From regional towns to the inner city, the state’s food and hospitality industry is growing fast, fuelled by population growth, major investment, fresh talent, and the 2032 Olympics on the horizon. It’s a great time to be doing business in the Sunshine State - and this year’s show reflects that momentum.
It’s also the show’s first edition under National Media, and we’re excited to bring fresh energy, bold ideas, and a bigger vision for what this event can be. Our goal? To grow the show, and the opportunities it creates for visitors, exhibitors, and partners.
You’ll see that evolution across the show floor with more than 170 exhibitors to explore - from the launch of the State of Origin Pizza Competition, to the expanded experience for the café, coffee and grab & go sectors, including two new stages and a powerful partnership with The Coffee Commune.
We’re proud to debut the Queensland Producers Hub, presented with the Food Agribusiness Network, and to continue the legacy of the Queensland Chef of the Year - a respected fixture of the show.
Whether you’re here to discover, connect or be inspired - I hope this event helps move your business forward.
Enjoy the show.
SPONSORS & PARTNERS
WHAT’S ON
With 10 dynamic features packed into two days, there’s something for everyone across the food, drink and hospitality scene. From live competitions and demos to hands-on workshops, networking events and must-see showcases.
COMPETITIONS
State of Origin Pizza Battle
Queensland vs NSW. Thirty minutes to create the best pizza and claim bragging rights for their state. This isn’t just a comp — it’s a full-blown pizza war. See page 21 for more information.
Brought to you by
Queensland Chef of the Year
The ultimate culinary showdown where chefs compete against the clock and each other in a test of creativity and culinary knowledge. See page 20 for more information.
Brought to you by
FEATURES & PAVILIONS
Roaster’s Corner
A curated space for small and micro-roasters to showcase their brand, sample products, and share their unique beans and flavour profiles.
Cafe & Coffee Experience
2000sq/m of space dedicated to the world of coffee and food-to-go. If cafes, coffee shops and retail convenience are your target, this zone is for you.
Producer’s Hub
A showcase of Queensland’s best local producers where you can meet the makers, sample unique products, and discover new favourites. Delivered in partnership with Food & Agribusiness Network.
DEMOS
Pizza Demos
Watch renowned pizzaiolos demonstrate techniques and the creation of iconic pizzas. Join renowned pizzaiolo Youssef Ben Touati as he shares the story behind the Tartufo Pizza; Giorgio Ginguanti for a live Mozzarella Masterclass; and Australia’s Best Pizza Awards winner, Emanuele Malara, as he breaks down the process behind his modern interpretation of a true classic. See page 13 for the agenda.
STAGES
Cafe Success Stage
The Café Success Stage features seminars and live demos every hour. It’s the place for operators seeking the latest trends and practical ideas to expand their menu and boost profits. See page 23 for more information.
Coffee Future Lab
The Coffee Future Lab presented by Coffee Commune is a bold dive into what’s next for coffee, from how it’s brewed to how it’s bought, sold, and served. From cutting-edge automation and the booming flavoured coffee market to controversial supply chain debates and wild new brews, each session dives deep into the trends reshaping the café world. See page 25 for more information.
Chef’s Table
Culinary innovation with top chefs and producers, showcasing trends, techniques, and sustainability shaping Queensland’s foodservice landscape. See page 26 for more information.
The Business Stage
Brought to you by
Brought to you by
The Business Stage, presented by Restaurant Business, is the go-to destination for restaurant owners, operators, and hospitality leaders looking for practical insights to drive growth. Hosted by Clare Riley, Managing Editor of Restaurant Business, this premium content hub delivers two action-packed days of expert discussions focused on the biggest challenges and opportunities facing the restaurant industry today.
See page 24 for more information.
Brought to you by
Conversations that shape the business of hospitality
Restaurant Business is bringing a new voice to Australia’s hospitality sector, delivering insights and trend-focused analysis to support restaurateurs, owners and chefs with the information they need to keep moving forward through smart decisions.
Launched in early August 2025, the publication brings together thoughtful interviews and expert commentary on the trends and innovations that define successful hospitality businesses across casual, premium, and quick-service dining.
Our approach will help you translate the dynamics of commercial foodservice into practical intelligence - whether you’re operating as an independent or a franchisee, working in a hospitality group, or running multi-unit operations. We’ll celebrate your high points and share the lessons of resilience when it gets hard.
“At a time when operating in this industry has never been tougher, hospitality professionals can trust us as their industry voice.”
For our industry partners, Restaurant Business offers direct access to decision-makers actively seeking operational solutions. Our dedicated advertising platforms connect suppliers with qualified foodservice buyers at the crucial planning and procurement stages for effective engagement when it matters most.
At a time when operating in this industry has never been tougher, Australia’s hospitality professionals can trust Restaurant Business as their industry voice, delivering high-quality market coverage.
