6-9 Sep 2021
ICC SYDNEY, DARLING HARBOUR
MILKLAB’s philosophy is that the best coffee deserves a better milk – and meet 4 roasters who use MILKLAB daily for that reason. Discussing their coffee beans, origins and blends, we hear from DC Specialty Coffee Roasters on how cold drip can be and should be used with plant milk, and how this has positively impacted their menu and business.
With consumers increasingly demanding sustainability, how do we meet that need in a meaningful way that can also bring about increased loyalty and trust? With so much clutter and confusion, how do we cut through the noise? The Marine Stewardship Council, an international non-profit, and its partners, discuss how secure supply chains verified with DNA testing combined with simple but effective messaging can be part of the solution.
With an industry that is haunted by losing too many talented people too early, this is an in-depth look into creating a positive and sustainable mindful workplace. Bypassing the usual answer of "I'm ok", meet 3 industry individuals who deal with employee satisfaction on a daily level, and get tips on how to maintain this throughout a usual working week.
The idea of eating produce directly sourced from producers is not new to food, but it is transforming the way consumers are choosing to eat. Discover the benefits, challenges and philosophies behind running a profitable business "farm to fork". From direct relationships with farmers and producers, menus driven by the seasons, biodynamic ingredients, sustainable and organic produce - hear about the story of provenance and the value to customers.
Exploring the philosophy and the ever-growing demand of plant based eating, and take one step further into this lifestyle choice which is way past a fad. Hear from industry operators who have surprised and converted meat lovers - with reasons from animal welfare to health and the environment, and the challenges and benefits to a venue's bottom line.
The War on Food Waste - sounds drastic but that's exactly what we're dealing with. This problem is real and significant to every venue owner and we can contribute to the problem or the solution. Hear from innovative industry professionals that are working towards not only saving the planet, but their profits. Find out how to make your business save the $ in the most sustainable way possible.
MILKLAB’s philosophy is that the best coffee deserves a better milk – and meet 4 roasters who use MILKLAB daily for that reason. Discussing their coffee beans, origins and blends, we hear from Rio Coffee on how cold drip can be and should be used with plant milk, and how this has positively impacted their menu and business.
Health & wellness is labeled as one of the top purchasing decisions in both retail and foodservice markets. Our panel will explore what consumers are seeking and the importance of conveying a clear and accurate health message. We will also look beyond nutrition to explore the social and environmental impact of food, diet and dining out on our overall well being.
How do you want your brand to be seen? Interacting with your online community is one of the most important marketing avenues available to venues, so how do you engage new customers, keep regulars coming back and deal with those critical public negative reviews? The world of social media and how to use it to your advantage is endless, so hear from 4 experts on what you need to know to keep your business thriving in the digital age.
Going beyond the food to create an immersive dining experience is the secret to customer retention. Whether it's staff, fit-out, mood, sensory aspects or simply food presentation - this can truly impact your bottom line. Meet professionals that are continuing to achieve this daily, and discover the true value of customer service.
MILKLAB’s philosophy is that the best coffee deserves a better milk – and meet 4 roasters who use MILKLAB daily for that reason. Discussing their coffee beans, origins and blends, we hear from Three Pence Roasters on how cold drip can be and should be used with plant milk, and how this has positively impacted their menu and business.
With the amount of platforms on the market, both promoting your brand and simultaneously taking a piece of your profits, delivery platforms aren't going away any time soon. So how can you make them work for your business? Hear from 3 experts in their field that have differing opinions of how to tackle these platforms that are known as the 'necessary evil', and how you can effectively use them to increase your customer base.
Casual dining is the heart of the foodservice market, with 27,000 restaurant and cafe owners serving customers nationwide. So how do you succeed in such a heavily populated market? We chat to seasoned operators on how to stand out from the crowd, keep customers coming back and establishing a relationship with your local community.
Meet 4 rising stars of the kitchen scene and take an indepth look at the next stage of foodservice, including what they see as the future of food and dining out, tips for getting ahead and staying ahead of the game, and how could the industry work better and smarter? This is for any young professional starting out in the industry, through to anyone that has staff - find out how a modern day business needs to run to keep up with the next gen of chefs.
Explore diners with a social conscience and how menus and venues are meeting the continually growing demand - the why, the how, the challenges, the rewards, the business learnings and decisions, the bigger picture and ultimately, the impacts on bottom line as a business owner. Discuss the fact of social responsibility - what do you stand for?
MILKLAB’s philosophy is that the best coffee deserves a better milk – and meet 4 roasters who use MILKLAB daily for that reason. Discussing their coffee beans, origins and blends, we hear from Darks Coffee Roasters on how cold drip can be and should be used with plant milk, and how this has positively impacted their menu and business.
Being able to create the next leaders in the kitchen is a privilege for anyone that has worked their own way through the ranks. This panel captures the essence of inspiring staff, hearing from both mentors and mentees around creative positive impact on staff retention, engagement in the workplace and the various ways to guide your staff. These small changes will not only bring about the best workplace culture, but will save serious money on reducing staff turnover.
Hindsight is a beautiful thing - learning from others' is essential in business so you can avoid footfalls along the way. Hear from a panel of experienced operators from a range of businesses on great ideas and decisions that made them successful, and on the flip side, hear the cautionary tales of what didn't work.
Meet Nino Zoccali: a founding member of CIRA (Council of Italian Restaurants in Australia), Principal Owner of Pendulum Hospitality and Executive Chef of Sydney's The Restaurant Pendolino and La Rosa The Strand. Opening his first restaurant at the age of 25, he has risen to share his passion through his own Italian cookbooks, and hold a Chef's Hat for The Restaurant Pendolino for 10 years, where he makes up to 22 different varieties of hand made pasta each day. So how did was the trip to the top? Hear as Chef Paul Rifkin discovers where it all began, the big movements throughout his career, keys to success and the non-traditional paths that Nino has taken to get where he is today.
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