BOH.

An operations partner for independent hospitality.

We work alongside founders — weekly, with custom tools built for the venue — on the parts of the business that hold everything else up. Labour. Margin. Systems. Reporting.

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Currently
Working with a small number of operators across Sydney and Melbourne.
Engagements
The Partnership — ongoing
The Audit — fixed scope
Project work — by quote
Considered
Quarterly. New engagements by referral and introduction.
What we do

Most of the work in a venue happens out of sight. That's where we work.

01 /

Labour, margin, and the numbers that matter.

A live operational dashboard, built for your venue. Weekly labour position. Monthly P&L. The numbers you wish you had on Monday morning, without the spreadsheet.

02 /

Systems your team will actually use.

SOPs, rosters, ordering, reporting — built progressively, in tools your team can open on their phone. We're not interested in playbooks no-one reads.

03 /

A weekly rhythm that holds everything.

Weekly working sessions. Monthly reviews. Quarterly planning. Direct involvement in the operational calls that actually move the business.

"I know what's happening in my venue on a Monday morning without asking anyone."
— A founder, year two of the partnership
A different kind of hire

A senior operations director, without the full-time commitment.

Most independent operators can't justify a full-time ops hire — and most who do, hire too early, or hire the wrong person. The Partnership gives you that level of operational thinking, at a fraction of the cost, alongside the founder rather than reporting to them.

A full-time ops manager
$115k–$170k
Annual cost, loaded with super, leave, and on-costs. Locks in a fixed role before you've defined what good looks like.
The Partnership
From $3,500/mo
Roughly a third of the cost. Senior operator alongside the founder. Month-to-month after the first quarter.
How we work

Three ways in. One discipline behind them.

See the full work
Who we work with

Founder-led venues with strong identity and growing operational weight.

Independent restaurants. Wine bars. Cafes. Small hotel groups. Music venues. Cocktail rooms. The kind of operators who care about the room and the numbers in equal measure, and who've outgrown running everything from instinct.

If you've ever opened a second venue, lost track of labour by Wednesday, or wondered why your reporting doesn't tell you what you need to know — we're built for you.

How we think about the work
— Start —

A short conversation is the right way to begin.

Tell us about the venue, what's working, and what isn't. We'll let you know honestly whether we're a fit and what the next step looks like.

Start a conversation