Brett Hannah - General Manager - Panthera Hospitality Group
“PHG are in the process of launching 6 new brands which will be rolled out as franchises across Australia. Carlos and the team at B&RC have been involved from the very beginning providing us with creative concept development ideas, planning expertise, business processes and systems and staff training. The guidance that we have received has been second to none and Carlos has been extremely important overseeing the execution of each concept.”
Julia & Matt Picone - Owners - Pentolina
“B&RC were engaged to support us through our first restaurant opening, they provided an end to end solution covering off financial work, project management, recruitment, operations, staff training, drinks production and on hand support across the launch. Pentolina has hit the ground running and we appreciate the positive impact that Carlos and his team have had on our successful sales and profit growth, they continue to support us and have always been available when we need expert advice.”
“We are a hospitality company based in Bali, Indonesia and we were offered an opportunity for expansion in Melbourne, Australia. We had no idea of the Melbourne market and we didn`t know what to expect in terms of the cost of operating a restaurant there. We engaged B&RC to help us do the financial feasibility study on our project. Carlos is a true professional; replying to our requests promptly and providing solid and credible answers to our long list of questions. His approach is practical, and he goes the extra mile to build a solid feasibility study to ensure that we understood the market and the operational dynamics. We truly thank him for his help.”
“Carlos assisted us with the purchase of the business and advised well on the process when we took Little Brother over. Given that this was our first Melbourne hospitality venture, we were guided by B&RC on how to assess the business and make improvements. Across our initial 6 months, with help from Carlos, we have re designed the space and seen our spend per head grow by 25%. We`ve also opened a new bar on the 1st floor which is proving to be a success and we couldn`t have done it with the expert support that we received.”
The Boot Factory
“We initially engaged the expert services of B&RC back in early 2015. We needed help in various aspects of the business and B&RC were invaluable in implementing systems and measures to ultimately create sales growth and reduce costs. Our sales doubled within a period of 1 year and have kept growing our labour costs have reduced by 10%. B&RC carried out research to understand our local market and to ensure we were delivering the right product to our customers. Carlos and the team created function packages and set up the platform for function sales through 3rd party function sites. Our Facebook following has increased from 700 to over 5000 and our Instagram account from 400 to over 7000. We would have no hesitation in recommending Bar & Restaurant Consultants as a dedicated team who will help you to achieve your business goals.”
Gary Andrews - Ostrich & the Egg
“Having just entered the hospitality market with our food truck, B&RC have been incredible with their guidance and support. Carlos has always been available when we’ve needed to reach out and I am excited to continue working together going forward!”
Carmelina & Aldo - Owners - Charlie & Leos
“We felt that B&R Consultants truly cared about our business and our success. They have been invaluable in helping us in areas where we lacked experience and expertise.”
Siswadji Jonosisworo - Owner- MON
“Bar & Restaurant Consultants helped us to rebrand our Japanese restaurant in Leederville, WA. They were brought in at the start of the project so assisted from the concept and menu development stages right through to the design, service & operations, project management of contractors and budgets and finally to staff training and the new launch. Since the rebrand, we have had a significant increase in sales and have continued to manage our costs and labour effectively using knowledge we gained through Carlos’s training and with the systems he put in place for us. It’s always nice to get a call from Carlos asking us how everything is going. His job may be done but he has always been available on the other end of the phone for a chat. We have the same challenges as everyone in this industry, so it is good to know that the team care and really want to see the business succeed.”
Casey George Jolson - Owner - BENS Supernatural Fast Food
“B&RC have been exceptional to work with and absolutely vital to us in our healthy fast food restaurant venture. Carlos is very experienced, commercially astute with an industry wealth of knowledge and to top that off he has the highest of integrity and is an all-round great guy to work with. We couldn’t be happier with the expertise and support provided to us by BRC.”
Eamonn Hennessy – Area Manager – Red Rock Leisure
"Using our company values and our policies, Bar & Restaurant Consultants tailor made a training package to present to our bar and restaurant group. The course demonstrated the vital role that the managers and our security play in delivering customer satisfaction and we found the results had an extremely positive effect on the performance of our team and in turn our customers. The module covered all of our requirements and more - our aim is to run a course with B&RC every 6 months."
Sam Prince - CEO - Mejíco Sydney Pty Ltd
"We wanted somebody who understood the restaurant’s concept and our company’s vision, someone who sees in the customer the only reason to do better each and every day.
We found that working with BR Consultants gave us that energy, the push that the project needed to become a reality, to go from black and white to a well-executed venue ready for launch.
Carlos Swinton-Lee and his team were “hands on” from the beginning, they developed and managed the whole project with a huge degree of success and have since supported us with the day to day management structure and the development of the business.
They will always be on speed dial!"
Elizabeth Wong - Juicy Design
"In the development of mejico we wanted to avoid the obvious cliché’s and create a space that reflected the culture, without becoming a pastiche. We use very bold, hand painted graphics, on floors and walls, to set the energy levels high. The planning of the restaurant brings food to the street, with guacamole, limes, chili’s and roasted corn as the centerpiece. This wraps into a bar to cater for early diners and those who just want to come for the tequila! The restaurant then sweeps down, mixing communal settings with more traditional banquette seating, anchored with an open kitchen at the rear.
Working with B&RC on mejico Sydney was an absolute pleasure, their expertise in managing the project from an operational perspective complimented Juicy Designs style. Their attention to detail was exceptional and ensured the project was delivered with a seamless, no fuss approach. The end result is an iconic Sydney restaurant that operates to it’s full potential"
Kim Riggs - Scarf
"Carlos has been coaching me through the business management of Scarf Community Organisation for the past few months. During this time Carlos has helped me to establish achievable and measurable business goals. He helped me recognise the things that were diverting my attention unnecessarily so that the "big picture" came into focus. Once I gained a clear understanding of what I was trying to achieve it was easier to map out how to get there. I am still in the process of developing a strong foundation for the business, though now, armed with the knowledge I have gained from our sessions together, I feel I am in control. The business is in a much better state of operation than it was prior to being guided by Bar and Restaurant Consultants. Thank you Carlos for your generously given time, which is greatly appreciated for the positive impact it has made."
Hugh Fowler – Managing Director – CG Restaurants
"Working in our executive team Carlos and Jo were a part of every decision that took Fire and Stone from a single unit to a strongly branded, well marketed, operationally successful and profitable business of 5 restaurants in a period of just over two and a half years. Carlos was deeply involved in site selection, construction management and evolving successful strategies to grow the businesses. At the same time he led the dramatic sales and profit growth in two of our other businesses - Tuttons and Dirty Martini. It was a body blow to our business to hear that they were both heading off to Australia and it is to their great personal credit that the strategy put in place to ensure that the business did not miss a beat in their absence has enabled us to maintain our sales and profit growth. They can visualise, create, manage and run businesses; they can put together strong highly motivated teams and they have a very high level of analytic skills when it comes to diagnosing the root causes of problems when they do arise, as opposed to just treating the symptoms."