Trend Zone powered by Food Industry Foresight

Monday 10 September

A unique eating out experience does not only include the food served with signature dishes and ingredients, but the whole look and feel of the outlet, the friendliness and professionalism of front-of-house staff, coffee served, hot & cold drinks menu and liquor options.


To drink roast & ground or espresso-based coffee is no longer a trend but the everyday No. 1 hot drink of choice among all socio-economic groups and all ages. Espresso-based coffee is drunk at home, at work and in the foodservice market. In each of these markets, roast & ground coffee is consumed in quantities far surpassing soluble coffee, a certain sign that the Australian coffee palate has truly matured.


The first commercial robotic foodservice applications are about to arrive in Australia judging from solutions observed at the National Restaurant Association Trade show in Chicago in May. Today, it is hard to envisage when and how they will arrive here – but not if. This seminar gives a brief overview of current market activity, the first applications arriving in Australia and analyses how they will be most likely be implemented.


Thanks to new technology, smart phones and tablets, the cost of computing continues to drop and the variety of solutions available continue to explode. This gives even small foodservice operators the ability to enhance their business by using the right tools at a reasonable cost. What apps add real value for foodservice operators?


Tuesday 11 September

Thanks to new technology, smart phones and tablets, the cost of computing continues to drop and the variety of solutions available continue to explode. This gives even small foodservice operators the ability to enhance their business by using the right tools at a reasonable cost. What apps add real value for foodservice operators?


Food providence is an emerging trend which we expect to increase in in significance over the coming years.

What are the new technologies and ideas around food providence, and how can the operator take advantage of them? Is this change consumer or operator driven and to what extent? Why do consumers really care about Country of Origin?


Consumers are switching to casual dining in most segments of the commercial foodservice market. While fine dining is not dead, it has always been and still is, a very small part of the restaurant market.

The lower-end of the restaurant market remains buoyant, that is the suburban, neighborhood restaurants now serving a plethora of different cuisines. It is the upper end and middle restaurant market where the trend towards casual dining is most evident.


Over $1B USD capital has been raised and invested in new startups that are developing vegetable protein/meat substitutes that are remarkably good. They have already been launched in the USA and have started to arrive in Australia.

What is the future of substitute meat in our market? Will your patrons take to this? Is there a role for vegetable protein on your menu? Will traditional Australian meat eaters be tempted?


Wednesday 12 September

Among Western populations, Australians have the highest propensity to eat out for breakfast. Breakfast menus have developed significantly, giving operators the opportunity to introduce new and innovative dishes. Serving breakfast is no longer the sole domain of cafés.

Business meetings are no longer only held over lunch. Why has Brunch become so popular?


Australian foodservice operators have become smarter and thriftier when it comes to operating their kitchens. Since the onset of foodservice market disruption caused by the Global Financial Crisis in 2009, foodservice operators have learnt the hard way. One of the results is a significant decline in total installed base of foodservice equipment across 80,000+ foodservice outlets. Today operators invest less, choose cheaper equipment models, make their equipment last longer, are slow to trade-in and make-do with what they have. They have become better at monitoring costs including food and utilizing back of house and front of house tools and apps.


An exciting look into the future of the Foodservice Industry covering innovation, technology and digital disruption that will, no doubt, have an influence on how we work, what products we provide and our financial success.
Featuring keynote speaker, Craig Rispin, Business Futurist, and Sissel Rosengren. Enjoy an educational and stimulating seminar followed by a chance to network with industry peers.

KNOW FIRST, BE FIRST, PROFIT FIRST


Thursday 13 September

During volatile market conditions like the ones the Australian foodservice market has experienced over the past eight to nine years it’s the consumer that turns it to comfort foods.

The hamburger is the Star! It no longer tastes as it used to in the good old days, but instead foodservice operators serve up this comfort food with exciting new sauces, spices, pickles, vegetables, different proteins, breads and cheeses.


The first commercial robotic foodservice applications are about to arrive in Australia judging from solutions observed at the National Restaurant Association Trade show in Chicago in May. Today, it is hard to envisage when and how they will arrive here – but not if. This seminar gives a brief overview of current market activity, the first applications arriving in Australia and analyses how they will be most likely be implemented.


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