Networking and new ideas at National Restaurant Conference 2017


By FoodProcessing Staff
Friday, 17 March, 2017


The 2017 National Restaurant Conference (NRC) is set to inform and inspire hospitality professionals in Melbourne in May.

Supported by Restaurant & Catering Australia, the NRC is aimed directly at restaurateurs, managers and professional chefs, and will be held at Foodservice Australia on Monday, 29 May.

The conference will feature a line-up of high-profile restaurateurs and caterers, including Chris Lucas from The Lucas Group, Daniel Vaughan from The Pantry, Bruce Keebaugh from The Big Group and Hatem Saleh from Atlantic Group.

Gail Donovan from Donovan’s and James Gibson from The Baths at Sorrento will discuss the challenges and opportunities as they rebuilt their restaurants following devastating fires; while Carlo Grossi, Michael Lau and Nathalie and Edouard Reymond will share their insights as second-generation hospitality business owners.

There will also be a range of industry insiders including Melbourne Food & Wine CEO Natalie O’Brien, Profitable Hospitality’s Ken Burgin and Stevan Premutico, founder and CEO of Dimmi.

Topics include:

  • Reaching food and wine consumers
  • Finance tips and tricks to increase profit
  • The value of restaurant brands
  • Making technology work for you
  • Diversifying, expanding and change
  • New hospitality concepts, innovation and trends.

The National Restaurant Conference:

Monday, 29 May 9 am–4 pm, Royal Exhibition Building, Melbourne

Registration $249 or $99 for R&CA Members until 1 May.

Foodservice Australia 2017:

Royal Exhibition Building, Carlton, Melbourne

Sunday, 28 May to Tuesday, 30 May, 10 am–5 pm

Entry to the trade show is free with pre-registration online, or $20 at the door.

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