MYOB Talking Food Stage

The MYOB Talking Food Stage hosted a line-up of industry insiders who shared their experience and knowledge providing great new ideas to take back to your own business. There were topics to cater for everyone in the food industry: restaurants, cafes, bakeries, foodstores and even food manufacturers.

The Talking Food Stage timetable for 2017 will be confirmed closer to the event. Here’s a short recap of some of the topics that were covered in 2016:

MONDAY 12 SEPTEMBER 2016
11:00 - 11:45 Building your catering business
Speaker(s)

What makes a good catering business a great one? How do you build your business to be seen as a premium provider and get noticed among the multitude of other businesses offering the same services? Learn tips and tricks of the trade from Australia’s largest privately owned catering company The Big Group’s founder Bruce Keebaugh

  • Bruce Keebaugh

12:00 - 12:45 Attracting and retaining the right staff
Speaker(s)

Attracting and recruiting right staff is a major concern of the food and beverage sector. The hospitality industry has one of the highest staff turnovers across the board. The cost of employee turnover is substantial and the need to get it right the first time is crucial to a business’s success. The question remains of “how” to get it right? Leading hospitality recruitment experts will highlight key focus areas to ensure you are getting the most from your staff and attracting the right prospects.

  • Ken Burgin

1:00 - 1:45 Fermentation - food as medicine
Speaker(s)

Long before probiotics became the darlings of the microbial world, cultures throughout history and across the globe were experimenting with fermented foods. Today fermented foods, such as sauerkraut and kombucha, have once again become popular for health reasons with many people substituting traditional medicine for these beneficial bacterial food sources. Sharon Flynn, founde rof the award winning fermented food and drink company, The Fermentary will discuss the ins and outs of fermentation and how you can benefit from this popular practice

  • Sharon Flynn

2:00 - 2:45 How to increase your online social profile – top trends across Australia
Speaker(s)

Word of mouth is by far the cheapest and most effective form of advertising and marketing. Approximately 85% of Australians own a smart phone with instant access to dining information at just a swipe of a screen. Therefore it is now more important than ever to provide your customers with distinctive and pleasing dining experiences in order to influence how others will perceive your business. New customers will surf online for reviews, food images and articles about your business before actually visiting your establishment whilst current customers will leave positive/negative comments dependant on their experience. Learn how to increase to respond to negative feedback to increase your online social profile and attract and retain customers from the best in the business.

  • Ken Burgin

  • Sarah Holloway

  • Richard Edwards

  • Rose Johnston

3:00 - 3:45 From kitchen to street
Speaker(s)

Food trucks and stalls are popping up all year around enticing people to eat in various locations, try a multitude of cuisines and changing the culinary experience. Restaurants are investing in pop up stalls to attract different audiences (demographically and geographically) and new players to the food and beverage industry are able to enter the game at a lower price point. Learn the ins and outs of this lucrative innovative concept of foodservice.

  • Ken Burgin

  • Karma Rennie

  • Cameron Huntington

  • Daragh Kan

4:00 - 4:45 Formal vs informal dining
Speaker(s)

Consumers are increasingly time poor and being driven towards more casual forms of dining with share plates, smaller tapa’s style options and street food becoming more popular. More food businesses are moving towards a walk in basis and refusing to take formal bookings increasing their popularity and creating a sense of urgency among customers. This begs the question of which option is best, formal or informal dining? Learn the benefits of both and how you can incorporate aspects into your business to increase your profit margin.

  • Ken Burgin

  • Rabih Yanni

  • Joseph Abboud

  • Paul Dimattina

5:00 - 5:45 From chains to franchises
Speaker(s)

There are literally hundreds of food franchises in Australia, however only a few find a unique niche that separates them from the competition and paves the way for success. Many successful restauranteurs are now expanding their businesses to include a fast food take away element. What is it that they have that other franchises don’t? Learn from some of the most successful players in franchising what makes their business model so unique and how you can triumph.

  • Danielle Bowling

  • Bao Hoang

  • Daniel Wilson

  • Jackie Middleton

6:00 - 6:45 MarketPoint
Speaker(s)

Learn about the new app that will help Australian food & agribusinesses collect key competitor data to determine their competitive advantage and build a strong unique selling proposition.

  • Najib Lawand

TUESDAY 13 SEPTEMBER 2016
10:15 - 10:45 How to reduce costs, lower wastage and successfully run a financially responsible kitchen
Speaker(s)

Do you know the effect on your business if just 50 grams extra is given?
Learn the techniques of purchasing, ordering and why portion control is so important. Find out how to decide whether to make the product in house or buy ready-made from the from a supplier. This presentation is interactive and will help you reduce your costs and lower wastage.

  • Andrew Briese

  • David Wilson

11:00 - 11:45 The US food trend
Speaker(s)

BBQ, Burgers, fried chicken, buffalo wings, mac ‘n’ cheese and fries.. the list goes on. Australia’s love affair with U.S food is becoming increasingly popular with restaurants Americanising the way we eat and experience culinary. Hear from Mike Patrick, Co-Owner of Fancy Hanks on how you can benefit from this lucrative culinary market.

  • Mike Patrick

12:00 - 12:45 Future tech for restaurants
Speaker(s)

Which technologies will be commonplace in restaurants five or ten years from now? Join Chris Sheedy and Eugene Lee to discuss the possibilities that technology can bring to our industry including wifi-connected, virtual reality-enabled apps, robotic technology and automated systems.

