Food innovation challenge in Foodservice Australia upcoming show
Exclusively held for those in the restaurant, catering and bakery sectors, the event will host 180 industry suppliers and will have free seminars plus workshops.
“Plenty of people in the hospitality industry are so busy working in their business, they don’t have time to work on their business,” says Exhibition Director Tim Collett.
The exhibitions will however give business owners a chance to think about things like introducing new systems, fitouts and how best to increase their profits.
Topics to be covered in the seminars and workshops are ‘The Rise and Rise of Gin’, ‘Sustainability in Restaurants and Bars’ plus multiple sessions on social media will be held.
Product tasting is available along with furniture, fitout and kitchen equipment displays.
This years exhibitors include Unilever Food Solutions, Inghams, Mission foods plus other niche and small regional producers.
There will be a special section of the exhibition center just on gluten-free products and how those in the industry can cater to customers who do not eat gluten.
A Chef of the Year competition is being run with 32 people cooking up the ingredients handed to them in a mystery box. The chefs will only have one hour and winners will share a total of $10 000. Organisers have this year received a record number of entries which they have already had to cut down to the top 32 best chefs.
Those who run a cafe can take advantage of ‘Cafe School’ where there will be lessons on how to build great sandwiches, coffee and pizza making, improving menus and increasing profits.
“The café sector is still growing but with so much competition only the savvy operators will survive and thrive, so it’s even more important to discover new ideas to give you an edge,” says chef Peter Wright who will be hosting the school across the three days of the exhibition.
The event is only open to those over 16 who work in either a restaurant, catering business or within the bakery sector.
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