Restaurant Business is proud to be the first standalone B2B foodservice publication owned by National Media, a company that has been connecting people and businesses through market-leading events for more than 30 years.
WHAT WE’LL COVER
Here’s a look at the topics we’ll be covering in Restaurant Business.
Growth
Profit margins are increasingly squeezed, so we explore strategies and tactics to grow your customer base and bottom line. We provide insights on consumer spending trends, loyalty programs, local marketing, and new concept launches.
Operations
The operational pros in your businesses are busier than ever, juggling front- and back-of-house responsibilities. We share best-practice advice on staffing, cost control, day-to-day efficiencies, and driving excellence in customer service and experience delivery.
Menu
With so much new product development coupled with spiralling costs, our menu-focused articles will delve into the world of food, drink and equipment trends covering menu development, supplier intelligence and expertise and, of course, trends.
People
Where would our industry be without its people? Here, we’ll profile the best of hospitality through interviews, Q&As, and in-depth discussions about career and personal development.
Tech
It’s challenging to keep up with AI, automation, the latest apps, and restaurant innovations. We’ll bring you news on the latest technology and share tips on getting the best return on your investment in this growing space.
A LETTER FROM THE EDITOR
My affinity for the restaurant industry goes way back. All the way back to 2007 when I edited a UK-based trade publication for the out-of-home dining sector called Eat Out Magazine. For almost seven years, I observed brilliant restaurant and pub operators push hard through the global financial crisis - navigating the hard years that followed as consumer behaviour and social habits changed. I interviewed operators right across the country to understand how they were getting through the day-to-day. Their stories of endless dedication cemented my own passion for this industry. It’s a special place to be.
At that time, it was important for people working in the restaurant and foodservice industry to know others were experiencing the same difficulties and giving a voice to the industry through those shared experiences was incredibly meaningful to me. It wasn’t all doom and gloom; it never is. But it was hard, and that seems a constant.
“We’re in difficult economic times with consequences we’re all wearing as everyone tries to keep their heads above water.”
— Clare Riley, Managing Editor
SUBSCRIBE FOR FREE
Join Australia’s fastest-growing community of restaurant decision makers and get free insights from Restaurant Business delivered straight to your inbox.
Fast-forward 18 years, and while I might be on the other side of the world here in Australia, those same challenges exist today. We’re in difficult economic times with consequences we’re all wearing as everyone tries to keep their heads above water. I’m hopeful that as we launch Restaurant Business, you’ll join our community of restaurant, foodservice and hospitality professionals as we share the stories you want and need.
My inbox is always open, and I’d love for you to get in touch with me. Tell me what you want to read about and who you want to hear from. Restaurant Business will be creating conversations that shape the business of hospitality, and I want you to be a big part of it. There are more details on how to contact me below.
Enjoy your time at Food & Hospitality Queensland. I hope it’s as productive as it is energising for you and your business.
You’ll be hearing from me again very soon.
Clare Riley Managing Editor
Restaurant Business
HOW TO GET INVOLVED
We’d love you to get in touch with the editorial team at Restaurant Business and be part of shaping the stories we tell. We’re actively expanding our network of industry voices. If you know exceptional professionals with valuable insights to share—owners and operators, chefs, suppliers or consultants—we welcome introductions to potential contributors who can add value to our industry conversation.
Cafe Success Stage Page 23 The Business Stage Page 24 9.30
From Local Loaf to Iconic Status:
How to bake for—and win—your market
William Grange, Baker, Burleigh Baker
Cafe Strategy: Building a profitable business model that lasts
Phil Di Bella, Founder, The Coffee Commune
Queensland Growth Surge: Where are the smart hospitality operators heading?
Steven Minnikin, Minister for Small and Family Business, Queensland Government; Andrew Baturo, Restaurateur, Dap & Co. Hospitality Group; Bernie Hogan, CEO, Queensland Hotels Association (QHA); Rob Comiskey, Co-founder & Director, Comiskey Group 11.30
How to launch a successful restaurant
Bringing Your Breakfast A-Game: Menu innovation that drives morning revenue
12.15
How to solve the staffing crisis without breaking the bank
Paul Ayyash, Founder, Hospo Dojo 12.00
Adam Moore, Executive Chef
Robert Smithson, Head of Culinary, dnata Catering & Retail; Isaac Gorton, Hospitality Recruitment Specialist, Frontline Hospitality Queensland; Richard Warner, Coordinator / CEO, Nundah Community Enterprises Cooperative & Marhaba Cafe; Laura Goldberg, Owner / Marketing Director, Hurricane’s Grill 13.00
Between Two Slices: Mastering the art of profitable sandwich operations
Billy Gibney, Owner, Meat at Billys; Matt Wilkinson, Chef, MW Projects
13.15
What does it take to scale your venue without losing your soul?
