Hospitality Establishment Presentation

EXPRESSION OF INTEREST: Food and Beverage Operator at Bingara Gorge Country Club PREPARED BY: Crossin Pty Ltd TRADING AS: The Hospitality Est

Contact: Aaron Crossin – General Manager W: www.hospitalityest.com.au P: (02) 8521 7501 E: aaron@hospitalityest.com.au F: facebook.com/hospitalityest

TABLE OF CONTENTS Introduction

1

Financial Offer - Rental

5

Operational Parameters

14

Business Operations

36

Continuous Innovation

46

Insurances & Other Policies

54

Applicant’s Profile

56

Financial Statements

61

Site referees/references

82

Intellectual Property

84

Š 2013 Crossin Pty Ltd The information contained in this proposal and all corresponding annexures is the property of Crossin Pty Ltd and may only be used for catering, promotional or marketing purposes if prior written approval has been obtained.

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INTRODUCTION Crossin PTY LTD is the company behind the business, but it’s the reputation developed through The Hospitality Establishment that has made Aaron and Tony Crossin well-known names in the Sutherland Shire’s bustling food industry. >INDEX

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aboutHOSPITALITY About The Hospitality Establishment THE HOSPITALITY ESTABLISHMENT was developed by owners Aaron and Tony Crossin as a unique platform to share their knowledge, passion and expertise in the hospitality industry.

What began as a cooking school in Caringbah soon grew into the ultimate foodies heaven with a sensational function venue, boutique coffee shop, retail store, and the base for a flourishing catering business.

The Hospitality Establishment also boasts a state-of-the-art kitchen and a highly expert and experienced team, including superstar chefs, entertainers and industry experts.

With a flair for invention and innovation, Tony and Aaron have moved from strength to strength as their small cooking school has evolved into one of the Shire’s pre-eminent foodie destinations in just three years.

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The team behind Crossin Pty Ltd have been seeking a food and beverage operator contract that ticks all the boxes.

An opportunity that will allow them the freedom to apply not only their business acumen but their extensive experience across restaurant management, function management and catering.

An opportunity that encourages innovation and creativity, and the ability to put their own personalities on every plate of food their team produces.

An opportunity which allows their extensive network of renowned chefs and food experts the chance to showcase their skills.

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ourSTRENGTHS The strengths of The Hospitality Establishment n

V ery strong brand, well known with an excellent reputation

n

S ystematic and effective approach to function organisation from sales through to delivery

n

A n

n

Inventive

n

F ast moving, creative and adaptable

n

Constantly

n

A

n

A

focus on researching and keeping up with the latest trends in food and events

n

A n

n

Highly

n

Dedicated

n

A healthy mix of private and corporate clients

n

We

n

A large and highly engaged customer database

n

R ecognised as a provider of consistent customer service and quality products

n

E xcellent communication processes with a focus on mutual respect and using feedback to drive improvements.

n

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innovative and modern approach to food and entertainment striving to reinvent the local food scene and The Hospitality Establishment’s offering A

experienced chefs and staff

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and varied menu ideas with different price points to suit customer needs modern and dynamic management style that empowers staff collaborative approach to business operations and strategy development ambitious and dedicated senior management to developing strategic partnerships

believe in offering customers a unique experience – every time

3

theOPPORTUNITY The Bingara Gorge Country Club opportunity THE TEAM BEHIND CROSSIN Pty Ltd have been seeking a food and beverage operator contract that ticks all the boxes.

An opportunity that will allow them the freedom to apply not only their business acumen but their extensive experience across restaurant management, function management and catering.

An opportunity that encourages innovation and creativity, and the ability to put their own personalities on every plate of food their team produces.

An opportunity which allows their extensive network of renowned chefs and food experts the chance to showcase their skills.

An opportunity to strive for optimum levels of quality, unsurpassed service and the recognition and reward that comes with success.

An opportunity to run a function venue that is in a class all of its own.

An opportunity to relocate from the Sutherland Shire and base our home and work life in the Wollondilly Shire.

An opportunity to not only operate a contract but to work in partnership with other operators to develop strategies and cross promotions that will benefit everyone involved.

An opportunity to work with local suppliers and local produce to create a destination venue that supports the local community.

‌An opportunity like the one presented by the Bingara Gorge Country Club. >INDEX

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Financial Offer -RENTAL >INDEX

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financialOFFER Scope Our understanding of the financial considerations in preparing our offer can be summarised as follows:

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4. The operator will be responsible for: n

1. The extended term of the agreement is up to 10 years, including an initial term and option terms

osts associated with maintaining the facility (basic C repair, maintenance, cleanliness, keeping operational)

n

2. The contract is expected to commence in mid-2014 with operation of the catering areas to commence in 2015

osts associated with maintaining the FF&E (basic C repair, maintenance, cleanliness, keeping operational)

n

Paying utilities for catering areas

3. Lend Lease will be responsible for:

n

aying a proportion of building insurances, FF&E P insurances, WiFi, rates and taxes

n

Building costs

n

urchasing, fitout and installation of all FF&E – P including tables, chairs, kitchen equipment, lounges, etc

n

Cleaning all catering areas

n

Some costs of joint marketing activities

n

Replacing primary FF&E at the end of life

n

n

Some costs of joint marketing activities

osts associated with security C and security services

n

License costs

n

Cost of a bank guarantee

n

urchasing table top requirements including flatware, P hollowware and glassware

n

eneral business administration costs including G labour costs and purchases.

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financialOFFER Rationale

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WE ARE CONFIDENT that the proposal we have prepared – including operational parameters, menus, styling, business set up and additional innovations – is the right recipe to work in partnership with Lend Lease, to appeal directly to the local residents, and set up the operation for great success.

What we have more certainty about is the optimal hospitality industry percentage distribution for expenditure, the wide variety of costs associated with running a multi-faceted operation, and the initial outlay involved in setting up a business for success.

Having said that, it is difficult at this early stage to predict with any degree of certainty the potential custom or turnover in the start up years, or the potential growth over the later years of operation. We have made estimates based on the size of each catering space, the population of the immediate area and wider region, and predicted population growth.

Therefore, the basis for our financial offer comes from applying proven hospitality industry percentages for food costs, staff costs, and operating costs.

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We use this method in the operation of our current business at The Hospitality Establishment, and it is how we propose to operate the facility at Bingara Gorge Country Club.

