7-10 Sep 2020
Melbourne
We unveil the top food trends currently taking place, not only in the Australian market place but around the world. Do we believe they are trends that will stay or are they current fads?
Learn about the uniqueness of the Australian Foodservice market, and how we adapt international trends into our dynamic marketplace, eating-out traditions and foodservice outlet structure.
See the Future of Food!
Learn how emerging food technologies are creating new multi-billion dollar businesses. Learn about new food technologies including revolutionary ingredients, new food production equipment as well as service automation.
Understand how you and your business might be affected by this incredible industry shift.
Australians’ propensity to eat out are among the highest in the world. We have made eating-out a way of life in one of the most diverse and unique foodservice markets in the world.
We will reveal:
- How we developed into a nation where eating-out is part of the Australian fabric of society across all socio economic groups
- Who dines out
- Where Australians dine out
- What they eat
- What they spend
- What the differences are among our six foodservice regions
Behind Bars, headquartered in Oslo – Norway, brings an innovative design process for better bar solutions which takes into account the flow of creativity of the bartender, the financial focus of the owner and the service towards their guests.
Learn how virtual reality tools can aid the design process and greatly enhance the final design solutions for the bar area. Includes a live demonstration of Virtual Reality tools showing how you can walk around a new venue before it is even built!
Did you know that there are more than 18,000 food startups?
Some of these food startups are valued at more than $20B and publicly traded now.
In this interactive session Business Futurist, Craig Rispin will share his list of the Top 10 Food Startups and you'll get to vote for your favorites.
We unveil the top food trends currently taking place, not only in the Australian market place but around the world. Do we believe they are trends that will stay or are they current fads?
Learn about the uniqueness of the Australian Foodservice market, and how we adapt international trends into our dynamic marketplace, eating-out traditions and foodservice outlet structure.
Presented by NCR.
See the Future of Food!
Learn how emerging food technologies are creating new multi-billion dollar businesses. Learn about new food technologies including revolutionary ingredients, new food production equipment as well as service automation.
Understand how you and your business might be affected by this incredible industry shift.
Did you know that there are more than 18,000 food start-ups worldwide?
Some of them are valued at more than $20 billion and now publicly traded.
In this interactive session Business Futurist Craig Rispin will share his list of the Top 10 Food Start-Ups, and you will get to vote for your favourites.
We unveil the top food trends currently taking place, not only in the Australian market place but around the world. Do we believe they are trends that will stay or are they current fads?
Learn about the uniqueness of the Australian Foodservice market, and how we adapt international trends into our dynamic marketplace, eating-out traditions and foodservice outlet structure.
Billions of dollars are being invested in new alternatives to meat. What is all the fuss about and why are they attracting so much investment and attention? What are they and will they ever take off in our market? Should we be including them in our menu offerings?
Whether they are plant based or lab grown, these new alternatives to traditional meat products are not aimed at vegetarians or vegans but target any consumer.
Bad reviews can destroy a food business. Good reviews can send a business into the stratosphere! Hear about the best strategies to deal with both bad and good reviews. Learn how to monitor, respond to, and amplify good reviews. Download the best apps to protect your food business - and your personal name too!
The march of the robots is upon us – even in the kitchen!
Many are nervous about the impact that robotics will have on their jobs and career opportunities, but the reality is that with an ageing population, we will need more service tasks to be done than there are people available to do them. If we can pass off some menial tasks such as dishwashing, food preparation, delivery, mixing drinks, tossing a salad to a well-designed mechanical friend then that will help alleviate this future challenge. New robotic concepts aim to free up humans for more advanced or customer facing tasks.
Learn about Café-X - the robotic barista, Sally - the robot salad maker, Penny – the robot waiter as well as automated delivery systems.
I believe it is important for all hospitality businesses to take managing a kitchen seriously. That’s because I know firsthand that surviving in the hospitality industry depends on more than the ability to cook delicious food and provide great service. Not many chefs get their kicks from serving up numbers and food cost percentages - managing a kitchen is no easy task! With profit margins shrinking and more competition by the day, it is important for hospitality businesses to understand the key areas that could save them thousands. I will cover:
• Purchasing process;
• Portion control;
• Make or Buy analysis including specific examples;
• The importance of standardised recipes; and,
• The future of kitchens.
Did you know that there are more than 18,000 food startups?
Some of these food startups are valued at more than $20B and publicly traded now.
In this interactive session Business Futurist, Craig Rispin will share his list of the Top 10 Food Startups and you'll get to vote for your favorites.
Behind Bars, headquartered in Oslo – Norway, brings an innovative design process for better bar solutions which takes into account the flow of creativity of the bartender, the financial focus of the owner and the service towards their guests.
Learn how virtual reality tools can aid the design process and greatly enhance the final design solutions for the bar area. Includes a live demonstration of Virtual Reality tools showing how you can walk around a new venue before it is even built!
Presented by Arif Chowdhury (Veolia Environmental Services).
We unveil the top food trends currently taking place, not only in the Australian market place but around the world. Do we believe they are trends that will stay or are they current fads?
Learn about the uniqueness of the Australian Foodservice market, and how we adapt international trends into our dynamic marketplace, eating-out traditions and foodservice outlet structure.
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