR) support, training and guidance, to get the best out of your staff, including;

    • Team structure analysis and strategy

    • Management Team recruitment (we follow a 3-stage interview process, training and implementation structure)

    • Induction, training and ongoing support

    • Soft and Opening Night training and implementation for new café's and restaurants