FSR's labour cost and penalty rate survey reveals how hospitality operators are managing Sunday and public holiday pressures, staffing challenges, and the case for targeted reform.
Read MoreHospitality operators across Australia are continuing to voice frustration over penalty rates, with small, independent venues saying current wage structures make it financially unviable to trade on public holidays and extended weekends. Central Coast restaurateur Sean Grobbelaar argues that while fair pay for staff is essential, inflexible awards are forcing businesses to reduce trading hours, cut jobs and close during peak tourism periods—raising broader questions about sustainability, workforce participation and the future shape of the hospitality industry.
Read MoreFSR's labour cost and penalty rate survey reveals how hospitality operators are managing Sunday and public holiday pressures, staffing challenges, and the case for targeted reform.
It's often the subtle art of managing guest dissatisfaction that determines longterm loyalty and brand stature.
Foodservice REP is an Australian foodservice industry publication covering the latest news, trends, people, products and insights across the hospitality, restaurant and foodservice sectors.
Explore
Foodservice News | Chef Profiles | Beverages | Cafe | Burgers
Legal
Privacy Policy | Terms & Conditions
Hospitality operators across Australia are continuing to voice frustration over penalty rates, with small, independent venues saying current wage structures make it financially unviable to trade on public holidays and extended weekends. Central Coast restaurateur Sean Grobbelaar argues that while fair pay for staff is essential, inflexible awards are forcing businesses to reduce trading hours, cut jobs and close during peak tourism periods—raising broader questions about sustainability, workforce participation and the future shape of the hospitality industry.