Specifically targeting food and beverage professionals, the Foodservice Australia tradeshow is back in 2016, with an impressive line-up of exhibitors, events and presentations.
Alternating each year between Sydney and Melbourne, the Foodservice Australia tradeshow is this year setting up shop in Sydney’s Moore Park.
Run over three days (22-24 May), the show offers restaurateurs, caterers and other hospitality professionals the chance to connect with current and future suppliers while also getting advice on how to improve their efficiency and profitability.
Tim Collett, event director, said “The show is moving with the times to offer an entertaining and valuable experience for busy food and hospitality operators. This is the only event focused on the hospitality industry. That means in just a few hours they can see all their suppliers, discover new products, learn a few new tricks and take these all back to their own business.”
With approximately 200 exhibitors showing off their latest and greatest products, Foodservice Australia is a valuable opportunity for busy industry professionals to stay up-to-date on the latest developments in kitchen equipment, point of sale software, fresh and flavoursome ingredients and creative design elements.
After perusing the show floor, guests will no doubt need to rest their feet, and will be able to find respite at one of Foodservice Australia’s many educational masterclasses, seminars and live cooking competitions. Two new features of the show are the Savour Patissier of the Year competition, and National Restaurant Conference.
Hospitality will be exhibiting at the show too! Feel free to swing past stand B7 and say hi!
New National Restaurant Conference
The inaugural National Restaurant Conference will be held on the floor of Foodservice Australia for the first time.
Supported by industry association, Restaurant & Catering Australia (R&CA), speakers at the conference will include R&CA CEO John Hart, Colin Fassnidge from 4Fourteen, Catalina’s Judy and James McMahon, chef Scott Webster, Mark Dorrell from Gault&Millau Australia, Profitable Hospitality’s Ken Burgin and recruitment specialist Geremy Glew.
The conference will run from 9am-4pm on Monday 23 May, with topics including finding and keeping good chefs; global food trends; tapping into tourists; making technology work for you; and case studies on how to stay relevant and profitable in changing times.
Registrations are $249 including all sessions and lunch, with a special limited offer of $99 for R&CA members.
“Owners and senior managers will get the most out of this event, but it is open to anyone working in the hospitality industry and we encourage businesses large and small to bring their team, so all staff may benefit,” said Tim Collett, event director.
Timetable
State of the industry
John Hart, R&CA
An industry overview including key statistics, industry issues and the latest news from Canberra.
Managing social media
Ken Burgin, Profitable Hospitality
Burgin will talk to leading suppliers and operators about how to manage your reputation online and generate additional covers on quiet nights.
Pricing for profitability
John Hart, R&CA
Hart will ask industry experts about how variable pricing and yield management can improve the bottom line.
Tapping into tourists
Tourism Australia will speak about the surge in international visitors and how restaurants can tap into the tourist market.
Finding and keeping good chefs
Geremy Glew, Placed Recruitment; Lisa Hobbs and Breanna Lawler, Dedes Group
Ken Burgin and an industry panel will discuss how to attract and retain the right staff in the kitchen.
Global food trends
Colin Fassnidge; 4Fourteen; Mark Dorrell, Gault & Millau; Scott Webster, consulting chef
New food and restaurant trends in Asia and Europe.
12.15-1.45pm – lunch on the show floor
The butcher and the chef
A workshop demonstrating how to handle less expensive cuts of beef.
Staying relevant and profitable
Andy North, The Star; Judy and James McMahon, Catalina
Tips on how to stay ahead in business.
Making technology work for you
Panel including Frank Tucker, Urban Purveyor Group
Can new technology actually save you time and money?
Food allergies: a business opportunity
Dr Sue Shepherd
Offering your customers allergy friendly options can be the path to greater sales.
Other show highlights:
Unilever Food Solutions Chef of the Year
The Unilever Food Solutions Chef of the Year competition returns for another year, with entries from top professional chefs working around the country. Judges will select the top 32 entrants to compete over the three days of Foodservice Australia, where show visitors will be able to watch the action at the centre of the Royal Hall of Industries.
The line-up of finalists will include the 2015 champion Chris Malone, who is flying from Perth to defend his title. Up for grabs is a total prize pool of $10,000. The winner of each heat receives $500, while the winner of the grand final receives the trophy plus $6,000.
“The finalists are competing against each other and against the clock,” said competition director Gary Farrell. “It is high pressure action that tests their culinary skills, creativity and ability to work under pressure – with the judges and hordes of spectators all watching every move they make.”
Bakery Zone
The Hordern Pavilion will host an expanded bakery offering to showcase thr diverse range of suppliers in this growing sector, with exhibitors such as Goodman Fielder, EOI, W&P Reedy, Mackies, Ready Bake, Mission Foods, Tasmanian Bakeries, Dalya Australia, Callebaut, Ravifruit, Unox, Confoil and Kwik Lok.
“The new Bakery Zone will showcase the ingredients, equipment and skills required by bakers and patissiers in the 21st century,” said exhibition director Tim Collett. “It will also house three exciting competitions that will draw the best of the best to test their talent.”
Savour Patissier of the Year
This new competition is organised by Kirsten Tibballs from Savour Chocolate and Patisserie School, featuring top judges from Australia and overseas, including Frank Haasnoot, Jordi Bordas, Julien Alvarez and Paul Kennedy.
“This will be an incredible opportunity for patissiers to showcase their talent and dedication, and will provide nail-biting excitement for visitors as they cheer on the contestants,” said Tibballs.
The 30 competitors include professional pastry chefs and chocolatiers from well-known restaurants, hotels and patisseries, as well as self-employed pastry chefs.
They will compete for the title, $10,000 cash and over $25,000 in prizes including a trip to Hong Kong to learn from Marike Van Beurden at the Ravifruit Studio.
Dairymont Global Pizza Challenge
The Hordern Pavilion will host the Dairymont Global Pizza Challenge on 22 May, where a panel of esteemed judges will assess each entry on originality, balance, creativity and audience excitement.
Open to anyone working in an independent pizza outlet or chain with five stores or less, the competition will comprise separate categories for meat, seafood, dessert and the best interpretation of meat, cheese and pineapple. The 2016 Champion will win a trophy and a SKAD Scooter.
Australia’s Best Pie & Pastie
A show highlight, this contest celebrates the best from bakers across Australia. Organised by the Baking Association of Australia, the competition allows visitors to watch the judging live, while chatting with judges and receiving tips on making the perfect pies and pasties.
Caf School
Caf, sandwich bar, takeaway and deli operators can learn how to make the most of the boom in the daytime dining and food-to-go sectors at the Caf School in the Royal Hall of Industries.
Topics over the course of the free three day program focus on profits, sustainability and market intelligence. Entry is free for the first 40 guests to each session.
Gluten Free World
Making its Sydney debut after a successful launch in Melbourne last year, Gluten Free World offers chefs and caterers the opportunity to learn more about this growing segment, with free seminars and new products to sample.
Experts from Coeliac Australia, Shepherd Works and Allergy Australia will be available to answer questions and help industry professionals with menu options.
