MICHAEL VALE EXPERTISE!
First and foremost, after a track record of launching over 46 Sydney operations, Michael Vale loves to create and develop new hospitality concepts and ideas for the Sydney hospitality market, from a 50-seat Concept café up to a full Sydney CBD Pub re-invention.
His company is constantly seeking existing Sydney based hospitality operators, who wish to give their Café-Restaurant-Bar or Pub business a commercial ‘Kick in the Ass’ or clients that wish to launch a new F&B concept, based on a distinct ‘Point of Differentiation’ with clear expansion potential, and (if needed) financed by groups of passive investors introduced to the project by Michael and his Sydney based network team.
Sydney harbor’s first spectacular ‘Dinner in the Sky’ launch
Once you have launched a 22-seat Restaurant hanging off a crane over Sydney harbour, anything else is a ‘piece of cake’
Michael Vale is a ‘battle hardened’ Sydney based hospitality operator, consultant and project manager with three of his concept projects ending up on Channel 7 Sydney Nightly news.
His business philosophy is very simple.
Whatever we may agree to conceptually create and build, it MUST have a clear commercial “Point of Differentiation” in every way imaginable, from the front door to the back lane. He believes if we create something truly “Ground-Breaking” we have created a story, and the media is always interested in a hot new story. (click media page)
Michael tours the world sourcing new and iconic ideas and concepts for the Sydney Hospitality market.
Over the years Michael has launched numerous new food/grog and entertainment concepts, based on the knowledge that if a new client wishes to experience this unique new product, they must visit this new operation, as it simply does not exist anywhere else in Sydney, and in some cases, anywhere in Australia.
"A new hospitality venue should leave a customer wanting more, and should create a raving fan at their first visit. If you fail to do this – you’re doing something wrong."
"I pride myself in creating revolutionary culinary experiences that leave a mark on the world. I like to challenge conventions. I am a thought leader and visionary."