Back of House

Sustainability in hospitality - beyond the buzzwords. On the latest episode of Back of House, we sat down with Andrew Cameron, an industry leader in sustainability. Based in Singapore, Andrew spent the past 20 years in hospitality before launching Enzyme, a consultancy that helps hospitality businesses navigate sustainability and drive meaningful change. With expertise sharpened by his studies at Harvard Business School and Regenesis Institute for Regenerative Practice, Andrew shares: - How science, nature, and hospitality intersect - Why regenerative tourism and local ecosystems matter - The gap between consumer intention and sustainable action - What operators can actually do to make a difference If you are curious about sustainability in hospitality or just want to hear about Andrew's unique and successful hospitality career, listen now. The audio quality is a bit patchy for the first few minutes but stick with it.

In the latest episode of Back of House, we are joined by Mick Gibb, CEO of the Night Time Industries Association (NTIA), to dive into the challenges and opportunities shaping the night time economy. Mick is a passionate advocate for hospitality venues, working closely with government to improve late-night trading conditions. In this episode, he shares sharp insights on: - Why industry operators need to be active and engaged. - The value of public transport and the direct impact it has on the night time economy. - How under-30s are seeking niche, values-aligned experiences

Michael and Luke take time recap some of the work done by the Office of the 24-Hour Economy. Commissioner during 2024, while discussing some of the trends evident in the domestic and international hospitality sector. Supporting Information. At the Office of the 24-Hour Economy Commissioner we work with other government partners, local councils, industry and the community to build vibrant, diverse, inclusive and safe hospitality and entertainment precincts. We seek to enhance both the economic output of the state and amenity for residents and tourists alike. We aim to do this by improving the conditions for flexible day and night trading. In so doing the Office of the 24-Hour Economy Commissioner makes a positive contribution to the desirability of NSW as the best global location to live, work, play and invest. We seek to integrate planning and placemaking, diversify night-time activities, promote industry and cultural development, improve safety, mobility and connectivity and change the narrative around CBDs across Greater Sydney.

Born and raised on the Sunshine Coast, Tony remains deeply grateful for the unwavering support of the Sunshine Coast community throughout his culinary career. Tony's evolution from a young apprentice at the Hyatt Coolum in the 90s to the accomplished entrepreneur he is today is a testament to his unwavering commitment to success. His ventures consistently deliver exceptional dining experiences with creative and innovative concepts, unique venues, and talented teams. Three pivotal moments define Tony Kelly's career. Firstly, The Wine Bar Restaurant, his maiden foray into ownership, opened in 2003, garnering numerous accolades for its luxe fit-out, private dining room, degustation experiences, and extensive wine selection. This establishment served as Tony's declaration as a produce-driven, meticulous chef with a talent for commanding both his audience and his team. Tony's next chapter saw him excel at Stokehouse Q, where he attained two hats in the Good Food Guide. Working for the influential Van Haandel Group honed his culinary prowess and reinforced his dedication to pleasing guests. In 2017, Tony's path connected with Dirk Long, owner of The Wharf, Mooloolaba, leading to the creation of Rice Boi, a bustling Asian street food hotspot that ignited the Sunshine Coast dining scene. This unique venture marked the inception of Tony's enduring success. Today, Tony Kelly oversees and contributes to his diverse portfolio of brands while actively participating in industry discussions, mentoring emerging entrepreneurs, and engaging with students interested in hospitality careers. Tony is always interested in future opportunities for the group and enjoys the creative process of putting together new concepts for the Sunshine Coast community.

Founder Maurice Terzini is best known for stamping his indelible mark and style on both the Sydney and Melbourne dining experience. His long history in the hospitality industry and gift for fostering lasting creative relationships have seen him establish not only some of Australia's most iconic dining venues, but also a number of Sydney's most recognisable events. Born to Italian parents in Melbourne, early years spent back in Italy cemented in him a love of his culture and heritage, awakening a life-long passion for Italian hospitality. At the age of 23 Terzini opened his first venture, Caffe e Cucina on Melbourne's then undiscovered Chapel Street, with the café radically altering perceptions and conventions around the dining scene at the time, offering high-end quality in a café setting. A string of successful hospitality ventures followed, capped by the jewel in the crown of Icebergs Dining Room and Bar on the cliffs of Bondi- opening in 2002. More than a decade on, Icebergs is still at the forefront of the Australian culinary landscape, thanks to Terzini's gift for dreaming the big picture and executing it, often ahead of his time and breaking ground in ideas, style and locations.

R U OK? is a public health promotion charity that encourages people to stay connected and have conversations that can help others through difficult times in their lives. Our work focuses on building the motivation, confidence and skills of the help-giver – the person who can have a meaningful conversation with someone who is struggling with life. R U OK? contributes to suicide prevention efforts by encouraging people to invest more time in their personal relationships and building the capacity of informal support networks – friends, family and colleagues - to be alert to those around them, have a conversation if they identify signs of distress or difficulty and connect someone to appropriate support, long before they're in crisis.

“This episode of Back of House features restructuring expert Morgan Kelly and founder of Sumo Salad, Luke Baylis. Morgan and Luke discuss the challenges facing the hospitality sector and ways operators can position their business to not only survive these challenges but reposition to thrive. Luke also shares his personal views and experiences of experiencing financial distress, going through the voluntary administration process and emerging from voluntary administration.”

