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 Sydney on Monday 24 October 2022.


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?

At our recent event in Melbourne there nearly 20 speakers, who are all leaders and innovators in the hospitality space. 

Shane Delia

Maha & Providoor

Charlie Carrington

Atlas Dining

Dani Valent

Jerry Mai

Pho Nom & Bia Hoi

Lucy Allon

Straight To The Source; delicious. Produce Awards; Co-founder: Appetite for Excellence

Peter Kelly

RATIONAL Australia

George Calombaris

Liz Grossi Rodriguez, GAICD

Grossi Restaurants

Kim Teo

Mr Yum

Tim Kummerfeld

Foodie Coaches

Mark Sudweeks

Sprout by MyGuestlist

Rebecca Burrows


Barry Iddles


Tawnya Bahr

Straight to the Source

Lisa Slaughter

Ripponlea Food & Wine, Mocha Jo's

Melissa Goffin

Red Gum BBQ

Wes Lambert


Belinda Clarke


Ken Burgin

Hospo Reset

Monday 24 October 2022. Sessions will run from 9am-4pm with time to explore the tradeshow.

The conference will run at 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.

The cost including all sessions, a sit down two-course networking restaurant lunch and entry to the tradeshow is only $249 per person. 

Members of RCA can purchase tickets for the discounted price of $149. Offer expires 16 September 2022.

The Program


State of the industry…

and what to expect next

Wes Lambert – RCA


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


Technology or toil – what is the pay off

How to leverage technology in a post-covid world

Mark Sudweeks - Sprout by My GuestList

Kim Teo - Mr Yum

Facilitator: Ken Burgin


The era of change - what should stay and what should go?

Shane Delia – Delia Group/Providoor

Barry Iddles – Restaurant 360Q

Rebecca Burrows – DoorDash

Facilitator: Ken Burgin


Lunch and a visit to Foodservice Australia


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


Be inspired

Q&A with Charlie Carrington - Atlas Dining


Sustainability – possibilities and opportunities

Tawnya Bahr – Straight To The Source

Melissa Goffin - Red Gum BBQ

Facilitator: Ken Burgin

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