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Read the latest about women in hospitality and other industry news from our writers and partners

On the Floor with Kate McGraw

Every season is pretty excellent, once you know how to use what you get at each time of year

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From produce to patronage: managing the seasons

“Seasonality certainly goes beyond the four seasons. Some fruits and vegetables are not available for the full 3 months but merely weeks, and in other times there’s an overlap between seasons. I certainly think that as our climate changes, so must our idea of the seasons..

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Raising the bar: women in drinks

A great way to get more women into the industry is to first get them to appreciate the product.

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On the Floor with Tiffany Waldron, Secretary of Pink Boots Society and Beer Ambassador for CUB’s Beer Collective.

“Today it’s a different story; I find myself surrounded by amazing and inspiring women, not only in and around the brewery……

Women really bring everything that anyone brings to the brewing industry – passion, support, strength.

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On the Floor with Tawnya Bahr, Straight to the Source

Tell us about Straight to the Source and why you and Lucy decided to work together? 

Straight To The Source creates and delivers Australian regional food tours for chefs and hospitality professionals to connect them with producers, regions and each other.

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WOHO Sustainability

Another form of sustainability we need to talk about….
Building a sustainable workforce

Restaurants have never been as environmentally aware as they are today. Chefs and restaurateurs are feverishly counting food miles, forming closer…

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On the floor with…
Lisa Margan, co-owner Margan Wines and Restaurant

  1. When was the moment you knew hospitality was going to be your industry?

My first career was as a high school teacher and one of my subjects was Hospitality. On an excursion with my senior class we went to The Summit (revolving restaurant on top of Australia Square) which in those days (late 1980s) was one of Sydney’s best. We had an amazing meal …

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Gender diversity: why it’s good for business

“We always aim to recruit the best person for the job,” said Rebecca Yazbek, director of Surry Hills diner, Nomad. “It just so happens that in our business, the best person for head chef, assistant restaurant manager, sommelier, baker, and our floor staff have all been women.”…

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Women in hospitality launch sold out

In 2015 women represented 55 percent of the hospitality workforce, and yet only 10 percent of the industry’s CEOs were women, said Julia Campbell at the launch of Women in Hospitality (WOHO).

The new organisation, founded by Campbell, launched officially on 29 May, in front of a sold out audience of both women and men at Three Blue Ducks in Rosebery….

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Julia Campbell On Launching WOHO

Early last month, Julia Campbell launched the not-for-profit, Women in Hospitality. Founded with the aim of championing women in the industry, the organisation provides members with a forum through which to explore ideas and share information, as well as access to education and mentorship initiatives. The inaugural Women in Hospitality event saw the founding of the WOHO board…

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5 Australian Initiatives Supporting Women in Hospitality

Over the last few years, the myth that hospitality is a “female-dominated” industry has begun to break down, with statistics revealing that the industry is still plagued by the gender gap at every level – from coffee brewing to wine making.

In light of this evidence, a number of initiatives across Australia are helping address this inequality by boosting the role of women in hospitality.

International Women’s Day Celebration with WOHO x PorkStar

Join us for an industry celebration of International Women’s Day!

Women in Hospitality and PorkStar bring you an Autumn Cookout. An event not to be missed highlighting female chefs, butchers, pig farmers, brewers and distillers.

Chefs Alex Herbert and Claire Van Vuuren (Bloodwood/Popla) will be fire roasting on the medieval barbecue, the Sausage Queen Chrissy Flanagan (The Sausage Factory) serving her artisan sausages, Naomi Lowry (Culina et Vinum) dishing up piggy delights and there will be a charcuterie station by Jacqui Challinor (Nomad) and Julianne Lever (Julianne’s Kitchen).

Sam Fuss (Philter) and Kathleen Davies (Nip of Courage) will be gathering their friends to serve up brews and spirits from female brewers and distillers.

Not to mention, there will be a live breakdown from a female butcher and a rockabilly band.

Gather your friends and come along to help us celebrate International Women’s Day in style!

Special thank you to all involved including Porteno Events and our partners Australian Pork, Vittoria Food and Beverage and supporting restaurant groups Solotel, Fink, Rockpool, Ormeggio and A Tavola.

Tickets $35 for non-members and $25 for members, includes all food and beverage and are non-refundable.

Tickets can be purchased here.