Raised in Melbourne Australia, Adrian started his hotel career in Canada at the iconic luxury Fairmont Banff Springs Hotel. He has 30 years' experience in hotel operations including a range of senior executive roles with the global hotel group, Accor. Adrian has demonstrated a range of skills managing a large decentralised team across Australia, New Zealand, Fiji and French Polynesia, working with global project teams and developing strong relationships with investors, owners and industry consultants. Adrian has built market leading capability in commercial performance, guest experiences, restaurant and bar concepts, hotel distribution, hotel openings and takeovers and business integration. He is a passionate advocate for the Tourism Industry and has a long history of active board participation on a range of industry organisations across the Pacific.

The story of Sam Young is one that's been pressure-cooked, flash-fried, and is now braising on a low, gentle simmer. Inspired by the taste of his travels to Italy, Canada, Hong kong, Vietnam and Malaysia to name a few, he has worked in Sydney's top restaurants like Mr. wong, Ms.g's, Queen chow, Totti's and more recently as Lotus's head chef. As one of Australia's top chefs, he believes that it takes more than just flavours to elevate food from good to great – it's the complete experience that comes with it. Currently, Sam Young hosts exclusive dinners as a private chef and is a creative collaborator with the industry's brightest talents and go-to eateries. Moving from planned menus into curated dining experiences, he loves delighting diners with his #bsyexperience twist – often with shavings of truffle or dollops of caviar. His specialities include sourcing only the finest australian produce, innovating crowd favourite dishes, and pairing his dining experiences with his one-of-a-kind big personality.

Meet Michael Rodrigues, the state's first 24-Hour Economy Commissioner. Michael launched the Time Out brand in Australia under license in 2007 and in his time at the helm grew the audience across print, digital and social channels to in excess of 1,000,000 Australians monthly. In recent years and prompted by the challenges facing Sydney's night-time economy he launched and chaired the Night Time Industries Association which was instrumental in lifting the lockout laws, and shaping the State of NSW's 24-Hour Economy Strategy. In February 2021 Michael was announced as the state's inaugural 24-Hour Economy Commissioner, a role he commenced on 29 March 2021.

Antony Jones - CEO Ben Collis - Head of Commercial & Marketing Michael Rodrigues & Luke Butler discuss the journey of two industry stalwarts, taking the reins of an iconic Sydney based hospitality group. About The Boathouse Group; The Boathouse Group is a collection of unique and iconic hospitality venues located in picturesque locations around Sydney and on the Central Coast of NSW, Australia. The Boathouse journey began in 2008 with the opening of The Boathouse Palm Beach café, the group now comprises of ten beautiful venues with offerings including dining, accommodation, weddings, events and homewares. Our mission at The Boathouse has always been to create experiences that people love. From great coffee, high quality fresh food, friendly service and inspiring interiors including an abundance of plants & flowers that have started many a great conversation.

In a recent episode of the Back of House Podcast, Ajuria Lawyers took centre stage as special guests, delving into the intricate landscape of immigration within the hospitality sector. This dynamic conversation provided invaluable insights into the challenges and opportunities faced by businesses navigating the complex web of immigration laws. Ajuria Lawyers, renowned for their expertise in immigration law, brought a wealth of knowledge to the table, addressing the specific concerns of the hospitality industry. From visas for skilled workers to compliance with changing regulations, the podcast explored the nuances that can make or break success in the sector. The engaging dialogue touched upon strategies for recruiting international talent, ensuring legal compliance, and maximising the benefits of a diverse workforce. For those tuned in who found themselves nodding along or with burning questions on immigration matters within the hospitality sector, Ajuria Lawyers extended a virtual hand. Listeners were encouraged to reach out with their queries or seek assistance for their unique situations. The invitation to contact Ajuria Lawyers became a call to action for businesses and individuals alike who recognize the importance of expert guidance in navigating the legal intricacies surrounding immigration. Whether you are a restaurateur looking to expand your team with international talent, a chef seeking clarity on visa options, or an employee facing immigration challenges within the hospitality industry, Ajuria Lawyers stands ready to provide tailored solutions. Their commitment to understanding the unique needs of each client sets them apart, ensuring a seamless and legally sound immigration process. As the episode concluded, the Back of House Podcast left its audience not only informed but equipped with a direct line to the professionals at Ajuria Lawyers. For those in the hospitality sector grappling with immigration concerns, the next step is clear: reach out, ask questions, and embark on a journey toward success with the support of seasoned immigration experts.

Anthony has 20 plus years experience as a Chartered Accountant and 15 years as a Partner of PKF Chartered Accountants & Business Advisors which has enabled him to truly understand client needs, the right solutions to those needs and the how to apply the tools to get outcomes. Strong Corporate Governance is at the core of every good business. Quantaco practice what they preach and their employees, clients and other stakeholders reap the benefits. Quantaco's razor industry focus allows them to aggregate data and devise innovative advisory solutions that benefit their clients and the Hospitality industry as a whole.

