Concept Hospitality were engaged to advise and develop the Vietnamese x French menu before launching Forty Licks. A detailed operations and continual training program was developed to help the team before launching as well as continual development and feedback sessions.
Assistance with recruitment, operation manuals, training and briefing of key staff, styling and financial costings all formed part of the scope.
Concept Hospitality worked closely with Cru Media and Holy Cow to ensure the right branding, imaging and messaging was delivered to the public.
After a successful launch, Forty Licks was reviewed and scored 14/20 in the Sydney Morning Heralds Good Food Guide.