Cini Little Australia resources

FOODSERVICE RESOURCES AND INFORMATION


Cini Little offers useful resources for your foodservice projects covering aspects of occupational health and safety, building code of Australia and food standards, upcoming events and The Tourism & Hospitality Catering Institute of Australia and our partner Cini Little in the United States.

 

Links for Your Reference

Our partner, Cini Little USA visit www.cinilittle.com

NSW Food Authority www.foodauthority.nsw.gov.au

OH&S https://www.australia.gov.au
Food Standards Australia New Zealand www.foodstandards.gov.au
Building Code of Australia www.abcb.gov.au

Foodservice Australia www.foodserviceaustralia.com.au
Fine Food Australia www.foodaustralia.com.au 
Australian Government Department of Health and Aging www.health.gov.au

Foodservice Suppliers Association Australia www.foodserviceindustry.asn.au

 

 

Clients & Projects

ICC Sydney
Merivale
Citibank
ANZ Stadium
Brisbane Convention Centre
Commonwealth Bank
Hilton Hotels & Resorts
Four Seasons Hotels
Google
Ernst & Young
Hyatt
IBM
Deutsche Bank
Aldi
David Jones
Babcock & Brown
Aevum Living
Allens Arthur Robinson
Anglican Retirement Villages
IMAX
Lindt
Microsoft
Myer
Sydney Airport
Tafe NSW
The Star
Taronga Zoo
Transfield
UBS
Wolgan Valley Resort
Westpac
Sydney Cricket & Sports Ground
St. Vincents
IRT

FoodService design specialists

To discuss your commercial food and beverage project and design a plan to succeed call our foodservice consultant team on (+612) 9418 8324 or use our contact us page.


Featured Project

ST GEORGES BASIN COUNTRY CLUB

FOODSERVICE DESIGN SERVICES

Located on the south coast of New South Wales and the social centre of the district, Cini Little were engaged to work with Abeo Architecture to redesign the Foodservice areas within the Club.
A new Bistro Restaurant with seating for 450 was to be provided with a display kitchen with all aspects on show. This Bistro Kitchen was to be supported from a revamped Back of House Kitchen, which would also support an Auditorium, Function Room with a capacity for 700 patrons.

The Bistro Kitchen was to feature a char grill station set into the front counter adjacent to the Ordering counter and was also to feature a wood fired pizza oven and a separate Carvery Station.

A conventional cooking line with a rotisserie was set into the back counter and the whole cooking operation on show to the members of the Club. Adjacent to the Bistro, a Café and Bar was positioned to service the Bistro and other areas of the Club. The Café offering espresso coffee, dessert, snacks and gelato. The Bar offering, beer, wine and mixed drinks to the members.


St George Basin