Experienced Director of Operations with over 14 years of hospitality experience and strong leadership skills. Diverse knowledge through roles of Server, Sommelier, General Manager and Licensee. Over 8 years at Merivale, one of Australia's leading Hospitality groups. Most recently moved to New York to work with Union Square Hospitality Group at The Modern followed by opening Ci Siamo, USHG's newest venue in New York City, as General Manager. Now overseeing multiple venues in Union Square Hospitality Group, as Director of Operations. Experience with leading large teams and multiple management teams and businesses. Skills in many relevant areas, including leadership development programs using Gallup Strengths.

David is a customer focussed sector specialist with more than 25 years' experience leading the operations of some of Australia's most iconic and recognised hospitality brands. David's strengths include building and developing high performing teams, providing world class execution that delivers sustainable growth and, deep insights and understanding of the key attributes that constitute a successful hospitality business. As a purpose driven leader, David values strategic thinking, innovation and building strong organisational cultures that deliver enhanced experiences for customers and staff. David has held senior executive positions in both publicly listed and privately held enterprises, leading business units with up to 2500 employees. David currently holds the position of Chief Experience Officer at MA Hotel Management (MAHM) where he is responsible for the business' operating performance and the experience of staff and customers.

A passionate, strategic and highly effective people leader with experience overseeing sizable and engaged internal recruitment teams. Demonstrated experience in transforming recruitment to drive high calibre attraction and proven selection approaches, while influencing a culture focused on delivering quality outcomes for candidates.

Experienced Chief Executive Officer with a demonstrated history of working in the education management industry. Skilled in Sales, Budgeting, Operations Management, Coaching and Retail. Industry expertise in education, hospitality and commercial real estate.

From an early age Simon Gloftis was introduced to hospitality and events by his Dad Jim Gloftis who started community markets in Melbourne in his mid 20's. Jim gained notoriety for creating one of the strongest market communities for Melbourne's Western suburbs. An unlikely turn of events saw Jim and his young family relocate from Melbourne town to the Sunshine State, where Jim secured the lease to open the original Rocklea Flea Markets in Brisbane that he successfully ran for 29 years. With community markets at the forefront of Jims mind, he continued to create spaces opening several more markets in Brisbane, Gold Coast, Perth, Adelaide and Melbourne. His three sons were brought up in and around the markets, often lending a hand to their hard-working dad. Not adverse to hard work and with a passion for fresh produce and good food, Simon set about seeking other opportunities, owning and operating Little Beans and Piccolo in Nobbys Beach. Firmly cementing himself in the Coasts Café scene gave Simon the perspective to realise what else the beachside community required. Enter Hellenika was born, with well thought out planning and an extensive renovation the Greek inspired restaurant opened with gusto in 2010. Hellenika is often referred to as one of the first to move the Gold Coast dining scene into an exciting new direction, introducing a contemporary twist to authentic Greek fare. Not stopping there; Simon was off and running (like father like son) and set about looking for another space to open a fresh new venture for Burleigh to add to his already impressive portfolio. Burleigh and its burgeoning food scene was the place and the iconic Fish House was born. The focus was on fresh Australian seafood, top-notch service and a fine dining experience- with the most impressive views across the ocean and beyond. The award-winning restaurant became well known both locally and nationally, creating a foodie destination. The Gloftis magic (food) touch had now extended from Broadbeach to Nobbys Beach to Burleigh, with a plethora of markets in-between. Simons next venture post Fish House was the dazzling fine dining venue Nineteen at the Star, taking his right-hand man and executive chef Kelvin Andrews along for the ride. Nineteen quickly became known as the elegant place to dine with the best views in town. Next stop Brisbane to reinvent his old favourite Hellenika, born on the Gold Coast and raised in Brisbane Hellenika has the same charm, service and food offering as its previous venue in Nobbys Beach. “It was time to take the leap into Brisbane and I felt the ideal offering was Hellenika, I will always pay homage to my roots on the Gold Coast, my home is on the coast and I look forward to new ventures- I'm not intending to slow down anytime soon” Simon said. More recently Simon and his team have opened up a new offering SK Steak & Oyster in James St Brisbane adjacent to the ever-popular Calile hotel which is a hop and skip from Hellenika. SK is a sophisticated grille with beautifully appointed booths and furniture, a fusion of New York City meets Los Angeles with a Brisbane twist. Simon sites his family and in particular his dad as one of his mentors and inspiration behind his career along with people he has met along the way who achieve great things with little or no ego. Words courtesy of We Are Gold Coast, Kyle Mitchell-Smith https://www.wearegoldcoast.com.au/articles/gloftis-family

Duncan is a game-changing leader, who has elevated his people and companies to new levels. With over 26 years experience leading premium national and international hospitality companies, a passionate leader, strategist and marketer with strong development background for premium hospitality groups, luxury large scale multi-faceted operations and entertainment precincts. Duncan brings a unique ability to disrupt, challenge, and lead those around him, to be brave and feel empowered to accomplish more than they thought possible. A true industry leader committed to success through the support and development of his people.

James is the CEO and owner of the multi-award winning Odd Culture Group, a Sydney based hospitality group of pubs, bars, restaurants and bottle shops, founded in 2017 with the aim of making a career in hospitality enjoyable and sustainable for those working in it. James' foray into hospitality happened by accident; while training to be an academic studying philosophy at the University of Sydney, he took a job picking up glasses at a pub in the city to pay rent. By the time he graduated, with an offer in hand for graduate studies at Oxford, he decided he liked kicking around kegs better, turning down the offer and instead taking a full-time job as a cellar manager. Going on to work as an operations manager and venue manager, in 2017 James took the plunge – and an eye-watering loan from the bank – to quit his hospitality job and buy the Group's first pub. Regarded as a success story of COVID, Odd Culture Group now operate some of Sydney's very best pubs, bars and restaurants, and a bottle shop, with more planned for 2022.

