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Food & Beverage Management
Our company has successfully created, designed, opened and operated restaurants across the nation for well-known facilities. We bring this depth of knowledge and experience to every project and customize a solution to your unique opportunity.
From restaurant start-up, to product innovation, to management contract services, our depth of experience, innovative training methods and collaborative management style will result in enhanced performance at all levels. Our consulting services provide proven restaurant industry best practice solutions to your business.
Effective hospitality consulting maximizes the growth of your restaurant business. HGC includes skilled specialists with expertise in restaurant concept development, restaurant concept design, restaurant business plans, and restaurant financial management. Food is our passion, when food really matters our depth of experience as Food Consultants enable us to present recipes that taste great, increase frequency, and generate new customers. We have been specializing in the food service and Recipe development. We know food and how to make kitchens work
Our food service consultants are skilled at food and beverage development, menu development, restaurant recipe development, and restaurant kitchen design and look forward to bringing our expertise to your project.
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Finding Solutions
To create and maintain a successful food service consultancy business in today’s highly competitive environment requires expertise, skills and support in many areas. With domestic and international experience across a broad spectrum of the food and beverage industry, the HGC consulting team prides itself on its ability to provide state of the art advice.
HGC takes the time to understand their client's vision and goals. As a result, they are able to offer professional and practical expertise tailored to bridge the gap between today’s practices and your vision of the future.
Over a number of years HGC has developed a strong background across numerous consultancy roles in the hospitality and food service industry which include:
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Market Research and Business Planning
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Feasibility Studies and Assessment for New and Existing Businesses
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Design Strategies and Concepts for New Facilities
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Schematic Planning and Outlet Sizing
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Menu Planning, Staffing Levels, Operational Procedures and Work Ergonomics
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Business Development and Marketing Programs
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Sponsorship and Exclusive Supplier Rights
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Management Review and Operational Analysis of Existing Projects
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Tender Processes – Expressions of Interest, Document Preparation, Tender Evaluation, Negotiations and Finalisation
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Financial Controls – Implementation and Management
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Performance Reviews and Service Level Agreement (SLA) Development
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Food Safety Programs and HACCP Systems
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Quality Assurance, Health and Environmental Management Planning
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