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.
“Having 20 KeepCups in your drawer is probably worse than using a takeaway cup every day. There’s the facade of doing the right thing,but you have to use it multiple times for it to actually be sustainable.”
We are excited to announce that Fine Food Australia this week has been listed on the Schedule of Approved Events on the Austrade program website as part of the Australian Business Events Grants Program with applications now open to all Fine Food exhibitors.
Fine Food Australia is excited to announce today the rejuvenated format of the 2-part Hospitality Unites event, with a one-day Live Summit to be held June 21 at Half Acre, South Melbourne, and a one-day Virtual Event to be held June 22, 2021.
Catering business owners, Jade Berger and Denise Kunter share their experiences of running their businesses in an ever-changing world of COVID restrictions.
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.
Our new social campaign will reflect on the 36 years of Fine Food through the shared experiences of our trusted exhibitors.
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.
Tonka’s recently-appointed head chef, Kay-Lene Tan, believes that adaptability is the key to success in a post-pandemic kitchen.
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.
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.
