Case Study: Pre-Opening Success at Distinction Hotel, Invercargill

Written By Adrian Brett-Chinnery

Client

Distinction Hotel, Invercargill

The Challenge

The opening of a new hotel and restaurant presents a unique set of challenges. A successful launch requires meticulous planning, from securing a reliable supply chain and ensuring food safety compliance to building a high-performing kitchen with the right technology. Distinction Hotel, Invercargill, needed a partner to navigate these complexities and establish a foundation for operational excellence from day one.

Our Role

As a professional chef consultant, Adrian Brett-Chinnery was engaged to provide comprehensive pre-opening services, leveraging his extensive industry experience to ensure a seamless and profitable launch. The scope of work was designed to cover all critical back-of-house functions, ensuring the kitchen was not only ready for opening night but also set up for long-term success.

Key Contributions:

1. Strategic Procurement and Cost Management

A new operation's profitability begins with its purchasing strategy. Adrian took the lead on all supplier procurement, account setups, and price negotiation. This involved:

  • Identifying and vetting a network of reliable local and national food and beverage suppliers.

  • Establishing new accounts and credit terms to support the hotel's operational flow.

  • Conducting detailed price negotiations to secure the best possible rates, directly impacting the long-term food and beverage costings and contributing to a stronger bottom line.

2. Advanced Food Safety and Compliance

Food safety is non-negotiable. Adrian developed a comprehensive Food Control Plan (FCP) tailored specifically to the Distinction Hotel's new kitchen. To streamline operations and ensure ongoing compliance, this plan was then digitised to run on the Chomp app. This innovative approach provided the team with a user-friendly, paperless system for managing food safety records, training, and compliance checks, making a critical process efficient and auditable.

3. Menu Creation and Culinary Strategy

Adrian Brett-Chinnery provided expert assistance to the new Head Chef in the creation of a menu that was both innovative and commercially viable. While the Head Chef owned the culinary vision and menu, this collaborative process involved:

  • Drawing on market trends and local produce to develop a menu that would appeal to the hotel's target demographic.

  • Ensuring each dish was accurately costed to maintain a healthy profit margin.

  • Designing the menu to be efficient to execute, considering the capabilities of the new kitchen equipment and the flow of the kitchen.

4. Innovative Equipment Procurement

To build a state-of-the-art kitchen, Adrian assisted with the selection and procurement of all equipment, from the largest appliances to the smallest tools. This strategic choice was aimed at maximising efficiency, quality, and sustainability.

This involved a comprehensive approach:

  • Cutting-Edge Technology: Key equipment sourced included Unox Speed-X Ovens for rapid cooking, a Unox Evereo Hot Fridge for advanced food preservation, and Moffat NZ Induction Stoves for their energy efficiency and precise control.

  • Operational and Small Equipment: Every detail was considered to ensure the kitchen was ready to operate from day one. This included the selection of plateware that perfectly complemented the restaurant's aesthetic and food style, as well as the procurement of everything from gastro trays, blast chillers, and mixers, down to essential items like paring knives and squeeze bottles.

This meticulous approach ensured that every piece of equipment was in place and ready for the new chef to get straight to work without any delays.

5. Streamlining Onboarding for International Talent

A critical goal of the project was to prepare the kitchen for a new Head Chef recruited from overseas. Adrian's work in procurement, menu development, and digitised compliance was designed to provide a turn-key solution. By handling all the groundwork and establishing clear systems, the new Head Chef was able to focus on culinary leadership and team management from day one, rather than getting bogged down in administrative or logistical challenges associated with a new country and local suppliers. This professional guidance took away the potential issues of recruiting from overseas and ensured a smooth transition for the new culinary leader.

The Result

The partnership with Adrian Brett-Chinnery enabled the Distinction Hotel, Invercargill, to open with a fully operational, compliant, and technologically advanced kitchen. The pre-opening phase was executed smoothly and efficiently, resulting in:

  • A robust and cost-effective supply chain.

  • A digitised food safety system that simplifies compliance and training.

  • A profitable and well-received menu.

  • A kitchen equipped with innovative technology that empowers the team to deliver exceptional service and culinary quality.

  • A seamless and hassle-free onboarding process for the new international Head Chef.

This project stands as a testament to the value of experienced consultancy in the pre-opening phase, proving that strategic planning and smart technology choices are key to a successful and sustainable launch.

Adrian Brett-Chinnery