National Restaurant Conference
The National Restaurant Conference gives you the opportunity to hear from industry leaders and experts on how to improve your business. It is a full day of ideas, inspiration and practical advice. Come along with your senior staff and stay up to date with new ideas and trends.
This annual event is presented in conjunction with Restaurant & Catering Australia and will run in Melbourne on Monday 28 June 2021.
REGISTER NOW
Who should attend?
The conference is ideal for restaurateurs, cafe operators, caterers, chefs and suppliers. Owners and senior managers will get the most out of this event, but it is open to anyone working in the hospitality industry. It is priced so you can bring your whole team.
Who is speaking?
There will be over 15 speakers, who are all leaders and innovators in the hospitality space.
Shane Delia
Maha & Providoor
Charlie Carrington
Atlas Dining
Dani Valent
Jerry Mai
Annam & Pho Nom
Lucy Allon
Straight To The Source; delicious. Produce Awards; Co-founder: Appetite for Excellence
George Calombaris
Peter Kelly
RATIONAL Australia
Alice Zaslavsky
Alice in Frames
Liz Grossi Rodriguez, GAICD
Grossi Restaurants
Tim Kummerfeld
Foodie Coaches
Mark Sudweeks
MyGuestlist
Rebecca Burrows
DoorDash
Barry Iddles
360Q
Tawnya Bahr
Straight to the Source
Tyson Armitage
foundU
Wes Lambert
R&CA
Ken Burgin
Silver Chef
When?
Monday 28 June 2021. Sessions will run from 9am-4pm with time to explore the tradeshow.
Where?
The conference will run at MCEC in Melbourne. This world class venue offers easy parking, public transport and hotel options. As a bonus the conference will run right alongside the Foodservice Australia exhibition, showcasing the latest food and equipment for your business.
Cost?
The cost including all sessions, a sit down two-course networking restaurant lunch and entry to the tradeshow is only $249 per person. If you are a member of RCA and book before 1 June you are eligible for a special promotional price of $129 per person.
Register here
The program
| The current state of play
What has been, what is and what we can now expect | Wes Lambert – RCA
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| Hospitality pathways How can we help our own business by creating an industry that appeals to the young | Lucy Allon - Straight to the Source Liz Grossi-Rodriguez – Grossi Restaurants Jerry Mai – Pho Nom, Annam Facilitated by Dani Valent |
Morning tea |
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| Technology or toil – what is the pay off How to leverage technology in a post-covid world | Mark Sudweeks- My GuestList Mr Yum Tyson Armitage - foundU |
The era of change
What recent changes should restaurants keep, and what should they leave behind in 2021? | St Ali – Salvatore Malatesta Shane Delia – Delia Group/Providoor Barry Iddles – Restaurant 360Q Rebecca Burrows – DoorDash |
| Lunch and a visit to Foodservice Australia |
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| Effective Operations 101
| Lisa Slaughter - Ripponlea Food & Wine, Mocha Jo’s George Calombaris Peter Kelly – Rational Facilitated by Tim Kummerfeld - Foodie Coaches |
| Be Inspired – with Charlie Carrington from Atlas Dining | Charlie Carrington – Atlas Dining
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| Sustainability Tips, tricks, habits and changes
| Tawnya Bahr – Straight to the Source Facilitated by Alice Zaslavsky - Alice in Frames
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