May 2, 2018

On the Floor with Kate McGraw, Beverage and hospitality consultant, Waysouth Hospitality

Kate McGraw Beverage and hospitality consultant, Waysouth Hospitality Is Australia’s bar industry embracing seasonality more than in the past? I think that on the whole, the bar industry is becoming a lot more season-aware, but most of the venues and bartenders that are working with this kind of ethos are generally city-based and in top-tier bars or restaurants. Working seasonally has come hand in hand with the increase in awareness of sustainability in venues, which we’ve seen expand rapidly in the last few years. Product cost and quality improve drastically when you work this way, and I think a lot […]
May 2, 2018

From produce to patronage: managing the seasons

Hospitality is an industry at the mercy of the seasons – probably more than any other. And today, seasons go beyond summer, autumn, winter and spring. The diner’s growing awareness of and interest in regionality means business owners need to be well versed in provenance and well aware of what their local area has to offer at any particular time of the year. To a hospitality operator, seasons are also synonymous with business ebbs and flows. In the 12 months of the year, trade varies incredibly and is influenced by everything from the weather, school holidays and sporting events to […]
March 27, 2018

Tiffany Waldron, Secretary of Pink Boots Society Australia

TELL US ABOUT THE PINK BOOTS SOCIETY.  In 2010, a group of women in the beer industry came together to showcase their spirits and their beers for a stage show during the Melbourne Food and Wine Festival. The Women of Beer was then formed and quickly grew to collaborate on a beer (Ninkasi’s Angel). The collaborations continued, and in 2013, founding member Jayne Lewis of Two Birds Brewing met the board of the Pink Boots Society (PBS) – an international organisation formed to empower women in the beer industry, through education and support – while in the US and from there the […]
March 27, 2018

Raising the bar: women in drinks 

“I trained as a blacksmith with my father in my early 20s. That gave me a great sense of creativity; being able to manipulate a piece of steel into a candelabra gives you a huge sense of achievement. I get that from making beer too; using raw materials to create the frothy goodness we love. It doesn’t get much better than that.” Samara Füss, co-owner of Philter Brewing and former head brewer at Young Henrys, is one of a (growing) number of women singing the praises of pursuing a career in Australia’s beverage industry. Granted, Füss says there’s a long way to […]
December 24, 2017

Why men can champion gender diversity too

Why men can champion gender diversity too It seems somewhat counter-intuitive to hand the floor over to men when discussing the best ways to empower women. There’s no shortage of people who believe that men simply cannot be feminists; they couldn’t possibly understand the obstacles and hardships faced by women over the years. Are we just exacerbating the issue by asking them to comment on how women can climb the ranks – both professionally and socially? That’s one way to look at it. But another is to face reality and to use the undeniable position that men have in hospitality […]
December 24, 2017

On the Floor with Somer Sivrioglu, Chef/Owner Anason & Efendy

On the Floor with Somer Sivrioglu, Chef/Owner Anason & Efendy Somer was born and spent the first 25 years of his life living in Turkey. His passion for cooking grew from the presence of strong talented women in his life. Over the past 20 years, Somer has made a great contribution to the Australian hospitality industry and now is chef/owner of his two restaurants, Efendy and Anason. Somer is a proud supporter of females in his day to day, we talk to him about where that passion and support stemmed from. What role did women play in your decision to […]
September 24, 2017

On the Floor with Juliana Payne

On the Floor with Juliana Payne, CEO of Restaurant and Catering Australia Juliana Payne was appointed CEO of industry body Restaurant and Catering Australia. After a topical article published by Sydney Morning Herald, we caught up with Juliana to see what was on the cards in her new position and for R&CA. What are your three top priorities as the new CEO of R&CA? Understanding what our members need and want into the future from a contemporary industry association; consolidating and building a strong and high performing team; getting governments at all levels to understand and act on the knowledge […]
September 24, 2017

“It changed my career forever”

“It changed my career forever”: the true value of mentorship “I have had many mentors. Perhaps they were unknowing, but the mentor that had the biggest impact on my life was Susan Tulloch,” Nadine Ingram, pastry chef at Sydney’s Flour and Stone said “Susan was my head chef when I was an apprentice and told me I needed to leave Australia to learn more. She was the first female sous chef at The Savoy in London. Just to put that into perspective, the first female head chef was appointed just two years ago – the first in The Savoy’s 126 […]
August 9, 2017

Building a sustainable workforce

Another form of sustainability we need to talk about…. Restaurants have never been as environmentally aware as they are today. Chefs and restaurateurs are feverishly counting food miles, forming closer connections with producers, and training their floor staff on the difference between grass- and grain-fed, farmed and line-caught, and organic and biodynamic. Sustainability is no longer a buzzword – it’s an expectation. But there’s another interpretation of sustainability that operators need to factor in to the way they do business. The sustainability of their team. It’s common knowledge that the hospitality industry is hard work. It’s characterised by long, unsociable […]