flavourassembly

  • Consultancy to create vibrancy and success for food and beverage ventures

    flavour assembly consultancy

    After designing some 40+ commercial kitchens (including of three of my own venues that I paid for), after conceptualizing 18 F&B outlets and having opened no less than 20 restaurants, bistros and cafes and having managed teams of up to 190 chefs, I'd like to pass on my expertise to discerning present and future food and beverage business owners.
     

    Listed below is a streamlined 'menu' that I consider essential in building a successful business. My focus is totally guest-centric, so the listing sounds rather technical. Ultimately, it is all about  excellent service and the clarity of flavours. In that order!

    So, creating a distinctive service and flair in cuisine requires dozens of critical decisions, decisive steps, countless tasks, sound procedures and smart systems.

    A few experts work with me in the flavourassembly consultancy, in the areas where I consider my own proficiency is not up to benchmark. This, coupled with a client's expertise allows for greater focus, appropriate decision making and a speedier roll-out of a winning project.

    PLANNING STAGE

     

    Good concepts are about understanding how people think and behave

    • Helping you understand the property and vision
    • Idea formation and concept development
    • Operational reviews for existing businesses
    • Market research and positioning - eg. what's your value proposition?
    • How to add best value to the owner's assets and property asset
    • Understand critical success factors
    • Develop innovative strategic and operational plans & solutions
    • Planning of operational stages


    PEOPLE


    Recruit by values, provide the training and ongoing sustenance

    • We assist in identifying and hiring key staff
    • Create and facilitate training programs
    • Align people development to performance appraisal
    • Job descriptions and operational manuals


    PRE–OPENING


    Always inhabit your venue a long time before a guest walks in!

    • We offer F&B operation design in conjunction with statutory requirements, design brief and stake holders
    • Help with selection of suppliers, systems and technologies
    • Budgets and F&B cost control
    • Integrate monitoring systems e.g. MONICA and relevant procedures 
    • to be compliant to Health Services requirements
    • Establish efficient workflows
    • Create food and beverage menus
    • Offer directional food tastings
    • Supply labour cost forecasts and manning guides
    • Advise on POS, retail solutions & GMROI


    ACTION TIME


    Take the best of the past and bring it into the future 

    • Enable a procurement system, EOI, tender processes and contracts
    • Create systems and procedures for goods received, inventory and food cost control
    • Menu presentation and evaluation
    • Bring kitchen, plant and machinery to commission stage
    • Evaluating people, systems and procedures
    • Trial runs


    Turn on the engine – COOK with flair! Unlock the door – SERVICE with excellence!

     

    JAN GUNDLACH

    Highlights of my career include Executive Chef positions for the Raffles Hotel, Singapore, the Peninsula Hotel, Manila and Marina Mandarin Hotel, Singapore.

    The establishment and successful running of my own businesses in Canberra, flavours -The Culinary Centre, flavours@Canberra Glassworks as well as senso restaurant for 10 years allowed me to gain valuable experience in all aspects of kitchen and business management.

    Previous and present consultant jobs include the Melbourne Arts Centre, Fullerton Hotel Singapore, Coriole Vineyard in McLaren Vale, SA and Pialligo Estate in Canberra as well numerous returns to Raffles Hotel in Singapore.

    Good F&B master planning will rescue elements of choice from the power of circumstances!


  • The wine cellar

    wine cellar

    The philosophy and structure of a professionally polished wine list.


    While food menus appear to be generically the same layout eg appetizer - main course - dessert or so, wine list lay-outs are more diverse.

    These are a few common models. Wines are listed:

    • By varietals
    • By country / region
    • By intensity (light, medium, full-bodied)
    • By varietals (with country of origin subtitles)
    • By colour


    Very few wine lists run through the varietal alphabet eg Albarino to - and some 90 varietals later - Zweigelt.
    A rare but interesting way to go by.

    Continue.


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