Profile on Stacey Kirkpatrick – head of Aerial UTS Event Centre at the University of Technology and GM of Hop and Clover Brewing Co.
There’s no shortage of skill or expertise in Australia’s wine industry – perhaps now more than ever. From winemakers to sommeliers and top-notch floor staff, the Australian diner is blessed with both a selection of brilliant drops and second-to-none service in the dining room.
On the Floor with Karen Gough, proprietor, Settlers Tavern.
As the sector continues to grow, rather than bunkering down and focusing purely on their own businesses, chefs and restaurateurs are looking around and taking notes from other people’s successes.
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.
On The Floor With Tiffany Waldron, Secretary of Pink Boots Society.