31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre
Given diminishing returns, shrinking margins and skyrocketing rents, it’s no wonder some restaurateurs have been on the lookout for a new way to bolster their bottom lines. And so, when service on-demand food apps such as Deliveroo, Menulog and UberEats arrived on the scene, the market was ripe for change
Written by Sofia Levin. With international travel on hold, Australians are turning to restaurants and cafes for a taste of life overseas. Culinary travel journalist Sofia Levin talks to a new generation of cooks finding business success in their own culinary heritage. “What’s the weirdest thing you’ve ever eaten?” I
Christine Green is the founder of Restaurant Bookkeepers, one of an emerging number of financial services companies specialising in the hospitality industry. After 25 years of operating a design and procurement consultancy building commercial kitchens, Green saw a need for hospitality owners to get on top of their bookkeeping, document
While Australia remains one of the world’s great consumers of meat – about 110kg per person a year, compared to a global average of 44kg – our tastes are changing. There was a time when beef was the king of meat, but beef consumption in Australia has dropped by 41
It’s hard to miss the shimmering solar panels on top of The Outer Social Circle, a cafe situated in an old warehouse in Fairfield, in the northern suburbs of Melbourne. They’re like a beacon, drawing customers in to have a chat with owner Justin Sirianni about sustainability and the finer
In the darkest days of lockdown, Dani has cut through the onslaught of government information to give restaurants, cafes and workers the latest, most useful facts. She also volunteered alongside chef Ben Shewry on the Attica Soup Project, offering free meals to overseas workers refused access to Jobkeeper. In short,
