Portrait
Peter Augoustis
Managing Director
Twenty-plus years in Sydney food. Peter is the person most of our clients rang first.
“Conquer the kitchen”
Real people.
Really making it.
Hercules is a Sydney kitchen that makes food for other kitchens. The same small team develops it, cooks it, packs it and answers for it.
Our story.
A lot of what gets sold as artisan is developed by one business and bulk-made in someone else’s factory. We do it end to end.
We started making sauces and prepped components for busy kitchens, and kept hearing the same thing: the product was fine, the problem was the prep. Hours lost to jobs nobody on the line wanted. Recipes that drifted from site to site. Bottles nobody could empty.
So that is what we fix. You tell us what is eating your kitchen. We make it, to your recipe, and send it through your own distributor.
The makers.
The person who books your assessment is the person you call afterwards.
Portrait
Damien
Production and product development
Damien turns a client’s recipe into something we can make the same way every time.
Portrait
Dominic Augoustis
Brand and new business
The person who books your assessment and runs it.
Portrait
Ray
Commercial
Sets up the deal so it works for both sides.
How we work.
Listen first
We ask before we pitch. Most of what we make started as a client telling us what was wrong.
Make it properly
Fixed recipes, batch-coded, cook and chill records kept for every run, HACCP certified.
Stay reachable
You will always have a person to call after the sale, and that person knows your product.
What leaves
the kitchen.
Every batch is cooked, filled, labelled and packed in our Sydney kitchen.
Come and tell us
what you need.
Tell us what is eating your kitchen. We will tell you what we can take off your hands, and roughly what it is worth.
Book a free kitchen assessmentRather just talk? Call Dominic on 0475 167 130.