Hospitality magazine will be hosting two Talking Food Stage presentations at Fine Food Australia next week, sharing valuable business pointers with foodservice professionals.

The Talking Food Stage is a new feature of the Fine Food Australia tradeshow, running from 20 to 23 September at Sydney Olympic Park. A line-up of industry professionals will be sharing their experiences and knowledge to help you boost your business and bottomline.

The topics cater for all members of the food industry: restaurateurs, caf operators, bakers, retail professionals and food manufacturers.

Sessions are free to attend and no bookings are required.

Hospitality magazine will be facilitating two panel discussions on the Stage. Panel members include Ken Burgin from Profitable Hospitality, Amara Jarratt, co-owner of The Rabbit Hole in Sydney and Adam Moore, corporate executive chef ANZ at Cerebos.

Our Talking Food Stage topics are:

  • Tuesday 22 September, 12-12.30pm – Creating a Profitable Beverage Menu
    In this presentation we will discuss techniques and tricks that assist in compiling a beverage list that not only appeals to a broad audience, but generates significant profits. We’ll look into current trends in the beverage sector and will discuss the profitability of both alcoholic and non-alcoholic beverage menus. 
     
  • Wednesday 23 September, 2-2.30pm  – Getting the most from your staff.
    In this presentation we’ll talk about the current personnel challenges faced by all foodservice businesses, and run through the best ways to train and motivate the people working in your restaurant, caf, pub, club or catering operation. What are the best incentive schemes out there? How can you train your staff without hurting your bottomline?

Other presenters on the Talking Food Stage include Eugene Lee from the Restaurant & Catering Association, Cathy Di Bella from Coeliac Australia and Mina Anapo from Di Bella Coffee.

To view the complete Talking Food Stage program, click here. To attend sessions, head to Stand SP6 at Hall 6.

 

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