7

financialOFFER How our offer has been calculated ON THE FOLLOWING PAGES is a sample cash flow for the first two years of operation. In this cash flow, we have made the following assumptions: n

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verage spend is in line with our proposed menu A prices and will remain stable

n

afé patronage will increase by 10% per week in C year 1 and 5% per week in year 2

n

estaurant patronage will increase by 20 covers R per week in year 1 and 2% per week in year 2

n

ar patronage will be approximately 140 per week B more than restaurant patronage in year 1, and will increase on itself by 70 patrons per week in year 2

n

e have been very conservative with functions W and estimated an increase of 10 covers per week in year 1, with an average of two capacity functions per week by year 2

n

e have allowed for $33,000 in start up costs, W not including any management staff costs prior to opening to assist with set up and initial marketing

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e have assumed we will commence with W the equivalent of two full time management staff, growing to the equivalent of six full time management staff by the end of year 1

n

or the first two start up years, management F costs will represent a higher percentage of overall turnover than in later years – an investment in the future

n

or the first two start up years, floor staff costs F will represent a higher percentage of turnover than in later years

n

e have allowed for all the operator costs listed in W point 4 of the scope

n

ithout knowing the precise start up month, W we have not allowed for months where there is a likelihood of growth or decline such as Christmas / January / school holidays – this has essentially been evened out over the year

8

financialOFFER Importantly, we have used approximate percentage distribution for expenses as follows: YEAR 1:

YEAR 3:

Food / supply costs = 30% of turnover

Expenses (including management staff costs) = 30%

Following higher than standard percentages during start up years, from year 3 we have applied standard hospitality industry percentages as follows:

Additional start up costs result in a loss = - 5%

Food / supply costs = 30% of turnover

Floor staff costs = 40%

Floor staff costs = 30% YEAR 2:

Expenses (including rent, GST) = 30%

Food / supply costs = 32% of turnover

Annual profit = 10%

Floor staff costs = 40% Expenses = 27% Additional costs result in breakeven / profit = 1%

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CASH FLOW CALCULATIONS YEAR 1 Assumptions for cashflow Income Average spend $

Café

Restaurant

Bar

Function

14.5

35

16

65

Covers increase per month in covers base month

month 2

month 3

month 4

month 5

month 6

month 7

month 8

month 9

month 10

month 11

month 12

Café

400

440

484

532

586

644

709

779

857

943

1037

1141

Restaurant

230

250

270

290

310

330

350

370

390

410

430

450

Bar

370

390

410

430

450

470

490

510

530

550

570

590

30

40

50

60

70

80

90

100

110

120

130

140

=

31815.86

Functions

Labour costs Cost Purchases

Floor

Café

36%

Restaurant

36%

Bar

15%

Functions

36%

40%

workcover

2.75%

of wages

1156940

over 8 months on wages

3976.98

per month??

Superannuation

9.25%

initial setup

Country Club outgoings*

0.700%

merchant charges

FF&E Insurances

Point of sale system

8000

WIFI Networks

Kitchen Utensils etc

10000

Rates & Taxes

Licences Signage

1000

Building Insurances

5000 10000 33000

Revenue weeks in month

4

4

4

5

5

4

4

5

4

4

5

4

52

Jul-14

Aug-14

Sep-14

Oct-14

Nov-14

Dec-14

Jan-15

Feb-15

Mar-15

Apr-15

May-15

Jun-15

total

Income Café

23200

25520

28072

38599

42459

37364

41100

56513

49731

54704

75219

66192

538673

Restaurant

32200

35000

37800

50750

54250

46200

49000

64750

54600

57400

75250

63000

620200

Bar

23680

24960

26240

34400

36000

30080

31360

40800

33920

35200

45600

37760

400000

7800

10400

13000

19500

22750

20800

23400

32500

28600

31200

42250

36400

288600

86880

95880

105112

143249

155459

134444

144860

194563

166851

178504

238319

203352

1847473

Functions other

Total revenue

0

Expenses Purchases Café

8352

9187

10106

13896

15285

13451

14796

20345

17903

19694

27079

23829

193922

11592

12600

13608

18270

19530

16632

17640

23310

19656

20664

27090

22680

223272

Bar

3552

3744

3936

5160

5400

4512

4704

6120

5088

5280

6840

5664

60000

Functions

2808

3744

4680

7020

8190

7488

8424

11700

10296

11232

15210

13104

103896

26304

29275

32330

44346

48405

42083

45564

61475

52943

56870

76219

65277

581090

Wages - Floor

34752

38352

42045

57300

62184

53778

57944

77825

66741

71402

95327

81341

738989

Wages - Management

13333

13333

13333

26666

26666

26666

26666

26666

26666

40000

40000

40000

319995

4448

4781

5122

7767

8219

7441

7826

9665

8640

10305

12518

11224

97956

52533

56466

60500

91732

97068

87885

92437

114157

102047

121706

147845

132565

1156940

2500

2500

1800

1750

900

608

671

736

1003

1088

941

1014

1362

1168

1250

1668

1423

12932

240

240

240

240

240

240

240

240

240

240

240

240

Restaurant

other Total Food & drink Costs

Labour Costs

Superannuation Total Labour Costs

Other expenses Advertising Bank & MerchantCharges Cleaning & Rubbish removal

900

8400

900

Electricity

8400

9200

Insurance - Public Liability

6000

Insurances - Workers comp

3977

Licences

2500

Stationary

550

Security

350

Equipment repairs

500

500

500

500

500

500

500

500

500

Telephone

420

420

420

420

450

480

420

420

11250

10200

2880 36200 6000

3977

3977

3977

3977

3977

3977

3977

450

100

100

120

120

120

100

31816 2500

350

100

100

100

2060

500

500

500

6000

450

420

460

420

5200

350

350

200

1400

Uniforms

1500

1200

Other

3000

3000

3000

3000

3000

3000

3000

3000

3000

3000

3000

3000

36000

250

250

250

250

250

250

250

250

250

250

250

250

3000

1500

1500

1500

800

800

800

600

600

600

500

500

500

10200

1000

1000

1000

1000

1000

1000

1000

1000

1000

1000

1000

1000

Kitchen Utensils replaced

200

100

200

3300

Rent Marketing Country Club outgoings* Initial Setup

Total expenses above Total Expenses Including Purchases & Labour

0

33000

12000 33000

66295

15708

13523

21790

12525

11308

20671

12549

7308

17810

8818

7433

215738

145132

101449

106353

157868

157999

141276

158672

188180

162298

196386

232882

205276

1953769

-58252

-5569

-1241

-14619

-2540

-6832

-13811

6383

4553

-17881

5436

-1923

-106296

CASH FLOW CALCULATIONS YEAR 2 Assumptions for cashflow Income Average spend $

Café

Restaurant

Bar

Function

14.5

35

16

65

Covers Base month

month 2

month 3

month 4

month 5

month 6

month 7

month 8

month 9

month 10

month 11

month 12

Café

1141

1198

1258

1321

1387

1457

1529

1606

1686

1770

1859

1952

Restaurant

450

459

468

478

487

497

507

517

527

538

549

560

Bar

590

660

730

800

870

940

1010

1080

1150

1220

1290

1360

Functions

300

300

300

300

300

300

300

300

300

300

300

300

=

59447.02298

Labour costs Cost Purchases

Floor

Café

36%

Restaurant

38%

Bar

15%

Functions

36%

40%

workcover

2.75%

of wages

2161710

over 8 months on wages

7430.877873

per month??