Gustav Lammerding, Head Of Marketing, Banjo’s; Linda Dang, Director & Hospitality Accountant, Evisory; Simon Dell, CEO & Founder / Queensland Government Mentor for Growth, Cemoh 14.15
The $50,000 Mistake: How to avoid expensive tech failures
Alexandra Preece, General Manager, Gradi Group; Shane Flanagan, Head of Integrated Partners, me&u; Nahshon Pinto, Director at 7 Tiles Consulting and Queensland Government Mentor for Growth, 7 Tiles
15.15
Elevating Your Menu with Authentic Flatbreads: Techniques, toppings & profitability
Andrea Green, Sales Manager, Mission Food; Matthew Maslak, Chef, Global Hospitality
Disruptive Dialogues: Why women should be leading hospitality's future
Danielle Dixon, Chef & Head of Curriculum, Institute of Culinary Excellence; Clare Van Vuuren, Head Chef / Owner, Bloodwood; Leah Dunnigan, T25 Aus Bartender of the Year ‘25, Savile Row; Laura Goldberg, Owner / Marketing Director, Hurricane’s Grill
9.30
Coffee Future Lab Page 25
Innovations in Australian coffee
Sergio Londono, Head of Coffee, Jack Murat
Chef’s Table Page 26
Beyond the Smash: Mastering sauces & dressings with Australian avocados
Louis Tikaram, Chef, Australian Avocados
Brought to you by Australian Avocados 10.00
10.45
Queensland gold medal fruit
Jamie Gannon, Culinary Director, Feros Group; Ben Stokes, Grower, The Pineapple Farming Co; Lucy Allon, Co-founder, Straight to the Source; Tawnya Bahr, Co-founder, Straight to the Source 11.00
Mastering the flavoured coffee market
Chris Bowe, General Manager, Learning and Customer Experience, Coffee Commune 11.30
Sustainability, beyond the buzz words and green washing - the circular kitchen
Tobie Puttock, Chef, Zero Waste Cooking; Lucy Allon, Co-founder, Straight to the Source; Tawnya Bahr, Co-founder, Straight to the Source
The Native Table: Stories, flavours, and culture
12.30
Aunty Dale Chapman, First Nations Chef, My Dilly Bag; Lucy Allon, Co-founder, Straight to the Source; Tawnya Bahr, Co-founder, Straight to the Source 13.00
Top 5 mistakes when setting up a roastery
Jason Long, Commercial & Industrial Services, Coffee Commune 14.00
Innovative origins cupping
Raihaan Esat, General Manager, International Coffee Traders
Part 1 – The changing landscape
Tim Sweet, Bombora Supplies
Nose to Tail: Maximising profit and sustainability through whole animal cooking
Billy Gibney, Owner, Meat at Billys; Matt Wilkinson, Chef, MW Projects 15.00
15.15
Celebrating QLD’s Catch
Carolyne Helmy, Chef De Cuisine, The Star
Agenda subject to change. Scan QR code on page 3 for live agenda and speakers.
AGENDA MONDAY, 13 OCTOBER
The Sweet Spot - Insights shaping the future of desserts
Jimmy Hurlston, Founder & CEO, Easeys; Matt Wilksinson, Chef, MW Projects; Billy Gibney, Owner, Meat at Billys; Hugo Hirst, Co-Owner, Sarni; Liam McLaughlin, Senior Consultant, Global Hospitality Group (Moderator)
Green and Profitable: Restaurant sustainability that pays Keary Shandler, Sustainability Consultant; Chris Thompson, Head of Growth, Yume Food; Katie Barton-Harvey, Project Coordinator, Boomerang Alliance; Alexander Bell, Chemical engineer & Founder, Milton Distillery 13.00 13.30
Cafe Crowd Pleasers: Menu items that keep customers coming back
Andrea Green, Sales Manager, Mission Food; Liam McLaughlin, Senior Consultant, Global Hospitality; Matthew Maslak, Chef, Global Hospitality Group
Marketing that Works: The no-bullsh*t tactics your venue needs
Donna Kramer, Co-Founder, Aruga PR Agency; Venessa Barnes, Co-Founder and Marketing Manager, FoodLogic; Elias Rikos, Marketing Director, Pink Pickle Marketing 14.30
From Invisible to Unmissable Venues: Is digital dominance possible?
Joel Cox, Marketing Director, Beetle Digital 15.00
15.15
Future-Proofing Your Business: What’s coming next in hospitality?
