Neil Perry throws his hat into skilled migrant ring; supports induction cooking
Neil Perry sat down with the ABC’s Kirsten Aiken recently talk about the cost-of-living crisis, how it is affecting hospitality and what the government should be doing to stem the bleeding.
The renowned founder of Rockpool emphasised the challenges he faces in sourcing key staff, particularly chefs, restaurant managers, and sommeliers, urging the government not to remove these occupations from its skilled migrants list.
Perry reflected on the economic cycles he's witnessed since entering the hospitality business in 1983, but says he remains resilient despite setbacks like the recent lockdowns.
“I've seen the recession we had to have and 18% interest rates. You try repaying that loan when you build a $1.8 million restaurant.”
Perry said he has been through the GFC and trying to open a restaurant just as lockdowns kicked. However, he said what got him through was a “really good, strong
business plan” coupled with belief and the will to work your way through the difficult times.
Margaret opened during Covid.
“We spent a year putting it together and we'd built it and we had to pivot. We were doing take-home meals, we were cooking hamburgers for people who were walking through the park. It was about keeping our staff together. We obviously got government support, which we were very grateful for and we got landlord support which we were very grateful for and when we came out of the other side the restaurant was stronger.”
While he said it has been tough for businesses, even in affluent suburbs like Sydney's Eastern suburbs, restaurants across the country can thrive by focusing on quality and customer trust.
Of course, restaurateurs in the Eastern suburbs do have confidence that customers are probably more easily able to shrug off the effects of inflation.
“It does help to be in this suburb and to have the demographic that we have here in the Eastern suburbs, but I think restaurants around the country who are doing really good things and looking after their community and looking after their diners – and it doesn't matter at what price – are going to be those ones that generally get through.”
Perry said diners are looking to enjoy good times, get full value for their money and have an experience they love, whether that be the food or the service or the atmosphere.
“It creates great memories for them so they want to go back and they want to take the family back or to take friends.”
Perry's enthusiasm is tempered by the ongoing staffing challenges exacerbated by the pandemic. He expressed concern over proposed changes to skilled migration visas and emphasised the critical role of skilled professionals like sommeliers in the industry.
“Staffing has been terrible since Covid. It was really hard before Covid and afterwards, it's been terrible.”
Perry said his issues aren’t funding, or finding a concept or customers, it’s finding 190 staff, particularly in the wake of Visa changes and staff sponsorship difficulties.
“The government needs to be more supportive of the immigration process and restaurants and what we need in the way of skills.”
Perry also advocates for electrical induction cooking in commercial kitchens, citing its efficiency and environmental benefits. Despite some chefs' reluctance, Perry sees induction as a superior choice.
“I've been cooking on induction and electric since 2006, so for me I really understand it it's much more powerful and much more reactive than what gas is. It's better for the environment, so for me it's a no-brainer.”
Jonathan Jackson, 1st May 2024
