Urban Gourmet
Revitalising Culinary Spaces and Crafting a Design Brief for a Kitchen Expansion
CASE STUDY
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.
35%
Estimated Enhancement in Operational Efficiency
100%
Reinstate Customer Experience
THE STORY
Montana Group: Catering Excellence and Unforgettable Experiences Across Auckland's Premier Venues
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 STORY
Montana Group: Catering Excellence and Unforgettable Experiences Across Auckland's Premier Venues
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 GOAL
Creating a Multi-functional and Efficient Culinary Space for an Unforgettable Client Experience
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.
THE SOLUTION
Optimising Business Efficiency: A Comprehensive Design Brief for Streamlined Facility Zones
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.
THE SOLUTION
Optimising Business Efficiency: A Comprehensive Design Brief for Streamlined Facility Zones
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.
THE RESULTS
Enhancing Efficiency and Stakeholder Satisfaction in a Catering Business
- Effective design brief implementation that improved operational efficiency by an estimate of 35% and facility organization.
- Better interdepartmental collaboration and communication.
- Successful alignment with operational goals by the selected contractor (Southern Hospitality).
- Increased stakeholder satisfaction, including employees and clients.
- Reinstate the customer experience to a level of 100%
THE RESULTS
Enhancing Efficiency and Stakeholder Satisfaction in a Catering Business
- Effective design brief implementation that improved operational efficiency by an estimate of 35% and facility organization.
- Better interdepartmental collaboration and communication.
- Successful alignment with operational goals by the selected contractor (Southern Hospitality).
- Increased stakeholder satisfaction, including employees and clients.
- Reinstate the customer experience to a level of 100%
SERVICES USED
Some more kind words from satisfied customers
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