Adam Theobald, Founder & CEO, Ordermentum; Rod Fowler, Director & Principal, Food Industry Foresight; Keary Shandler, Sustainability Consultant
Coffee Future Lab
Page 25
Mastering the cold drinks revolution
Chris Bowe, General Manager, Learning and Customer Experience, Coffee Commune
Chef’s Table
Page 26
Behind the pass - Disrupted dialogues
Glenn Flood, Food Consultant; Peter Kuruvita, Chef; Claire Van Vuuren, Chef, Bloodwood; Dan Arnold, Chef
Pizza Demos
The iconic Tartufo pizza Youssef Ben Touati, Multi-award Winning Pizza Champion, Selecta Food Group
Roasters vs. Traders: The unfiltered truth
Raihaan Esat, General Manager, International Coffee Traders Truth 11.30
Traditional Roots, Modern Flame: Native flavours reimagined
Chris Jordan, First Nations Chef, Three Little Birds; Lucy Allon, Co-founder, Straight to the Source (Moderator) 12.30
The Sweet AssassinInnovations in patisserie Adriano Zumbo, Consultant, Research & Devt Bakery/Desserts, Zumbo Brands; Lucy Allon, Co-founder, Straight to the Source (Moderator) 13.00
Coffee-nomics – What every café owner needs to know
Raihaan Esat, International Coffee Traders; Dean MacPherson, Coffee Alliance; Chris Bowe, Coffee Commune 14.00
Weird and whacky cupping
Raihaan Esat, General Manager, International Coffee Traders
The Fat Equation: The science behind irresistible burgers
Mozzarella masterclass with Giorgio Linguanti Giorgio Linguanti, Founder, That’s Amore Cheese; Youssef Ben Touati, Multi-award Winning Pizza Champion, Selecta Food Group (Moderator)
Pizza Demo featuring Antonio Maio, Marana
Inside the Winning Slice: Emanuele Malara’s signature pizza
Emanuele Malara, Owner & Chef, Ciccio’s Pizza & Gelato; Youssef Ben Touati, Multi-award Winning Pizza Champion, Selecta Food Group (Moderator)
Part 2 – Shaping the future
Tim Sweet, Sales, Bombora Supplies
15.15
From Curds to Creation: The art of cheesemaking
Jimmy Hulrston, Founder, Easeys; Lucy Allon, Straight to the Source Co-founder (Moderator) 15.00
Alessandro Motta, Artisan Cheese Maker, Casa Motta; Lucy Allon, Co-founder, Straight to the Source (Moderator)
GET UPDATES
The agenda is correct at the time of print. Visit the website for agenda updates using the QR code to the right.
HEAR FROM THE HOSPITALITY LEGENDS SHAPING THE INDUSTRY
Andrea Green
Aunty
Carolyne
Claire Van Vuuren Head chef / Owner Bloodwood
Clare Riley Managing Editor Restaurant Business
Clayton Costigan
Dijana Dragicevich
Emanuele Malara
Giorgio Linguanti
Glenn Flood Food Consultant
Gustav Lammerding Head Of Marketing Banjo’s
Hugo Hirst Owner Sarni
Ingrid Roche
Matt Wilkinson
Matthew Maslak
Peter Kuruvita
Raihaan
Renee
SPEAKERS
Rodger
Sean Cunnington Key Account Manager UNOX
Sergio Londono Head of Coffee Jack Murat
Shane
Tanaya Treadwell
Tawnya Bahr Co-Founder Straight to the Source
Tim Sweet Sales Bombora Supplies
Tobie Puttock Chef Zero Waste Cooking
Venessa Barnes
Wallis
Youssef Ben Touati
William Grange Baker Burleigh Baker
NOT TO BE MISSED
With 40+ sessions, workshops, demos and panels across four different stages, you’re spoiled for choice at Food & Hospitality Queensland. Here are our topic picks!
CHEF’S TABLE
Sustainability, beyond the buzz words and green washing - the circular kitchen
With Tobie Puttock, Chef, Zero Waste Cooking
The Circular Kitchen goes beyond buzzwords and greenwashing, showcasing truly sustainable practices. From reducing food waste to sourcing locally and repurposing ingredients, Tobie will demonstrate how environmental responsibility can coexist with creativity and profitability. Attendees learn actionable strategies to embed sustainability into every aspect of operations, not just marketing.
Sunday, 12 October at 11.30
Behind the pass - Disrupted
dialogues
With Glenn Flood, Food Consultant; Peter Kuruvita, Chef; Claire Van Vuuren, Chef, Bloodwood; and Dan Arnold, Chef
Disrupted Dialogues sparks a bold, unfiltered debate among chefs, exploring culinary trends, techniques, and kitchen philosophies. This dynamic exchange challenges norms, celebrates diverse perspectives, and ignites conversation on what’s shaping the food world. Attendees witness passion, wit, and expertise collide, gaining insight and inspiration from the culinary frontline.
