Sarah Arrell
Foodservice Management Advisory Services and Design Consultant,
Research & Administration
Mob: +61 426 509 942
Sarah Arrell, co-owner of Hospitality & Foodservice Consultants, has worked in the hospitality and foodservice industries for over 20 years. For 12 years, Sarah worked hands-on in the hospitality industry, working her way up to management.
Below is a snapshot of Sarah’s skills.
Consultation
Sarah has provided management advisory services since 2007 and has been a foodservice design consultant since 2010.
To name a few, Sarah has provided
- hospitality and foodservice management advice,
- human resources operational reviews,
- kitchen and bar design,
- laundry design,
- liquor licensing application,
- marketing & feasibility research,
- growth strategy research,
- business plan research,
Management Advice and Research
This includes but is not limited to:
- Standard Operating Procedures,
- Market research,
- Feasibility research,
- Demographics research,
- Business plans research,
- Statement of requirements,
- Assist with peer reviews, design & operations,
- Key Performance Indicators,
- Human resources structures & hierarchy,
- Job descriptions and employer requirements,
- Roster costings,
- Staff training programs,
- Management plan research,
- Compilation of Expression of Interest campaigns,
- Cost-benefit analysis & recurrent cost analysis,
- Budgets,
- Cost estimates,
- Spend analysis research,
- Public interest assessments,
- Due diligence reports research,
- Benchmarking research,
- SWOT analysis research,
- Templates,
- Function package development,
- Food and beverage menus review, research, and development,
- Food and beverage costing analysis development,
- Kitchen management plans,
- Task matrix’s,
- Management plans,
- Local Council applications, including change of use and Section 40 application.
- Expression of Interest campaigns (EOIs)
Operational Advice and Research
This is not limited to:
- Online and offline presence research,
- Food Delivery Research,
- Stocktaking,
- Collate and compile customer exit surveys.
Foodservice Design and Consultation
Sarah has provided foodservice designs from small kiosks and medium kitchens to large production kitchens. Sarah delivers the foodservice design, which is then supplied to our draftee to complete the detailed design. With Sarah’s expertise within the hospitality sector, she completes the design to incorporate operational flow and efficiencies. Some of the designs Sarah has completed include:
- kitchens,
- Production kitchens,
- Bars,
- Laundry,
- Storage,
- Waste & service areas.
Foodservice design includes:
- Spatial planning,
- Schematic,
- Concept Design,
- Design Development,
- Equipment Specifications,
- Equipment Selections,
- Equipment & stainless-steel Budgets,
- Tender Documentation & Evaluation,
- Specifications,
- Defects Review,
- Operational Flow,
- Spatial Planning,
- Reused Equipment Review,
- Value engineering,
- Consider AS467 design, construction, and fit-out of food premises,
- Consider Standard 3.2.3 food premises and equipment,
- Consider AS1668.2.2024, the use of ventilation.
Administration
Some of Sarah’s key competencies within administration include, but are not limited to:
- Accounts including BAS and payroll,
- WIP,
- Administration duties,
- Report writing,
- Research,
- Public Interest Assessments,
- Design specifications,
- ACONEX,
- Microsoft 365 Business,