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31 Aug - 3 Sep 2026 | MCEC Melbourne
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Restaurant

4 Post-Pandemic Restaurant Trends That Are Here To Stay

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

Rewarding the unicorns: attracting and keeping your best staff

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

Ethics Mixed with Economics Make Plant-Based Meats More Palatable

The economics behind plant-based meats and how they can be good for your bottom line.

Predicting the Trends: Hospitality Suppliers Adjusting Through a Tumultuous 2020 and in to 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.

Advice to young chefs: be tenacious

Tonka’s recently-appointed head chef, Kay-Lene Tan, believes that adaptability is the key to success in a post-pandemic kitchen.

Changing shape: how ‘back of house’ is being rethought

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.

Celebrating in lockdown – how to keep the family connection through dining together, apart

Owner of The Left Handed Chef in South Melbourne, Ehud Malka’s Shabbat Boxes are helping to unite families and friends who are unable to congregate in person on culturally significant days of the week.

Good Evening, Please Meet our Sanitiser Sommelier

Finding creative ways to make essential sanitising part of the hospitality experience.

400 Gradi: Trading Not as Normal

An acclaimed Italian restaurant with 13 locations across the globe, 400 Gradi – which won “worlds best pizza” in 2014 – wasn’t able to fit patrons in their restaurants amid COVID-19 restrictions.
Mitch-Orr

Voices of the Shutdown: Mitchell Orr

We spoke to industry professionals about their experiences during the covid shutdown, how they have adapted to the new restrictions and their thoughts on the future of the hospitality industry.