we ensure their food and beverage experience is part of their overall journey?” This sensitivity to context sets The Fresh Collective apart. Whether it’s an elegant pre-theatre dinner or a bustling museum café, the brand adapts, innovates, and elevates. BUILDING A RESILIENT BRAND McCloskey notes that running a successful food business is about much more than what’s on the plate. “I was trained in five-star hotels, including Hilton, so I understood the importance of a solid administrative backbone,” he says. To that end, McCloskey brought on board a financial expert from Four Seasons Hotel Group early in the company’s journey. “He was the Asia Pacific food and beverage controller, bringing the discipline and expertise we needed. We’ve been working together for many years now.” This dedication to financial stewardship allowed the business to scale responsibly.“We never borrow. Every new venue or initiative is funded through our cash flow.That’s important to me—staying grounded and ensuring we never sacrifice quality for growth.” What this means in practice is a company that grows deliberately, never chasing trends for short-term gain but instead nurturing long-term partnerships built on mutual respect and clear expectations. “It’s very easy in this industry to get caught up in opportunity,” McCloskey reflects. “But if you don’t have the systems to support that growth, it can all come crashing down. That’s why we’ve invested in strong internal processes—finance, compliance, HR, marketing—everything that allows us to expand without ever lowering our standards.” The result is a rare combination: a business that operates with the soul of a boutique hospitality group and the reliability of a central corporate entity. “People are surprised when they hear we employ We’re a social enterprise redesigning our waste system into one that works for people and the planet. GROUND COFFEE COLLECTION | SOFT PLASTIC COLLECTION | WASTE AUDITS WWW.REGROUND.COM.AU Let us help you walk the talk on sustainability! 75 BUSINESS VIEW OCEANIA VOLUME 07, ISSUE 04 THE FRESH COLLECTIVE
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