There’s a weight in hospitality right now that’s hard to ignore.
It’s not just one thing. It’s the accumulation. Global instability, rising costs, shifting consumer behaviour and a constant stream of negative headlines. And while the conflict itself may feel far away, the impact is landing right here on our doorstep, in our kitchens, on our menus and in our margins.
We are feeling the cost of war on our bottom line.
The fuel crisis alone is driving up the cost of goods at a pace that is becoming harder and harder to absorb. From suppliers to logistics, every part of the chain is affected, and ultimately, so are we. Small margins, already under pressure, are being squeezed even tighter.
At the same time, the tone of the media is taking its toll. The constant cycle of bad news creates uncertainty and hesitation. When consumers feel unsure, discretionary spending is often the first thing to pull back. And we all know what that means for hospitality.
Add to that the ongoing talk of a return to work-from-home mandates. For venues across Australia, especially, this is more than just a policy shift; it has real consequences. We cannot wear that impact again without meaningful government support. We’ve done it before, and the recovery has been long and hard fought.
There is also something less tangible, but just as real, creeping in. Negativity fatigue. The sense that it’s all just getting a bit too heavy. As business owners, leaders and teams, we are expected to keep showing up with energy, optimism and resilience, even when the backdrop feels depressing.
This is what we already know:
A strong hospitality sector underpins a strong economy. We are often the first to feel the shift when times get tough, but we also play a critical role in keeping communities connected and business moving.
So the question becomes, how do we move through it?
Focus on what we can control
There is so much right now that feels out of our hands. Global events, rising costs, shifting policies, but within our four walls, there is still so much we can control. Our standards. Our service. Our culture. Our mindset.
Small wins matter. In fact, they matter more than ever because they create momentum. And momentum creates belief.
Lean on our community
This industry has always been built on people.
Talk to those who understand. Share what’s going on. Listen without judgement. Support
where you can.
This is exactly why communities like Women in Cafes and Restaurants exist, and organisations like the Burnt Chef Project are so important right now. They remind us that we’re not alone, even when it feels like we are.
Connection isn’t a luxury right now; it is the most important way we show up for each other.
Celebrate the good stuff
When things feel heavy, it’s easy to focus only on what’s going wrong, but we still need to see what is going right.
A busy service. A happy customer. A team member stepping up. A small moment of connection across a table. We need to remember that even in bad times, people need a reason to celebrate. A wedding, a birthday or even just a chance to enjoy a meal with friends.
Call it out. Celebrate it. Share it. Positivity, even in small doses, is powerful.
Protect our engery
We cannot keep pouring from an empty cup.
Taking breaks. Setting boundaries. Knowing when to step back, even briefly, is not a weakness. It’s what allows us to keep going long term.
As leaders, this matters not just for us, but for the people around us. The tone we set flows through our teams.
Stand strong
This is the heart of hospitality. Right now, we need to stand strong, even when it feels like we’ve been doing this time and time again. It’s about showing up with intent, for our teams, for our customers and especially for each other.
Even when it’s hard, but especially when it’s hard. Right now, that matters more than we know. Negativity fatigue is real, but so is our resilience.
We need to cut through the noise and keep building a strong hospitality community together.
Laura Goldberg founded the Women in Cafes and Restaurants group to shine a light on the incredible women working in cafes and restaurants, who often don’t receive the recognition they deserve. In addition to her leadership role, she is a sought-after international speaker, sharing her expertise on leadership, hospitality, and business growth.