Superannuation

9.50%

Country Club outgoings*

0.700%

merchant charges

1100

Building Insurances FF&E Insurances WIFI Networks Rates & Taxes

Revenue weeks in month

4

4

4

5

5

4

4

5

4

4

5

4

52

Jul-15

Aug-15

Sep-15

Oct-15

Nov-15

Dec-15

Jan-16

Feb-16

Mar-16

Apr-16

May-16

Jun-16

total

Income Café

66192

69502

72977

95782

100571

84480

44352

116424

97796

102686

134775

113211

1098750

Restaurant

63000

64260

65545

83570

85242

69557

35474

90459

73815

75291

95996

78333

880541

Bar

37760

42240

46720

64000

69600

60160

32320

86400

73600

78080

103200

87040

781120

Functions

78000

78000

78000

97500

97500

78000

39000

97500

78000

78000

97500

78000

975000

244952

254002

263242

340852

352913

292197

151146

390783

323211

334057

431471

356584

3735411

Café

23829

25021

26272

34482

36206

30413

15967

41913

35207

36967

48519

40756

395550

Restaurant

23940

24419

24907

31757

32392

26432

13480

34374

28050

28611

36478

29766

334606

other

Total revenue

0

Expenses Purchases

Bar

5664

6336

7008

9600

10440

9024

4848

12960

11040

11712

15480

13056

117168

28080

28080

28080

35100

35100

28080

14040

35100

28080

28080

35100

28080

351000

81513

83855

86267

110938

114138

93949

48335

124347

102376

105369

135578

111658

1198324

Wages - Floor

97981

101601

105297

136341

141165

116879

60458

156313

129284

133623

172588

142634

1494164

Wages - Management

40000

40000

40000

40000

40000

40000

40000

40000

40000

40000

40000

40000

40000

Superannuation

13108

13452

13803

16752

17211

14903

9544

18650

16082

16494

20196

17350

187546

151089

155053

159100

193093

198376

171782

110002

214963

185366

190117

232784

199984

2161710

Advertising

2500

2500

1800

1750

900

900

900

900

900

900

900

900

15750

Bank & MerchantCharges

1715

1778

1843

2386

2470

2045

1058

2735

2262

2338

3020

2496

26148

240

260

240

240

260

350

350

260

240

240

260

240

Functions other

Total Food & drink Costs Labour Costs

Total Labour Costs Other expenses

Cleaning & Rubbish removal Electricity

12500

Insurance - Public Liability

8500

Insurances - Workers comp

7431

Licences

2500

Stationary

750

12500

12500

12500

3180 50000 8500

7431

7431

7431

7431

7431

7431

7431

59447

750

750

750

750

750

750

750

750

750

2500 350

750

9000

Security

350

Equipment repairs

800

800

800

800

800

800

800

800

800

800

800

800

9600

Telephone

610

610

610

610

610

610

610

610

610

610

610

610

7320

Uniforms

350

750

350

1400

250

250

250

250

250

250

250

250

250

250

250

250

3000

4500

4500

4500

4500

4500

4500

4500

4500

4500

4500

4500

4500

54000

400

400

400

400

400

400

400

400

400

400

400

400

4800

Marketing

1500

1500

1500

800

800

800

600

600

600

500

500

500

10200

Country Club outgoings*

1100

1100

1100

1100

1100

1100

1100

1100

1100

1100

1100

Other Kitchen Utensils replaced Rent

0

Contingency

Total expenses above Total Expenses Including Purchases & Labour

15000

15000

15000

1100

13200

15000

60000

45646

21879

36224

33867

20271

34936

31599

20336

27412

25238

13090

27546

338045

278248

260787

281591

337899

332785

300667

189936

359646

315155

320725

381452

339188

3698078

-33296

-6785

-18348

2954

20128

-8470

-38790

31137

8056

13332

50019

17396

37332

financialOFFER Our financial offer Based on the above calculations, we believe we are in a position to offer the following:

Part 1.

Part 2.

We commit to a 10 year license, with the option to renegotiate 12 months prior to the end of the 10 years term.

As part of our commitment to operating the food and beverage spaces at the Bingara Gorge Country Club, we intend to completely relocate to the area and will be seeking to purchase at least one residential property. Therefore, a commitment to purchase a home in the Lend Lease development also forms part of our financial offer.

During the 12 month negotiation period, we request the option to negotiate either a continuation of a lease contract, or purchase of the business including all FF&E. Assuming that Country Club operations are successful and everything has progressed according to plans and projections from both parties, we intend to structure our financial offer in the form of rent at the rate of $4,000 per week (covering the three main catering spaces of restaurant/cafĂŠ, kitchen and function space), commencing in Year 3 (i.e. Month 25 of operation) We offer a fixed rental increase of 3% per annum or CPI (whichever is greater) from Year 4.

This would result in an income to Lend Lease over ten years of approximately $1,850,000.

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financialOFFER Our request for subsidy Based on our estimated cash flow, calculations and rationale, we request the following subsidy from Lend Lease:

Part 1

Part 2

YEAR 1: We request rent-free occupation of all catering spaces

In line with our commitment to relocate to the Bingara Gorge development, we request a negotiable subsidy on a housing purchase.

YEAR 2: We request rent-free occupation of all catering spaces YEAR 3: We will commence paying rent in line with our offer at the total rate of $4,000 per week (covering the three main catering spaces of restaurant/ cafĂŠ, kitchen and function space), with a fixed rental increase of 3% per annum or CPI (whichever is greater).

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operational PARAMETERS >INDEX

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operationalPARAMETERS Demographics and consumer research KEY TO THE SUCCESS of the Bingara Country Club as a whole will be the willingness of residents in the local area and wider Wollondilly Shire to embrace it as the regional epicentre of culture, leisure and entertainment.

We believe that the food and beverage offering will play a critical role in creating this reputation and setting up the Country Club as a destination venue for many years to come.

In order to create this attraction it is therefore vital to have a thorough understanding of the residents and demographics of the local area and what is likely to appeal to them now and in the future.

In the interim period in the lead up to the launch of the Country Club’s restaurant, bar and function venue, Crossin Pty Ltd is dedicated to undertaking a detailed research project into the local community, to find out what its residents want and how those desires may evolve with time.

