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.
Cost?
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.
2023 Speakers included:
Scott Pickett, Director & Chef
The Scott Pickett Group
Ben Shewry
ATTICA
Shane Delia
DELIA GROUP
Ian Curley
KIRKS WINE BAR, FRENCH SALOON, EXEC CHEF
Eleisha Gray
ELEISHA GRAY DESIGN
Julian Hills
NAVI
Stephen Nairn
OMNIA, YUGEN, YUGEN TEA BAR
Laura Skvor
HEIRLOOM PROVISIONS
Ross Magnaye
SERAI KITCHEN
Peter Gunn
IDES MELBOURNE
Fig Cakar
LIGHTSPEED
Ken Burgin
Foodie Coaches
Bianca Dawson
AUSTRALIAN VENUE CO.
Tim Kummerfeld
Foodie Coaches
Adam Theobald
ORDERMENTUM
Suresh Manickam
R&CA
Belinda Clarke
Foodie Coaches
Glenn Flood
Leadership Trainer
Merica Charungvat
THAI TIDE
Dani Valent
2023 Program included:
9.00am
Introduction and Welcome
Glenn Flood – Leadership Trainer
9.05am
State of Play
Mr Suresh Manickam – CEO Restaurant and Catering Association
9.30am
How smart operators are maximising profits with technology and artificial intelligence
Fig Cakar - Lightspeed
Adam Theobald – Ordermentum
Tim Kummerfeld - Foodie Coaches
10.00am
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
10.40am
Morning Tea
11.00am
One on one with Ben Shewry
Ben Shewry - Attica
11.30am
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
12.10pm
How great design impacts what diners spend
Eleisha Gray – Eleisha Gray Design
Belinda Clarke - Foodie Coaches
12.30pm
Lunch and Visit to Foodservice Australia
2.00pm
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
2.40pm
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
3.10pm
Menu Profits Workshop – bring your menu and let’s work on 10 ways to make it more popular and profitable.
Ken Burgin - Foodie Coaches
3.40pm
Recap and Closing comments
Glenn Flood – Leadership Trainer
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