Aged care catering conference

No longer are seniors willing to accept stodgy institution food. Baby boomers are transforming the aged-care sector and they are demanding huge changes in the way meals are presented and served.

Aimed at general managers, catering managers, chefs, facility managers, nutritionists, commercial caterers, consultants, suppliers and all those working in aged-care hospitality, the Aged Care Catering Summit is a must for anyone catering for seniors.

Being held on Monday, 6 August alongside Food & Hospitality Queensland, the conference will feature industry leaders and experts speaking on a range of topics including dining trends, nutrition, innovations in equipment and technology, consistency and compliance, and much more. Topics include central kitchens versus cook fresh, the changing face of the dining room, on-site cafes, nutrition, risk, trends and innovation in equipment and technology.

Delegates will hear from industry leaders and experts on how to make changes, big and small, and how to improve their business offering as well as the bottom line.

“The baby boomers now entering aged care in all its forms are largely educated and sophisticated; many are avid diners and connoisseurs who will not tolerate a foodservice offering that is seen as institutional,” said Tim Collett, Food & Hospitality Queensland’s Event Director. “At this unique event, you’ll hear from leaders in the industry on innovation, trends, nutrition and how to stay ahead of this changing demographic.”

“This is an important conference for all who wish to ensure healthy, nutritional dining options that meet the demands for our fast-growing ageing population,” said John Casey, National Food Services Manager for aged-care provider Aveo, who will be speaking at the summit.

“I look forward to sharing insights from my experience catering for 13,000 residents at 80 retirement communities, as well as gaining new ideas from a great line-up of specialists.”

In addition to Casey, speakers at the summit will include inspiring industry leaders such as:

• Cherie Hugo – Founder, The Lantern Project
• Lynn James – CEO, Maggie Beer Foundation
• Guy Luscombe – System Architects & the AGEncy Project
• Jo Cleary – Dining Experience Specialists
• Anne Schneyder – Nutrition Professionals Australia
• Rodger Graf – Creative Cuisine
• Peter Kelly – National Corporate Chef, RATIONAL Australia
• Tibor Paller – Tibor’s Kitchen

“All delegates will have the opportunity to ask questions and contribute their thoughts on current industry issues,” said Collett. “It will be a day of sharing ideas, inspiration and practical advice.”

• What: Aged Care Catering Summit
• When: 9 am–3.30 pm, Monday, 6 August 2018
• Where: Food & Hospitality Queensland, Brisbane Convention & Exhibition Centre
• Registration: www.foodandhospitality.com.au

Image: Cherie Hugo from The Lantern Project will discuss dining trends for seniors at the Aged Care Catering Summit.