IN FOCUS // Hospitality Leaders Summit 2022
HLS in review The Hospitality Leaders Summit returned to Sydney with a line-up of inspiring speakers changing the industry for the better. WORDS Aristine Dobson MORE THAN 200 delegates attended
is in fact generated during service and
in May, reuniting for the first time since
“My biggest concern is that as a sector,
the 2022 Hospitality Leaders Summit
2019 to cover the industry’s most pressing topics. The event was held by Hospitality magazine at the Australian National
Maritime Museum in Sydney, with leading operators, chefs and professionals taking the stage for a range of presentations, panel discussions and Q&As.
Attendees heard from more than 26
encouraged operators to conduct audits.
suggest revising portion sizes. “Diners [in
to maximise productivity and provide staff
of doing business,” she said, going on to
the US] did not notice a reduction of 10 to 15 per cent,” explained McGrath. “If you
reduce your portion sizes 10 to 15 per cent, how much profit will you be making?”
A panel discussion with Soul Dining
that covered sustainability and food
Hospitality’s Anna Touhy and Love, Tilly
economy, delivery and tech platforms, wellbeing at work, social media and
Hospitality’s Justin Newton, Public
Group’s Matt Swieboda explored how
venues can appeal to multiple markets. Each participant shared their
branding as well as industry trends.
experiences running concepts that
kickstarted the day with a compelling
customers. “We always had the vision
Food waste expert Dianne McGrath
keynote on how businesses can apply sustainable practices to day-to-day
operations. “The choices we make can affect the food we are giving to our customers,” she told the audience.
McGrath said the majority of waste
8 | Hospitality
Production kitchens were also covered
during the panel, with speakers discussing
and Soul Deli’s Illa Kim, House Made
waste, staffing solutions, Sydney’s 24-hour
building for several experiences.”
we continue to believe food waste is part
speakers over the course of 12 sessions,
hosted by Anna Pavoni and Tawnya Bahr,
demographics and keep them in the
provide a realm of experiences to
of a multi-venue site,” said Newton on Hinchcliff House, which encompasses an underground bar, casual dining
the benefits of hiring additional facilities with a range of shifts.
Swieboda spoke on the rapid growth of
Fabbrica’s take-home pasta packs and how customers were able to connect with the brand during lockdown. “We wanted to
keep our staff employed and our customers engaged,” he said on the 2021 launch. Luke Butler from Hastings People
spoke on how delegates can navigate
staff shortages in the current climate, encouraging operators to provide not
only competitive wages, but additional
workplace benefits. “We need to create
an environment where people are much
better looked after as an industry and as a collective,” he said.
24-Hour Economy Commissioner
restaurant, fine-dining concept and a
Michael Rodrigues and Solotel CEO
making sure we could appeal to multiple
revitalising Sydney’s night-time economy
newly opened laneway bar. “It came from
Elliot Solomon sat down to talk about