  • Eugene Lee

  • Stevan Premutico

  • Jon Plowright

1:00 - 1:45 High pressure processing
Speaker(s)

High pressure processing (HPP), is a method of preserving and sterilizing food in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. This specialised method of preservation extends the shelf life of even the most perishable foods to up to 45 days whilst maintaining freshness and nutrition in the product. Learn from Laura Neville and Saxon Joye how your business could benefit from the inclusion of this process to not only minimise waste but increase your profit margin.

  • Laura Neville

  • Saxon Joye

2:00 - 2:45 Business efficiency through technology
Speaker(s)

Have you taken full advantage of the benefits of point-of-sale (POS) software solutions? The payment options offered the speed of the transaction, the ability to tailor transactions to the business and customer needs each have an enormous impact on customer satisfaction and the overall success of a business. However the POS landscape is changing with the introduction of hand held devices which can go past merely completing transactions. Automating inventory control, allowing customers to order at the touch of a screen, loyalty offerings and more mean that a business can not only increase customer satisfaction but also efficiency and productivity.

  • Eugene Lee

  • Glen Conway

3:00 - 3:45 Building a better wine list
Speaker(s)

Latest trends, varieties and consumer drinking habits that you need to know about to build a better wine list. A panel discussion hosted by David Messum (Born & Raised Winemaker + Presenter), with two industry leaders.

  • David Messum

WEDNESDAY 14 SEPTEMBER 2016
11:00 - 11:45 Holistic hospitality marketing
Speaker(s)

Covering localised marketing essentials that will get your business found, through to customer engagement of your database that creates regulars and drives repeat revenue. Build a holistic approach to your marketing. Presented by Just the Drop

  • David Messum

12:00 - 12:45 Incorporating health lifestyle trends
Speaker(s)

The biggest spike in the food service market has come from health conscious customers opting for lifestyle choices to be incorporated into their food options. Today there are a range of businesses solely focused on these trends with gluten free, paleo, raw, vegetarian and vegan businesses popping up all over Australia. Whilst you don’t have to completely change your menu to suit these lifestyle choices, you should at least include them if you want to retain customers. Learn from industry leaders why this change is necessary and how you can benefit.

  • Danielle Bowling

  • Dr Emma Halmos

  • Sarah Holloway

1:00 - 1:45 Stories from a kitchen incubator - the changing face of food manufacturing
Speaker(s)

Speaking on “Stories from a Kitchen Incubator – The Changing Face of Food Manufacturing”, Jane draws on her 7+ years’ experience guiding start-ups in the industry and shares business success stories with some of the owners of those businesses.

  • Jane Del Rosso

2:00 - 2:45 Training issues in the baking industry
Speaker(s)

Training is a hot topic in the baking sector. Self-taught entrepreneurs are vying for attention alongside TAFE-qualified apprentices, and the industry is divided on whether the training system is on-track or in need of an overhaul. Baking Business editor Nichola Davies will bring together former World Bakery Masters finalist Brett Noy and highly decorated Hunter TAFE bakery teacher Dean Tilden to ask the controversial question: is the future of artisan baking in good hands?

  • Nichola Davies

  • Brett Noy

  • Dean Tilden

3:00 - 3:45 How to achieve a stable business
Speaker(s)

What are the essential stages that every hospitality start up must navigate in order to create a successful business? This question is just one of many that Leon Kennedy, Operations Manager of Proud Mary Roasters will answer in his presentation “how to achieve a stable business”.

Leon will cover the basics and some more developed notions around budgets, promotion, cash flow and working capital so that every business can establish effectively and then grow into expansion.

  • Leon Kennedy

THURSDAY 15 SEPTEMBER 2016
10:15 - 10:45 How to reduce costs, lower wastage and successfully run a financially responsible kitchen
Speaker(s)

Do you know the effect on your business if just 50 grams extra is given?
Learn the techniques of purchasing, ordering and why portion control is so important. Find out how to decide whether to make the product in house or buy ready-made from the from a supplier. This presentation is interactive and will help you reduce your costs and lower wastage.

  • Andrew Briese

  • David Wilson

11:00 - 11:45 Food (waste) for thought
Speaker(s)

Research shows that foodservice businesses throw away around 40% of the food they purchase for stock every week. But most businesses don’t know this is happening as it is occurring incrementally across the day. Wasted food is lost profits, and has environmental impacts. Dianne McGrath is the lead researcher for the national hospitality sector food waste research project at RMIT University, Watch My Waste (www.watchmywaste.com.au), and will be sharing insights on what food waste really looks like in most businesses, where it is occurring, what consumers think about food waste when they dine out, and discussing ways to reduce it. 

  • Dianne McGrath

12:00 - 12:45 Discovering the latest trends
Speaker(s)
  • John Hart

1:00 - 1:45 Interview with Scott Pickett & Dominique Fisher
Speaker(s)

Join John Hart, CEO of Restaurant & Catering as he interviews some of Melbourne’s most well known and respected industry leaders.

  • John Hart

2:00 - 2:45 Creating the right fit out
Speaker(s)
  • Stephen Kelly

Talking Food Stage 2016 Sponsor:

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