Why I Built TheHospoHub

Like a lot of things nowadays, it started with COVID and the thought that there must be a better way.

I watched as our industry began to crumble. Venues I’d known for years were closing down. Teams were burned out or let go. Owners were overwhelmed, unsure how to adapt. And as everything slowed down, something inside me sped up. My natural instinct for people and for problem-solving kicked in. I realised I could give something back to the industry that had given me so much.

Three decades of hard work, sweat and learning had given me something valuable: a deep understanding of what makes hospitality tick. And more importantly, where it breaks. I’ve got IP that’s been earned the long hard way, through pressure, pivots, and perseverance, and I knew I could use it to help others.

After 30 years in kitchens, I’d earned the stripes. Fine dining to fast-paced, high-volume casual dining, from local pubs to family-run restaurants, from meal kit development to high-end functions, I’ve cooked through just about every pressure test the industry can throw at you. I know what it’s like to carry the weight of a service on your shoulders. I know what it’s like to bleed for your craft and still end the day wondering if it was worth it. And I know I’m not alone in that.

Because for all its brilliance, the energy, the creativity, the people, hospitality is an industry that often chews people up. I’ve seen too many great chefs lose their spark. Too many teams burn out. Too many owners left with empty chairs, empty kitchens, and spreadsheets that don’t make sense. The sad truth? It doesn’t matter how good the food is if the back-end’s a mess.

And for a long time now, I’ve been laser-focused on cleaning up that mess, building positive culture, operational consistency and kitchens that not only survive, but thrive.

The Vision

The realisation came quietly but clearly.

I looked around at the systems I’d built, the teams I’d led and the culture I’d helped shape over the years. Venues were smoother, more profitable and people were sticking around longer. There was less chaos, more clarity and the kitchens worked. Not just operationally, but culturally. And it hit me: these weren’t just good outcomes. These were valuable tools. Tools that could help not just one business but many.

The ability to build high-performing kitchen teams. To create menus that actually support margin. To set up workflows and systems that reduce stress and increase consistency. And most of all, my natural connection with hospo people, from chefs to dishies to service staff to managers to owners. It all adds up to something useful. Not just for the company I happened to be working for at the time, but for the industry as a whole.

That’s when the vision started to form.

What if I could help more than one venue at a time? What if I could use what I’ve learned and the way I work to support other operators, other chefs, other teams? What if I could be part of rebuilding and reshaping the hospitality industry in Aotearoa into something more sustainable, more human and more successful?

That’s what The HospoHub is about: bringing clarity, strategy, and support to hospitality businesses that want to thrive, not just survive. Helping build stronger venues, one kitchen at a time.

What I do (and why it’s different)

The HospoHub isn’t a coaching program. It’s not a cookie-cutter strategy service. It’s boots-on-the-ground consulting for hospitality businesses who are ready to lift their game without losing what makes them great.

I help venues streamline operations, increase profit margins, and create high-performing kitchen teams. That might mean rebuilding a menu, so it actually supports your GP targets. It might mean fixing a broken roster that’s draining your labour budget. It might mean coaching your head chef, so they stop bottlenecking and start leading. Sometimes, it’s all of the above.

The difference? I’ve been there. I get it. I’m not here to impress you with jargon or give you a 40-page report that sits unread in a Dropbox folder. I’m here to get in, get dirty if needed, and get your business moving in the right direction. Quickly, sustainably, and with clarity.

Whether you’re launching a new venue or trying to fix a tired one, whether you’re struggling to find profit in your menu or hold onto good staff, The HospoHub exists to help you turn chaos into consistency, and talent into a thriving team.

Built on values that matter

At the core of all this is something pretty simple: I care about the people who keep hospitality going. The chefs. The dishies. The service staff. The owners doing 80 hours because they can’t find staff. The managers juggling spreadsheets and rosters and KPIs. I believe they deserve support. They deserve systems that work, food that sells, and a kitchen culture that doesn’t leave them wrecked by the end of the week.

I also believe in keeping it real. I don’t promise overnight success or some magic tech that solves everything. What I offer is experience, strategy, and systems that make a genuine difference. It’s about designing kitchens that don’t just look good on paper but feel good to work in.

And if I can play a role in making even one more chef’s job easier, one more owner’s business stronger, one more team, more connected, that’s a good day’s work.

Why it matters now

Right now, hospitality is in a period of reset. The pandemic rattled the industry. The talent shortage is real. Customer expectations are shifting, and margins are tighter than ever. But in that shake-up lies an opportunity to rebuild smarter. To design kitchens and businesses that can thrive, not just survive.

That’s the space The HospoHub operates in. Forward-thinking, practical, profit-smart solutions, without losing the heart and humanity that makes hospitality special.

So, if you’re running a venue and feeling like things are stuck, sliding, or just harder than they should be, know that you don’t have to do it alone.

Final word

The kitchen doesn’t need more chaos, it needs clarity, and that’s what I’m here for.

If this sounds like the kind of support you need, get in touch. I’d love to hear about your kitchen.