Pubs cemented their place in Australian culture many years ago. Though plenty has changed, some things stay the same. Australian Leisure and Hospitality creates great pub experiences by empowering people to be ambitious, innovative, and, in the spirit of Aussie culture, to give things a crack. Australian Leisure and Hospitality is about people. We are about bringing people together to create experiences that live on in stories amongst family and friends well beyond the day they were made. We lead from the front, bring our true selves to work every day and do the right things for our local communities. As custodians of over 350 local pubs, we honour each pub by telling their unique story, to create great hospitality experiences for everyone who calls it their local.

This week we speak to Elliot Solomon, CEO of one of Sydney's finest pub groups, Solotel. Elliot discusses his family's 100-year history within the Australian Pub industry and how their migrant story has influenced the diversity we see in the business today. He also examines the intricacies of behaving like a corporate company whilst "not being too corporate that we lose sight of what we are; a family business.' We also learn about Solotel's new Japanese-inspired listening bar, Rekodo. Elliot tells us of the non-linear process of launching a new venue and the many inspirations and extensive research it takes. We also examine what going out looks like for the younger, inexperienced audiences post-COVID and what we can do to cater to them.

As a self-proclaimed "people person", Kate Hemat-Siraky is one of the lucky ones who has always known what she wanted to do in life: to work with people. After an impressive career in People Experience (she hates the term HR), gravitating toward the food, beverage, hospitality, sport & events space, Kate decided to move back to the Sunshine Coast to open her own business, Zest People Solutions. the thought process was that if she applied the same stamina and grit to her own thing, surely it couldn't fail. And in fact, she has never been busier! Still working firmly in the hospitality industry, Kate also finds much of her work coaching people from different sectors and levels, from journalists, scientists, software engineers, sommeliers, and people & culture professionals. In today's episode, Kate divulges pearls of wisdom around post-COVID dynamic changes, labour shortages, the importance of and steps to excellent employee experience, "Why Statements", human-centred design and strength-based leadership.

Aaron Heary is a Gage Roads and Good Drinks original. Starting in 2004 as a brewer, Aaron quickly advanced to Head Brewer, before becoming General Manager of Operations in 2009. Five years later, Aaron was appointed to his current role of Chief Operating/Chief Strategy Officer. Professionally brewing since 2000, Aaron has successfully navigated the world of brewing and business. Aaron holds a Diploma in Brewing from the Institute of Brewing and Distilling in London, while also receiving a Master of Business Administration from Curtin University. Aaron is well respected within the brewing industry and as a qualified beer judge has been invited to adjudicate at the Australian International Beer Awards Melbourne, The Sydney Royal Beer and Cider Show, and the Perth Royal Beer Show. Aaron served as Vice-President of the West Australian Brewers Association between 2015 and 2018.

From LinkedIn. As Chief Executive Officer, I lead our team in driving positive, productive culture and practices with a progressive take on our industry's capabilities. Together with our senior leadership team, I oversee and evaluate performance, design and implement business strategies, set propelling goals and ensure social responsibility while driving our values, culture and growth. Having joined Sand Hill Road in 2017 as Group People & Culture Manager, I am particularly passionate about the development of our people through our training, mentoring and wellbeing programs. Hospitality calls for a unique brand of operations management. Born and raised in hospo, I have a unique understanding of the dynamic complexities of our industry and the challenges they bring. As part of my commitment to providing a genuine and enjoyable experience for both our customers and our team, I take a hands-on approach to the day to day operations of our venues. In 2018, I had the opportunity to manage the extensive recruitment, induction and training of our 300-strong Espy opening crew. A true career highlight, my team and I devised compelling recruitment strategies and incorporated personality profiling with the keen objective of hiring on value alignment. Finding the right characters and facilitating the best training and support paved the way for strong engagement, enthusiasm, and, in turn, the successful relaunch of this iconic venue. Ensuring an epic time every time comes from more than just our amazing pubs and products - it takes a diverse team with a genuine love for the industry. I am so proud to lead that team into the next chapter and push the boundaries of expectation for our customers, our people, our community, our venues and our brand.

Scott Boyes is Vice President Operations NSW/ACT for Accor. Previously, Scott held the position of Regional General Manager of Accor in Victoria, Tasmania and South Australia. An experienced hotelier, Scott has worked in the hospitality industry since 1992, commencing his career with Accor Asia Pacific in 1994 upon graduation from the Blue Mountains International Hotel Management School. In 2005, he was one of three people from Australia/New Zealand to be awarded the prestigious Accor Bernache Award for his achievements in financial performance.

