World Mental Health Day: Building a Stronger Hospitality Industry Together

Posted on October 9, 2025 , No comments

Hospitality is exciting, fast-paced, and rewarding – but it’s also one of the most mentally demanding sectors in Australia. Long hours, irregular shifts, staff shortages, and financial pressures push both young workers and business owners to their limits. At HTN, we work with apprentices, trainees, and host employers every day. We see the pressure points up close – but we also see how the right support, mentoring and structure can make the difference between burning out and building a career.

Understanding the Pressures Facing the Hospitality Industry Today

  • High turnover, high stress: Hospitality records some of the highest turnover in Australia (20%-30% annually). Constant recruitment drains businesses, while instability leaves workers disengaged.
  • Apprentices leaving too soon: Nearly half of all apprentices never complete their training. Many cite stress, lack of support, or unpredictable work environments as key reasons.
  • Mental health claims on the rise: Psychological injury claims have grown almost three times faster than physical ones, and they take longer to recover from. That’s a cost borne by both individuals and businesses.

Why World Mental Health Day Matters for Hospitality

For workers, it’s a chance to pause and recognise that fatigue, anxiety and isolation are real risks – and asking for help is part of being professional, not a weakness. For business owners, it’s a reminder that culture and structure aren’t “extras.” Fair rosters, regular check-ins, and investing in mentoring pay off in stronger teams, lower turnover and better service.

This World Mental Health Day, we’re encouraging our HTN community to join us in making a positive impact on mental health.

As part of our commitment to supporting the wellbeing of apprentices, trainees, and businesses, we’d like to share some suggestions on how you can get involved:

  • Apprentices and trainees: Take care of your mental health by prioritising rest and speaking up when you need help. Our support services are available to assist you, particularly during your early stages or when transitioning into new roles.
  • Businesses: We’re committed to helping you create a positive work environment that supports staff wellbeing. Consider enhancing your workplace practices, such as rosters, break times, and supervisor check-ins, to foster a healthier and more productive team. Our apprenticeship programs are designed to support your team’s development and wellbeing.

How HTN Helps Support Well-being

We’re not just talking theory. Founded in 1985, HTN has supported more than 10,000 apprentices and trainees. Our focus is simple: helping apprentices succeed and giving businesses the confidence that their training, compliance, and support are in expert hands. 

Apprentice Programs:

We offer a range of programs designed to support our apprentices in their career development and personal well-being.

  • HTN Master Butcher Program: Our retail butchery apprenticeship is designed to equip you with the skills and knowledge needed to become a trade-qualified butcher. The program includes regular check-ins with our dedicated Apprentice and Employment coordinators to ensure your success.
  • Total Chef Professional: Structured apprenticeship program leading to Certificate III in Commercial Cookery. Apprentices are matched with host businesses, supported by HTN Industry Advisors, and given a clear pathway.
  • Apprentice Wellness Program: A comprehensive support service designed specifically for our apprentices and trainees. Developed in partnership with Mas Allied Health, this program provides access to a well-being consultant, guidance on achieving a healthy work-life balance, and support in setting and achieving goals.

Host-employer Support Programs:

  • Apprentice Employment Program (AEP): HTN is the legal employer, managing recruitment, payroll, compliance, WH&S, performance, and mentoring. You host and train the apprentice.
  • Apprentice Management Program (AMP): You employ directly, while HTN supports you with training coordination, compliance, performance reviews, and expert guidance – only when you need it.

If you’re interested in learning more about our apprenticeship programs or becoming a host employer, we’d love to hear from you. You can contact us on our toll-free number, 1300 139 108, or make an enquiry here: Contact HTN – HTN

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Iuliia MacgillWorld Mental Health Day: Building a Stronger Hospitality Industry Together

Parmesan and Paprika Twists

Posted on January 27, 2015 , Comments Off on Parmesan and Paprika Twists

Parmesan twists are a perfect accompaniment for soups and cheese. They can be easily made using strips of puff paste or off-cuts left over from other products. The twists puff up and provide a crunchy, cheesy addition to a soup or platter of cheese.

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Alanah KerecParmesan and Paprika Twists

Tomato Concassée Cuit

Posted on January 27, 2015 , Comments Off on Tomato Concassée Cuit

Cooked tomato concassée is a combination of onions and peeled, diced tomatoes. It is important that the onions do not make up more than 10% of the total weight. The onions should be sweated first before adding the tomato. It is used in sauces and soups or as a garnish with potatoes such as Marquise. It can also be used as a simple pasta sauce.

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Alanah KerecTomato Concassée Cuit

Reductions

Posted on January 27, 2015 , Comments Off on Reductions

Reductions are made to maximise the flavours of stocks and sauces. By boiling off the liquid component the flavours become more concentrated. If you reduce the volume down to about 10% you will have a very concentrated glaze, which can be frozen and used in a range of sauces. Another alternative is to make a reduction of a range of ingredients and add it to flavour a sauce. This process is used with Hollandaise sauce and applied to eggs Benedict.

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Alanah KerecReductions

Délice

Posted on January 27, 2015 , Comments Off on Délice

A délice is a folded fillet of fish. Typically fillets from flat fish such as sole or flounder are used. The fillet is folded in on both sides or threaded through the thick end. Fillings such as prawns can be put inside. A typical dish is délice of sole.

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Alanah KerecDélice

Honing Knives

Posted on January 27, 2015 , Comments Off on Honing Knives

It is very important to take good care of your knives – they are your most important tools. Regularly honing your knives with a steel or other honing implement will help to maintain the sharpness. Sharp knives are easier and safer to use.

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Alanah KerecHoning Knives

Roasting

Posted on January 27, 2015 , Comments Off on Roasting

Roasting is one of the oldest cookery methods. In its simplest form, roasting occurs when an item is exposed directly to heat from a flame, such as when using a spit or rotisserie to ensure even application of heat. Roasting results in caramelisation or Maillard browning of the exterior of the item being cooked. This seals the outside of the item and keeps the natural moisture inside. Roasting is most suited to tender items, such as lamb rack, whole chicken and eggplant.

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Alanah KerecRoasting

Removing Stains from Pots

Posted on January 27, 2015 , Comments Off on Removing Stains from Pots

Ed Halmagyi gives you a simple tip for removing some of those nasty stains from your pots.

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Alanah KerecRemoving Stains from Pots

Spring Onion Flowers

Posted on January 27, 2015 , Comments Off on Spring Onion Flowers

Cutting spring onions 3/4 through and then placing them in iced water will open them up and they resemble flowers. The water can also be tinted with food colours so that the onions absorb the colour. These flowers can be used as a garnish with Asian dishes or for buffets. A typical dish would be teriyaki chicken pieces.

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Alanah KerecSpring Onion Flowers

Radish Flowers

Posted on January 27, 2015 , Comments Off on Radish Flowers

Cutting radishes into flowers makes for a nice presentation and is easy to do. Put them in iced water to open them up and then use as a garnish with buffets or sandwiches, e.g. open cheese sandwich.

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Alanah KerecRadish Flowers