Chris Lucas has launched Collective Foundation, a not-for-profit organisation aimed at supporting the long term, sustainable future of Australia’s hospitality sector.
Lucas has played a pivotal in the country’s dining scene for 30 years. The restaurateur’s group, which he rebranded as Lucas Collective last month (formerly The Lucas Group, then Lucas Restaurants), runs popular venues like Maison Bâtard, Kisumé, and Society in Melbourne, Carlotta in Canberra, Chin Chin (Sydney and Melbourne), and will soon launching Grill Americano in Sydney.
“Australia’s restaurant and hospitality sector is world class and today, is one of the most consequential sectors of the Australian economy. Dining out remains a favourite pastime of Australians and is one of the top three motivators for tourism,” says Lucas.
Lucas notes that there are 56,000 restaurants and cafes in Australia, and that the sector is worth $64 billion and employs half a million people.
“From barista to the board room, from apprentice chef to chief executive, the career paths in hospitality are many and varied,” says Lucas. “But those careers are not always as valued as they should be, and young people remain unaware of the opportunities within the sector for a long term and rewarding career. The foundation has been created to change that.”
The foundation has four priorities:
- Building community and industry knowledge of the hospitality value chain, its role and contribution to the Australian economy, and the professional career pathways that exist
- Fostering education and career development for emerging leaders in hospitality to ensure a sustainable pipeline of professionals
- Supporting and encouraging creativity and innovation across the value chain from agriculture to sustainable development initiatives that will be essential to the sector in the coming decades
- Job training and enablement programs for aspiring hospitality professionals with a particular focus on those from regional and rural areas of Australia and diverse backgrounds
Collective Foundation is partnering with La Trobe University to conduct research and build bespoke education for the sector.
La Trobe’s Deputy Vice-Chancellor, Research and Innovation, Professor Chris Pakes, siad the university was thrilled to partner with Lucas on the initiative. “This style of industry partnership leverages the strengths of the University to design learning outcomes that have an immediate, practical application.”
The foundation has an independent board of four directors including Executive Chair Angie Bradbury. Bradbury said the research phase would kick off this month, looking into the barriers stopping young waiters, chefs, and sommeliers from pursuing a career in the industry, while simultaneously understanding what the gaps and limitations are for restaurant operators when it comes to recruiting and developing senior staff.
“We believe this is the first time a study like this has been undertaken and the findings will be used to inform our industry and community engagement activity as well the education program,” says Bradbury.
The foundation is looking to convene an “industry steering” committee to provide insights and help shape the foundation’s activity. EOIs will open shortly.
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Laura Box
