What foodservice projects are you currently working on?
I’ve just finished a three-year project with Brisbane City Hall, a $215m restoration of the culturally and historically important 1920’s heritage building. The F&B project included the operational review, concept brief development, financial model and market approach and resulted in the inclusion of 12 state-of-the-art event rooms with capacity for 20 to 2,500 people, dedicated servery kitchens, and an excavation of the basement area to provide a full production kitchen. Current projects include the development of two Asian 250-450 seat restaurants, specialising in Yum Cha, and several noodle/dumpling outlets. We are also in the transition-to-opening phase of a recreation and leisure centre that includes a casual dining brasserie/café and event centre at a contemporary residential aged care facility.
What kind of work do you specialise in?
Two primary areas. Firstly the review of existing hospitality venues to improve operational flow and financial viability, and secondly the development of new F&B concepts within hospitality complexes such as sporting cubs. In Australia they are more like mini-casinos with an extensive range of products available to members.
What do you enjoy most about your profession?
The evolvement of the hospitality industry and the constant challenge of staying abreast of trends in dining, technology, design and equipment. And the cultural diversity of the Australian demographic. I am fortunate to be able to lead groups of clients on study tours to research industry trends such as FHA Singapore, Hotelex and next month to the NRA in Chicago and New York.
What does being an FCSI mean to you?
FCSI represents global standards in excellence, ethics and professionalism. I see my involvement both as an APD member and as a board trustee as being able to put something back into the industry.
What are your goals for the rest of the year?
From a work perspective – to enthuse clients about new and exciting concepts that are emerging in the Asia Pacific region. From an FCSI perspective – to increase membership and awareness of the FCSI brand.
Of what single achievement are you proudest?
Participating on FCSI boards as a trustee, both Asia Pacific and the World Wide Education Foundation.
Who have been particularly important mentors?
My previous CEOs in hospitality roles and my business partner at RT Hospitality Solutions.
What interests do you have away from the office?
Family. I have a property in Queenstown New Zealand where I try to spend as much time as possible. I love to travel and have a bit of reputation amongst my friends and clients as the ‘dining guru’.
Toni Clarke is director of RT Hospitality Solutions and representative member of FCSI’s Asia Pacific Division
