Hare & Grace offers creative culinary skills in the form of consultancy.
Raymond has worked with a handful of Melbourne companies within the industry, Eureka, Peter Rolands, National Gallery of Victoria, Red Rock Leisure and the Melbourne airport just to name a few.

A hospitality start up is not easy task and should never be underestimated. Every aspect of the business needs to be considered.
With the help of consultants it will build a foundation to a great start. It will speed the business growth, and if a new business produce profits faster.

Design of a business can be difficult, so many factors to consider. the feel of the restaurant, the menu, it’s uniqueness. How can this be achieved?

Hare and Grace have the expertise in this field, the field of hospitality.
We understand a business must stand out as an individual in order to survive the world of competition within our restaurant neighbours.
We have been successful in this industry with a wealth of knowledge of over thirty years.
Food and menu concepts may not be the first concern. We understand that there are so many aspects to consider. Menus take time, and we will work with you to develop your business, and inturn food and beverage ideas will follow.
We will help you put stuctures in place, cash flow systems to help you control what money goes out, and predictions of what money may come in.

Menu innovation, operating systems and training programs to deliver results.
We follow a disciplined, comprehensive process to drive guest frequency and profitability.

The results are increased brand awareness and guest loyalty, memorable dining experiences and money in the bank.

We strive to collaborate ideas, culinary experience, management skills and a passion for hospitality with you.
We tailor make training programs for yourself, your management and your staff so that you can set the standards.
We want you to strive to be the high-performing business you want to be that creates awareness to new cutomers and build stronger relationships with existing guests.
Throughout this exercise we will create a comprehensive structure which can consist of beverage and food controls, labour planners, managing staff as a whole, and of course financials.