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operationalPARAMETERS In order to prepare this expression of interest and help us establish our proposed operational parameters, we have gained the following basic insights into the region according to the Wollondilly Shire Council: 2013 population of the region is around 45,000 with a projected increase of 11,500 of 25% in 18 years to 2031

n

55%

n

8 3.1% of residents were born in Australia*

n

T he average age is 36 years old

n

n

T he largest age group is 35 – 49 year olds, identified as “parents and homebuilders” who make up 22.4% of the population*

7 7% of residents represented their ancestry as Australian or Anglo Saxon*

n

About

n

5 2.6% of the population is aged over 35*

n

19.8%

The

n n

27.6%

n

13%

n

34%

n

A verage income is about $600 per week*

n

n

The

of the population is aged 18 – 35*

of the population are children under the age of 18* Population

growth between 2006 to 2011 showed the highest percentage increase in age groups between 50-69

of residents are married*

half of residents received some form of higher education, with half having no advanced qualifications* manufacturing and construction industries account for one quarter of all residents* of residents earn a high income ($1,500 or more per week)* of residents earn a low income (less than $600 per week)*

We have used this information to help us establish who our regular clientele will be, who our target customer is, and to assist us in the creation of proposed menus and styles. If successful, further insight will be gained which will assist us to further tailor our entire offering. *SOURCE: 2011 Census

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operatingHOURS Operating hours IT IS ENVISAGED THAT the café / restaurant will be open seven days a week, with the function room also available for bookings seven days a week.

Café operating hours n

R estricted service from 6am – 9am weekdays and 6am – 8am on weekends

n

F ull café service from 9am on weekdays and from 8am on weekends

n

C afé service to cease from 6pm for conversion to restaurant dinner service

The restricted service in the morning will allow for the café to cater to early risers, golfers and guests of the leisure centre.

The “On The Run” menu, as well as hot and cold beverages, will be available during restricted service.

The full café service will cover morning tea, lunch and afternoon tea periods.

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operatingHOURS Restaurant operating hours n

pen from 6pm until 10pm O on weekdays

n

Open

from 6pm until 11pm on weekends

While these hours will be subject to change based on demand, it is envisaged that a full restaurant service will be available between these hours seven days a week.

Bar operating hours n

Open

from 12pm until late seven days

Subject to license restrictions the bar will open from 12pm to complement the lunch service, and remain open to cater for afternoon drinks for golfers, after work drinks, dinner and continue on to a late night bar service.

Function room operating hours n

O pen from 7am until late seven days

Subject to license restrictions and Country Club operating hours, it is recommended that the Function Room will be available to hire all day, seven days a week.

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ourSTYLE Style KEY TO THE SUCCESS OF THE VENUE will be that it can set itself apart from its competitors in the local trade area.

Crossin Pty Ltd recognises that there is a high proportion of families in the area which will no doubt grow with the Lend Lease residential development, as well as a high proportion of older couples. With this in mind, we will create a series of unique and inviting spaces within the Club with a focus on being family friendly and welcoming, and a dedication to quality, affordability and creating an overall customer experience.

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ourSTYLE Café: Casual Dining n

With

n

We

n

Always

n

The

n

A sundown option will pair our famous Bingara cocktails with night bites, best enjoyed while enjoying sunset in the al fresco area

n

A

a focus on quick, healthy and delicious food, the café will offer a polished and contemporary casual dining style will create an environment that is as welcoming to families as it is to leisure centre patrons, golfers and business customers

n T he café will be vibrant, modern and warm n

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will offer a quick “on the run” option for ordering at the counter (especially targeting leisure centre clients and golfers) as well as full table service for diners

n

The

look and feel will be fresh and fashionable

n

T he menu will offer elegant twists on café favourites as well trendier options including tapas bites and cheese and charcuterie boards

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on the hunt for the perfect coffee? The special Bingara Grind will give the region pride in its own coffee, while a selection of fine organic teas will satisfy the most discerning tastes. All prepared by an experienced and professional barista, with the aim of getting a perfect crema with every pour morning tea, afternoon tea and snack options will primarily be prepared by our pastry chef – no two days will ever be the same

range of children’s menu options will have the kids begging mum and dad to return, especially for the children’s corner full of activities to keep the little ones entertained.

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ourSTYLE Restaurant: Upscale brasserie n

After

n

n

N ot quite fine dining, not quite casual, the style of our restaurant can best be likened to a modern, upscale brasserie

I t’s all about family. The Bingara Gorge Country Club restaurant is a place for the whole family to come and relax, especially during the earlier dinner hours where we will be offering family specials

n

a focus on contemporary décor, seasonal, sophisticated menus and hospitable, down to earth staff, the restaurant will cater for local residents and become a shining star in the wider region

T he restaurant will offer the class and sophistication of the city with simple, fresh flavours allowing the quality of the local produce to be the main talking point

n

The

n

The

n

It

n

The

n

T he restaurant will accept reservations to ensure families are catered for.

n

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dark we aim to create a destination restaurant that surpasses all other local offerings – in terms of service, food, menu, affordability and setting

With

dining experience will become a little more sophisticated with linen napery, larger wine glasses, candles and mood music

menu will follow current trends, will speak directly to the Executive Chef’s creativity and will blaze its own little culinary trail will be the talking point of the town, and not just because of the share plates which encourage plenty of table talk

restaurant will offer full table service, a staff fully versed in the wine list and an ever-changing specials menu to keep guests on their toes

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ourSTYLE n

n

n

n

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meal comes with a story of why it’s there and where it comes from. The flavour combinations will create a food journey. Wine suggestions can be noted on the menu as chosen by a sommelier

Bar: Modern lounge n

Open

On

n

Not

n

The

n

For

n

The

n

The

Each

the weekends, the restaurant will feature light entertainment, sometimes providing local talent with the opportunity to gain exposure. On other nights a piano man will create a smooth, sophisticated feel, while a jazz duo or trio will feature every other week D uring the warmer months, diners can experience al fresco dining with views over the valley, and during winter enjoy the warmth of the open plan fireplace After

dinner, diners can retreat to the modern bar lounge area to continue their night.

