In 2021, the company operated from two separate kitchens located 200 meters apart on hills, presenting access challenges. Despite having ample space, they had outgrown both their kitchen and event staging areas. When an opportunity arose to acquire a building that previously housed a chef training school in Newmarket, they sought assistance in developing a design brief.
Estimated Enhancement in Operational Efficiency
Reinstate Customer Experience
The Montana Group, renowned as New Zealand’s largest private catering company, offers more than just catering services. Their portfolio includes a diverse range of food and event services, collaborations, agreements, and experiences. Urban Gourmet, their premier catering brand in Auckland, specializes in creating exceptional events at top-notch venues.
For this project, Mark Wylie, now Montana Group CEO, was our consultant at the time, he led the project with Mark Collins, interviewing key business stakeholders to assess the strengths and weaknesses of their current facilities. Lizzi Pearson General Manager Urban Gourmet and Maria Milina in her team were instrumental in highlighting the company requirements and operational objectives.As part of our review of the facilities, we considered the marketplace evolution for the following 10 years and developed a list of all requirements. This included considering carefully operational flow and allowing for multiple events, tastings, pack in and out to happen simultaneously.
The location had to function cohesively, maintain a polished and impressive appearance for client menu tastings regardless of busyness, and ensure safety and security around the clock. It was also essential for the space to withstand heavy use, incorporate new equipment to enhance time efficiency and improve overall quality and capability, all while maximising the use of existing infrastructure and services.
Following the preliminary assessment, Mark Collins Consultancy formulated a design brief that outlined the functions, necessities, and interconnectivity of five distinct areas: Goods in/out, Operations, Sales, Admin & Management, and Client areas. Each zone had its unique set of requisites and preferences, which included preserving zone segregation, identifying reusable equipment and technical prerequisites, and exploring novel possibilities.
The design brief was created for the purpose of selecting a contractor (Southern Hospitality), and also serve as a set of criteria for evaluating and assessing the procurement process.
Food business consultancy & Mentoring
Thanks for what was a thought-provoking couple of days. You certainly inspired some action there. I was, in all honesty taken back by your ability to grasp key dynamics within our business in such a limited amount of time.
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