We spoke to Bunzl in-house expert Craig Bradfield about his work with high-quality restaurant fit-outs.
What is your professional background?
I started my career in hospitality and catering in South Africa in 1984 and have been in the industry ever since. I also lectured part-time at various TAFEs, universities and international hotel schools in the fundamentals of HACCP International [Hazard Analysis Critical Control Points], commercial kitchen design and catering management systems. I’ve been able to continue in this great industry since arriving in Australia in 2008.
What does your role at Bunzl involve?
I’m a Business Development Manager specialising in food-service design and project management. I also assist the Bunzl National Equipment Specialist Team with preparing layout drawings and specifications in accordance with BCA [Building Code of Australia] and health authority regulations and codes.
What does your team do?
We offer a food-service design and consulting service along with top-of-the-line equipment and full restaurant fit-outs. Our capabilities allow us to take a concept from the planning stages to successful implementation, attending to every detail and requirement along the way.
Can you tell us about a recent project?
I worked on a new multi-venue precinct in Broadbeach, Queensland, incorporating Miss Moneypenny’s and Fat Freddy’s Beach Bar & Diner. This project involved a turnkey design and equipment-supply package.
Contact Craig with your equipment requirements: Craig.Bradfield@bunzl.com.au
