Restaurant Consulting Sydney

I help restaurant groups and independent operators in Sydney, across Australia and internationally to open successful venues, fix underperforming kitchens and improve margins. With more than 30 years in professional kitchens, and four consecutive Good Food Guide hats as culinary director of Maydanoz, I bring both creative direction and commercial discipline.​

 

New Venue Openings

From concept to opening night: concept development, menu, kitchen layout, equipment, suppliers, recruitment and training, so you open on time, on budget and ready to perform.

 

Menu Development & Engineering

Distinctive menus built around your concept and costed dish by dish, so every item earns its place. Seasonal updates, signature dishes and clear recipe specs your team can execute consistently.

 

Kitchen Design & Operations

Practical kitchen layouts, workflow and systems, including prep lists, ordering, stock control and kitchen standards, that keep service fast and consistent.

 

Cost Control & Profitability

Food and labour cost reviews, supplier negotiation, purchasing and menu pricing. I have maintained food costs below 25% across multiple venues.

 

Recruitment & Team Training

Hiring the right chefs and training them in recipes, standards and systems, so quality holds even when you are not in the kitchen.

 

How We Work Together

1. Assessment: I review your venue, menu, numbers and team. 2. Proposal: a clear plan with priorities, scope and fees. 3. Implementation: hands-on support until the results are in place.

 

Engagement & Fees

I work with restaurants and hospitality businesses across Australia and internationally. Engagements usually run for 6, 12, 24, or 48 weeks, depending on your goals and what your business needs.

 

Initial Engagement Fee

An upfront fee is payable when the consultancy is confirmed.

This fee covers the assessment, insight and strategic direction that form the foundation of my work. With more than 30 years of experience, I can identify problems and opportunities that are often hard to see from inside the business. I then set clear improvement priorities. Because this stage delivers value from day one, I charge it separately from the ongoing consultancy that supports implementation.

 

Ongoing Consultancy Fee

Once we agree on the plan, I charge the ongoing consultancy separately. Depending on your needs, this can include menu development, team training, cost reviews, and continued culinary direction.

Before any work begins, I’ll send you a proposal outlining the scope and fees for both stages, so there are no surprises.

Have a question or want to discuss your venue? Get in touch below.