COFFEE FUTURE LAB
Monday, 13 October at 10.00
Innovative origins cupping
With Raihaan Esat, General Manager, International Coffee Traders
Join us for a dynamic live cupping session that showcases innovative coffee origins and processing methods from around the world. From experimental ferments to unique terroirs, this hands-on tasting experience will expand your palate and spark fresh ideas for your menu or roastery. Whether you’re a seasoned cupper or just starting to explore specialty coffee, this is your chance to taste what’s next in global coffee innovation — all in real time, with expert guidance and discussion.
Sunday, 12 October at 14.00
Roasters vs. Traders: The unfiltered truth
With Raihaan Esat, General Manager, International Coffee Traders
Get ready for a candid and unfiltered conversation between a roaster and a green bean trader as they go headto-head on what really frustrates them about working together. From unrealistic expectations and communication breakdowns to price pressure and quality disputes, this session dives into the tensions, truths, and trust required to make the roaster–trader relationship work. Expect laughs, strong opinions, and actionable insights as we unpack the challenges on both sides of the supply chain — and explore how to build better, more transparent partnerships in the coffee industry.
Monday, 13 October at 11.00
BUSINESS STAGE
Queensland Growth Surge: Where are the smart hospitality operators heading?
With Steven Minnikin, Minister for Small and Family Business, Queensland Government; Andrew Baturo, Restaurateur, Dap & Co. Hospitality Group; and Bernie Hogan, CEO, Queensland Hotels Association (QHA); Rob Comiskey, Co-founder & Director, Comiskey Group
Queensland’s population boom, infrastructure mega-projects, and tourism surge are creating unprecedented opportunities for hospitality operators. Our expert panel reveals where the growth is happening, which suburbs and regions are set to explode, and how savvy operators are positioning themselves to capture this once-in-a-generation expansion. You’ll leave with specific locations to consider, timing strategies, and investment insights that could define your next five years.
Sunday, 12 October at 12.30
Disruptive Dialogues: Why women should be leading hospitality’s future
With Danielle Dixon, Chef & Head of Curriculum, Institute of Culinary Excellence; Clare Van Vuuren, Head Chef / Owner, Bloodwood; Leah Dunnigan, T25 Aus Bartender of the Year ‘25, Savile Row; and Laura Goldberg, Owner / Marketing Director, Hurricane’s Grill
Female leaders are driving some of Australia’s most innovative hospitality businesses, but many face unique challenges in a traditionally male-dominated industry. This powerful panel celebrates breakthrough achievements while addressing real barriers and sharing strategies that work. Essential viewing for anyone committed to building a more inclusive, thriving hospitality sector.
Sunday, 12 October at 15.15
Marketing that Works: The no-bullsh*t tactics your venue needs
Donna Kramer, Co-Founder, Aruga PR Agency; Venessa Barnes, Co-Founder and Marketing Manager, FoodLogic; Elias Rikos, Marketing Director, Pink Pickle Marketing
Cut through the social media noise with marketing strategies that busy operators can actually execute. This panel focuses on high-impact, low-maintenance approaches that drive real bookings and repeat customers. From loyalty programs that work to social media strategies you can manage in 30 minutes a day—practical marketing for real businesses.
Monday, 13 October at 13.30
CAFE SUCCESS STAGE
Bringing Your Breakfast A-Game: Menu innovation that drives morning revenue
With Adam Moore, Executive Chef,
Your café’s bread & butter is owning the breakfast scene—BLTs to Eggs Benny, always fresh and local. Keep menus innovative yet cost-savvy, spotlighting seasonal produce and creative twists. Consistency, quality, and community ties make us the go-to morning stop, turning first-time visitors into loyal regulars.
Sunday, 12 October at 12.00
Breadlines & Battle Cries: The Sandwich Uprising - Disrupted Dialogues
With Jimmy Hurlston, Founder & CEO, Easeys; Matt Wilksinson, Chef, MW Projects; Billy Gibney, Owner, Meat at Billys; Hugo Hirst, Co-Founder, Sarni
Sandwich chefs are learning and tearing up the rulebook, sparking bold, disruptive dialogue that’s shaking the sandwich world. From daring flavour mashups to locally-driven reinventions, this isn’t a fleeting fad—it’s a fullblown movement. Each creation challenges norms, fuels foodie debate, and proves the humble sandwich can be revolutionary.
Monday, 13 October at 12.00
QUEENSLAND CHEF OF THE YEAR
Brought to you by
Queensland Chef of the Year is a premier culinary competition showcasing some of the most skilled and innovative chefs from across the state. Designed to test creativity, technique, and composure under pressure, this is where Queensland’s top culinary talent steps into the spotlight.
