A consultancy for all things food

At Delicious Business, we operate from a place of passion – we love the industry we are in and want to see all hospitality businesses experience success

What we do

We don't just tell you what to do, we roll up our sleeves and help you get it done. We work intensively with you, your business and its key people to make change fast – working together to make your business stronger.

We consult a broad spectrum of food and hospitality businesses – from boutique bakeries and family-run restaurants, to big hotel chains and global food brands. Whether you are an established business looking to refresh your offering, or in the planning stages of starting a new venture, we can offer guidance every step of the way.

To find out more about how we can tailor our services to suit your needs please get in touch, we’d love to chat.

Who we are

The people in our team come from varied hospitality backgrounds and each bring different skills to the table. We can assist with anything from concept and menu development, food costs and staff training, to events, media relations, and more.

  • Operations (FOH), Legal, Social Media, Financial reporting, Strategy, Events

    Sophie lives and breathes food and hospitality. She’s been waitressing at many of Auckland's best restaurants from 17 years old and co-founded multi-site free range rotisserie chicken concept Bird On A Wire. She is currently the co-owner of Fatima’s and The Village, and the lead trustee of DineAid. Sophie applies skills from her time in commercial litigation and as a hospitality operator to advise, empower and drive positive change in the businesses that she works with.

  • Menu development, Food control plan, Operations (BOH), Recipes/IP

    Camille is an accomplished cook and kitchen operator. She has spent the last 20 years cooking privately; working for Books For Cooks in London; and most recently, left her role as Executive Chef of a kitchen team of 35 across Bird On A Wire sites. Camille excels in menu and recipe development, back of house operating and compliance systems and developing new products for FMCG businesses. She is an encyclopedia of food knowledge and makes catering for a crowd look like a breeze.

  • Copywriting, Events, Media Relations, Concept/menu development

    Leisha is a qualified journalist who has been working in the realm of hospitality for 20 years. From operating a small café to running a boutique catering company, she now combines her love of the industry with her love of words by writing about food and hospitality for publications such as Viva, The Spinoff, Stone Soup, Gourmet Traveller and Eater. She uses her industry knowledge and media contacts to help businesses communicate their ideas through social strategies, press relations and unique events.