When Penrith Panthers first approached Tom, they were facing some challenges around profitability and patronage, with a suspicion that the back of house systems, processes and staff were not operating with optimal efficiency or effectiveness.
Tom’s approach was to bring a holistic vision for the F&B Business but also focus on some low hanging fruit to bring quick financial wins. He developed a Business Plan which set out what the F&B Business should look like and importantly, how it should be sourced.
Each profit centre was deconstructed and rebuilt with a new vision of efficiency, reduced cost, increased turnover – and consequently increased profit. A key issue was that the position of General Manager had been vacant for some time, and with the lack of leadership, each department had become an independent, but isolated entity. Part of the ensuing transformation was a cultural change to unite the 300 person F&B team back together again, with a strong collective ethic.
As well as front of house concepts like the totally new menus, and new bistro, Tom also established budget rostering and a production kitchen.
Always cognisant of the bigger creative picture, Tom also delivered on the details that make it all work: what is available and where, documented & implemented operational, cleaning & process plans unique to every outlet, effective “ground roots” & perpetual budget templates essential for financial planning, event menu planning templates, queuing systems, a sales focus, floor plans and structured layouts.
Bottom line: financially, food costs were reduced by 12%, food sales increased by $50K p/w and a whole raft of efficiency improvements were implemented within the first 8 weeks of engagement.
“Toms expertise and professionalism was soon evident and we were able to make changes on his recommendations that had significant benefits, not only with customer service, but financially for our organisation ….I have no hesitation in recommending Tom to other organisations.” Don Feltis, Panther Group Board Chairman