At the centre of the competition is the high-stakes mystery box challenge. Twenty finalists are presented with a selection of surprise ingredients and given just one hour to prepare four servings each of an entrée and a main course. With no time to plan, chefs must rely on instinct, skill, and experience to create dishes that impress both visually and in flavour.
Judging is rigorous – every element is scrutinised, from presentation and balance of flavour to technical execution and originality. The pressure is intense, but the rewards are significant.
Not only does the winner earn the title of Queensland Chef of the Year, but they also secure automatic entry into the prestigious Australian Professional Chef of the Year competition, representing Queensland on the national stage.
This is more than a competition – it’s a celebration of culinary excellence in the Sunshine State.
Don’t miss:
Monday 13 October - The all new redemption round at 12.00, the final (indigenous round) at 14.30, and the announcement at 16.00.
MEET THE JUDGES
Jamie Gannon Head Judge Culinary Director Feros Group
Carolyne Helmy Chef de cuisine The Star Spencer Patrick Owner Chef Harrisons
Claire Van Vuuren Head Chef & Owner Bloodwood
Tobie Puttock Guest Judge Chef Zero Waste Cooking
Chris Jordan Guest Judge First Nations Chef Three Little Birds
Glenn Flood Food Consultant Emcee
STATE OF ORIGIN PIZZA BATTLE
Brought to you by
The ovens are firing, the rivalry is real, and the stakes have never been higher as the State of Origin Pizza Competition heats up. Competitors from Queensland and New South Wales will go slice-for-slice in a fast-paced, points-based showdown to see which state rules the pizza scene.
Competitors will present two pizzas crafted during 30 minute heats for a chance to win.
The signature pizza, the one defining their style, brings their best-selling creation to the stage. Any dough, any sauce, any toppings – it just needs to be on their current menu and full of flavour and flair that shows off their unique style.
The creative pizza - this is where things get wild. Competitors will receive a list of sponsor-supplied ingredients before the event and must create a one-of-akind pizza that showcases creativity, originality, and big flavour.
With $2,000 cash for the Best Overall Pizza Chef, $300 for each member of the winning state team, and automatic entry into Australia’s Best Pizza Awards at Food & Hospitality Week, the prize is as tasty as the pizzas themselves. This isn’t just a competition — it’s a full-blown pizza war filled with fierce pride, big flavours, and serious bragging rights. Two states, one winner.
Let the battle begin!
Don’t miss:
The winner announcement on Sunday, 12 October at 16.00
MEET THE JUDGES
Johnny Di Francesco Head Judge Director Gradi Group
Emanuele Malara Owner & Chef Ciccio’s Pizza & Gelato
Youssef Ben Touati Multi-award Winning Pizza Champion Selecta Food Group
THE AGED CARE CATERING SUMMIT 2025
Brought to you by
Australia’s only dedicated foodservice forum for aged care professionals, the Aged Care Catering Summit showcases how better food, smarter kitchens, and stronger teams are reshaping residential care — delivering dignity and a positive dining experience for every resident.
This full-day, theatre-style conference unites foodservice managers, chefs, dietitians, and executive leaders for practical insights and real-world strategies you can put into action immediately.
With compliance demands rising, resident expectations evolving, and workforce pressures intensifying, the Aged Care Catering Summit is the place to discover what’s working across the sector and walk away with practical, ready-toimplement solutions.
The Aged Care Catering Summit is a paid, stand-alone conference. Join us at the next edition of ACCS at Food & Hospitality Week 2026 in Sydney taking place 25-27 May. Learn more at fhweek.com.au.
CONFERENCE HIGHLIGHTS
Meeting the new Aged Care Standards with confidence
Reducing malnutrition through smart nutrition strategies
Optimising workflow, equipment use, and kitchen design
Attracting, training, and retaining skilled catering staff
Exploring ingredient innovations that lift quality and cut costs
Established in 1947, Retail World has been the most trusted and respected source of information for the Australian grocery industry.
Established in 2002, Convenience World has been the premier national news magazine for the petrol and convenience industry. Providing up-to-date news, new product and marketing information, regular category reviews, in-depth special features and a strong business and IR section offering genuine insights into all facets of the world of convenience.
For nearly eight decades, we have covered the changes and challenges our industry has experienced
CAFE SUCCESS STAGE
The Café Success Stage features seminars and live demos for operators seeking the latest trends and practical ideas to expand their menu and boost profits.
Sponsored by Mission Foods and Priestley’s Gourmet Delights, is your front-row seat to the future of café innovation. As the café landscape continues to evolve in 2025 and beyond, this stage brings together industry experts, culinary innovators, and forward-thinking operators to explore what’s next and how to stay ahead.
With live seminars and hands-on demonstrations every hour, the Café Success Stage dives deep into the strategies, challenges, and creative opportunities shaping modern cafés. From standout breakfast builds to next-generation sandwiches, pastries, and plant-forward options, each session is packed with actionable insights to help you elevate your menu and boost profitability.
