Independent hospitality consultant | Melbourne + Australia-wide
Hospitality consulting for venues that need clearer control over profit, costs and service.
Covered Hospitality Services helps cafes, restaurants, bars, caterers and venues identify practical opportunities across COGS, menu pricing, labour, SOPs, KPIs and customer experience. Independent sole-trader consultant. All work delivered personally by Shazon Perera.
Our digital packages deliver personalised insights and actionable plans—no jargon, just clear steps for sustainable growth.
Hospitality Consulting Services
Covered Hospitality Services provides specialist consulting across a range of hospitality disciplines. Explore our service areas below.
Hospitality Consultant Melbourne
Broad-based hospitality consulting for cafes, restaurants, bars and venues — food costs, labour, SOPs, KPIs and more.
Learn moreRestaurant Consultant Melbourne
Restaurant-specific consulting covering menu engineering, food cost reduction, labour modelling and operational systems.
Learn moreCatering Consultant Melbourne
Catering operations consulting — event costing, staffing models, menu standardisation and SOP development.
Learn moreFood & Beverage Consultant Melbourne
F&B consulting covering beverage programs, COGS analysis, stock management and supplier reviews.
Learn moreWorkforce Optimisation
Reduce labour costs and improve workforce productivity — roster analysis, labour targets, savings opportunities and a 90-day action plan. Delivered remotely, worldwide.
Learn more"Practical hospitality advice from someone who understands the floor and the numbers. I'm Shazon Perera, a Melbourne-based sole-trader hospitality operations professional. My background spans client services, site operations, food and beverage, events, venue teams, P&L awareness, service standards and operational improvement. All analysis and recommendations are personally reviewed and delivered by me."
Tell me about your venue and the goals you want to reach. Book a discovery call or email [email protected]. For best results, be ready to share recent P&L, POS/sales, supplier invoices, menu/recipe, roster/wage and SOP information where relevant.