Andrew’s Story

48 years is a long time to be in any industry. 48 years in hospitality is a damn long time. Not quite like dog years but let’s say it equates to about 70 years of 9 to 5 work. In that time Andrew has owned and run restaurants, cafes, bars, retail food outlets and a catering business. What he hasn’t learnt isn’t worth knowing. What could he help you with?

Lets talk

My expertise

Business repair/reset

Are you struggling under the weight of all the things that need your attention? Andrew can provide an experienced, fresh set of eyes to help you sort through the issues and prioritize your efforts. Andrew can work closely with you to understand what you are seeking to achieve with your menu, wine list and expense management. He can provide a variety of plans from a single issue, such as upskilling staff to a full food experience make-over. Working on an hourly rate with an upfront scope and quote, Andrew will bring his broad experience in restaurants, catering and retail to your business.

Food product development

Give your products a flavour boost with the king of condiments. Andrew can work with you to develop recipes, refine your ideas or help you think about size and packaging. Let’s work together to give your product the edge in a crowded marketplace.

Menu development

A menu needs to sound delicious, be easy to read, balanced and not overwhelm the patron. Sometimes the food can be great but the menu just doesn’t read well. Don’t lose potential customers because the menu isn’t doing your food justice.

Catering ideas

Catering can be a such a ho-hum experience with low guest expectations. With 25 years catering, events and venue experience let Andrew take your offering to the next level. Bring colour, flavour & excitement to all your events and give your clients the memories they deserve.

Kitchen design

So you’ve leased a site for the restaurant you’ve been dreaming about for years. You know the look you want front of house, but what about the unworkable kitchen out back? Andrew understands that an ergonomic kitchen is critical for an efficient operation.

Wine list design

A wine list needs to suit the style of your restaurant, appropriate to the menu you’re serving, and sympathetic to your customer’s budget. Whether your menu offers a lot of seafood, char-grilled steaks or heavy on the spice, it is imperative that the wine list is well matched to your food. Recreate your wine list with Andrew’s expertise and re-vitalize what could be one of your biggest revenue centres – the drinks!