HOSPITALITY SERVICES
INVEST IN HOSPITALITY EXPERIENCE FROM THE PROFESSIONALS
AND SAVE YOUR BUSINESS UNNECESSARY COSTS LONG TERM
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OPERATION AUDITS
The purpose of an operational audit is to improve the efficiency of day-to-day operations. Managers use the operational audit to evaluate and analyse the current effectiveness of a company's operations while identifying areas of potential improvement.
During an operational audit, managers typically analyse all factors involved in transforming the company's resources into products and services that are valuable to the customers, this includes the routine processing, production, inspection, storage and delivery of products and services.
There are various phases of an operational audit process include drafting and distribution of an operational audit report to the owners or directors of the business. The final audit report should outline the scope and purpose of the audit, including any background information necessary to support the opinions and recommendations reached as a result.
The auditor also outlines recommended changes to improve operational effectiveness within the report. The final audit report is distributed to managers and supervisors responsible for putting the changes into action.
MARKETING STRATEGY
A solid market strategy is vital to the success of any hospitality business. In a world that is saturated and fast growing, you need to plan ahead. An effective marketing strategy will help you to define the overall direction and goals for your marketing. Your strategy should articulate how you are going to deliver your products or services in ways that will satisfy your customers. Once you have defined your customers or target market, you need to start developing and implementing tactics or ways to reach them.
The marketing mix will make up the tactical elements you will use to carry out your strategy and reach your target market. Let's get started!
DESIGN
From the drawing on a napkin, to the dream that keeps you up all night. There are a lot of technical terms used and it can be confusing at the best of times. The acronyms and words can be daunting.. colors, cool colours, CMYK, RGB, OMG!
Our team of partners, are specially selected to listen to your needs, expectations and vision. Our clients range in budget, vary in size and come from many different areas of the hospitality and food manufacturing industry.
GUEST SPEAKER
Life's never boring with Raymond Capaldi around; not just a chef, he’s one of Australia's most exhilarating and entertaining presenters. Winner of the 1985 title of UK young chef of the year, Capaldi's career has taken him across many continents before settling in Melbourne. After turning heads with pioneering food at the Sofitel and Fenix, Hare & Grace, Raymond is available for mc special dinners, discussion panels on the hospitality industry.
Looking for that little bit of difference in your events?
Raymond has entertained the Accor Group Management, exclusive retreats and the Bank of Melbourne 2nd birthday dinner plus a multitude of demonstrations.
CORPORATE CATALOG
- 0-9 Corporate Office
- A Corporate Office
- A Corporate Office - Page 2
- A Corporate Office - Page 3
- B Corporate Office
- B Corporate Office - Page 2
- C Corporate Office
- C Corporate Office - Page 2
- C Corporate Office - Page 3
- D Corporate Office
- D Corporate Office - Page 2
- E Corporate Office
- F Corporate Office
- G Corporate Office
- H Corporate Office
- H Corporate Office - Page 2
- I Corporate Office
- J Corporate Office
- K Corporate Office
- L Corporate Office
- M Corporate Office
- M Corporate Office - Page 2
- N Corporate Office
- O Corporate Office
- P Corporate Office
- P Corporate Office - Page 2
- Q Corporate Office
- R Corporate Office
- S Corporate Office
- S Corporate Office - Page 2
- T Corporate Office
- T Corporate Office - Page 2
- U Corporate Office
- V Corporate Office
- W Corporate Office
- W Corporate Office - Page 2
- W Corporate Office - Page 3
- X Corporate Office
- Y Corporate Office
- Z Corporate Office
media room
& testimonials
A COMMON PROBLEM
In most cases, the kitchen is forgotten and never takes priority, with no money or serious design. Operators spend on the front of the house and let the engine room fail. For example, you would not put a Mini engine in a Rolls Royce. Providing an even keel is vital to your business and this could save you high labour costs, staff turnover, training, inconsistency of product and food wastage.
If money is short, plan for the future by putting connections in place. It will save you time and money.