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from noon til late, the bar will be THE meeting place of the Gorge just another club bar, the Country Club bar is cultured, relaxing and a little bit trendy Bar will feature a range of exclusive cocktails. Not just your martinis and margaritas but a fully customised cocktail list that’s constantly changing and will appeal to the ladies after golf, after work or before dinner the men seeking a refreshment after a game of golf or work, or meeting mates for a drink, the bar will offer an exclusive range of over 25 beers featuring some of the best Australian crafted beers and boutique imports wine list will feature local and international wines, with seasonal changes, a variety in price ranges and a focus on excellent quality Bar will also feature some quality spirits, liqueurs and ports to be enjoyed as an aperitif or digestif

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ourSTYLE n

staff will be polite, highly experienced, extensively trained and will offer both bar and table service depending on seating and requirements

n

T he menu will complement both social drinking and dining experiences

n

A bar snack menu will be available during cafĂŠ and restaurant hours, while after hours snacks including house made chips and snack mixes will be available to purchase over the bar

n

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Bar

a beverage offer, the bar will also play host to events designed to attract clientele, including weekly trivia nights, cocktail happy hours, cocktail making classes, and beer, wine and cheese tasting nights.

Function centre: High end, affordable elegance n

The

n

Due

n

T he function centre will appeal for weddings, birthdays, engagements, charity events, and corporate events including training days, golf days and seminars and conferences

n

With

n

The

n

I t will become the leading venue for the Macarthur region, with a great reputation for excellent food, ambience, and service

n

We

Besides

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function centre provides a sensational opportunity to attract corporate and private customers from as far away as Sydney and the Southern Highlands, if not guests from Australian cities and international visitors to the lack of high end and well-presented venues in the area the elegant and modern function centre will be a key drawing point for the Country Club

the right marketing in the lead up to the launch day, we can promote the brand new venue and secure bookings even for the first week after opening function centre will provide our clients with a blank canvas to create their dream event

will cover every need, right down to custom designed menus and signage

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ourSTYLE

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n

A

dedicated Function and Events Manager will manage all aspects of every event to ensure clients feel that their every need is being met

n

W e will have key partnerships and alliances with wedding planners, event hire equipment and furniture, stylists, decorators, celebrants, photographers, car hire, and accommodation providers to ensure we can offer a full service to our clients, but also to ensure that our venue is being recommended by the industry

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Menus

will showcase the quality local produce with a range of dining options including cocktail / canapé style, seated dining (alternate drop or table share platters), exclusive dinner parties, innovative and trendy food stations, or working or casual lunches

n

W hen not in use for weddings and corporate seminars, the functions space won’t go to waste, with planned shows, fundraisers, networking events, special celebrations and children’s parties to fill the gaps

n

T he room can be separated to cater for two or more smaller events or functions at the same time.

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ourSTYLE DĂŠcor, set up and look and feel DEDICATED TO QUALITY AND MODERNITY, the design, furniture, flatware, hollowware and glassware used in all food and beverage areas will enhance the described style of each space. n

We

intend to engage fashionable interior designers and fitout experts to ensure we optimise each space and ensure that the environment is warm and welcoming

n

W e will also aim for flexibility so we can meet any party size requirements

n

Colour

n

A

schemes will be fresh and appealing

focus on using indoor and outdoor spaces to maximum effect

If successful, we will work closely with Lend Lease to create vibrant spaces that enhance the overall look and feel of the club.

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standards ofSERVICE Standards of service CROSSIN PTY LTD PRIDES ITSELF on exceptional standards of service in the hospitality industry.

To us, success is defined by being recognised by our peers and our customers for providing consistent, quality service and products year in, year out. Great feedback from our customers fuels our passion and our purpose.

We are proud and we are determined to succeed. This is what drives us, and it is the same drive we instill in our staff when implementing our special service standards.

Every day at Bingara Gorge, we will demonstrate the same care and compassion we have put into our current business to ensure our customers experience the best possible hospitality.

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To ensure we maintain service standards that are delivered with consistency and at the high level expected by country club patrons, we will develop and implement a tailored and thorough policies and procedures manual – The Bingara Gorge Country Club Food and Beverage Standards of Service.

This document will form part of every staff member’s orientation and will ensure that guests experience the same outstanding levels of service during every visit, providing them with reasons to return.

All staff will know their role, the purpose of their position in the wider business and how critical they are to the success of the operation.

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standards ofSERVICE The key elements covered by our Standards of Service are: n

Customer

experience – striving to exceed expectations and doing whatever it takes to make a guest happy

n

Atmosphere

n

Customer

n

Dynamic

n

Feeling

n

Value

n

C leanliness – only the highest standards of cleanliness are acceptable

n

S taff reward and recognition – rewarding our staff for delivering on our policies so they are driven to continue reaching new standards of excellence.

n

n

n

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promise – clearly stating what a customer can expect each and every time they visit. And then delivering on it Customer

service – offering friendly, professional, respectful, efficient service every day Steps

of Service processes for front of house staff – the key to a consistent customer experience Service

policies for back of house staff – the key to a consistent and quality food offering Staff

presentation – a smart uniform solution that is professional and matches the environment

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– creating an enjoyable, vibrant atmosphere for both employees and customers and innovative menu – always seasonal, always fresh, always appealing of home – we like to welcome guests into our business like it is our home – our guests will feel they are getting excellent value for money

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staffingNUMBERS Staffing numbers

The general formula used to roster staff will be:

WE HAVE EXTENSIVE EXPERIENCE in rostering for front of house and back of house staff for cafes and restaurants to ensure the correct balance of staff to guests, while maintaining a profitable business.

We are also well versed in determining optimum staffing numbers for functions to ensure events go smoothly and guests are completely catered for.

Chefs (restaurant and café): 1 chef + 1 kitchen hand/apprentice per 30 covers Restaurant / café service staff: 1 per 30 covers Bar staff: 1 per 40 patrons Function staff: 1 per 30 guests Café and restaurant will also have greeters / hosts For example: Friday evening in the restaurant: 6pm – 11pm Expected patrons: 90 Staff numbers: 3 chefs, 2 kitchen hands, 1 greeter and 3 service staff

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menuSAMPLES Menu samples

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OUR SAMPLE MENUS HAVE BEEN DESIGNED with the local demographic in mind, but will evolve following more indepth local area research.

We will also cater for a wide variety of health requirements or food preferences including gluten free, vegetarian and organic options, and allergy awareness.

We focus on high quality ingredients, sourced locally as much as possible, and food that is fresh, inventive, playful and nourishing.

While our menus will change with the seasons, and we will feature nightly specials created by our Executive Chef, following are some sample menus which should provide an excellent insight to our food personality and the creativity we will bring to Bingara Gorge. We have also included indicative pricing, to demonstrate the high quality we can provide at an affordable price.

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SAMPLE ONLY

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SAMPLE ONLY

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SAMPLE ONLY

Bar Menu THE BAR WILL OFFER a variety of speciality cocktails.

Function Menu [ refer page 33] THE FUNCTION CENTRE WILL OFFER a variety of menu options to suit guest requirements, from light or working lunches, morning and afternoon teas, high teas, canapé / cocktail style, seated three course dining and the latest hot trend – food stations.

