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 February 2022.
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 & Bia Hoi
Salvatore Malatesta
ST. ALi
Lucy Allon
Straight To The Source; delicious. Produce Awards; Co-founder: Appetite for Excellence
Darren Robertson
Three Blue Ducks
Peter Kelly
RATIONAL Australia
Alice Zaslavsky
Alice in Frames
George Calombaris
Liz Grossi Rodriguez, GAICD
Grossi Restaurants
Tim Kummerfeld
Foodie Coaches
Mark Sudweeks
Sprout by MyGuestlist
Rebecca Burrows
DoorDash
Barry Iddles
360Q
Tawnya Bahr
Straight to the Source
Lisa Slaughter
Ripponlea Food & Wine, Mocha Jo's
Tyson Armitage
foundU
Melissa Goffin
Red Gum BBQ
Wes Lambert
R&CA
Ken Burgin
Silver Chef
When?
Monday 28 February 2022. 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.
Register here
The Program
9am
State of the industry…
and what to expect next
Wes Lambert – RCA
9.40am
The hospitality staffing crisis - in search of strategies and solutions
Lucy Allon - Straight To The Source
Liz Grossi-Rodriguez – Grossi Restaurants
Jerry Mai – Pho Nom, Bia Hoi
Facilitated by Dani Valent
10.50am
Technology or toil – what is the pay off
How to leverage technology in a post-covid world
Mark Sudweeks- Sprout by My GuestList
Tyson Armitage - foundU
Facilitator: Ken Burgin
11.40am
The era of change - what should stay and what should go?
Salvatore Malatesta – St Ali
Shane Delia – Delia Group/Providoor
Barry Iddles – Restaurant 360Q
Rebecca Burrows – DoorDash
Facilitator: Ken Burgin
12.30pm
Lunch and a visit to Foodservice Australia
2pm
Effective Operations 101: know your numbers, get your team right, kitchen performance, promotional marketing
Lisa Slaughter - Ripponlea Food & Wine, Mocha Jo’s
George Calombaris
Peter Kelly – RATIONAL Australia
Facilitator: Tim Kummerfeld - Foodie Coaches
3pm
Be inspired
Q&A with Charlie Carrington - Atlas Dining
3.20pm
Sustainability – possibilities and opportunities
Tawnya Bahr – Straight To The Source
Darren Robertson – Three Blue Ducks
Melissa Goffin - Red Gum BBQ
Facilitator: Alice Zaslavsky – Alice in Frames
Sponsored by:
