With over 30 years of hands-on experience setting up, operating, and selling successful hospitality businesses, I know firsthand how tough this industry can be. I’ve been in your shoes—working long hours, managing staff, juggling finances, and dealing with the constant pressure to perform. My job now is to help you cut through the chaos, find practical solutions, and build a business that’s not just profitable, but sustainable.

I approach hospitality the same way I approached competitive golf: with a relentless focus on detail, performance, and results. My journey started in 1995 at an industrial lunch bar, later living above a café where I had to step into the kitchen when the chef failed to show. Eventually, I went on to own and operate a group of high-profile restaurants in one of New Zealand’s most competitive tourism markets. I’ve seen it all—what works, what doesn’t, and where businesses go wrong.

Numbers are my forte—not just the bottom line, but the systems and strategies that drive it. I quickly identify inefficiencies, optimise pricing, and refine menus to improve profitability. I firmly believe success starts at the back door, and I help clients secure better supplier deals, negotiate smarter lease terms, and implement financial systems that actually work. My approach is honest, direct, and pragmatic—because in this industry, there’s no room for fluff.

I believe that when your business runs efficiently, you get your time, energy, and passion back. My goal is to install rock-solid systems, fine-tune operations, and give you the clarity and control you need to thrive. If you’re ready to take your business to the next level, let’s talk.