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.
Sponsored content provided by Foodie Coaches Payday super is coming. And honestly? It’s the best thing that’s happened to payroll in Australia. Payday super starts 1 July 2026. I’ll be straight with you — it’s what should have happened when super was first introduced. From that date, every time you hit pay, your super has to land in your team’s
Sponsored content provided by Federal Hospitality Equipment Australia’s supermarket and convenience store sector is changing quickly. Customers expect fresh food, hot food, cold drinks, takeaway meals, reliable packaging and fast service — often from the same store, at the same time. The old idea of a convenience store as a simple shelf-and-fridge operation has evolved into something much closer to
Sponsored content provided by Federal Hospitality Equipment For more than 50 years, Federal Hospitality Equipment (FHE) has supported the kitchens that keep Australia’s hospitality industry moving. From independent cafés and bakeries through to hotels, pubs, clubs, catering businesses, supermarkets and large-scale foodservice operators, FHE has built its reputation around one simple idea: commercial kitchens need equipment that performs, lasts, and
Sponsored content provided by Creative Ingredients Walk into a modern kitchen today and you’ll notice something subtle, but significant: desserts are moving back in-house. Not as a nostalgic return to tradition but as a strategic shift in how hospitality venues define themselves. For years, gelato and pastry were often outsourced to specialists or large-scale producers. Now they are becoming central
The hospitality industry has always been about people. Whether it’s the warm smile at the front desk, the personalised recommendations at a restaurant, or the barista who remembers your order, hospitality is built on human connection. Yet, artificial intelligence (AI) is emerging as a powerful force that is transforming this traditionally human-centric industry. From improving customer service to improving operations,
Sponsored content provided by ARCA Australia’s restaurant and café sector has always been resilient. It has survived pandemics, supply shocks, labour shortages, and shifting consumer behaviour. But in 2026, operators are confronting something different: three structural pressures arriving at the same time-each capable of reshaping the economics of running a venue. These are not temporary headwinds. They are long-term cost
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