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SAMPLE ONLY

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menuSAMPLES Food stations

Dumpling / Yum Cha Station

price $14pp

Experience the taste of Asia with our inspired food station. It’s Yum Cha that comes to you. Our Asian delicacies are authentically presented, complete with bamboo steamers, chopsticks, dipping sauces and banana leaf.

THE CURRENT HOTTEST TREND in function catering is food stations. Combining the convenience of a buffet with the sophistication of a high-end menu, food stations allow guests to have an interactive food experience. We have a wide variety of food station menus, each with their own unique set up to enhance the culinary experience and ensure guests eat first with their eyes, and then with their mouths.

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S election of chicken, pork and prawn dumplings

n

M ini say choy bau

n

R ice paper rolls

n

F ish balls

n

T empura prawns

n

S pring rolls

n

N oodle box of singapore

n

S esame toast

n

D ipping sauces

n

D uck pancakes

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menuSAMPLES Dessert station

SAMPLE O NLY

Satisfy every sweet tooth with a delectable selection of mini treats, served in a cascading light display designed to delight your guests.

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Banoffee

tarts

n

Brulee

n

Chocolate

n

Lemon

n

Baby

n

Cinnamon,

n

R hubarb

n

S tewed rhubarb, apples with scorched crumble

n

Gelato

n

Lime,

spoons tart with salted caramel

curd tarts

apple pies

mascarpone and mixed berry tart apple crumble scorched tarts

mini cones

ginger and passionfruit granita

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Business OPERATIONS >INDEX

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BusinessOPERATIONS THE OWNERS OF CROSSIN PTY LTD share an extensive background in hospitality and business management. Between them they have been chefs, caterers, restaurant managers, corporate executives, operators in multiple club bistros, and more recently the owners of the Sutherland Shire’s ultimate foodie destination – The Hospitality Establishment – which combines an innovative mix of catering, café, cooking classes, culinary experiences, functions and retail.

In just under three years at their exclusive Caringbah premises, the business has evolved and flourished into a million dollar commercial enterprise which has rapidly gained a reputation for quality and trendsetting.

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BusinessOPERATIONS AS A GOLD LICENSED CATERER, Crossin Pty Ltd also has a proven level of professionalism, business acumen and the ability to successfully operate a multi-faceted business such as the one on offer at Bingara Gorge Country Club.

Crossin Pty Ltd will operate the Food and Beverage contract at Bingara with a focus on assembling a crack team of experienced professionals with a proven track record in the delivery of outstanding customer service.

All staff, from management to casuals, will be aware of their roles, responsibilities and targeted outcomes within the organisational framework, and while there will be clear direct reporting lines, functional reporting lines will also ensure that everyone works as a team and is accountable to one other for the success of the business.

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Proposed organisational structure

FOOD & BEVERAGE OPERATIONS MANAGER

MARKETING & MEDIA MANAGER

FUNCTION, EVENTS & ADMINISTRATION MANAGER

BINGARA EXECUTIVE CHEF

FUNCTION & EVENTS COORDINATOR

FUNCTION & EVENTS CHEF

• Function & Events Team Leaders • Function & Events Service Staff

• Chefs • Apprentices • Kitchen Hands

BAR MANAGER

• Restaurant Service Staff

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HUMAN RESOURCES & CUSTOMER RELATIONS MANAGER

FINANCIAL OFFICER

CUSTOMER SERVICE OFFICER

RESTAURANT CHEF

PASTRY CHEF

• Chefs • Apprentices • Kitchen Hands

Direct Reporting Line Functional Reporting Line

RESTAURANT MANAGER

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OPERATIONS DIRECTOR AARON CROSSIN

• Bar Staff

I

CAFE MANAGER • Baristas • Café service staff

• Cleaners

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keySTAFF Key staff position descriptions Operations Director

Food and Beverage Operations Manager

The owners of Crossin Pty Ltd Directors will manage the Country Club’s food and beverage operation, with Aaron Crossin appointed as the Operations Director for the venue.

This means Aaron will have overall responsibility for management of all aspects of the club’s relevant operations, including staff management, communication with the community and Lend Lease as required.

This role will oversee all aspects of the food and beverage offer within the Club. One of the most important roles in the business, it will be filled by an exceptionally experienced individual who has the ability to manage and train staff to ensure the service standards and food delivery is of exceptional quality. This role will work extremely closely with the Operations Director, Function and Events Manager and the Bingara Executive Chef (to whom there will also be functional reporting lines) to ensure all aspects of food and beverage from menu design to delivery and service are of the highest standard.

Management Team We will then have an experienced management team reporting to Aaron and responsible for developing strategies for growth and managing the day-to-day operations of the club, including the management of staff.

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keySTAFF

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Function, Events and Administration Manager

Bingara Executive Chef

This role will manage all aspects of the club’s event and function bookings, including meeting and discussing event options with clients, liaising with clients in the lead up to events, and ensuring correct set up and organisation of the function venue.

A high profile role, and vital to assisting with the creation of a unique persona at the club. This role will oversee all food for the club. This includes menu design and creation, as well as managing a large team of chefs and kitchen staff to ensure a high quality offering.

The Event Manager will have ultimate responsibility for every event from enquiry to pack down, and will liaise with the Food and Beverage Operations Manager and the Function and Events Chef to coordinate staff and menu requirements.

The role will also have a Coordinator role reporting into it, to assist with day to day tasks.

The Executive Chef will work with suppliers to source the best possible produce and will have extensive experience in high quality, high volume venues to ensure the Bingara Gorge Country Club has the perfect operator to manage the number one attraction of the business – the food!

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keySTAFF Marketing and Media Manager This role will be crucial, especially in the early stages of growth for the Bingara Country Club. With a long lead time until the club is operational, the Marketing Manager will be integral in raising awareness and the profile of the facility to assist with generating bookings from the first week of operation so the function venue and restaurant can hit the ground running. Working closely with the rest of the management team, the role will require a proactive approach, the development of an extensive growth plan and execution of these tasks. The Marketing Manager will also be responsible for working in partnership with Lend Lease on the joint marketing plan.

Human Resources and Customers Relations Manager This role will involve recruiting the large staff, ensuring that everyone has an understanding of their role within the company, and overall responsibility for the ongoing training and development of staff. This includes running the internship / trainee program, assisting with rostering, enforcing the Standards of Excellence and reward and recognition of employees. The role is also responsible for customer relations tasks such as database management and developing and strengthening relationships with local businesses and the wider community. The role will manage a Customer Service Officer who will often be the first point of contact for customers and who will assist with internal and customer communications.

Finance Officer This role is essential for day-to-day operations of managing all aspects of accounts payable and receivable, payroll, transactions and financial reporting and measuring performance.

