The Sydney edition of the Good Food Hospitality Symposium, held on October 28, 2024, at Beta within the Greek restaurant Alpha, aimed to equip hospitality industry professionals with strategies to strengthen their businesses in the face of economic and cultural challenges. This free event, ticketed for attendees, was presented by Lightspeed and led by Sarah Norris, the head of Good Food. With a theme centered on “Prepare to Thrive in ’25: How to Position a Hospitality Business for Success,” the symposium focused on providing actionable advice to navigate the busy summer season and beyond. The event sought to offer valuable insights and solutions for the myriad challenges that hospitality businesses face today.
A key topic of discussion at the symposium was the intense scrutiny of workplace culture within Sydney’s hospitality sector, brought to the forefront by recent exposés on systemic sexual harassment. The panel featured notable figures such as Jeremy Courmadias, CEO of Fink Group; Claire Van Vuuren, owner of Bloodwood; Petrina Baker, Director of Baker and Frost; Alexander Kelly, co-owner of Baba’s Place; and Bridget Raffal, co-founder of Women and Revolution. These industry leaders shared their experiences and effective policies for creating positive, empowering, and safe work environments. Their contributions underscored the importance of addressing toxic workplace cultures to ensure the mental and emotional well-being of staff members, which is crucial for building a resilient and sustainable hospitality business.
Fostering Positive Workplace Culture
Creating a supportive workplace culture is essential for attracting and retaining talent, a pressing issue as businesses grapple with tighter margins and high closure rates. The conversations emphasized fostering environments where employees feel valued and respected, which in turn increases job satisfaction and reduces turnover. Previous discussions and anticipated outcomes of the symposium highlighted this as a significant consensus. Alex Elliott-Howery of Cornersmith, who spoke in the first symposium held in Melbourne, stressed that the industry is in a ‘broken’ state and needs collective effort to bring about meaningful change.
Attendees of the symposium learned actionable insights on balancing culture work with existing business demands. Strategies such as optimizing limited budgets, establishing robust processes, and creating systems that support a positive workplace were discussed. The importance of transparent communication, regular training, and clear policies to address misconduct were highlighted as essential components. The symposium aimed not just to share best practices but also to create a platform for collective problem-solving, fostering a sense of community among hospitality leaders. By implementing these strategies, businesses can build healthier workplaces that encourage long-term growth and sustainability.
Economic Strategies for Resilience
Navigating economic challenges was another focal point of the symposium, with attendees eager to understand how to position their businesses for success amid financial uncertainty. The panelists offered their insights on managing tight budgets while still investing in quality service and guest experience. They discussed various approaches to financial resilience, including diversifying revenue streams, improving operational efficiency, and leveraging technology for better resource management. The goal was to equip business owners with the knowledge and tools necessary to maintain profitability even during economic downturns.
Discussions also centered on the importance of innovation and adaptability in the face of economic pressures. Panelists suggested that businesses should be open to new concepts and flexible in their operations to stay competitive. Embracing digital solutions, such as online ordering and reservation systems, can help streamline processes and reduce costs. By focusing on customer engagement and building strong relationships with patrons, businesses can create loyal customer bases that provide steady revenue streams. The collective wisdom shared at the symposium underscored the idea that economic resilience is not just about cutting costs but also about smart investment in areas that drive growth and customer satisfaction.
Conclusion
The Sydney edition of the Good Food Hospitality Symposium took place on October 28, 2024, at Beta in the Greek restaurant Alpha. The event aimed to equip hospitality professionals with strategies to bolster their businesses amid economic and cultural challenges. This free, ticketed event was presented by Lightspeed and led by Sarah Norris, head of Good Food. Themed “Prepare to Thrive in ’25: How to Position a Hospitality Business for Success,” the symposium offered actionable advice for navigating the busy summer season and beyond, focusing on insights and solutions for current industry challenges.
A significant topic was the intense scrutiny of workplace culture in Sydney’s hospitality sector, highlighted by recent exposés on systemic sexual harassment. The panel featured prominent figures like Jeremy Courmadias, CEO of Fink Group; Claire Van Vuuren, owner of Bloodwood; Petrina Baker, Director of Baker and Frost; Alexander Kelly, co-owner of Baba’s Place; and Bridget Raffal, co-founder of Women and Revolution. These industry leaders shared experiences and policies for fostering positive, empowering, and safe work environments. Their insights stressed the importance of addressing toxic workplace cultures to ensure the mental and emotional well-being of staff, vital for building a resilient and sustainable hospitality business.
