Colin Fassnidge, John Fink and Catalina owners to present at inaugural National Restaurant Conference
Alternating each year between Sydney and Melbourne, the Foodservice Australia tradeshow is this year setting up shop in Sydney’s Moore Park.
Run over three days, the show offers restaurateurs, caterers and other hospitality professionals the chance to connect with current and future suppliers while also getting advice on how to improve their efficiency and profitability.
Tim Collett, event director, said “The show is moving with the times to offer an entertaining and valuable experience for busy food and hospitality operators. This is the only event focused on the hospitality industry. That means in just a few hours they can see all their suppliers, discover new products, learn a few new tricks and take these all back to their own business.”
After perusing the show floor (comprising 200 exhibitors) guests will no doubt need to rest their feet, and will be able to find respite at one of Foodservice Australia’s many educational masterclasses, seminars and live cooking competitions. A new addition to the show's format is the National Restaurant Conference, held on the show floor and welcoming a range of industry leaders.
The conference will run from 9am-4pm on Monday 23 May, with topics including finding and keeping good chefs; global food trends; tapping into tourists; making technology work for you; and case studies on how to stay relevant and profitable in changing times.
Registrations are $249 including all sessions and lunch, with a special limited offer of $99 for Restaurant & Catering Australia members.
State of the industry
John Hart, R&CA
An industry overview including key statistics, industry issues and the latest news from Canberra.
Managing social media
Ken Burgin, Profitable Hospitality
Burgin will talk to leading suppliers and operators about how to manage your reputation online and generate additional covers on quiet nights.
Pricing for profitability
John Hart, R&CA
Hart will ask industry experts about how variable pricing and yield management can improve the bottom line.
Tapping into tourists
Tourism Australia will speak about the surge in international visitors and how restaurants can tap into the tourist market.
Finding and keeping good chefs
Geremy Glew, Placed Recruitment; Lisa Hobbs and Breanna Lawler, Dedes Group
Ken Burgin and an industry panel will discuss how to attract and retain the right staff in the kitchen.
Global food trends
Colin Fassnidge; 4Fourteen; Mark Dorrell, Gault & Millau; Scott Webster, consulting chef
New food and restaurant trends in Asia and Europe.
12.15-1.45pm – lunch on the show floor
The butcher and the chef
A workshop demonstrating how to handle less expensive cuts of beef.
Staying relevant and profitable
Andy North, The Star; Judy and James McMahon, Catalina
Tips on how to stay ahead in business.
Making technology work for you
Panel including Frank Tucker, Urban Purveyor Group
Can new technology actually save you time and money?
Food allergies: a business opportunity
Dr Sue Shepherd
Offering your customers allergy friendly options can be the path to greater sales.