First among equals as cafe wins hospitality award

Social enterprise café All Things Equal has been recognised at The Age Good Food Guide Awards, taking home the prestigious “Food for Good” award for its leadership in inclusive employment and social impact through hospitality. The award celebrates visionaries who use food to create positive change.

“To be acknowledged alongside some of the most respected names in Australian hospitality is both humbling and energising,” said CEO of All Things Equal (ATE) Jess Colgan, who accepted the award at the ceremony. “This recognition affirms that inclusion and diversity aren’t side projects; they’re central to the future of hospitality.”

Held at The Timber Yard in Port Melbourne on October 27, the awards brought together hundreds of guests from across the hospitality industry to celebrate excellence, creativity and innovation.

Since opening its Balaclava café in 2021, ATE has trained and employed 93 young people with disability, providing award-wage employment, skills development and pathways into the broader industry. The organisation has also built partnerships with major hospitality employers, launched catering and event initiatives, and this year, took its inclusive model to the Australian Open.

ATE’s impact was further highlighted with the release of its landmark Equal Opportunity Blueprint, a bold, data-driven call to action highlighting both the social and economic benefits of inclusive hiring. The blueprint urges the hospitality industry to collectively employ 1100 people with disability by 2035.

Asked by The AJN what it means to win this award, Colgan stated, “It’s incredibly humbling and energising. To stand among some of the best in the hospitality industry and have All Things Equal recognised for Food for Good means the world.

“It’s a powerful acknowledgment that our mission to create 1100 award-wage careers for people with disability by 2035 is not only possible, but essential. This award celebrates the heart of our team and the belief that hospitality can be both exceptional and inclusive.”

As to how she sees this award influencing the future of hospitality Colgan remarked, “I hope it inspires more people in hospitality to think differently about inclusion and opportunity. This recognition proves that doing good and doing great business are not mutually exclusive. By championing diversity from the kitchen to the front of house, we can create a stronger, fairer and more creative industry. I hope that this sparks real change and that inclusion becomes the rule, not the exception, in hospitality’s next chapter.”

Meanwhile, ATE has big plans. “We’re dreaming big. The next step is launching the All Things Equal Hub, a larger hospitality and training space that expands our café, catering and impact,” Colgan said.

“It will allow us to train and employ more people with disability while continuing to serve up the high-quality food and experiences we’re known for. We’re also looking for a strategic partner to help bring that vision to life. This award is just the beginning and it’s fuel for what’s to come.”