Australian hospitality is under pressure – but not in the ways you’d expect. Kitchens are busy and reservations are filling diaries, yet profitability is still slipping. With rising costs, a shortage of skilled staff and outdated systems, many venues are working harder than ever for less return.
To better understand, Holy Cow sat down with four chefs from different sides of the pass, Phil Hallani, Jamie Gannon, Tim Gatt and Tim Rosenstrauss, to uncover the hidden costs hurting our hospitality industry, and what the new rules are for running a profitable kitchen.
Mind the gap
Identifying the training gap
Finding the right person with the right attitude and skillset can be tough. Skills can be taught, but a bad egg ruins the whole batch.
The cost of an ill-trained staff member shows up fast: burnt product, wasted prep and hours on tasks that should have taken half that. As Gatt put it, the best kitchens have hands-on training as a priority. Chefs who take the time to teach newer staff the menu and build good habits see major reductions in waste and inefficiencies — and it only costs a couple of hours, rather than thousands in waste down the line.
The right fit is rarely the most skilled chef. It’s someone who aligns with your kitchen’s culture. As Gannon stated, “no heroes, no egos – just good people willing to learn”.
Getting to grips with the ‘unknown’
Knowledge gaps for operators are silent assassins. Not understanding food costs, failing to review pricing regularly or overlooking yield, portioning and inventory can quietly erode profit margins. “You can build a beautiful business that people love, but without profitability, it won’t survive,” said Hallaini.
So how do you close the knowledge gap and get a better grip? You use tools. These days, we’re lucky to have access to software that helps owners and chefs understand their numbers, flags when suppliers raise prices and when dishes creep out of range. As Rosenstrauss put it, “What you don’t measure, you can’t control.”
Build systems, not stress
Hospitality is fast-paced by nature, but chaos shouldn’t be accepted as part of the job. The best kitchens don’t rely on instinct or one superstar chef to carry the service – they rely on systems.
Whether it’s documented procedures, recipe cards, onboarding tools or daily habits, repeatable systems reduce mistakes before they happen and give operators the headspace to focus on growth.
Invest now to save later
For many operators, the instinct during tough times is to cut costs. But strategic investment often makes the biggest difference. That might mean bringing in a consultant to improve systems, kitchen flow or upskill. It also means upgrading equipment. As Rosenstrauss added, a $25,000 burger patty portioner quickly paid for itself in labour savings and more reliable output. “We spent 18 months contemplating it. After we bought it, we wondered why we didn’t do it earlier.”
Engineer your menu
A clever, compact menu can lead to profitability. Fewer dishes mean fewer errors, less prep and less waste. The sweet spot sits at 10-15 dishes, striking a balance between what chefs want to create and what owners want to offer. The most effective menus follow a 75/25 split between classics that drive consistent revenue and more creative dishes that rotate seasonally.
Use hardworking, reliable ingredients across multiple dishes to reduce prep time and improve consistency across service. A menu should also reflect the reality of your kitchen. There’s little value in offering ten fried items if you only have one fryer. When food can’t move, neither can your margins.
Obsession isn’t optional
“You have to be obsessed because when it gets hard, passion is what carries you through,” voiced Hallani. But what separates those who survive from those who burn out is obsession paired with self-awareness.
The best operators know what they’re good at – and what they’re not. They understand when to ask for help, when to delegate and when to bring in people who can strengthen the business. Whether that’s a consultant, accountant, head chef or supplier, our chefs agree – profitable kitchens are rarely built alone.
In today’s hospitality landscape, profitability isn’t about cutting corners; it’s about making smarter decisions. From training and systems to menu design and supplier choices, every detail matters.
That’s why operators are increasingly looking for products that work as hard as they do. Reliable, versatile ingredients that reduce waste, deliver consistency and perform under pressure aren’t just nice to have; they’re part of running a better business. Holy Cow’s™ cheese range is built with just that in mind.
For venues looking to stay competitive, the new rules are clear: train well, know your numbers, keep it simple and then you’ll build a kitchen that’s designed to last.
For more information about Holy Cow™ cheese, visit their website here.