Given the current state of play, we thought it could be valuable to offer some real insight into navigating significant financial challenges. Knowing your options is valuable. Morgan assists in situations involving restructuring advisory, performance improvement and debt or capital raising, implementing solutions to manage financial or operational distress, maximise performance and assisting in obtaining finance through both formal and informal roles. His key recent engagements include the Keystone Group, The Jamie Oliver Restaurant chain, AIPE (a major VET Provider), Sumo Salad Group, Napoleon Perdis, and other informal advisory roles. Morgan has significant experience in hospitality, mining and mining services, property and construction and he leads the Hospitality and Tourism Industry Sector Specialisation for KPMG Restructuring Services nationally. www.linkedin.com/in/morgan-kelly-b49a86/

A thought-leader on innovation and the new work culture, Soren Trampedach has an impressive 20-year career in leadership positions around the globe. Founding Work Club in 2013, he continues to provide consultancy on workplace optimisation to industry leaders such as Google, Deloitte, NAB, Standard Chartered Bank and Facebook. With a passion for creating greater connected human ecosystems, Soren founded Work Club to provide established businesses with a unique, boutique solution to the challenges posed by the rapid pace of change in the working environment. Soren is a Faculty Member of Singularity University further amplifying his authority on workplace design, and future business ecosystems. A truly international citizen, Soren speaks 7 languages and has lived and worked in Denmark, England, Germany, Ireland, Spain, China, Hong Kong, Japan, and now Australia.

Originally from the UK, Mikey trained in London as a cocktail bartender before moving to Sydney in 1999 where he opened some of the most successful cocktail bars in the city, including The Loft and Zeta Bar, before venturing out on his own as the proprietor of The Barber Shop in 2013. He has consulted on prestigious bars across Asia and locally set up the Hotel Palisade in the Rocks, Sydney in 2015. He has been awarded Bar Manager of the Year twice by Bartender Magazine.

Bringing people together to share moments and make memories is at the core of what Applejack believes builds a city and ignites its culture. We want to create a thriving hospitality community and showcase to the world the incredible talent, passion and culture that Sydney has to offer. Applejack is a boutique Sydney based hospitality group founded in 2011 by industry stalwarts Hamish Watts and Ben Carroll. The passionate duo are determined to challenge the status quo and lead the industry by delivering unique venues to bring people together, creating epic concepts and magic experiences.

Paul Waterson led the creation of Australian Venue Co, formerly Dixon Hospitality Group, and has driven the group's rapid growth from small Victorian pub group to one of the country's largest and most dynamic hospitality groups. Paul was previously the Chief Operating Officer of Dixon Hospitality and brings experience from General Manager roles at Spotless and Healthscope. Paul's experience from outside the hospitality industry has brought strong corporate management to AVC, which has been instrumental in the company's successful rapid growth. www.linkedin.com/in/paul-waterson-3764b515/ ntia.org.au/ www.ausvenueco.com.au/

Heading up Ovolo Australia Operations, Dave brings with him over 15 years' experience within the hospitality industry. An exemplary hospitality executive who creates strategic alliances with organisation leaders, Dave is driven by a consistent goal for effectively aligning with and supporting key business initiatives across a company's portfolio. He builds and retains high performance teams by hiring, developing and motivating skilled professionals. With a proven experience in operations, strategic finance, corporate treasury, project management, distribution, IT, audit, financial analysis, sales and marketing within hospitality industry. Dave joined Ovolo Group's Australian team with a goal of driving the Hong Kong-based brand's further expansion into the Australian market. Dave is an effective communicator, and a member of CPA Australia. With a Masters in Professional Accounting and Masters in International Tourism and Hospitality from Griffith University in Gold Coast in addition to Bachelor in Hotel Management, Dave brings a wealth of knowledge and experience to lead the Ovolo Australia Team.

Lou's experience includes establishing, managing and helping fine tune multiple high profile food/drinking venues and is a pro at event projects, venue design and pop-ups. Mike is a freelance wine and drinks writer and presenter, event creator, part time winemaker and drinks judge. Alongside, there's an amazing bunch of people from all walks of life who work here - all with amazing experience and good vibes on their sides. What the hell is P&V? We decided we wanted a space that would also involve our community in the local area, with various collaborations and inputs from friends and proximate businesses. A bottle shop for the neighbourhood by the neighbourhood. We also have this website which is nice to look at and buy things from. P&V Wine + Liquor Merchants is a purveyor of amazing Australian and imported natural wines, a supporter of local and craft beers, a dealer in Australian and unique, artisan spirits, sake, snacks and non-alcoholic beverages. We also educate and put on events. We are very cool. Seriously.

Marcello Colosimo, CEO of Momento Hospitality Group, learnt the virtues of hospitality at a very young age. He worked weekends at the family bottle shop, as a kitchen hand at the Castle Hill Tavern, and front of house. Now, as head honcho, Marcello's primary passion is the community he's surrounded by. That, and finding the perfect recipe to create a world-renowned beer. Momento Hospitality, the recipient of numerous hospitality awards, is a leading hospitality provider whose reach expands across Sydney's burgeoning Northwest for over 40 years. Their success is due to strong dedication to the offering and service they provide to their locals, which now boasts strong relationships and a rich heritage, with the region. The group's portfolio has a strong community focus and includes a charity organisation. The Momento Foundation aims to provide assistance to underprivileged members of the North West. It also supports the community in the field of sport, education, rehabilitation and challenges to the environment.

