It's often the subtle art of managing guest dissatisfaction that determines longterm loyalty and brand stature.
As a followup to last issue’s Bullying Survey results, we present this contribution from Chef Jeffrey R. Gear, Senior Vice President of the Australian Institute of Technical Chefs.
The results are in for Foodservice Rep’s inaugural survey on bullying in hospitality and how we can tackle it. With bullying once regarded as part and parcel of working in the high pressure environment of hospitality, we sought readers’ input regarding how far hospitality has come in changing workplace culture for the better.
Bullying was once regarded as part and parcel of working in the high-pressure environment of hospitality, particularly in back of house. But as awareness has grown and society has shifted, how far has hospitality come in changing workplace culture for the better?
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.