Emcees
Sunday
Matt Wilkinson, Chef & Food Consultant, MW Projects
Monday
Liam McLaughlin, Senior Consultant, Global Hospitality Group
ȫ Billy Gibney, Owner, Meat at Billys
THE BUSINESS STAGE
The Business Stage, presented by Restaurant Business, is the goto destination for restaurant owners, operators, and hospitality leaders looking for practical insights to drive growth. Hosted by Clare Riley, Managing Editor of Restaurant Business, this premium content hub delivers two action-packed days of expert discussions focused on the biggest challenges and opportunities facing the restaurant industry today.
Expect targeted insights specifically designed for QSR operators, casual dining establishments, and premium restaurant venues. From leveraging technology and data to sharpen operations, to proven sales and marketing tactics that help attract and retain loyal customers, each session is crafted to equip restaurant businesses of all sizes with actionable strategies to stay competitive in a fast-changing market.
Key themes will include smart operational strategies for QSR venues, menu innovation driving casual dining success, and how premium restaurants are elevating the customer experience. We’ll explore how sustainability is reshaping menus and customer expectations across all dining segments, while spotlighting emerging food trends to help you stay ahead of evolving consumer tastes.
The stage will also feature practical approaches to building stronger, healthier restaurant teams — including vital conversations around mental health and wellbeing in the workplace. Whether you’re operating a fast-casual concept, managing a family dining establishment, or running a fine dining venue, the Business Stage offers fresh ideas and real-world advice tailored specifically to the unique challenges and opportunities within the restaurant sector.
Laura Goldberg, Owner / Marketing Director, Hurricane’s Grill
COFFEE FUTURE LAB
The Coffee Future Lab presented by Coffee Commune at Food & Hospitality Queensland is a bold dive into what’s next for coffee, from how it’s brewed to how it’s bought, sold, and served.
From cutting-edge automation and the booming flavoured coffee market to controversial supply chain debates and wild new brews, each session dives deep into the trends reshaping the café world. Whether you’re a café owner, roaster, or just coffee-curious, this is your chance to experience the future of coffee - up close, unfiltered, and full of flavour.
Brought to you by
ȫ Raihaan Esat, General Manager, International Coffee Traders
CHEF’S TABLE
The Chef’s Table is where culinary mastery meets storytelling, bringing you face-to-face with some of the industry’s most respected chefs and producers.
This stage showcases live cooking demonstrations featuring Indigenous ingredients and the freshest local produce — think Moreton Bay Bugs, tropical fruits, native nuts, and more. Explore innovative paddock-to-plate and nose-to-tail techniques as these experts reveal how to honour tradition while pushing flavour boundaries.
The Chef’s Table is your ticket to discovering bold ideas and sustainable cooking practices straight from the source.
Emcees
Sunday
Tawnya Bahr and Lucy Allon, Straight to the Source
Monday
Lucy Allon, Straight to the Source
ȫ Aunty Dale Chapman, First Nations Chef, My Dilly Bag
EVENT INFORMATION
ORGANISER’S OFFICE
Located at the front of the Hall, up the stairs.
LOST AND FOUND
Please enquire at one of the BCEC Information Desks, located in the Grey and Merivale Street foyers.
FIRST AID
In the event of any accident or emergency, please report this to an organiser at the Organiser’s Office or Security at the entry to the show.
TOILETS
Please see the show map in this magazine for locations of toilets in the Hall.
CLOAKROOM
Cloaking facilities are available at one of the BCEC Information Desks, located in the Grey and Merivale Street foyers.
NO SMOKING OR VAPING
The venue has a full no smoking and no vaping policy, including all catering areas. Please go outside the building to the designated smoking areas should you wish to smoke or vape.
NO CANVASSING
Canvassing by visitors is strictly prohibited. Promotional materials may not be distributed, except by exhibitors from their own stand. Visitors causing disruption should be reported to the Show Organiser at the Organiser’s Office.
PRIVACY
Your details have been recorded as part of the visitor registration process. This enables the Organiser to issue a name badge, record statistics on the event and send you information on future shows. If you have any concerns, please contact National Media on +61 7 5510 5100.
Spoon Patisserie.
Cakes of Distinction for Cafés and Food Ser vice.
Crafted for every occasion - Every plate deserves Spoon
Crafted for chefs who demand the best.