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keySTAFF Other full time / part time roles

Casual staff requirements

The following positions will report to the management team and will be appointed to work full time or part time based on growth and opportunities:

Other roles key to operations include:

n F unction

and Events Coordinator

n F unction

and Events Chef

n R estaurant n P astry

n Function

and event service staff

n Baristas

/ restaurant service staff

staff

n Chefs

Manager

n C afĂŠ

and events team leaders

n Bar

Manager

Service Officer

n Function

n CafĂŠ

Chef

n R estaurant n B ar

Chef

n C ustomer

n Apprentices

Manager

n Kitchen

hands

n Cleaners

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additionalSTAFFING Functional reporting lines

Training and development

In addition to the direct reporting lines indicated in the proposed organisational structure and as described in the key staff roles, certain roles will also have a functional reporting line. Often, these dotted line reports are the most vital to successful business operations. The functional reporting lines proposed for this operation are shown in the organisational structure as a dotted line.

Interns, traineeships and work experience

Staffing for each area While it is difficult to predict at this early stage, the expected optimum number of personnel is: 13 – 15 full time and part time staff including management team, admin staff, speciality chefs and floor managers 15 casual cafÊ / restaurant service staff

Our passion for the hospitality industry has bred a desire to help foster the next generation of hospitality superstars.

We aim to ensure that the club maintains a local flavour and provides opportunities for employment, training and career advancement to the local community.

This means that anyone from the local community who may not have hospitality experience but is interested in working at the club can apply for various traineeships and internships on offer.

Through our Human Resources Manager, and under the guidance of our impeccably qualified team, apprentices, trainees and even work experience students can gain invaluable learnings and experience that will set them on a magnificent career path.

15 casual function centre service staff 10 casual bar staff 8 casual chefs 10 casual kitchen hands / apprentices

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additionalSTAFFING Other staff training

Offsite support resources

CROSSIN PTY LTD is also dedicated to supporting existing staff to ensure high levels of morale and employee engagement.

To this end, a training and enhancement program will be offered to all employees who wish to advance their skills in different areas. This will not only assist the operation with high levels of employee morale, but will translate into and improved customer experience.

Crossin Pty Ltd has a solid team of trusted professionals and suppliers already in place that we have worked closely with over many years and with whom we have a trusted business relationship. This includes: n Solicitor n Accountant n Business

advisors

n Marketing

consultant

For any additional services that are required, we intend to seek these personnel through the local community.

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continuous INNOVATION >INDEX

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continuousINNOVATION Hospitality Establishment, @The INNOVATION is our middle name.

Never content to offer the “same old” food service, we are constantly reinventing our offering to ensure we not only keep up with current trends, but that we are instrumental in setting them. >INDEX

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continuousINNOVATION AS DYNAMIC BUSINESS OPERATORS in the food industry, we are in a market of ever changing trends and revolutions. As a group, foodies spend a lot of time trying to create “something new” – pushing boundaries and constantly breaking new ground.

We not only adapt to our market by listening and implementing changes to meet our customer’s desires, but we are always thinking one step ahead with the goal of giving them exactly what they want before they even know they want it.

In today’s world, culinary trailblazers are taking the place of sports stars and movie stars and becoming heroes to adults and children alike. The bar is always being set higher and those who push the envelope often enjoy the most success.

We strongly believe that The Hospitality Establishment has experienced such rapid growth because of our ability to combine the business necessities of implementing strong processes to cope with volume, while continually reinventing ourselves and finding new opportunities to grow.

Australian’s sense of taste is also becoming more sophisticated – no longer a meat and three veg kind of country, we are becoming a nation of adventurous diners, who expect high quality ingredients, served as “personality on a plate”.

In our current business, The Hospitality Establishment, we spend a lot of time researching and implementing change to constantly improve our products and service and ensure we are setting trends.

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continuousINNOVATION Examples of innovation at The Hospitality Establishment

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n

ur “do it all” themed kids parties – we decorate, O entertain, even make the cake and the lolly bags which allows parents to relax and enjoy the party while kids attend and participate in a variety of cooking classes to suit the theme

n

ur travelling caterers – we don’t just turn up at your O door with boxes of food. Our mobile kitchens can come to you and they include wood fired pizza ovens, food station set ups, and anything else you desire, set up and served in your own home!

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continuousINNOVATION Innovations at Bingara Gorge AT BINGARA GORGE COUNTRY CLUB, we have a blank canvas and an opportunity to set the expectation level high from the very beginning. What will keep people coming back are the innovative touches – ensuring that while customers always experience the same high level of service and quality, no two experiences are ever the same.

Our goal is to be the preeminent dining venue in the Macarthur region for food, beverage and entertainment.

We will do this by constantly evolving and researching new ways to:

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Prepare and match food and wine / beer

n

I mprove our offering by sourcing the best possible produce

n

xplore culinary fashions so we can offer the latest E trends on our menus

n

ring “once in a lifetime” and “money can’t buy” B opportunities to the region for our customers

n

rialing and implementing new technology to T improve efficiency and accuracy

n

e open to ideas and suggestions from customers and B staff to ensure our business is the best it can be.

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continuousINNOVATION Proposed innovations: café and restaurant n

ur menus will be seasonal – a menu refresh O with the change of each season ensures an evolving experience for our customers and allows for a focus on sourcing the best and freshest produce from local suppliers

n

he Bingara Grind – in a nation obsessed with T finding the perfect cup, our café will feature a unique specialty coffee blend called the Bingara Grind, sourced locally and freshly roasted.

The café will also offer local organic teas.

To assist with the promotion of local suppliers, these specialty coffees and teas will also be sold in take home packs

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nique fresh pastries – our inhouse pastry chef will U showcase their work in the daily cabinet where customers can choose from a marvellous range of freshly baked pastries, cakes, muffins, slices and breads. With a brand new range each day, and the selection at the whim of the pastry chef, the only thing guaranteed is that it will be yummy

n

ealthy options for leisure centre customers and H golfers - The On The Run menu will cater to all ages and requirements. It will focus on healthy and delicious modern classics as well as some innovative new dishes using the latest research in how to fuel before and after a workout, swim or a round of golf

n

aking advantage of the lush green surrounds, the café T will offer packed picnic baskets (including blanket hire) for those looking for a romantic lunch in the sun or a relaxed family meal.

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continuousINNOVATION More than just a restaurant and function centre

Proposed innovations : event and entertainment

Besides a creative and playful food offering, the café/ restaurant/bar/function spaces will also play host to a variety of events, exclusives and entertainment offers which cater to resident’s interests, as well as introducing them to new interests.

