Dan Lancaster
There is an undeniable buzz that fills a restaurant during service. A collection of people coming together and all experiencing the same thing: great food, drinks and company. An excited and connected team can create an energy that elevates its guests. Smiles, handshakes between patrons and staff, and clean plates – all tell-tale signs of contented customers. It’s this feeling that Dan strives for on a daily basis.
Dan Lancaster co-owns and operates Dāna Eating House in Hobart, alongside his brother (Oliver), and describes this sensation as the perfect day in hospo. “In hospitality it's not just about the food and the booze, everything is tied to it – the full experience. When you sit down, we feel this should be like your home, that you can really enjoy it and settle in and feel comfortable. From start to finish, that full experience is what makes food and drinks taste better.”
There has long been the perception that hospitality is only a filler job, and that has created hesitancy for people to join the industry, something Dan admits he believed in the beginning too. “I was just out of school wondering what to do, so it's a bit ironic; I saw hospitality as a stepping stone job to begin with, before actually getting into it and really enjoying and falling in love with it.”
“I guess something I will say is that I wasn't ever sure of what I wanted to do. I think that's a really big point for me, getting into the industry and finding that passion. I think for anyone considering it, I feel that everyone should do a month in hospitality after they finish school.”
He says, “It would be really good for people, for their growth and all these skills that you develop because you have to be a part of that core team, and learn to have that work ethic about you. If you are never really sure which direction you're wanting to take or to study, try hospitality and have it as that stepping stone, and you might find that you fall in love with it and want to make something of it.”
After leaving school, Dan dove straight into work at a bar in Salamanca, and has been working in the industry ever since. “When I first started I really just wanted my own venue, so I tried to get as much knowledge and experience as possible.” During his time interstate, he began to make a name for himself – winning awards for cocktail lists and being poached by other restaurateurs, something that eventually led him into creating specialised wine lists and food pairings. “I gained a lot of valuable experience opening a few different restaurants with different owners and managers. So I learnt a massive amount about how to start something so massive like Dāna.”
Dan vouches that these steep learning curves are some of the most personally rewarding. “It is such an amazing industry and you can do some amazing things if you put your mind to it. It doesn't have to be down that uni path or a traditional path, there are so many viable options within the industry.”
While Dan's story originates from leaving school, the way his career has progressed shows that skills learnt in other industries can be brought into this environment seamlessly. Sharing an interest in learning or teaching, or having a creative streak and a zest for Tasmanian produce, allows immense potential for those considering a change in careers. “There are many ways you can go in the Tasmanian food and hospitality industry and progress, whether it be in management or having a place of your own. Through cocktails, management training, working in the kitchen, or simply being creative.” Dan says, “If you have any form of creativity or creative bone in your body, you can apply that straight into the hospitality industry and it just feels so good. When you can produce something that people love and just want more of that thing. It’s a very driving thing.”
“[I’ve met] so many amazing people that are keen to be by your side and take you through the industry and teach you. It's one of the things I really loved, meeting so many great people along the way that are so willing to take you along with them.”
While creativity can be a bonus skill within the industry, a natural willingness to teach and nurture proves to be a huge asset too. It is easy to see the lasting influence Dan’s mentors have had on how he now approaches leadership. “Once you start to teach people, you realise how much you know, and what you need to continue to teach yourself.”
Working in hospitality becomes so much more than serving a meal. Dan's story is a great reminder that a “stepping stone” job can easily turn into a reliable and exciting career. “It has taught me so much over so many years. [I’ve met] so many amazing people that are keen to be by your side and take you through the industry and teach you. It's one of the things I really loved, meeting so many great people along the way that are so willing to take you along with them.”