Hospitality is an important industry to society, and as long as people continue to interact they will require an environment in which to do so. But as awareness grows and the industry becomes increasingly on-trend, expectations are raised. The essence of service is not a mystery, but many do not fully grasp the minor touches that can elevate an experience and make it both memorable and great. My career has spanned five continents and an array of premium hospitality environments, and though the measures of service success vary, I believe the way to achieve it does not: it is only through the development of our people and a commercial mindset that can we deliver results. The cultivation of a challenging yet positive working culture drives the standards of performance from our people, and this requires a focus on both the individual and the team as a whole. Culture does not just happen, rather it is a result of accepted behaviours; so culture involves conscious effort from all parties, but especially from its leaders. I am a leader who builds the culture within a business, has a wide breadth of experience and a proven record of results. I use my existing knowledge, relevant data, a service feel and feedback from as many sources as possible to make critical business decisions in the provision of an exceptional service experience and in the delivery of bottom-line profits. And despite the necessity of creativity, my anchor is always a commercial mindset. Coming from an operational background, I bring a well-measured approach to strategic thinking: applying an analytical, informed, and structured approach is crucial to arriving at the best conclusion, ensuring innovations are viable and relevant. I constantly seek improvement to achieve growth in both our people and the business, and I manage the expectations of those around me through defined goals, and clear and transparent communication. I also consider myself tenacious, diligent, and above all, someone who cares.

Source: LinkedIn Bio, Simon McGrath AM I love the hospitality industry and I could never give back enough to this incredible industry. I have worked in some terrific hotel companies and have been fortunate to work throughout the Asia Pacific region, in the resorts and cities of Thailand, Malaysia, Australia and New Zealand. Ultimately I have found my home in Accor, which I joined in 2006. Every day at Accor I work beside a dedicated and focused team and together we experience exciting opportunities and challenges as we grow our business. Growth is key for our business, whilst commercially it is essential, most importantly for our team members it's about giving people opportunity who put so much into our company. Accor's desire and drive for growth is underpinned by humility and a genuine concern for contributing to the broader travel industry. The travel industry comes first and Accor's role comes second, growing the greater industry for all operators and players. I go to sleep every night proud of Accor and obsessed about what we can do better. When I consider our strategies for innovation and growth, I always come back to the belief that everything we achieve is down to our great people. Our people bring diversity, experiences and stories to our culture, which makes Accor a richer and better community, a safe place for all to excel. Accor's culture is one of the things that I am most proud to be a part of, it is unique and strong, a daily source of inspiration which we protect like gold. At the heart of hospitality is our obsession and focus on making sure the guest has the best possible experience with us. We listen carefully to our guests to understand what they want. In our business, the closer you are to the customer the more crucial you are in our business. Therefore our frontline team are key – and I have so much respect and admiration for everything they do, a fundamental part of my role is to support our talented people. I am Director of AAPC Limited, Allegiance, Accor Vacation Club and Reef Casino Trust and I am fortunate to sit on tourism boards, including: • Deputy Chairman, Tourism and Transport Forum (TTF) • Deputy President, Accommodation Association of Australia (AAoA) I have a keen interest in external learning and sit on two external boards outside of tourism and hospitality, I hold the positions of: • Independent Director of GenesisCare (leading healthcare company) • Aboriginal Hostels Limited (AHL)

Frank Roberts is known throughout the industry as a great leader, consummate professional and all round nice guy. Quoted from the Merivale website. " At Merivale we aim to bring a little magic into the everyday. We are driven to deliver unique and memorable experiences to every person who steps into one of our venues. Owned and run by the Hemmes family for over 60 years, Merivale began as an iconic fashion house started by John and Merivale Hemmes. Merivale's fashionable beginnings were soon followed by a venture into hospitality, opening a Thai tea café within their Sydney CBD fashion building in 1970. From here, Merivale's hospitality roots were firmly planted. Merivale is now led by CEO Justin Hemmes, whose creativity and knack for pushing the boundaries has made Merivale what it is today. Hemmes has become a pioneer within the Australian hospitality industry, growing the ever-expanding Merivale portfolio to over 70 brands and venues."

The Lancemore Group have six arms to our business. 1. A multi-award winning boutique hotel company with iconic hotels across Australia 2. A white label hotel management company who operate hotels under either an independent brand or in conjunction with a franchise. 3. Critically-acclaimed restaurants, cafe's and cellar doors 4. Some of Australia's finest spa's - both critically acclaimed and award-winning 5. A James Halliday rated 5* Winery - Lindenderry Wines. 6. A high quality Facilities Management business See more at www.lancemore.com.au Tourism Australia Advisory Board Member - Investment Advisory Council Accommodation Association of Australia President The Accommodation Association of Australia (AAoA) is the peak body representing Australia's Accommodation Industry. Joined as board member in 2010, became Vice President in 2012 and President in 2014. Book - The Unbearable Lightness of Being by Milan Kundera Music - Pearl Jam, Ten Drink - Moss Wood. Hotel - https://saffire-freycinet.com.au/ Inspiration - https://group.accor.com/en/group/our-governance/executive-comittee

Great White Partners is a full service hospitality, design, management and operating company that owns and operates multiple F&B locations throughout Southern California under the Great White brand among others. The group has a combined 35 years experience in design, construction, deal making, operations and management across various sectors including real estate, construction management, brand development, design and hospitality.

