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.
As cities around Australia start to buzz back to life following repeated lockdowns, a shift has happened in the way staff come into the office. With many workplaces settling into hybrid work-from-home arrangements, Mondays and Fridays are quickly emerging as the preferred days to avoid the commute, stay in leisurewear and log on from the comfort of home. While this
As part of the alignment Fine Food and AFAB will look to establish several joint initiatives that support this partnership as part of the 2022 event, with more announcements to be released soon. The next edition of Fine Food Australia will run in Melbourne, 5 – 8 September 2022, Melbourne Convention Exhibition Centre. According to Fine Food Australia Event Manager
It’s fair to say the global pandemic turned the restaurant and bar industry on its head, forcing venues to quickly adapt their business models to stay afloat. Bound by seesawing limits on the number of people allowed in a space and even whether people were permitted to eat indoors, the hospitality sector saw trends emerge which could be here to
Compost Connect is a not-for-profit composting initiative here to help connect foodservice businesses to composting services and divert waste from landfill. Composting is easy, saves on general waste costs, and helps fight climate change. We can make a global impact, all by making changes at the local level. BioPak’s first compost club member is healthy mexican food chain, Zambrero, who
It’s been another tough year for the hospitality industry as it continues to grapple with the pandemic and staff shortages. It’s important we still recognise and celebrate this vibrant industry and restaurants, cafes and caterers hard work, exceptional food and outstanding service. The R&CA Awards are held in each state, recognising operators in metropolitan and regional centres. The Awards are
The last few months have been a whirlwind of industry triumphs and hardships. Now with the easing of almost all restrictions across the east coast, increased travel and a positive outlook for the industry, we’re looking ahead excitedly for the rest of this year. This week would have hosted Fine Food Sydney, and while we are not opening the physical
Offering people incentives to stay with your business can bring great benefits and help enhance your reputation as an attractive place to work. But there are other ways to do it than just through a competitive salary. Here are five ways to reward and retain employees: 1. Create opportunities to learn Matt Jenkins, Group Human Resources Manager at Applejack Hospitality,
Charcuterie charmers “We’ll be seeing a lot more charcuterie and salumi, for the very simple reason that it can be – indeed, must be – made ahead of time, and is easily sliced and prepped for service,” says Terry Durack, Chief Restaurant Critic at The Sydney Morning Herald. “I think owners and chefs will be pushing menus that require this
By Wendy Hargreaves In the long shadow of Melbourne’s pandemic lockdowns, the award-winning chef has launched two new dining venues and a thriving gelato business, all while adapting his acclaimed CBD restaurants for the home retail market. And this month, the MasterChef regular got his own TV show, co-staring in a brand new SBS cooking series India Unplated (Thursdays, 8pm).
Written by Richard Cornish Lauren Mathers is unstoppable. The 40-year-old farmer, butcher, charcutier and businesswoman is a vocal role model in the regenerative food movement, inspiring many other women and men in small food businesses across Australia. And she does all this from her family farm on the banks of the Murray River at Barham, 800km southwest of Sydney and
