KITCHEN LEASES

Great Eats likes to become a part of the Club’s operations team to ensure that both the Club and their members get the most from us. Our approach includes:

• Weekly meeting with the operations manager to discuss the week in review
• Discussions with operations teams re: new seasonal menus and pricing
• Provide function menus for the club and tailor to customers requests - for example budgetary or dietary requests
• Scheduled meetings with the marketing team to create new and exciting member offers and specials such as ‘kids eat free on Sundays or low n slow BBQ days in the outdoor area
• Provide support and content to be used in The Club's social media channels. This could include images and copy that we have shared to our social channels.
• Provide a high level of customer service to both the customers of the club and also to the operational team and board
• Look to provide interesting and on trend food opportunities to club members.
• Provide catering services for the board and other internal functions / events
• Ensure that the chefs rostered to work at The Galston Club have been trained by Gavin and Mitch to the Great Eats standard of quality food, cleanliessness and customer service.

FINANCIALS

There are two types of chef; ones that can cook and ones that can cook and make you money. We can analyse your kitchen’s financial performance, including:

• Financial health check
• Time management
• Staff, wages and remunerations
• Industry profitability standards
• Real Time P&L
• Controllable expenses
• Correct Stock Takes that are implemented and easy to follow
• POS review

SYSTEMS

Provide department ownership accountability to safe guard your business, including:

• Internal audits – cleaning/hygiene
• Food Safety Compliance
• GP wage and food tracking systems
• Secret shoppers
• Standardise recipe cards and folders
• Flow charts
• Handbooks

PROCUREMENT

Finding the right suppliers for your business.

• Access to the (Sydney based) best food service suppliers / wholesale
• Carton Buy v Portion Control
• Tender Documents
• Using seasonal products 

MENU

We design and develop on trend menu that help strengthening your establishment.

• Menu presentation
• Recipe development
• From concept to roll out
• Knowing your target audience with price points and promotions
• Fully costed menu to meet operational and industry budgets
• Food styling
• Inventory Control 

TRAINING

Using a ‘hands on’ approach, we work side by side with each operation’s team factoring in foreseen and unforeseen challenges. Our training and manuals, product knowledge systems, testing and documentation are customised specifically for each client.

• Monitoring strengths and weaknesses
• Kitchen brigade
• Industry-best practices