By Marie-Antoinette Issa.
The upcoming opening of Melbourne’s Market Pavilion on Thursday, March 27, marks more than the launch of another dining precinct. Instead, it’s a celebration of food, fun and the formidable females driving the industry forward.
While culinary connoisseurs will be lured in by fresh produce, delectable dining and top-tier gourmet experiences, the real story simmers beneath the surface: the powerhouse of women behind it all.
Led by a trio affectionately termed the ‘Future Ladies’, these trailblazers are flipping the script and proving that when women lead, the future of food is fresher, fairer and more flavourful than ever.
Susy Wong, co-founder and owner of Sushi Sushi, Kaiten Sushi Train, Champagne & Oyster Bar, and now Market Pavilion’s Fishmonger, believes the secret ingredient to a thriving business is a customer-first mindset.
"Women are often seen to be more customer-focused, prioritising experience and satisfaction,” she says. "Female leadership can shape and transform in positive ways.”
For sisters Neredah Blake and Kasey Thompson, co-founders of Blakeaway, success is rooted in a culture of care, innovation and excellence.
"At Blakeaway, we invest heavily in our team - through training, support and a workplace that allows them to thrive,” says Neredah. "We believe that when our people thrive, our customers benefit, creating an exceptional retail experience built on passion, quality and connection.”
Kasey nods in agreement: "I believe female leaders bring unique perspectives and foster great collaboration in the hospitality and retail industries. By working together, actively listening and driving progress, we continually push boundaries. Simply put, we make things happen!”
Natalie Guest, founder and director of Green Cup, takes a health-conscious approach, crafting menus that prioritise wellness, sustainability and community connection.
"Female leaders bring fresh perspectives to the table - emphasising values like health-conscious eating, community wellbeing, collaboration and sustainability,” she says. "These qualities resonate deeply with today’s consumers, who are increasingly seeking out brands that align with their values.”
Running a hospitality business is no piece of cake. From navigating ever-changing industry regulations to battling rising costs and staying ahead of copycats, the challenges are plentiful.
"For me, the biggest challenge in this competitive industry is political correctness and keeping up with all the new regulations and ever-changing rules,” Susy admits. "I’m still learning how to navigate and manage this.”
For Neredah and Kasey, the collapse of their catering business during COVID was a defining moment.
"When we lost our company overnight, we had to act quickly to keep our staff employed and our business afloat,” Neredah recalls. "Navigating homeschooling, rising costs and financial pressures wasn’t easy, but we stayed focused on offering a solution for our customers. They trust us and they love our product because it gives them back time - time that would otherwise be spent shopping, prepping and cooking.”
Kasey remembers the early days of struggling to be taken seriously.
"In the past, it was challenging to be taken seriously, especially as a younger woman, since people weren’t always open to being questioned,” she shares. "Now, the challenge is balancing the demands of running a busy, high-pressure business while raising two tween girls.
"There’s always more to do beyond work! Constantly asking ‘why’ and ‘how,’ and never accepting ‘no’ for an answer, is essential for pushing boundaries and driving innovation.”
Natalie cites rising competition among her key concerns. "With many players lacking originality and copying what we do, all we can do is keep innovating and keeping ahead of the curve.”
Sustainability is another key focus for all these future-focused females.
"Balancing sustainability is definitely a growing concern,” Susy acknowledges. "I am forever trying to find ways to manage food wastage and yet make sensible choices for the business and customers.”
Similarly for Neredah, who explains:
"Sustainability also means building a business that lasts - investing in our team, adapting to economic challenges and creating a product that genuinely helps our customers.”
Blakeaway ensures customers get quality meals without excess ingredients rotting away in their fridges. "When you buy Blakeaway, you also minimise your own waste - there’s no excess half onion, two limp carrots, a packet of bay leaves or leftover celery from last week’s Bolognese,”
At Green Cup, sustainability is woven into every smoothie and salad, with a commitment to responsible sourcing.
"We’re always looking for ways to improve our business,” Natalie says. "We work closely with our suppliers to choose sustainable options wherever possible. Recently, we took a fresh look at our packaging and made meaningful changes to reduce our environmental impact. While these improvements come with added costs, we believe it’s a small price to pay for doing the right thing, for us and our customers.”
These women aren’t just cooking up success; they’re setting the table for the next generation of female entrepreneurs.
With these culinary queens at the helm, Market Pavilion isn’t just a food precinct - it’s a movement. One that proves that when women take charge, industries transform, businesses flourish and the future of food becomes brighter, bolder and more delicious than ever.
