“Conquer the kitchen”
Your recipes. Our kitchen.
We’ll make your sauces, aiolis and prep, your way. We work it out with you, and your distributor drops it off with the rest of your order.
How we work with you
We do the prep.
You do the plates.
Tell us what you make
A free 30-minute chat, at your place or on a call. Tell us what your team is sick of making.
We cook it your way
We make it to your recipe. You taste it, we tweak it, until it’s exactly right.
It turns up with your order
Your distributor delivers it with everything else. Your team opens the bag and serves.
On real plates, in real venues
Made in our kitchen.
Served in yours.
From first meeting to a production batch for Lucas Quality Meats.
Of pizza sauce in one quarter, for a six-store pizza group.
Products we already make, across five families.
Quick maths
What’s prep costing you?
40 hours a week across your business.
That’s 0 eight-hour shifts a week back on the floor.
Rough figures: Restaurant Industry Award cook rate ($27.97 an hour from 1 July 2026), plus 12% super and casual loading where chosen, no penalty rates. Assumes we take three quarters of that prep off you.
What we
already make.
Nineteen products your rep can add to your next order. Every one started as somebody’s recipe.
Got 30 minutes
this week?
Tell us what you’re sick of making. We’ll tell you what we can take off your hands, and roughly what it’s worth.
Book a free assessmentRather just talk? Call Dominic on 0475 167 130.