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31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre
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Foodservice and Catering

“The lockdown taught people to celebrate whenever they can” – From Quiet to Bustling for Melbourne Catering Companies  

Catering business owners, Jade Berger and Denise Kunter share their experiences of running their businesses in an ever-changing world of COVID restrictions.

Predicting the Trends: Hospitality Suppliers Adjusting Through a Tumultuous 2020 and in to 2021

As Covid-19 restrictions started to unfold in Melbourne, and the hospitality industry braced for uncertainty, Betty Bacash knew their 72-year-old family business, Hotel Agencies Hospitality & Restaurant Supplies, needed to prepare themselves for what was to come.

How the Catering Industry is Shaping Up for the Rest of 2020 and Beyond

A nimble go-anywhere caterer and a multi-venue large operator consider a period that’s extremely eventful but less full of events than they’d like.

Advice to young chefs: be tenacious

Tonka’s recently-appointed head chef, Kay-Lene Tan, believes that adaptability is the key to success in a post-pandemic kitchen.

Out-of-the-box solutions helping businesses thrive

While these strange days have seen businesses close their doors, others have weathered lockdown through creative redirection of their businesses, and thrived in these unsettling times. Here’s an optimistic look at our food scene of the future.

Changing shape: how ‘back of house’ is being rethought

There’s nothing like a pandemic to deliver an opportunity to assess some of hospitality’s pain points and to treasure the aspects that give the food world heart and soul.

Celebrating in lockdown – how to keep the family connection through dining together, apart

Owner of The Left Handed Chef in South Melbourne, Ehud Malka’s Shabbat Boxes are helping to unite families and friends who are unable to congregate in person on culturally significant days of the week.

Hospitality Unites: A Fine Food Australia Initiative

A Fine Food Initiative.

Good Evening, Please Meet our Sanitiser Sommelier

Finding creative ways to make essential sanitising part of the hospitality experience.

400 Gradi: Trading Not as Normal

An acclaimed Italian restaurant with 13 locations across the globe, 400 Gradi – which won “worlds best pizza” in 2014 – wasn’t able to fit patrons in their restaurants amid COVID-19 restrictions.