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.

We are living in one of the most volatile and fast-paced business periods in history. Staff shortages, supply chain issues, inflation, health compliance, high consumer expectations, and technology innovation are all contributing to the rapid rate of change. The National Restaurant Conference is a one-day event that will help arm you with an all-new toolkit, ready to take on these new challenges. 

This annual event is presented in conjunction with Restaurant & Catering Australia and will run in Sydney on Monday 20 May 2024.


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 20 speakers, who are all leaders and innovators in the hospitality space. 

When? Monday 20 May 2024. Sessions will run from 9am-4pm with time to explore the tradeshow.

Where? The conference will run at the ICC Sydney. 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.


Delegate Ticket - $198

This including all sessions, a sit down two-course networking lunch amongst the live-action of the ACF Restaurant Challenge, and entry to the tradeshow.

2024 Speakers include:

Neil Perry AM

The Rockpool Group & Margaret

David Bitton

The Bitton Group

Nelly Robinson

NEL Restaurant

Andy Ball

The Burnt Chef Project

Suresh Manickam


Glenn Flood

Leadership Trainer

Belinda Clarke


Ken Burgin

Foodie Coaches

2023 Program included:


Introduction and Welcome

Glenn Flood – Leadership Trainer


State of Play

Mr Suresh Manickam – CEO Restaurant and Catering Association


How smart operators are maximising profits with technology and artificial intelligence

Fig Cakar - Lightspeed

Adam Theobald – Ordermentum

Tim Kummerfeld - Foodie Coaches


Fixing the recruitment problem with new thinking - How to be the place where everyone wants to work

Bianca Dawson – AVC, Chief Training and Development Officer

Ian Curley - Kirks Wine Bar, French Saloon, Ovolo group, Director of Exec Chef


Morning Tea


One on one with Ben Shewry

Ben Shewry - Attica


How chefs and farmers can work together for a better food system

Julian Hills - Navi

Laura Skvor - Heirloom Provisions

Stephen Nairn – Omnia

Facilitated by Dani Valent


How great design impacts what diners spend

Eleisha Gray – Eleisha Gray Design

Belinda Clarke - Foodie Coaches


Lunch and Visit to Foodservice Australia


Spreading your wings – how to manage multiple restaurants

Scott Pickett – Scott Pickett Group

Shane Delia – Delia Group

Ian Curley - Kirks Wine Bar, French Saloon, Ovolo group, Director of Exec Chef


How innovative restaurateurs are standing out from the crowd

Ross Magnaye - Serai Kitchen

Peter Gunn - Ides Melbourne

Merica Charungvat - Thai Tide

Facilitated by Dani Valent


Menu Profits Workshop bring your menu and let’s work on 10 ways to make it more popular and profitable.

Ken Burgin - Foodie Coaches


Recap and Closing comments

Glenn Flood – Leadership Trainer

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