Envisioned Excellence, Delivered in Boutique Concepts

Seagrass Boutique Hospitality Group

Taking his vast experiences in the food and hospitality industry – over 35 years’ worth – paired with his entrepreneurial spirit and a belief in, and commitment to, respect and integrity, Mr Michael and his team continue to deliver the highest level of quality in their products and services, in boutique concepts to locations all around the world.

Bradley Michael grew up in South Africa, where the inspiration for Seagrass Boutique Hospitality Group was born and the groundwork laid. His career began at the age of 18 as an assistant chef with the South African Defence Force and he has since built a strong repertoire of successes, including having franchised 156 Black Steer Steakhouses in a period of three and a half years.

Mr Michael has managed a number of restaurants including The Meat & Wine Co, Franco Franco, Ribs & Burgers and Salmon & Bear. This experience has helped him and Seagrass Boutique Hospitality Group to build a loyal network of colleagues and customers, further contributing to their sustained success. The commitment and loyalty shown to Seagrass Boutique Hospitality Group reinforces Mr Michael’s drive to further improve the experience that he and his staff provide, always finding new ways to satisfy and amaze, continuing to carve out niches for the organisation and its brands in Australia and around the world.

Seagrass Boutique Hospitality Group has experienced quite rapid and significant growth in Australia with their brands The Meat & Wine Co and Ribs & Burgers. The Meat & Wine Co and Ribs & Burgers can be found nationwide, having established themselves as trusted brands, providing the highest quality of service and product and winning several awards in the process. From the inception of ideas to the development of menu items, the unique grilling techniques that have been created to the ways in which the food is prepared and served, using unique South African flavours and sauces, The Meat & Wine Co delivers steakhouse dining in a sophisticated and relaxed atmosphere.

Monte beef is the premium line of beef that is exclusive to The Meat & Wine Co, sourced from Australian raised, grass and grain-fed, MSA Graded Angus cattle. Stringent quality controls help maintain the highest standards from the paddock to the plate. Much care is taken to ensure superior marbling, texture and flavour, aged for a minimum of 21 days.

Seagrass Boutique Hospitality Group recently opened Tasha in Dubai (a boutique concept café) and Ribs & Burgers is to be opened in Las Vegas in November 2014. Ribs & Burgers evokes the history of the classic butcher and bistro dining, providing customers the opportunity to casually dine without sacrificing quality.

Indeed, the Group has had a great deal of experience launching restaurants globally including in South Africa, the Middle East, London, and Australia-wide. Each time a restaurant is opened, it is carefully adapted to ensure it complements the local community, and the company invests significant time and resources into market research to ensure success.

Seagrass Boutique Hospitality Group enjoys a strong network of suppliers who are carefully chosen based on strict criteria and with the goal of developing long-term relationships. Suppliers must share the passion and commitment for food and hospitality that Seagrass Boutique Hospitality Group holds dear, agreeing upon the core company values of: respect, a spirit of excellence, appreciation, love, innovation, and positivity. These values help to ensure that a successful and loyal partnership has been established to deliver only the very best quality at every level of the organisation. By supporting innovation, Seagrass Boutique Hospitality Group has established their brands and built on the strength of tradition while looking toward the future. From the source to the end customer, Mr Michael believes in his products, his people, and his vision.

The name Seagrass Boutique Hospitality Group was chosen to represent the core values of the company. Like seagrass, which is strong and sustainable by nature, Seagrass Boutique Hospitality Group is committed to nurturing its people and their professional development, ensuring that employees are at their best, which will help them organically deliver world-class products and service. To this end, the Group has established a staff wellbeing program to develop and train employees on a personal level, to ensure that new and relevant skills are developed at each level of the organisation. Through a mentoring system, employees are given the best opportunities to work and thrive.

Many efforts are made to train and promote from within and given the company’s size and global reach, Seagrass Boutique Hospitality Group employees have a unique opportunity for global movement across a number of departments in diverse operations around the world.

When asked what sets Seagrass Boutique Hospitality Group apart from the competition, Mr Michael attributes the company’s success not only to the effort and care that is taken in food preparation and presentation – beyond the flavours and the sauces, the unique cooking methods, and the ambiance created, it is the people that help distinguish the Group from its competitors. Just as suppliers are expected to share Seagrass Boutique Hospitality Group’s passions and values as a company, so too are employees. In return, maintaining employee wellbeing is paramount to the management team.

It is the company’s goal to facilitate continued growth and further develop its vision, building on what it is that Seagrass Boutique Hospitality Group does, and does so well. “The main drivers of our continued growth and success is first, our people, and second, the quality of our food and personable service that we offer,” says Mr Michael. By continuing to focus on the people, the products, and the passion behind its brands, Seagrass Boutique Hospitality Group delivers quality and world-class excellence, by uniting as an organisation with a collective understanding of the vision, equipped with the necessary tools and resources to bring ideas to life.

The Seagrass Boutique Hospitality Group team continues to look for expansion opportunities to continue sharing their flavours and their passion for superior food and hospitality, looking for new ways to surpass established standards of excellence, and amazing and satisfying customers in the process. Thus far, it’s proving to be a winning approach.

Making Sense of Management

Management is the art, or science, of getting things done through people. Sounds fairly straightforward – except for the fact that people are not robots waiting to do our bidding. People have their own minds, motivations, and goals. So how do managers keep operations – and the people behind them – running as planned?

July 20, 2018, 9:15 AM AEST