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31 Aug - 3 Sep 2026 | MCEC Melbourne
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Takeaway

How the Catering Industry is Shaping Up for the Rest of 2020 and Beyond

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.

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.

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.

Inventive ways to help your hospitality business overcome the COVID-19 reality

Hospitality businesses are finding creative ways to survive – and even thrive – during the coronavirus pandemic.

Tackling Waste One Sip at a Time

The news is all about commercial recycling, compostability and biodegradability – but how do consumers reliably know whether their takeaway cup is recyclable, compostable, biodegradable or landfill only? We talk about getting consumers to change their habits by buying glass or bamboo reusable coffee cups. Then we expect them to

Banh Xeo Boom: Building a restaurant around a singular dish

Not many people have heard of banh xeo, so creating a dedicated market stall to the Vietnamese pancake dish was a risk. But after Tania Ho and Ben Sinfield, co-owners of Sydney's Banh Xeo Bar, sold out on their first day at Paddington Market, they haven't looked back.