Fine Food Australia is the nation’s leading trade event connecting foodservice and hospitality professionals with the latest products, trends, and innovations shaping the industry. Discover industry news, delivering expert insights on operational excellence, emerging trends, and practical strategies to help your business thrive.
Walk through any commercial kitchen and you’ll find wipes. On the bench, near the grill, beside the prep station. What most operators don’t realise is that nearly all of them are made with plastic, and every time they’re used near food, they leave something behind. It’s one of those industry-wide habits that has gone largely unquestioned. Until now. At Fine
For Allpress Espresso, 2025 marked a deliberate turning point. The brand pulled back from direct-to-consumer channels and shifted its focus to B2B, getting in front of the café owners, hotel groups, and foodservice decision-makers who were actively searching for a new coffee partner. Fine Food Australia was one platform that made that shift possible. “We knew from experience that Fine
Sustainability in hospitality is entering a new, more practical chapter. Rather than being driven by trends, it’s becoming a way for venues to operate more thoughtfully, efficiently and confidently. According to Natalie Bolt, co-founder of Table Food Consultants, sustainability today is less about doing everything at once and more about understanding your business better. “It’s about knowing what you’re doing, how you’re doing it, and why,”
In commercial kitchens where margins are tight and every operational decision counts, cooking oil management has quietly become one of the smartest investments an operator can make. It’s not glamorous, but it works. The cost is hiding in plain sight For most kitchens, oil is a significant and recurring cost. It’s also a safety risk, a time drain, and an
Mental health in the restaurant industry has become one of the sector’s most pressing challenges. With 76% of hospitality workers reporting mental health struggles during their careers, operators who prioritise wellbeing aren’t just doing the right thing. They’re building more resilient, productive teams. The Numbers Tell a Confronting Story Recent industry research reveals the scale of the challenge. According to
Hospitality is one of the most complex business models in Australia. In today’s economic climate, venues with strong systems consistently outperform those relying on instinct or firefighting. According to James O’Connell, Founder of The Hospitality Company, operators who embrace systemisation gain clarity, control and commercial stability in a way that passion alone can’t deliver. Hospitality Is Complex, But Systems Make It Manageable James describes hospitality as
Commercial kitchen profitability, Rising costs, shrinking margins and constant operational pressure are redefining how kitchens need to operate. According to Andrew Briese, Founder of Cooking the Books, profitability now relies less on instinct and more on discipline, consistency and intelligent systems. His core message is simple: a kitchen becomes profitable long before a dish reaches the pass. Smart Purchasing Begins
Artificial intelligence (AI) isn’t a future concept for hospitality. It’s already reshaping how operators run venues, connect with guests, and manage their business. Leaders across booking software, staffing technology and multi-venue operations agree: operators who begin experimenting now gain a clear commercial edge. Rather than replacing human connection, AI is stepping in to remove friction, streamline operations and support stronger
Across Australia, women are reshaping the leadership landscape of hospitality – not by mirroring traditional models, but by introducing new standards of empathy, accountability, confidence and community. Their insights reveal a shift happening across the industry: hospitality performs stronger when leadership is human, values-driven and unashamedly authentic. From overcoming self-doubt to redefining communication, these women are setting a new benchmark
The foodservice and hospitality landscape is evolving, and 2026 is shaping up to be a year defined by sharper expectations, smarter operations and more informed consumers. Across venues, staying connected to emerging trends isn’t about chasing what’s new, it’s about understanding how customer behaviour, technology and supply chains are reshaping the way venues operate. From sustainability and alternative proteins to
