Consulting
Sandall + Co
Visionaries in hospitality excellence.
Sandall + Co forms a brains trust of hospitality experts with a wealth of industry insight. We have more than 30 years’ experience crafting iconic venues that stand the test of time and rise above the competition.
Services
Whether you’re launching a restaurant, events space or catering business, we can help you avoid common pitfalls and ensure you’re profitable from the start.
Business analysis & strategy
Concepts & design
Kitchen design
Infrastructure and logistics
Kitchen management systems
Supply chain management
Food safety management
General management and operations
Menu development
Recipe planning & costing
Marketing
Human resources
Staff training
Greenfield site design
Meet the Team
Simon Sandall
Group Chef and Kitchen Management
Simon has been putting his culinary techniques and skills into high profile kitchens across London and Sydney for over 30 years. Currently owns and operates Boronia Kitchen at Hunters Hill and also engages in consultancy for a variety of Sydney’s amazing restaurants. Previously after working in London’s top restaurants, he joined MorSul as Head Chef of Aria Sydney and later as Executive Chef across the entire Group, which included Aria Sydney and Brisbane, Aria Catering, Chiswick, Chiswick at the Gallery, Opera Bar, River Bar and North Bondi Fish. He has managed highly awarded kitchens throughout his career, receiving gold medals from both Torquay International Festival of Food and Wine and The West of England Salon Culinary.
Kiehyon Yoo
General Management, Operations, Bar
Kiehyon’s Management career is full of Sydney dining hotspots. Mr Wong, Mejico, north Bondi Italian Food, Jimmy Liks, Tetsuya’s, Omega and Toko to name a few. Kiehyon trained at the Blue Mountains International Hotel School, which is fully accredited by the international Hotel and Tourism Training institute in Lausanne, Switzerland. His experience and roles have encompassed initial setup and construction of restaurants, through to sommelier, General Manager, Restaurant Manager, Bar Manager, Host, Licensee and has also been a part of the Merivale Management team. Kiehyon’s breadth of skill within the Sydney dining industry is seldom matched. He’s been involved in every aspect of the dining experience, thus is well trained in orchestrating the various components of a food & beverage venue and resolving the product as a whole. Kiehyon is also the co-owner of INKA Canberra.
Bianca Hoi
Marketing & Operations
Bianca is the founder of Lemonade, a hospitality marketing agency renowned for delivering creative solutions tailored to the food and beverage industry. With over 16 years of experience spanning the globe, her career includes roles at the award-winning Coutume Café in Paris and the prestigious 5-star Hotel Rieser in Austria. Bianca's expertise is as diverse as her journey. She has collaborated with hundreds of iconic venues across Australia, including Tetsuya's, Parlour Group, and The Restaurant Pendolino, building a reputation for excellence in the industry. As a multidisciplinary strategist, Bianca specialises in strategy development, search engine optimisation, media buying, and compelling copywriting. Her holistic approach ensures her clients stand out in a competitive market while driving measurable results.
Jane Heininger
Hospitality Human Resources
Jane has extensive specialist experience in Human Resources and Staff Retention, having previously held Back of House and Events Planning roles within the Aria restaurants, and setting up and managing all their staffing processes. She was the Human Resource Manager for MorSul Group, managing a total of 1200 staff members over a period of 15 years. She has a background in Restaurant Admin, having worked in London venues for several years, and has since focused on everything staff related, including developing award and payment systems, recruitment, mentoring, mediation and conflict resolution. She thrives in helping venue owners navigate and develop strong, beneficial relationships, as well as helping them create the best work culture for development, retention and performance.
Lucas Cristofle is a highly accomplished hospitality professional with extensive experience in launching, managing, and optimising hospitality businesses across Australia and internationally.
As Group General Manager for May Hospitality Group, Lucas led the launch of Palm Beach Boatshed and Terrigal Pavilion, overseeing design, payroll, recruitment, financial controls (OPEX, CAPEX, P&L), and system integrations. Prior to this, he was Group Operations Manager for Venew Group, driving the expansion of renowned restaurants such as Franca, Parlar, and more recently Armorica holding a total of 5 hats. At Loulou Bistro, he was instrumental in building a 150-seat French bistro with an integrated bakery and traiteur concept from the ground up.
Beyond corporate roles, Lucas has first-hand entrepreneurial experience, having successfully owned and operated his own franchises. His deep understanding of hospitality operations, venue design, cost control, and customer experience makes him a sought-after consultant for businesses looking to optimise performance, launch new concepts, or revitalise existing operations.
