Case Studies

 

Red Rooster


Red Rooster has a rich history as Australia’s largest home-grown quick service restaurant brand and is the only one specialising in roast chicken. Founded in 1972, the fast-food chain opened its first restaurant in Kelmscott WA, and has since successfully spread the passion for roast chickens right across suburban, regional and rural Australia. With the […]

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Salmon & Bear


Located on the ground level of a high-rise apartment block in Sydney’s inner east suburb of Zetland, Chef Mark Jensen and business partners Joel Kapz and Joe Ward have created a Rocky Mountain themed chalet style eatery called Salmon & Bear, which serves delicious seafood cooked over charcoal alongside traditional fish shop favourites. “This is […]

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Hollywood Private Hospital


Since being acquired by Ramsay Health Care, Hollywood Private Hospital has continued to develop and enhance its infrastructure and facilities, recently investing over $70 million in major infrastructure developments at the hospital. The centrepiece of this development is a new wing which houses six additional state-of-the-art operating theatres, three new 30 bed wards and a […]

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Santa Monica


The team behind the Bellezza Group has helped transform the café and food scene in Brisbane delivering a string of establishments including Bar Pacino, Bellezza Espresso Bar, Espresso Veloce, 11th Hour Catering, Short Street Espresso, Chocolate Soldier, Punch Espresso Bar and Café Pacino. Comprising of father and son duo Jimmy and Giuseppe and cousin James […]

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KRU Catering


Darrell Scanlon built his first mobile kitchen on Queensland’s Gold Coast in 2001. Following a nine-year contract with ASP and some overseas travels, Darrell returned to the Gold Coast where he embarked on his next venture – Kru Catering, a film location catering service fit for the Stars. Kru Catering comprises of four fully equipped […]

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Dinner By Heston


Born in a small town in Dorsett, England, Chef Ashley Palmer-Watts began his culinary career like many others: working for a local restaurant at 13 years old. Ashley joined Blumenthal at The Fat Duck in 1999, moving up the ranks to sous chef in 2001, and becoming head chef two years after that. Today, he […]

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