Foodservice Australia to launch new seafood conference
Foodservice Australia will be bringing the National Restaurant Conference to Melbourne for the first time, as well as a brand new event, the Australian Seafood Summit.
Both one-day conferences will be held on the gallery level of the Royal Exhibition Building as part of the Foodservice Australia show, which runs from 28–30 May 2017.
“The National Restaurant Conference is aimed directly at restaurateurs, managers and professional chefs,” explains exhibition director Tim Collett. “If you are looking for new ideas to boost your business bottom line, then this is an amazing opportunity – you get to network with industry leaders and hear it straight from the experts.”
Supported by Restaurant & Catering Australia, the conference will cover issues that affect day-to-day operations and profitability – such as attracting and retaining quality staff, harnessing the power of technology, and workable ways to cut costs and boost profits.
“Last year’s inaugural National Restaurant Conference in Sydney was a sell-out – clearly the format of short, sharp sessions featuring speakers at the top of their game was a winner for restaurant owners and senior managers,” said Collett. “It’s also incredibly good value for a conference of this calibre.”
The new Australian Seafood Summit is jointly organised with the Association of International Seafood Professionals (AISP) and will have a global outlook.
“Not only is seafood the world’s most traded food; it is also the most nutritious,” says AISP executive director Roy Palmer. “This is a unique opportunity to learn and share ideas and concepts about best practice in all aspects of the seafood supply chain from ocean to plate.”
The Summit will cover topics including foodservice trends in seafood, food safety, sustainability and supply issues, plus profitable and innovative ways to serve fish in on the menu.
“We will be hearing from seafood experts from Australia, New Zealand and further afield, who will discuss the trends, issues and challenges facing the industry today,” said Palmer. “It will also give valuable insights to foodservice professionals on increasing seafood consumption.”