The Lucas Group
Melbourne is the food capital of Australia because of innovative foodies like Chris Lucas and his team at The Lucas Group.
If you haven’t heard of The Lucas Group, you know its restaurants. Chin Chin, Baby Pizza, Kong, GoGo Bar and Hawker Hall are Melbourne + Sydney venues so popular they seem to have magic dust sprinkled on them, but the truth behind their success is perhaps more surprising, and certainly more calculated. Behind these bustling dining rooms is a complex, far-reaching machine, revolving around an enormous off-site kitchen that operates day and night.
Their no bookings policy helps, making demand more constant and even. There’s good systems and workplace culture, and of course there’s Chris Lucas himself. But there’s something else that sets this restaurant apart from most other mid-sized eateries in Melbourne: a huge production kitchen. But you won’t find it in Chin Chin — it’s 20 kilometres away, in Moorabbin. There, in an industrial estate in the city’s south, sits a facility known as Factory One. It operates non stop, 24 hours a day.
Staffed by 45 rotating chefs and 15 kitchen hands, administration staff and storemen, Factory One is the pulsating production heart of the Lucas Group, the empire that includes the iconic Chin Chin’s, Italian eatery Baby, Korean and Japanese barbeque joint Kong and Hawker Hall. Beyond the world of catering and fast food, there’s nothing quite like it in Australia’s restaurant scene.
Stannards have been advising with Chris Lucas and his team across all venues to create an operational flow with the single focus of being a hyper profitable business. Stannards looked at the day to day budgeting, cash-flow and staffing wage thresholds to maintain compliance. Our smart strategic forecasting, tax and succession planning has helped The Lucas Group boost their profitability and reach targeted business goals.