ABOUT CINI LITTLE australia AND THE foodservice CONSULTANT TEAM
THE HISTORY OF CINI LITTLE AUSTRALIA
Cini Little Australia is a specialist commercial foodservice consultant firm and over 5 key consultants have over 120 years collective experience, with a major strength in the area of the food service design and planning of facilities for the preparation and storage of food and beverage in all types of establishments.
Cini Little Australia Pty Ltd is an Australian owned and managed company. Originating in 1978 when Harley Little Associates absorbed Taylor Graham & Associates, another local specialist food service consulting group. After a number of changes the Australian operation was reorganised and became Cini·Little Australia late in 1990. In similar fashion to major accounting practices, it is a member of a worldwide group, sharing a common name, but otherwise independent. The members share certain common costs and exchange material, ideas and advice and the staff move between offices to provide necessary expertise for particular projects.
As such we generally form part of a team which might included a Project Manager, Architect, Interior Architect and a range of specialist consulting engineers all dedicated to achieving your ideal facility. The firm works in all fields of Hospitality and Commercial Foodservice Consultantcy and its projects range in size from the Sydney Olympic Stadium to Council Kiosks in suburban parks.
The firm has been actively involved in major studies for the respective health department in each state, a leader in the introduction of centralised food production and distribution systems in health care, aged care and commercial operations, as well as the design of many top restaurants and hotels. Other areas of expertise range from stadium to defence, from casinos’ to clubs, from aged care to the corporate field, our foodservice consultants have been providing design and advice earning a reputable place in the foodserive industry.
OUR TEAM OF Foodservice CONSULTANTS
Click on the following headings for more information.
Andrew Frost’s career began in the building industry, changed to the foodservice industry and now spans the two.
Andrew commenced a degree in architecture at N.S.W. Institute of Technology while concurrently working with the architectural firm of Davis Heather & Dysart and then Harry Seidler & Associates.
In 1984 Andrew began a three year diploma course in hotel management and catering administration. On completion of this course in 1986, Andrew moved to London and worked until 1989 for Trusthouse Forte and its major contract catering subsidiary Gardner Merchant Ltd as a design consultant responsible for concept design, design development, specifications and tender documentation with an additional overall project management role on projects ranging from 1000 seat staff restaurants to major venues and attractions in the London area.
Upon his return to Australia in 1989, Andrew resumed working for Harley Little Associates on a broad range of foodservice facilities throughout Australia and Asia.
In 1990 when the company name was changed to Cini Little Australia, Andrew took over as head of the design section. In this position as foodservice consultant he has been involved in projects as varied as retail restaurants & hotels, commercial kitchens, sports bars, central production kitchens, hospitals, correctional facilities, staff cafeteria’s and the Sydney Harbour Casino.
Worked as an economic analyst with Esso Australia and then for the University of New South Wales Union as General Manager of it multi-million dollar operations, with responsibility to conceive, evaluate and implement capital development projects to support Food and Beverage Services.
Industry positions include that of New South Wales Secretary of the Catering Institute of Australia, Secretary of the Commercial Kitchen Equipment Companies Association and he has been a member of the Foods Schools Advisory Council for the New South Wales Department of Technical and Further Education.
His background of experience in economic analysis and logistics (previously Senior Instructor of the Australian Army’s Senior Officers Logistic Course) is backed up by experience in the UK, North America and operational experience here.Peter joined the architectural office of Alan K Eedy as junior draftsman. He completed a Drafting Certificate course and progressed to Chief Draftsman until in 1974 he resigned and commenced his own Design and Building Consultancy which continued until 1994 when he joined Cini Little as a Consultant.
He has been involved in all aspects of design, documentation, contract administration and supervision on a wide variety of projects, including industrial, commercial and club facilities.
In 1980, Peter visited the United States to study “Tilt-up” construction techniques and was involved in the design of the first Tilt-up industrial building in Sydney. In 1985, he spent six months in Malaysia working on joint ventures as a consultant with local contractors involved with low cost housing for the Government, and has an understanding of the construction and kitchen fit-out industries in the East as his work also extended to Thailand and the Philippines.
Peter obtained a full building Contractors Licence in 1987 and acted as project manager on various developments.
From 1980 to 1992 Peter was a part owner of the Hunter Valley Wine Society which operated a direct wine marketing operation in the Hunter Valley which also expanded to operate in California. He was a Director of a company which operated a chain of thirteen bottle shops and the Queens Wharf Brewery Hotel in Newcastle and he controlled the design and construction of the total fitout, including all food and beverage operations.Stephen has been involved in the industry for many years after going to Granville TAFE full time in 1980 to undertake his course in Architectural Drafting. He joined Cini Little in 1995 and since has been involved in many major projects including Parramatta Stadium, Olympic Stadium & Star City Casino.
To discuss your commercial food and beverage project and design a plan to succeed call our foodservice consultant team on (+612) 9418 8324 or use our contact us page.