Mike believes in the inspirational power of cities and spends a good amount of time encouraging anyone in his orbit to get out of the house, to know their city and to have more fun. While working as a lawyer in the Middle East, he spotted an opportunity to launch global lifestyle brand Time Out in Sydney in 2007 to achieve these aims. In 15 years at the helm of Time Out Australia he has grown the brand across print, digital, event and social channels, which now reaches 1,000,000 Australians monthly. He is a co-founder of the Time Out Bar Awards and the Time Out Food Awards. Time Out’s contribution to our cities was most recently recognised in 2020 where Time Out was awarded the Mumbrella Publish Awards Publishing Company of the Year, and Mike himself was awarded Publish Leader of the Year. Since 2017 and prompted by the challenges facing Sydney's night time economy, Mike has focussed his efforts on aligning and empowering industry to actively engage in the political process in order to effect change. This saw him take a leading role in launching an independent bars association for Sydney in May 2018, followed by the launch of a Night Time Industries Association (NTIA) in November 2018 which he is the outgoing chair. The NTIA has been at the forefront of the development of the NSW Government strategy for a 24 Hour Economy, and in February Mike was announced as the State of NSW’s first 24 Hour Economy Commissioner, a role that commences formally on 29 March 2021. Mike is also co-host of leading hospitality podcast Back of House and an a board member of UNSW Art & Design’s advisory council.

Heading up Ovolo Australia Operations, Dave brings with him over 15 years’ experience within the hospitality industry. An exemplary hospitality executive who creates strategic alliances with organisation leaders, Dave is driven by a consistent goal for effectively aligning with and supporting key business initiatives across a company’s portfolio. He builds and retains high performance teams by hiring, developing and motivating skilled professionals. With a proven experience in operations, strategic finance, corporate treasury, project management, distribution, IT, audit, financial analysis, sales and marketing within hospitality industry. Dave joined Ovolo Group’s Australian team with a goal of driving the Hong Kong-based brand’s further expansion into the Australian market. Dave is an effective communicator, and a member of CPA Australia. With a Masters in Professional Accounting and Masters in International Tourism and Hospitality from Griffith University in Gold Coast in addition to Bachelor in Hotel Management, Dave brings a wealth of knowledge and experience to lead the Ovolo Australia Team.

Mark Hawthorne has an incredible story, rising from burger-flipper to CEO at McDonald's. After 26 years in the organisation, Mark moved to more of a start up business in Guzman y Gomez, redefining their strategy and setting them up for significant growth. Michael Rodrigues: www.linkedin.com/in/michael-rodrigues-154a3811/ Luke Butler: www.linkedin.com/in/mrlukebutler/ Time Out: www.timeout.com/sydney Hastings: www.hastingspeople.com.au

Mark Calabro’s ability to combine his love of food with his skills in technology, marketing and sales, has made him the perfect ally for the hospitality industry, where increasing overheads and competition continues to shrink profit margins. As co-founder and head of sales at point-of-sale technology brand OrderMate, launched in 2003, Mark has more than 15 years’ experience building a technology business from scratch in the food and beverage space. Thanks to his hard work, perseverance and skills in building relationships, OrderMate now boasts a database of 2,500 clients across Australia and New Zealand. Solutions-driven and client-focused, Mark is taking the next step with HungryHungry, a software-as-a-service platform designed to enhance efficiency and give hospitality businesses better control over the customer experience, from ordering for pick-up or delivery to ordering at the table, without biting chunks out of their profits. Mark and his cofounder, Shannon Hautot, have personally invested over $2million to develop and launch the business. With a history of processing more than $3billion worth of food orders and helping generate more than $30 million in revenue the business partners have first hand knowledge of how tough the restaurant game is and over the years have watched as their customers struggle to keep the doors open. With close to two decades servicing the hospitality industry, combined with their experience in building a technology business from the ground up, Mark and Shannon are in the right place to position HungryHungry as a technology platform that will support merchants and chefs while providing customers with a better dining experience.

Stu is a co-founder and Trade Director of Four Pillars Gin. Before starting the gin distillery in 2013 he was the founder of Liquid Ideas, Australia's leading creative communications agency for lifestyle brands. Stuart is an engaging communicator on all matters communications and marketing and also has a lengthy background in food, wine, hospitality and travel, including also co-owning a luxury travel business Gregor & Lewis. A former panellist on ABC's Gruen, Stu has a Masters in Marketing from the Melbourne Business School, a Diploma in Wine Marketing from Adelaide University and is a Graduate of the AICD. He was a director of food rescue organization, OzHarvest for nine years and has worked alongside many not-for-profit organisations. He has a daughter, a son, a wife and a passion for every sport imaginable.

