Services
Hospo22 works with independent and small-group restaurants, cafes and bars in Western Australia, Melbourne and Bali. Operator background, not agency background. Fixed scope. Fee quoted on the call. GST extra. No hourly billing.
Most work starts with a free 30-minute call. I will tell you which product fits and what it costs, or that I am the wrong person. We cost the menu, match the roster to trade, write the standards the floor can use, and sit in the numbers with you.
Operations audit
Most clients start here. On-site plus written report plus a 60-minute debrief. It finds where the room is leaking, not the story you already told yourself. 10-14 business days.
Includes:
• Revenue, labour, food and beverage cost, operations
• Written report you can action the next week
• 60-minute debrief on the findings
SOP build
If it only works when you are there, it is a job with rent. We write recipes, portion guides, opening and closing, and service flow the floor can actually use. 4-6 weeks. FOH, BOH, or the full suite.
Includes:
• Recipes and portion guides
• Opening and closing routines
• Roles, service flow, handover
Menu engineering
Standalone. Costed menu, mix and contribution. Not a rebrand and not a photoshoot. We tell you what to cut, keep or recost.
Includes:
• Pricing and mix analysis
• Contribution by dish
• What to cut, keep or recost
Advisory retainer
Monthly P&L review, one 60-minute call, WhatsApp in between. Three-month minimum, then month-to-month. For operators who want a thinking partner on the numbers without a full project.
Includes:
• Monthly numbers review
• One 60-minute call
• WhatsApp and email between calls
Pre-opening setup
Six to ten weeks before open. Costed menu, roster, SOP suite, POS reporting, trial service. Bali includes one on-site trip.
Includes:
• Costed menu and roster
• SOP suite and POS reporting
• Trial service before opening night
90-day recovery
Margin, key-person, team. Diagnose, rebuild, stabilise. Weekly check-ins for 90 days. Not reputation PR. Not a brand workshop.
Includes:
• Diagnose in the first weeks
• Rebuild the numbers and the standards
• Weekly check-ins for 90 days
Value of the shift
A three-hour intensive workshop on costing and stock management. Item costing, pricing strategies, inventory control, waste. Staff learn what each product is actually worth in the room, not only on the invoice. Participants analyse cost structures, find the leaks, and leave with a method they can run the next week. Hands-on. Built for new hires and for people who have been guessing for years. Ask on the call if this is the right fit for your crew.
Wine training: half or full day
Half-day or full-day wine service training for rooms that actually sell wine. We cover grape varieties, regions, tasting technique, food pairing, and how to recommend a bottle without faking it. Staff leave able to talk about the list, lift the average spend, and stop hiding behind "whatever you like." Not the core offer. Most rooms need costing and roster first. If wine is a real line, this is the add-on.
Roster redesign
We analyse your existing staffing schedules against four weeks of POS by session. Overstaffing, gaps, dead lunches, unrostered close time. You get a grid that follows the money, not last year's habit. Standalone. Does not include a full SOP build. Book the call if the weekly labour percentage looks "fine" and the floor still feels chaotic.
Recipe costing
Full menu, yield in, not purchase weight. Portion guides you can train against. Standalone if you are not ready for the SOP suite.
Includes:
• Every dish costed with yield
• Portion guides for the pass
• Theoretical food cost vs actual
Where we work
Western Australia: Perth metro and regions. Melbourne: on-site, batched visits. Bali: pre-opening and recovery, travel in the fee.
Independent and small-group venues. We do not run socials, design logos, write franchise kits or green-marketing campaigns.
Management accountability
Weekly 30-minute with your head chef or manager. Add-on to the advisory retainer. Independent and small-group rooms only.
Includes:
• Weekly 30-minute with chef or manager
• Accountability on the number, not a pep talk
• Independent and small-group rooms only