In 2024, the Talking Tech stage explored how technology was creating new opportunities and transforming business operations. Leading experts shared key insights across an exciting, free-to-attend four-day program, helping businesses keep up with the ever-changing tech advancements in the industry.
During this interactive session you will be asked to take a really deep dive into who your customers are and how you interact with them, without technology.
This session will make you think very differently about customer service, your team and your own approach to both your staff and your customer. This FREE ingredient will be a life changer for your business.
Loyalty programs are a powerful tool for fostering customer loyalty and increasing engagement, but traditional programs often suffer from high friction points that can deter customers from fully participating. This panel will explore innovative strategies to streamline loyalty programs, focusing on the transformative potential of card matching technology to enable "one-tap payment and loyalty."
Can a simple choice of font initiate a sweet craving?
Can the way we edit food photography turn on hunger in the viewer?
How much influence does storytelling have on our purchasing power?
The saying goes that we eat with our eyes first, yet the reality is far more fascinating: it's the lightning-fast neural connections within our brains that brings this truth to life.
In this presentation, we delve into the realm of neuromarketing within the food, beverage and hospitality industries, uncovering strategies to harness the power of neural connections to positively influence consumers, shaping their experiences and perceptions of your brand.
By examining emerging trends and enduring shifts in consumer behaviour, we explore how brand marketing can be optimised and audience attention retained.
We'll demonstrate the intricate dynamics of written and physical storytelling, examining their profound impact on consumer perception and behaviour. Additionally, we'll take a look at the art and science behind menu design, uncovering techniques to encourage higher average expenditures, memorability, and brand value.
We keep hearing that the past few years have been challenging for the hospitality industry - but does it have to continue?
As we all know, not many chefs or managers get their kicks from serving up numbers and food cost percentages, and managing a food service business is no easy task!
From purchasing and portion control to make-or-buy decisions, food cost percentages, and the importance of stocktaking, we will teach you easy ways to gain control and transparency over your kitchen costs.
Join us to master the art of kitchen management and ensure your business thrives!
Boosting Sales: Discover innovative approaches and digital tools to drive sales growth, expand market reach, and capitalize on revenue opportunities.
This session focuses on enhancing business performance and profitability through strategic use of technology. In this dynamic session, participants will explore actionable tactics for boosting sales, reducing expenses, and ultimately increasing profits. Through interactive discussions, hands-on activities, and practical examples, attendees will gain valuable insights into leveraging technology as a powerful tool for achieving financial success.
In this comprehensive presentation, we will dive into the pressing issue of food waste on a global scale, with a specific focus on the situation in Australia. We will outline the causes of food waste in both industry and homes, and highlight the many efforts underway to combat this problem. We will examine cutting-edge technological innovations and best practices, as well as key initiatives such as the consumer movement.
Join us as we uncover how technology, people, and culture are converging to dramatically reduce food waste and promote a more sustainable future.
HACCP International is a product certification company that operates a scheme named Food Safe Equipment Materials and Services. This 3rd party certification scheme confirms that such items are suitable for use in the food industry and support food companies HACCP based food safety programmes.
HACCP food safety programmes have been used to manage food safety since the 1960’s. A food safety programme relies on records of inspections, checks and monitoring to demonstrate the food produced is within the permitted limits, or records of actions taken when products are out of specification.
In recent years, the food industry and HACCP International has seen the rise of electronics and digital systems to help manage food safety programmes. In this session, Rachel will discuss the benefit and pitfalls of some of these systems, and give some pointers on what to look for if implementing these. Some examples will include digital food safety software, temperature monitoring and recording, IoT pest monitoring.
At the forefront of hospitality innovation, Paul Ayyash is the founder of Hospo Dojo, an online platform that’s transforming how food service professionals think, operate, and succeed. With unmatched expertise in optimising operations for efficiency and profitability, Paul has become a trusted authority in the industry.
This session offers you a rare opportunity to engage directly with Paul in an open Q&A format. It’s not just a talk; it’s your chance to get personalised advice from one of the industry’s leading consultants. Whether you’re grappling with kitchen management, refining your menu, or seeking ways to cut costs, Paul will address your challenges head-on.
Through this interactive session, you’ll gain actionable insights and learn the strategies and tools that can elevate your business to the next level. If you're serious about enhancing your hospitality game, this is the session you can’t afford to miss.
