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.
2
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.
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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
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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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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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SAMPLE O NLY
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S election of chicken, pork and prawn dumplings
n
M ini say choy bau
n
R ice paper rolls
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F ish balls
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T empura prawns
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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
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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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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
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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.
n
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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