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.


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

Salvatore Malatesta


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


Rebecca Burrows


Barry Iddles


Tawnya Bahr

Straight to the Source

Tyson Armitage


Wes Lambert


Ken Burgin

Silver Chef

Monday 28 June 2021. Sessions will run from 9am-4pm with time to explore the tradeshow.

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.

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



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


Technology or toil – what is the pay off

 How to leverage technology in a post-covid world

Mark Sudweeks - My GuestList

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 BurrowsDoorDash 

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

Facilitated by Tim Kummerfeld  - Foodie Coaches

Be Inspired – with Charlie Carrington from Atlas Dining

Charlie Carrington – Atlas Dining



 Tips, tricks, habits and changes


Tawnya Bahr – Straight to the Source

Darren Robertson - Three Blue Ducks

Facilitated by Alice Zaslavsky - Alice in Frames


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