Given the current state of play, we thought it could be valuable to offer some real insight into navigating significant financial challenges. Knowing your options is valuable. Morgan assists in situations involving restructuring advisory, performance improvement and debt or capital raising, implementing solutions to manage financial or operational distress, maximise performance and assisting in obtaining finance through both formal and informal roles. His key recent engagements include the Keystone Group, The Jamie Oliver Restaurant chain, AIPE (a major VET Provider), Sumo Salad Group, Napoleon Perdis, and other informal advisory roles. Morgan has significant experience in hospitality, mining and mining services, property and construction and he leads the Hospitality and Tourism Industry Sector Specialisation for KPMG Restructuring Services nationally. https://www.linkedin.com/in/morgan-kelly-b49a86/

Paul is co-founder and chief executive officer of Proof & Company, one of Asia Pacific’s leading independent spirits companies. Under his leadership, Proof & Company has been ranked one of the 500 Fastest Growing Companies in Asia Pacific by the Financial Times, and developed to encompass eight offices across the region, a portfolio of leading independent spirits, and the world’s most awarded drinks consultancy. An authority on cocktail and spirits culture, Paul is regularly called upon by local, regional and international media to comment on developments in the industry. Paul has been named one of 35 creative industry leaders shaping the future of Singapore by The Peak Magazine, a member of Generation T (a group of leading entrepreneurs and creatives shaping Asia’s future) by Tatler Magazine Singapore, and a Thought Leader by Robb Report Singapore. He is also a founding board member of the Singapore Cocktail Bar Association. An experienced venture capital investor, Paul has a background beyond spirits and cocktails that spans the business, legal and engineering disciplines. He holds an MBA with Honours and a Distinction in Leadership from IMD in Lausanne, Switzerland and a Juris Doctor with Honours from the University of Toronto in Toron- to, Canada. Paul also earned his BASc in Engineering from the University of British Columbia in Vancouver, Canada. He is a qualified attorney and was a member of the New York State Bar. Web - proofandcompany.com ecoSPIRITS - https://ecospirits.global/ LinkedIn - https://www.linkedin.com/in/paulgabie/

Paul Waterson led the creation of Australian Venue Co, formerly Dixon Hospitality Group, and has driven the group’s rapid growth from small Victorian pub group to one of the country’s largest and most dynamic hospitality groups. Paul was previously the Chief Operating Officer of Dixon Hospitality and brings experience from General Manager roles at Spotless and Healthscope. Paul’s experience from outside the hospitality industry has brought strong corporate management to AVC, which has been instrumental in the company’s successful rapid growth. https://www.linkedin.com/in/paul-waterson-3764b515/ https://ntia.org.au/ https://www.ausvenueco.com.au/

https://www.linkedin.com/in/shane-beyer-9b205318/

The word "entrepreneur" for a pre-COVID generation might conjure the co-working tech startup image. Or the smile on the face of Zoom founders right now. It's less common to think about established businesses, or household names, as the frontier of entrepreneurship. But as many of us are currently realising, innovation is the name of the game. So the question becomes how does an organisation encourage or create the right environment for its teams to innovate? Particularly in the going out economy which has borne the brunt of physical distancing, and many think won't be the same, at least not for a while. The latest guest on the Back of House podcast Kathy Savill is someone who is experiencing this crisis while looking for her next challenge. Our discussion takes us through her serial startups which include naming and branding Schoolies, through to her time at Merivale which kicked off during the GFC and led to initiatives like March into Merivale amongst others. A must listen for anyone looking for guidance on leading teams in our sector, while encouraging innovation.

Lifting of restrictions in Australia will give rise to two schools of thought for hospitality operators. To put things back the way they were or to reimagine the future? Hospitality businesses must find a way to survive the pandemic, as well navigate the tough economic conditions that follow. If ever there was a time for creative thinking and innovation this is it! Cities that get this right will stand to reclaim tourism economy more rapidly, while increasing their attractiveness for global talent. In the latest episode of the Back of House podcast, Luke Butler and Michael Rodrigues chat to Rohit Roopchand and Michael Goodman of Dandy Partnership. We get some insight into their experience managing restrictions and customer expectations at varying stages of the pandemic in leading bar/restaurants in Singapore and Hong Kong, two markets with some experience in trading through physical distancing.

Deputy Lord Mayor Jess Scully is a curator, cultural strategist and creative industries advocate who is passionate about connecting people with creativity and empowering them to participate in the life of their city. From 2009 to 2017 Jess was the founding director of Vivid Ideas, Australia's largest creative industries event, a 23-day event which enlivens the city with talks, workshops, exhibitions and events. Jess has curated creative sector events including Junket, TEDxSydney and Curating Participation. As a cultural strategist Jess was a founding contributor to the Sydney Culture Network, co-ordinated by UNSW Art and Design, launched in late 2017. In 2016 Jess was elected as a Councillor for the City of Sydney, where she is the co-chair of the Nightlife and Creative Sector Advisory Panel and Aboriginal and Torres Strait Islander Advisory Panel, chair of the Curatorial Advisory Panel, and a member of the Audit Risk and Compliance Committee. In 2019, Jess was elected as Deputy Lord Mayor for the City of Sydney. She is also the Deputy Chairperson of Council’s Corporate, Finance, Properties and Tenders Committee and a member of the Central Sydney Planning Committee. Jess is an advocate for the knowledge economy, creative and cultural sector, and encouraging participation in politics, creativity and enlivening our public realm. As a public art curator, her projects included Green Square Library and Plaza. She has served as an arts policy advisor to the NSW Minister for the Arts, directed the Qantas Spirit of Youth Awards and the Creative Cities East Asia project, established 2SER’s so(hot)right(now) weekly arts radio show, and began her career as editor of creative industries publications including Yen, Empty and Hotpress. This is all the info on the City of Sydney grants: https://www.cityofsydney.nsw.gov.au/community/grants-and-sponsorships?SQ_VARIATION_93791=0 Alex Greenwich MP has a good list of links for state and federal relief too: https://www.alexgreenwich.com/covid_19_financial_resources