With multiple challenges facing today’s food service industry, Can We Talk 2011 will spotlight the key issues with discussions being led by industry leaders.
A not to be missed component of the Expo, ten sessions, scheduled to run for 45 minutes each, have been programmed across the three days of the FSA Expo. These talks are FREE and you’re welcome to pop in, listen and contribute at anytime.
Can We Talk will deliver industry specific information for café owners, restaurateurs, caterers and bakers, where they can hear the key issues facing them being debated in challenging and engaging forums.
DAY ONE – Staff and Training, Sustainability and Foodbanks
Beginning on Sunday 19 June at 10:30 am Sustainability – the battle between good intentions verses the real cost of pricing carbon and remaining competitive will be examined by Roy Palmer, CEO Seafood Experience Australia; Shaun Bowels, Executive Chef, Melbourne Convention and Exhibition Centre and Tim Smallwood, Director Foodservice Consultants Australia.
Later in the day a central focus will be how to find, train and keep good staff. Industry representatives Camm Whiteoak, Gingerboy Restaurant; David Spittle, Spotless Catering and Lisa Haddon, Business Management Lecturer William Angliss Institute will discuss a complete approach to recruitment and retaining key personnel for the long term.
Social justice for the foodservice industry is placed firmly in the spotlight as foodbanks and eradicating poverty one meal at a time, is raised by Greg Warren, Foodbank Australia.
DAY TWO – Marketing, Café Society and Coffee
For any foodservice business marketing is key, join in on Monday 20 June, 10.30 with Ed Charles, Social Media Commentator; Matteo Pignatelli, Matteo’s and Robeleen Bajar, Marketing Angels Consultant as they look at new media and how this operates within the traditional marketing mix and how to make it work best for each individual business.
Cafe society and the ever-present “Melbourne discussion” of coffee will bookend the marketing discussion.
Dani Valent, The Age; Kim Coronica, Director Food and Travel Company and Matthew Wilkinson, Executive Chef and Owner Pope Joan, will discuss the lifestyle issues surrounding cafe’s, the key differences between cafes and restaurants and whether your businesses are a direct reflection of the society in which they operate or are they helping define the way in which society is moving?
The aroma of freshly brewed espresso is evoked with the final session of the day. Examining coffee trends from equipment through to product and how it is delivered to the customer will be renowned world barista judge, Justin Metcalf – World Champion Barista; Mark Dundon, Owner Seven Seeds and Ashley Meddings, Managing Director Tiger Coffee.
DAY THREE – Catering, Menu Design and Future Trends
Tuesday 21 June has its eyes firmly on the future and panel discussions will include the next steps for the industry from food safety requirements through to menu design. Catering and how it fits into a businesses’ mix will also be examined.
The issue of restaurants and cafés as caterers and can the two disciplines work in sync from the one business, will be discussed by Andrew Blake, Executive Chef and Owner Blake’s Catering, David Mercer, General Manager Epicure Catering and Marcus Moore, Director, Rowland Projects.
Join Aron Turner, Executive Chef and Owner Loam; Leigh Neville, Executive Chef, Epicure Catering; Riccardo Momesso, Executive Chef and Owner Satin and Sally Voukelatos, Anaphylaxis Australia as they focus on the real art and science that is menu design including balancing the increasing needs for allergy awareness, local product verses imported and critically where to start with a new menu.
Food trends are not solely the domain of the latest fad ingredient. Join this panel as they delve into the entire spectrum of food trends from safety and regulations through to consumer demands and where they see the market heading. Janne Apelgren, Editor Age Good Food Guide; Joe Lederman, Director Food Legal and Toni Clarke, CEO & Trustee RT Hospitality Solutions and FCSI will set the tone for what will be a lively and interesting discussion.
Can We Talk 2011 has been developed to provide you with the ideas and tools to help you take your business further. Click here for full program details. Make sure you are not the one to miss out on an engaging and essential part of FoodService Australia 2011. |
