Jack Crosti has spent more than three decades in hospitality — from Michelin-starred kitchens in Europe to owning and rebuilding his own award-winning restaurant in New Zealand. He knows what it takes to create a dining experience that works, not just on the plate but across every part of the business.

When Jack ran his own restaurant, he grew turnover from $15,000 a week to $70,000 a week in just two months. The restaurant went on to earn two Cuisine Hats, Metro Top 50 recognition, and saw Jack named a Beef + Lamb ambassador twice. Beyond the accolades, those years taught him a powerful truth: hospitality is exhilarating, but it can also be exhausting. Many owners hit a wall — they see strong sales but low profits, they burn out, or they struggle to hand over their business because it feels too tied to them.

That experience is what makes Jack different as a broker. Today, he helps hospitality owners uncover the real value of their business and prepare it for a premium sale. His Complete Market Value Assessment goes far deeper than a standard profit-and-loss review, covering everything from menus and rosters to staffing, décor, reputation, lease terms, and customer loyalty. Because buyers don’t just purchase numbers — they buy confidence that the business will thrive without its founder.

Sellers value his empathy and credibility, while buyers respect his sharp analysis and international network. He doesn’t just close deals; he ensures businesses are ready for their next chapter.