Staff shortages, costs and challenges are often on the mind of hospitality people, and they love to complain. So it was great to talk with a business operator who employs more than 100 people and finds his employees a source of strength and opportunity, rather than a drama.

In this interview Ken Burgin talks with Miccal Cummins, director of award-winning catering group Gastronomy. They’ve established a great reputation in Sydney for corporate catering, creative events, venue management and the quality of their food. They’ve also developed a ‘second line’ called Packed Lunch, for online ordering of food for conferences and meetings. We discussed the growth of the business, management of recruitment and induction, the type of staff they look for and how they maintain a strong, positive culture. This was an interview that left me inspired and positive about the future of the industry!