Restaurant Consulting
Running a restaurant is as much about people as it is about plates. With over a decade of experience in hospitality management — from fine dining to high-volume venues across Sydney, Canberra, Paris, and Newcastle — I offer practical, people-centred consulting to help your venue thrive.
What I bring
- Operational expertise: Streamlining service systems, creating SOPs, and building workflows that make sense for both staff and guests.
- Training & culture: Equipping teams with strong customer service foundations, beverage knowledge (WSET Level 2 in wine, Certified Cicerone in beer), and the confidence to deliver consistently excellent experiences without compromising on personality.
- Profitability with heart: Helping you balance cost control, menu design, and staff wellbeing to create sustainable success — not just short-term wins.
- Creative edge: With a background in live performance and events, I understand how to shape unique guest experiences that keep people coming back.
How I work
I tailor my support to your venue’s needs — whether that’s a one-off service review, a focused training package, or ongoing operational consulting. My goal is always the same: to make your team’s job easier, your guests’ experience better, and your business more resilient.
💵 Rates & Packages
I believe in keeping things transparent and flexible.
- Consulting → from $100/hr
- Service Review (2 hrs onsite + written report) → $250
- Staff Training Session (2 hrs customised workshop) → $200
- Ongoing Consulting Packages → tailored to your venue’s needs
📩 Let’s talk about what your venue needs. I’ll put together a clear proposal so you know exactly what to expect — no hidden costs, just practical support that makes a difference.