Like Uber Eats, you’ll get customers you wouldn’t have otherwise had. Unlike them, our foodies are driven by excitement for a particular meal and interested in personal connection to a venue. They are willing to pay more than the cheapest eats they can find on an app and they are willing to travel much further than their couch. That makes them worth far more to your business.

Like food publications and influencers, you’ll get exposure to foodies online. Unlike them, that exposure isn’t pay per post, and isn’t forgotten a week later. Our brands continue to work for you for as long as you have them on your menu. The more exposure you want with food media, the more you pay. With us, you pay a small flat fee and every extra bit of growth is yours to keep. That makes your success with us compounding, with the potential to be exponential.

Yes! We know that you're busy and part of your current challenge is coming up with wow-factor meals for ever-changing tastes. Our experts in menu development, menu engineering, behavioural psychology, branding, and food trends are here to support you. The best news is that access to this knowledge to support you is already included in Menu Club™!

Yes! We have created magic at the intersection of CPG and foodservice. We have several ways that you can put your product at the heart of incredible new food trends. Your brand elevated with foodservice is a far more intimate way to connect with your customer than sitting on the retail shelf AND it offers far more effective ways of enticing your customer than the grocery pressure of relentless price slashing.

Yes! We know it's hard to make a living being a food influencer, and believe that your work is part of a thriving foodservice ecosystem. Imagine profiting from your own custom range of meals, available across Australia?

Yes! It's something we're thinking of. Our plan for this is to establish a joint venture with someone who can handle the operations side of our unique business model.

It's crucial for us that this benefits the hospitality industry. Our vision is the venue isn't too close to any of our existing stockists (think airport, international location etc.) and features the top 5 meals of that brand. The plan is those top 5 venues would be revenue sharing from the profits of our stores. One of our favourite sayings is "a rising tide lifts all boats" and that's how we like to grow.

Yes! And here's why not doing so is leaving money on the table.

We are not the predictable meals you were going to make. We are a catalyst that pushed you to be your best, and the product you make because of us will be the hardest working part of your menu. Our promoted brands put real bums on your seats.

Copycats and competition are a sure sign that we are onto something and they will happen. In this way they end up growing the trend by attracting more customers to it. The one's that benefit most from that are the first movers – i.e. our participating venues.

This is a benefit to innovation as it pushes us all to get creative and drive the quality and wow-factor to create something special. Only our customers are getting promoted as well as being associated with the reputation of the Menu Club™. We also think about how to make our brands defensible (harder to copy) as part of the brand development process.

By us creating the trend in this official way we significantly reduce how many people jump on the bandwagon compared to a standard TikTok food trend where you can easily end up just another one of a million. Which is actually what your meals already are, if you think about it.

Opium-laced meals in North East Asia, making them illegal but genuinely addictive. That's the only thing we would call "too far".