CATEGORIES
Company Stand
Business / Financial Services
Apex Epoxy Flooring 1207
Gardner Vaughan Group 2128
Navigate Hospitality Finance 1019
Ninja Direct 1213
Ordermentum 1309
Task Labour Australia 1135
Tevalis 1102
Unicons Migration 1017
Cleaning / Hygiene
Apex Epoxy Flooring 1207
Coolsan Australia 1829
Noco Spray 1714
SoakTank Australia 1232
Drinks / Beverages
Alchemy Cordial 2125
Bear Bones Specialty Coffee 1908
Brewing Brands 2019
Bundaberg Brewed Drinks 1815
Cashmere Syrups 1225
Chocolate in a Bottle 1637
Creative Cafe Company 2122
Euro Foods QLD 1520
Fabio Soda 1402
Fonzie Abbott 2000
Jt's Coconut Essence P15
Lactalis Australia 1728
Mr Consistent 1916
Naked Syrups 1920
Nang Ori 1803
New Dimension Distilling Co P12
Nippy's 1804
Platypus Print Packaging 1613
QB Smoothies 1912
QUO Water (and Burdekin Rum) 2107
Roasting Warehouse 2105
Scan The Can 1907
Shawparth Food and Packaging 1020
Snow Flow 1228
Stream Water 1724
Sunshine Coast Cider P13
Sunshine Coast Coffee Roastery 2002
Superkick 1727
Tea Tonic 1928
Tiger Coffee 1208
The Alternative Dairy Co 2004
Trade Partners Foodservice 1620
Wimmers Noosa Beverages 2028
Company Stand Education
Churchill Education 2132
National Allergy Council |
Food Allergy Training 1021
Unicons Migration 1017
Equipment
Amore Catering Equipment 1118
Aromaz P1
Cold Display Solutions 1715
Commercial Kitchen Company 1502 Cookers 1216
ECEFast 1638
Global Tapware 1614
Gold Oil Solutions 1331
Hephais 1739
J.L. Lennard 1401
KEE 1311
KJ Group 2021
Long Range Systems Australia 1116
Nectar Fruits 2031
Noco Spray 1714
RDM Pizza 1518
Recips 1215
Riva Ice Cream Dispensers 1628
Scan The Can 1907
Snow Flow 1228
SoakTank Australia 1232
Stream Water 1724
Tevalis 1102
Woosh 1112
Yumplicity Food Group 1720
Food / Ingredients
Alsa Fine Food Ingredients P14
Azura Fresh 1532
Bear Bones Specialty Coffee 1908
Besta Fine Food 1310 Big Crunch 1408
Big Michael's Fruit and Vegetables 1024
Birch & Waite Foods 1328
Brubecks Boutique Foods 1833
Cashmere Syrups 1225 Cookers 1216
Country Fresh Food Products 1202
Diego's Authentic Foods 1229
Dissolvo Labels by Filterfab 1512
DON KRC FOODSERVICE 1413
Euro Foods QLD 1520
Everest Ice Cream 1612
Stand
Foods 1809
Australia 1208
1343 Gina's Table P17
Coast Cookies 2126 Gold Oil Solutions 1331 Golden Fan Fingerfood 1606
Hormel Foods Australia 1528
Ivan's Pies 2029
JT's Coconut Essence P15 Kenon Mushrooms 1704 Kewpie Australia 1616
Australia 1728
Bakery 1713
by Kade 2025
Cuisine 1027
Pancakes 2032
Polo Foods 1025
1413
1706
Beef 1624
Foods 1312
Syrups 1920 Nang Ori 1803 Nectar Fruits 2031 Nourishing by Sally 2106 Nutritious Cuisine 2134 Ordermentum 1309 Perfect Italiano 1413 Phoenix Trading Australia P16 Pizza Bae 1615 Platypus Print Packaging 1613 Priestley's Gourmet Delights 1942 Puopolo Artisan Salumi 1520 QB Smoothies 1912 RDM Pizza 1518 Riviana Foodservice 1733 Roasting Warehouse 2105 RTC Foods 1236 Shawparth Food and Packaging 1020 Smooth Dining 1429 Spoon Patisserie 1924 Stack Me Up 2024 Stanbroke Foods 1223 Stellar Distribution 1023
Stokd-Smart Ordering 1212
Super Butcher 1132
Company Stand
Company Stand
Hospitality Supplies
Superkick 1727
Tasman Foods 1436
That's Amore Cheese 1520
The Food Company 1707
Top Cut 1407
Trade Partners Foodservice 1620
Value Added Meats 1723
Well and Good 1716
Wicked Sister 2120
Wimmers Noosa Beverages 2028
Wombat Valley 1516
Yarra Valley Hilltop 1729
Yin Kwee Trading 1805
Yumplicity Food Group 1720
Food Safety
Apex Epoxy Flooring 1207
Celsi 1029
Commercial Kitchen Company 1502
Coolsan Australia 1829
Dissolvo Labels by Filterfab 1512
ECEFast 1638
Gina's Table P17
KEE 1311
National Allergy Council | Food Allergy Training 1021
