Some reports have placed the turnover rate for restaurant managers at over 45 percent. A shocking ratio for any industry. Taking a step back to the interview process is one of the keys to help select a closer fit and reduce turnover. Think about it; we actively target our customers, why not our employees and managers as well?
Straight To The Source is the brainchild of Australian food experts Tawnya Bahr and Lucy Allon, each of whom have over 20 years experience in the hospitality and restaurant industry, both back and front of house.
They create their food tours specifically with the hospitality professional in mind, filling a gap for hands-on professional development focused on understanding the provenance of the produce sourced by hospitality businesses.
We talked to them recently about their passion for Australian produce and why they advocate provenance and sustainability.
This year the theme for International Women’s Day is “Press for Progress”. It asks our community to come together and continue the movement of working towards gender parity, which already has strong momentum. Any step of progress, so long as it’s in the right direction leads us closer to gender equality.
The freedom women have to choose their career, rather than be expected to fulfil a gender-based career is progress. Women returning to their careers after motherhood, or even prioritizing their career is progress - things that at a previous time were not possible.
In the hospitality industry there are already leading women who demonstrate that you can progress towards a powerful career.
Black Pearl Bar for many Melburnians is an institution, and it's easy to see why. The 15-year-old Fitzroy bar has collected plenty of awards including: International Cocktail Bar (2017 Spirited Awards), Best Bar in Australia (2017 World’s 50 Best Bars Awards), and Best Cocktail List award (2016 at Australian Liquor Industry Awards), to name a few.
However despite the accolades, the bar remains a cool, modest and casual place for locals to kick back and have a few drinks, which General Manager, Chris Hysted-Adams believes is what makes Black Pearl Bar a successful one.
Former Bartender of the Year (2009; Bartender Magazine Australian Awards), Chris Hysted-Adams ventured from the corporate world to bartender life and hasn't looked back since.
We chatted to him about the importance of your team, bartending tips and how to stay relevant as a hospitality business. Here's his story.
The founders of Patient Wolf Gin, Matt Argus and Dave Irwin, this year celebrate two years since the launch of their successful Melbourne-brewed gin and distillery.
Recently they expanded their distribution to include premium Dan Murphy stores across Australia, and the team are working on the launch of their second gin. They have come such a long way from their early days of brewing gin on the stove top!
Co-founder of Patient Wolf Gin, Matt Argus, chatted to us about how it all started, the industry people who backed them, and how consumers are becoming more curious about the craft behind the product. Here's his story.