31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre

Hospitality

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

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

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

We at Fine Food Australia and Hospitality Unites are pleased to be able to support the upcoming ‘Future In Foodservice 2021’ event powered by our long term show partner Food Industry Foresight.
The economics behind plant-based meats and how they can be good for your bottom line.
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.
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.