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📞(03) 9970 0699 info@compassforce.com.au
COMP
SS FORCE
Reliable, quality people in food.
Growth Strategy — Melbourne & Greater Melbourne Region

Where to Target Next

Based on the Laurent Bakery client profile — 17 Melbourne locations, centralised production, high casual labour demand — here is the priority target map for Compass Force's expansion.

Industry Veterans
Food people placing food people — not generalist recruiters.
Personally Vetted
No algorithm. Human review of every single worker placed.
Not 30% Platforms
Lead with this — it's the opening line in every sales call.
Award Wages, On Time
Paying workers correctly drives reliability and retention.
Licensed & Insured (Vic)
Compliance removes risk for the client — a real decision factor.
Locations
17
Melbourne sites
Category
Bakery / Café
French-style, premium
Staff Needs
Pickers, Line, Bussies
Casual & relief
Key Pain
Reliability + Food Safety
Platform staff aren't vetted
BOTTOM LINE — The highest-priority next targets are Baker Bleu, Lune Croissanterie, Hector's Bakery, Brunetti and Peter Rowland Catering. Hotels (Crown, Accor) are high-value but longer sales cycles. Food manufacturing is a volume play deserving its own separate campaign.
Sales Execution

Outreach Playbook

Scripts, timing, and approach notes for reaching decision-makers in food and hospitality.

✉️
Email Subject Line That Works
Subject: Casual kitchen & production staff — we supply Laurent First line: "We supply Laurent Bakery across their 17 Melbourne locations. I'd love a quick conversation about how we could help [Company]." Keep the email to 4 sentences. Ask for a 15-minute call, not a meeting.
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Cold Call Opener
"Hi, I'm calling from Compass Force — we're the agency that provides kitchen and production staff for Laurent Bakery. We work exclusively in food and hospitality. Who manages your casual staffing?" Don't sell on the first call. Get routed to the right person.
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Right Person by Business Type
Small owner-operated bakery → Talk to the founder directly. 5–15 site group → Head of Operations or GM. Large caterer / hotel group → HR Manager or Operations Director. Never start with the head chef — they don't control agency budgets.
When to Call a Bakery
Bakeries are slammed 6–9am. Call between 10am–12pm or 2–4pm when service has quieted. Avoid Mondays and Friday afternoons. Best days: Tuesday, Wednesday, Thursday.
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The Pain Point That Opens Doors
"We don't charge the 30% platform markup. And every worker we place has been personally reviewed by someone who knows food." Lead with this. Every food business operator knows the pain of unreliable, overpriced agency staff. Follow with Laurent as proof.
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Cluster Strategy by Suburb
South Yarra: Laurent, Baker Bleu, Tivoli Road. Chadstone: Laurent x2, Hotel MGallery. CBD: Laurent x2, Brunetti, Hector's, major hotels. One suburb, multiple clients = efficient territory coverage.
CompanyContactMethodPriority
Baker BleuMike Russell (founder)Email + LinkedInHighest
Hector's DeliJonathan Armao (head of ops)Email directHighest
Lune CroissanterieCameron Reid (director)Email via info@Highest
Brunetti ClassicoFabio Angelé (owner)Phone call preferredHigh
Brunetti OroYuri Angelé (director)Website + LinkedInHigh
Peter Rowland GroupBrian Leyden (CEO)Email — strategic framingHigh
Dench BakersOwner / GMPhone call to flagshipHigh