In the ever-evolving hospitality industry, enhancing the customer experience is crucial for retaining clientele and building brand loyalty. One critical but often overlooked aspect of the dining experience is the end-of-meal process. This panel will explore innovative solutions to streamline this stage through digital billing and efficient feedback collection.
The discussion will centre around how technology can simplify and enhance the payment process, making it more convenient and less time-consuming for customers. Panelists will examine the latest advancements in digital billing, such as mobile payment solutions, QR code payments, integrated billing systems, and how these technologies can be seamlessly incorporated into restaurant operations.
Food wastage, greenwashing, DE&I and social impact are critical components to a successful business in 2024. This panel discussion will explore the critical role of sustainability in the foodservice and hospitality industries, examining how businesses can innovate and adopt practices to mitigate environmental impact while enhancing operational efficiency and brand building.
How to use the data that your business already creates to turn first time visitors into loyal regulars.
1. Knowing the challenges - economics, no more third-party data, tougher regulations and more data than ever
2. Understanding the data you already have - first-party behavioural data hidden in your business systems, hands free tools, the data a customer tells you about themselves
3. Building impactful customer journeys that stand out from the crowd - welcome & onboard, engage, surprise & delight, retain & tell your story
4. How to stand out from the crowd
5. Our best tips for capturing and using your data to turn your customers into regulars
Understand the key differences and benefits of AI-driven versus traditional marketing strategies in the food and wine industry.
Identify practical ways to integrate AI into marketing efforts without losing the personal engagement crucial to the industry.
Learn how to leverage AI technologies to enhance brand visibility, customer engagement, and sales, specifically within the Australian market context.
Gain insights into real-world examples of successful AI marketing applications and how they compare to traditional methods.
Develop strategies for effectively combining AI and traditional marketing to create a cohesive, impactful marketing approach for 2024 and beyond.
Calling all chefs - this one is for you!
Costing recipes and menus can be time-consuming and let’s be honest, not always fun. But what if there was a way to make it easier and more efficient?
Join us to learn techniques for achieving better food cost percentages, controlling costs per portion including incorporating labour and finally, the importance of balancing your menu engineering.
Elevate your culinary skills and turn your recipes into riches!
Tipping has long been a crucial component of the hospitality industry, significantly affecting staff morale, retention, and overall service quality. With the advent of new technologies, the process of tipping can be streamlined and enhanced, providing a seamless experience for customers and ensuring that staff receive the rewards they deserve. This panel will delve into the latest advancements in tipping technology, exploring how these innovations can help reduce staff churn and attract top talent by facilitating higher and more consistent tips.
In hospitality, Artificial Intelligence (AI) is emerging as a pivotal force. This presentation delves into the current and future applications of AI within the sector, focusing on real-world use cases and potential advancements. Today, AI manifests in various facets of hospitality, from personalised guest interactions, service robots, generative AI in written and image forms, and virtual assistants to sophisticated data analytics driving strategic decisions. These technologies can not only enhance customer satisfaction but also streamline processes, reduce costs, and improve revenue management.
Glenn Flood as facilitator (referee) will be challenging the designer and the Chef to tease out the friction that explodes during the planning of a restaurant kitchen. Executive Chef, Stephen Nairn of the renowned LK Group does not hold back. Andrew Brain, director of Foodservice Consultants Australia, discusses the challenges of feeding the Chef’s expectations to the design team. Expect fireworks.
I'll keep it short. My mission (and why I built a hospo only agency) is to help. Help the people within the hospo, food and beverage space, because when it comes to marketing, the vast majority does the same errors, over and over.
Whether is pre launch or existing, I have 100+ of case studies, and I could translate them into simple language, no jargon needed: just a simple how to. 1. After attending this seminar, attendees will be able to create a marketing plan to launch a restaurant.
2. After attending this seminar, attendees will be able to better understand the digital environment.
3. After attending this seminar, attendees will be able to identify current areas in their marketing that are lacking.
The Australian hospitality industry is continuously challenged by rising operational costs. To remain competitive and profitable, businesses must explore a variety of cost-reduction strategies. This panel will provide a comprehensive overview of innovative approaches to cutting costs across multiple facets of the industry, including payment processing, delivery services, and operational efficiencies.
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