seeking out individuals the mainstream job market may otherwise overlook. “We work with a range of organizations to connect with people who have been marginalized—whether they’ve experienced homelessness, have learning difficulties, or are exiting the prison system,” McCloskey says. “These success stories shape our culture,” McCloskey reflects. “They’re not just heartwarming— fundamental to who we are. We don’t do it to tick a box or generate good PR. It’s who we are at our core. Creating great employment, and doing so with empathy and integrity, is what drives this business.” STAYING FRESH IN A COMPETITIVE MARKET Innovation is a necessity in the highly competitive hospitality space, and McCloskey acknowledges that staying ahead takes more than just internal talent. “Our executive chefs are incredibly passionate.They’re always out trying new restaurants, attending global food events, connecting with farmers, experimenting with trends,” he says. The company has also embraced collaborations with top chefs such as Matt Moran, Clayton Wells, and Khanh Nguyen, infusing fresh creativity and versatility into its offerings. “These collaborations 77 BUSINESS VIEW OCEANIA VOLUME 07, ISSUE 04 THE FRESH COLLECTIVE
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