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elebrity Chef Nights – we will invite a series of C acclaimed and world-renowned chefs to take over our kitchen for a night and develop and cook an exclusive menu for discerning guests

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egustation and Fine Dining evenings – our D restaurant or function space will be transformed into a fine dining restaurant with a degustation menu showcasing the finest local produce

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Cooking Classes – members and guests can attend to learn a variety of world cuisines, while enjoying a three course meal

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Culinary experiences – more than just ordering food from a menu

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Magic Nights – with an extraordinary illusionist

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harity Golf Days – attracting a corporate clientele from C the city and generating awareness and funds for charities

All of these will bring a lot of visitors to the venue. It will also creates a buzz and allow us to set ourselves apart from our competitors. It’s our dynamic approach to running our business that puts us out in front.

Creating a memorable experience is what it’s all about.

Handled with care, these events – all with a foundation based in food – will establish Bingara Gorge as the new cultural and foodie epicentre of the region, and a destination in its own right.

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continuousINNOVATION

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Wine tasting and education evenings – with our own wine experts

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eer education nights – there’s nothing like learning B about the intricacies of beer from a beer snob

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ocal bands and musicians – showcasing amazing L talent

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High Tea – a weekly or monthly high tea, that’s a lot more than tea and scones

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undraising lunches and dinners – with an enviable F outlook and exceptional food, the Country Club is the perfect venue for everything from Rotary evenings to lavish fundraising balls

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ids birthday parties – Where parents don’t have K to do a thing. With the entire party organised from start to finish, including food, cooking classes, menus, entertainment and lolly bags, all the kids need to do is invite their friends

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Outdoor events – lunch on the green.Live jazz music by twilight. Shakespeare in the park. With a verdant backdrop and delicious food and wine served to relaxed guests, the possibilities are endless

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ommunity showcase days – we will invite local C suppliers to set up stands at our venue, offering food tasting, wine tasting and live music by local musicians, for residents to experience all the region has to offer

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Wedding expo – in order to garner interest in the outstanding function venue, a local wedding expo will showcase what we can provide to prospective brides and grooms

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insurances & OTHER POLICIES >INDEX

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applicant’s PROFILE >INDEX

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applicantPROFILE

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ABN: ACN:

24 353 087 848 24 353 087 848

Full Company Name:

Crossin Pty Ltd

Trading Name:

The Hospitality Establishment

Registered office/principal place of business:

The Hospitality Est. 47 President Ave Caringbah NSW 2229

Principal Shareholders:

Aaron Crossin Tony Crossin

Directors:

Aaron Crossin Tony Crossin

Company Secretary:

Aaron Crossin

Related companies, partnerships and alliances:

N/A

Employment history of key company officers:

See pages 58-60

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applicantPROFILE About Aaron Crossin From a young age, food has been a big factor in Aaron’s life.

With his dad a chef, and traveling the world, he was lucky to have experienced different foods from all around the world from a very young age.

After finishing his HSC at Endeavour Sports High, Aaron jumped straight into working with his father Tony’s sports nutrition catering service, preparing and cooking meals for professional athletes. The business was based at Caringbah Bowling Club, where Aaron and Tony also ran a complete bistro service for club members.

It didn’t take long before he was offered a contract at Kurnell Sport & Rec Club where he spent six months working and running the bistro. He then won the contract with Cronulla Bowling Club (now Club Cronulla) where he spent two years growing the business into a thriving bistro with a reputation for great food and excellent value. After the refurbishment of the Club there was a huge surge in business growth as the bistro became one of the most popular eating venues in Cronulla. It was under Aaron’s watch that the club was also awarded “Best Casual Dining Venue’ by Clubs NSW. Aaron’s drive for achieving business excellence, combined with his passion for food, set him on the path to create the idea behind The Hospitality Establishment. So along with his father he began to set the wheels in motion, finding and refurbishing their Caringbah premises in March of 2010 and eventually opening the doors in late August of the same year.

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applicantPROFILE About Tony Crossin Having always had a strong interest in food even when he was young, Tony began working in kitchens and restaurants in the UK while still in school. He left school at the age of 16 and started an apprenticeship with Cunard Hotels, working in a large hotel in Earls Court London.

After achieving his chef qualifications, Tony started to move around the major hotels in London’s West end, gaining valuable knowledge and experience. When he was 21, he moved into airline catering and worked for an American company based at Heathrow Airport.

After many years with Dobbs international, Tony took on the position of Executive Chef and Production Manager for British Airways at one of Europe’s biggest catering facilities, producing 30,000 meals a day.

After five successful years in the kitchen he was offered the position of Regional Catering Manager for British Airways, looking after the Pacific Region – which is where he first fell in love with Australia.

He spent the next seven years traveling around the globe for BA working with the worlds’ best chefs and designing menus to serve to customers in-flight.

On arriving in Australia in 1995, Tony was offered a role with Qantas as the In-flight Catering Services Manager. This gave him incredible exposure to some of the best chefs in Australia and a sound knowledge of the local food industry and the Sydney food scene.

He left Qantas to fulfill a lifelong dream to run his own business: The Hospitality Establishment.

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applicantPROFILE About Garth Halliburton Garth Halliburton has been a valued member of The Hospitality Establishment since the business opened in 2010. With a wealth of experience, and a drive for excellence, he has become an integral part of the business – playing a major role in its continued success .

After completing an apprenticeship at Hotel Nikko, the largest 5 star hotel in the Southern Hemisphere, Garth decided to specialize in Thai cuisine and went to work under the direction of renowned chef, David Thompson at Sailors Thai in The Rocks.

After five years, it was time for a new challenge and Garth returned to the Shire to take up the position of Head Chef at Rock Salt, Menai which took out the award for Best Family Restaurant at the Restaurant and Catering Awards.

From here, Garth took on the Sous Chef position at Summer Salt restaurant where he later moved to Head Chef and co-ran the restaurant with owner Carl Jenson.

Now at The Hospitality Establishment, he is loving the chance to share his passion for food with others.

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site referees REFERENCES >INDEX

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siteREFEREES Club Cronulla contract A key contract operated by Aaron Crossin was at Club Cronulla. The contract ran from November 2005 to March 2010, during which time Aaron grew the food offering into a thriving bistro that was awarded “Best Casual Dining Venue” at the Clubs NSW Awards For Excellence in 2009.

For references, please contact: Club Chairman (past) Barry Vandenbergh Ph. (02) 9523 1288

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intellectual PROPERTY >INDEX

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intellectualPROPERTY Our brand is our reputation. The Hospitality Establishment brand encompasses all the aspects of our existing business: n

Cooking

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Catering

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Functions

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CafĂŠ

It appeals to children and adults and has set us apart as a leading food services provider in the Sutherland Shire.

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