Little National Hotel, Sydney
A few months ago, I was approached by the marketing DIRECTOR of Doma Group - one of Australia's largest private developers, with a current project pipeline valued at over $1 billion.
One of their newest offerings is Little National Hotel, a 12-storey hotel above the Clarence Street entry to Wynyard Station, perfectly centred between Barangaroo, Bridge Street, and Martin Place. The hotel provides 230 luxurious rooms, a guest gym, a sprawling library, and an exclusive rooftop lounge and bar.
I wAs commissioned to come on board and redesign the current bar menu, devising and developing 12 new bar food options and styling and photographing each dish on location. I completed all this with a broken leg (!); however, it was worth it as the results were super for the hotel, and my food solutions have helped increase bar food sales considerably.
My roles INCLUDED:
Concept and development of a selection of new menu items, which can each be constructed/prepped and served within under 5 minutes.
Food offerings requiring minimal cooking and can be prepared by bar staff.
Sourcing and costing ingredients.
Costings and profit margins for each dish for the hotel.
Liaising with food suppliers and serve ware companies
Suggesting and sourcing new props/crockery for the bar.
Working and project managing ceramic supplier orders.
Cooking food on shoot days, styling and photographing each dish.
Check out Little National Hotel and Doma Group.
“We have increased food sales enormously since you intervened.
Thank you Katie!”
— martina males / doma group marketing DIRECTOR