8-11 Sept 2025 | ICC SYDNEY, DARLING HARBOUR
Sponsored content provided by Shary Australia As Australian consumers grow more mindful of what they eat, the definition of a “healthy snack” is rapidly evolving. No longer are shoppers satisfied with generic health claims—they’re looking for authenticity, transparency, and innovation. One segment quietly making waves in this space is real
Sponsored content provided by Restaurant & Catering Australia Running a restaurant or café in Australia has always required dedication, but in 2025, it demands something more: strategic thinking, adaptability, and a willingness to redefine what success looks like. The foodservice industry continues to evolve rapidly. Rising input costs, staffing pressures,
Sponsored content provided by Foodie Coaches Hospitality is a love-driven business. We serve, we host, and we care. But behind the passion, there’s often quiet exhaustion. Long hours. Shrinking margins. A full dining room that somehow doesn’t translate into full bank accounts. It’s the kind of burnout that doesn’t come
As the hospitality industry grapples with staffing challenges and rising customer expectations, artificial intelligence is stepping in to take the pressure off. By automating the repetitive and routine, AI is giving staff back valuable time and giving businesses a new edge in customer experience. Read on to explore how AI
Sponsored content provided by Export Connect Australia’s reputation for premium food and beverage products continues to attract buyers from across the globe. To capitalise on this, Export Connect, in partnership with State Trade Agencies and Industry Associations, has facilitated inbound missions with buyers from key retailers and distributors from priority
Meet Jenn Donovan. With over 15 years industry experience, Jenn really knows how to use marketing as an effective tool to help a business to grow. Jenn is a successful author and podcaster, as well as an experienced keynote speaker. She also runs workshops and one-to-one coaching sessions, spending time
We all contribute to behaviours and actions which impact the planet, and these days simply passing the buck onto industry giants with the heaviest carbon footprints isn’t a strategy we can continue to follow. The truth of the matter is that everyone needs to take responsibility and do their bit
With ‘sustainability’ becoming a vital part of the future of the food, business owners are now being held more accountable for the imprint they are making on the environment. It can feel like a tricky task, not everyone’s a natural storyteller, but it’s mostly about being open, showing customers genuine
It’s a similar concept in the business world, with the foodservice and hospitality industry itself being one large community. It can also be divided into smaller subsections, where retailers or café and restaurant owners will each be part of their own specific groups, with shared interests unique to their business
Campaigns promoting temporary abstinence from alcohol have made their mark on the calendar, from FebFast and Dry July to Go Sober for October. However, a more permanent change to drinking patterns is emerging, driving enormous growth in the low/no-alcohol drinks market. From red wine to beer and every type of
