Last weekend, we were lucky enough to attend the GROW food symposium in Melbourne. The goal of this forum was to provide education, reflection, and inspiration to hospitality professionals, learning from those experienced in the industry, filling in the gaps left by working on the floor or in a kitchen alone. Undoubtedly valuable to those thinking of branching out, starting their own business, or just generally developing their career, GROW was the latest in industry development offerings.
Closely following MAD Symposium in Sydney and with the Symposium of Australian Gastronomy still to come at the end of the year, it certainly seems like food, and its future, is rapidly acquiring prime real estate in the social consciousness. Obviously those in the hospitality industry are more engaged, but the extent of food related festivals, cooking shows, and cookbooks, shows that broader society is not all that far behind.
Small operators (and some larger ones) are no longer merely purveyors to the public, but increasingly are stepping up as activists, change makers, and spokespeople for the future direction of the industry, and for sustainability in our foodways. Food is a good platform from which to influence change. In all cultures and societies it speaks to the heart.
The key takeaway message from the GROW symposium was very simple. Act with integrity and transparency, and work hard. Hospitality is without a doubt an industry in which you need to workhardto succeed. Which raises a potential red flag when looking at the shortage of talent who view hospitality as a career.
There have been many articles and debates in the HR sphere about whether Generation Y and Z are willing to work hard, or whether they are simply generation ‘now’, entitled and impatient. Seasoned veterans in many industries tip in their 2 cents that kids just aren’t willing to put in the effort required. But looking around at the proliferation of “meaning-added” events and activities tells a different story. Where previous generations may have generated self-worth and value from working hard for hard-works sake, or with the belief that hard work was the way to the top, younger generations derive value from meaningfulness. Willingness to participate in such ventures as Live Below The Line, charity marathons, and “volun-tourism” shows that they are willing to do something that is hard, so long as they feel it has meaning.
The inherent meaning, emotional value, and social impact of food is the path through which people can become truly passionate about working hard in the hospitality industry, with genuine devotion and passion. With food-scarcity issues, nutritional considerations, and social connectedness, there is an almost unrivalled opportunity in hospitality for a career pathway that provides a sense of belongingness whilst contributing to the world. We just have to show people the vision and the way.