31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre
Sponsored content provided by Meat & Livestock Australia As consumer expectations rapidly change, economic pressures reshape dining habits, and global influences land on local menus almost instantly; the expectation on foodservice is to deliver value, excitement, and differentiation – often simultaneously. Rare Medium developed its annual Red Meat Trends resource
Australian hospitality is a resilient industry. For the financial year ending June 2025, cafés, restaurants and takeaway food services recorded $66.27 billion in turnover, a 2.5% increase year on year according to data from the Australian Bureau of Statistics. Public holidays are a meaningful part of that trading picture. But
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
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
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
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
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
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
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
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
