We are chefs, managers, designers, creatives, strategists, project managers & analysts!
We have walked many miles in our worn hospitality shoes. In the kitchen, behind the bar, on the floor and in the back office.
We have conceptualized, designed, delivered and grown a multitude of diverse venues.
We are 360 degrees of director level support.
kitchens, bars, interiors, exteriors, equipment
feasibility, business plan, the pitch, growth strategy, strategic planning, health checks
budgets, revenue projection, cost control, systems, analysis
concept development, branding, menu, drink list, event kit, marketing strategy, promotions
project management, competencies and training, workshops, staff programs, HR, recruitment
Hospitality is hard. Margins are tight and trends are transient, even if you are on the right track.
To us at Merriweather, every project or business is unique. Our designs, concepts and plans are backed not only by our experience but also with current market research and the facts.
We keep designs operationally efficient, uncomplicated and compliant.
Every concept we come up with is aligned to emerging market trends and the unique location/s.
It is not uncommon for businesses to see a slow decline in profit over time, but there are some simple ways to get ahead of the curve and to see these changes coming. Here are our top 10 tips for driving business performance to achieve a stronger bottom line.
When you are planning a hospitality project, there are a lot of moving parts to keep track of. And while it might be tempting to dive right in and start building, taking a step back to assess the potential risks can make a huge difference in the success of your project.
Here at The Collective, we have designed and optimised kitchens for every type of venue, we have also worked in countless kitchens during busy long shifts and single chef lulls. We know that getting your kitchen design right from the very beginning is critical.