Experience
Hospitality and Foodservice Consultants has been operating since 2015. Chris Arrell was the founder of Hospitality Total Services, located in Western Australia, which has been operating since 1992. In 2012, Chris Arrell moved to New Zealand, where he expanded his consulting company, Hospitality Total Services. In 2013, Chris Arrell sold his Australian company.
Chris Arrell has been consulting for 30 years. With this experience, Chris has been an integral part of all projects.
Hospitality and Foodservice Consultants are problem solvers who assist clients and consultants in finding solutions that benefit projects. We do this through our extensive experience, network, and knowledge within the hospitality, retail, residential, and foodservice industries.
Design Experience
Hospitality and Foodservice Consultants designers Chris Arrell and Sarah Arrell have hospitality experience, either working in the front of house or back of house, giving Hospitality and Foodservice Consultants the expertise to design commercial kitchens. Furthermore, Chris has 30 years of experience in consulting, which provides him with knowledge of design issues that arise within hospitality projects including accommodation, dining, administration, kitchen, bar, and laundry design. This allows Hospitality and Foodservice Consultants to provide advice on:
- Equipment fit for purpose, to suit production output and menus,
- Equipment positioning to suit any front of house/chef/cook/laundry/housekeeping staff working within the kitchen, bar, or laundry,
- Accommodation rooms, dining areas and hospitality back and front of house requirements
- Workflows and ergonomics,
- Goods in, waste out, or laundry dirty in, clean out.
Hospitality and Foodservice Consultants are management advisory, operational, and design consultants. This is beneficial to our clients as Hospitality & Foodservice Consultants approach their kitchen designs from an operational perspective, which can include:
- Operational costs, such as staffing,
- Workflows and ergonomics,
- Understanding of Food Safety Standards and codes,
- Reduced footprint whilst maintaining or increasing functionality through innovative equipment and space management decisions.
Gareth is a qualified draftsperson and brings technical drafting experience to the team. Gareth provides technical solutions to problems that can occur on a job. Gareth’s 3d drawings are exceptional, bringing a concept to life where the client can visualise the concept design in 3d. Gareth provides technical and working drawings to Hospitality and Foodservice Consultants.
Operations & Management Advisory Experience
Hospitality & Foodservice Consultants provides operational advice and management consultation. Operational advice and management consultation are widespread within the hospitality and food service industry. Chris Arrell’s working background and Sarah Arrell’s work history and common-sense approach have given Hospitality & Foodservice Consultants an edge in the operations and management within the hospitality and foodservice sectors.
As Operations and Management Advisory Consultants, Hospitality and Foodservice Consultants have expertise in, but are not limited to:
Financial
- Balance sheet and profit and loss reporting,
- Revenue analysis,
- Operating costs: payroll, cost of goods sold,
- Other revenue,
- Expenditure,
- Fixed costs,
- Development of and implementation of cashflows and business plans,
- Assist in growing revenues and bottom-line profitability,
- Strong financial acumen and the ability to complete financial feasibility reports, including profit and loss cashflow forecasts,
- Producing forecast revenues and later conducting the review against actual revenue
- Budgeting and implementing the same, departmentally, overall site, or multisite.
Operational and KPI’s
- Developing and implementing service standards and statement of requirements,
- Development of and implementation of standard operating procedures,
- Developing and implementing marketing plans,
- Development of and monitoring/auditing service standards, including Key Performance Indicators, through measuring the same,
- Conducting, measuring, and reporting on surveys,
- Developing maintenance and preventative maintenance strategies,
- Strong operational & functional understanding of back-of-house and front-of-house operations,
- Reviewing and measuring leased operations commercially.
Management Advisory
- Fully conversant with the management, operational and financial components of the food, beverage, entertainment, retail, and accommodation industries,
- Strong management of multiple or multisite operations,
- Management advice on commercial leases, contracts, consultants, and operators,
- Management advice on the front-of-house operations – including accommodation, bars, cafés, retail, functions, nightclub, dining, alfresco, takeaway, entertainment, and restaurants,
- Management advice on the back-of-house operations – including kitchens, stores, laundry, housekeeping, maintenance, office, and administration,
- Management and development of quality customer service,
- Inventory management, including stocktaking and ordering, stock control, and stock rotation,
- Menu development and recipe implementation for food and beverage,
- HR includes job descriptions, duty statements, staff management & direction, staff interviews & shortlisting, conflict resolution, staff rostering & staff roster budget development, and implementation,
- Considering trends in the marketplace and implementing the research findings were able to,
- Strong knowledge of hospitality, foodservice, healthcare, retail, entertainment, and tourism industries,
- Site management,
- Strong problem-solving attributes through sound knowledge and lateral thinking capabilities,
- Cultivating relationships,
- Clear decision making,
- Team building,
- Staff development,
- Strong negotiation,
- Strong strategic planning capabilities,
- An innovative approach to management by identifying opportunities,
- Site location, including demographics, parking, public transport, competition, and size of the premises.
Developments & Redevelopments
- Strong understanding of solid design requirements through completing many varied successful project fit-outs, developments, and redevelopments,
- Strong experience in completing refurbishment, developments, and pre-openings,
- Feasibility and snapshot analysis,
- SWOT analysis.
Statutory Regulation
- Strong knowledge and understanding of the statutory requirements associated with the accommodation, hospitality, entertainment, retail, healthcare, leasing, tourism, and foodservice industries,
- Strong knowledge of food safety and HACCP,
- Strong knowledge of AS4674 2004 design, construction, and fit-out of food premises,
- Strong knowledge of food standards Australia New Zealand 3.2.1, 3.2.2 and 3.2.3,
- Strong knowledge and understanding of laundry standards,
- Knowledge and understanding of AS1668.2 2024 Ventilation within kitchens,
- Strong understanding of food & Liquor acts in Australia and New Zealand.