Tim Keenan

Tim Keenan - Principle 

Having previously worked alongside some of the worlds best hospitality operators in London & Australia such as Gordon Ramsay/Angela Hartnett at the Connaught Hotel, The River Cafe, London as well as at the famed Grossi Florentino, Melbourne. Running some of Australian most recognised hospitality operations such as De Bortoli, Yarra Valley & All Saints Estate, Wahgunyah as the Catering Operations Manager has positioned Tim with his original background as a Chef with a unique perspective of the global & Australian hospitality scene.

Who we work for

Food Consulting clients range from International Franchise Chains like Crust Pizza to Production Kitchen, Cafe & Hospitality operators like Zuppa, Melbourne.

Design & procurement clients range from local hospitality operators to world class venus such as Coombe the Melba Estate, Ocean Grove Surf Lifesaving Club, Health Care, Tourist Operators & retail hospitality sites at airports. Contracted to architects or directly to clients, dependant on the scale of the project.

The majority of our clients are creating new projects, we also love to revisit old clients some time after the initial project and actively engage with successful operators looking for a refresh to keep current. 

With 10 years consulting globally we're at the forefront of the hospitality scene.  

How we work


Short-term sprints that can be completed in 15–45 days. Strategy sessions, feasibility studies, second opinions, Hospitality Design, business plans, assessments and advisory not requiring fieldwork, site visits, or more than three (3) Associates to be involved with deliverables presented electronically and telephonically or at our offices in Melbourne.


After the completion of a first phase project or engagement, we typically structure subsequent work for on-going advisory services and implementation support on a retainer basis in 6– 24-month commitments. Dedicated resources and support functions are applied (ranging from the assignment of a support coordinator to an outsourced C-suite executive or in-market practice area leaders stationed at the client location).


Typically 6–12 weeks with a dedicated Engagement Manager and multi-disciplined team of Associates with requirements for travel, fieldwork and site visits, in-person presentations, Food Consulting and comprehensive work product such as long-range corporate plans.


In select cases, we engage on a gain-share basis with blended compensation models that put some fees at risk in exchange for stock, equity, revenue, or profit share. These partnerships fully leverage our global know-how and know-who and are often best suited when we serve as an operating partner (including working with private equity firms acquiring and growing restaurant chains). These arrangements can be complicated and time-consuming to co-create based on defined targets and timelines, so we only move forward with such an arrangement after first completing an initial project or engagement.