Australian restaurant industry summit

Australian

RESTAURANT I N D U S T R Y

S U M M I T

aving STHE AUSTRALIAN RESTAURANT INDUSTRY AND ITS PROFESSIONALS

Thursday 14th and Friday 15th May 2015 LIONS PARK, NOOSA SUNSHINE COAST | QUEENSLAND | AUSTRALIA

Presented by:

WHY DO WE NEED A SUMMIT? The Australian restaurant industry is facing some of the biggest challenges it has ever faced. It is experiencing the highest of highs, with worldwide recognition of its food scene ranking among the top three countries in the world by international visitors, contrasted to the lowest of lows with operating expenses skyrocketing beyond revenue capacities (labour, food, utilities, occupancy, insurance etc.) The average restaurant business is now losing money across the year. Whilst this phenomenon is not entirely different to that encountered by other industries, the restaurant industry is facing these critical adjustments during a period of rapid and sustained growth. New capacity is proliferating at an alarming rate. On shopping strips around the nation, the butcher, the chemist and the bakery are closing, making way for a wave of new café and restaurant businesses, temporary restaurants (pop-ups), food trucks and retail outlets morphing into food outlets.

This growth is consistently double-digit month on month and is made up of a large growth in visitation with a marked slide in average spend with consumers remaining highly resistant to price increases. Whilst menu prices increase close to the CPI, the amount that customers actually spend is reducing off the back of changing dining behavior.

The combined forces of non-profitability, oversupply and unprecedented rapid growth pave the way for a potential catastrophic negative economic impact on the restaurant industry.

The purpose of the summit is to identify the key issues affecting the erosion of the restaurant industry in Australia and to identify clear solutions to address the barriers in the short, medium and long-term for each of the issues. The issues that will be addressed are:

• Workforce Issues

• Consumer Trends and Demands

Industrial Laws

Mobile / Temporary Food Vendors

Skills and Labour Shortages

Changing Tourism Demand

Migration Programs • Cost of Business Issues

• Taxes and Regulations Superannuation

Cost of Food / Wine

Occupational Health and Safety

Utilities / Insurance

Fringe Benefits Tax

Occupancy Costs

Food Regulation

HOW WILL THE SUMMIT RUN? The two-day conference will be facilitated by Madonna King: Day One: panel discussions with industry experts and advisors will explore each of the above issues along with open commentary from the floor (attendees). Findings from each of the panel discussions will be summarised and prioritised. These findings will serve as the agenda for discussion with federal representatives and other industry leaders.

Day Two: a summary will be provided for all in attendance. Following this, two panel discussions will be held with federal representatives and industry leaders again with open commentary from the floor. The findings and recommendations from these discussions will then be formulated into a summit white paper.

Thursday May 14 2015 Panellists will spend the first day identifying and summarising relevant issues that need to be addressed.

Thirty minutes of each session will be open to the floor to encourage interaction among all attendees.

8:30am – 9:00am

Arrival Coffee & Tea

9:00am – 9:15am

State of the Australian Restaurant Industry

John Hart - Restaurant & Catering Australia 9:15am - 10:45am

Consumer Trends Demands

Madonna King - Facilitator

John O’Sullivan - Tourism Australia

Necia Wilden - The Australian

Matteo Pignatelli - Matteos, Melbourne

Tony Percuoco – Tartufo

Frank Camorra - Movida

Philip Di Bella - Di Bella Coffee

Dennis Atkins - The Courier Mail

10:45am – 11:00am

Morning Tea

11:00am - 12:30pm

Workforce Issues • Industrial Laws • Skills & Labour Shortages • Migration Programs

Madonna King - Facilitator

John Hart - Restaurant and Catering Australia

Jim Berardo - Berardo’s Restaurants

Frank Van Haandel - The Van Haandel Group

John Lethlean - The Australian

Frank Camorra – Movida

Dennis Atkins - The Courier Mail

Alla Wolf-Tasker AM - Lake House

12:30pm –1:00pm

Lunch

1:00PM - 2:30PM

Cost of Business Issues • Cost of Food & Wine • Utilities / Insurance • Occupancy Costs

Madonna King - Facilitator

Phillip Di Bella - Di Bella Coffee

George Samios - Treasury Wine Estates

Peter Bartholomew - Excuria

Mark Best - Marque

Kerry Smith - PFD

Patrick Hone - Fisheries Research & Development Corp

Julie Rysnski - Westpac

2:30pm - 4:00pm

Taxes and Regulation • Superannuation • Occupational Health & Safety • Fringe Benefits Tax

Madonna King - Facilitator

Tony Percuoco - Tartufo

Matteo Pignatelli - Matteos, Melbourne

Anthony Huckstep - Daily Telegraph

George Samios – Treasury Wine Estates

Necia Wilden - The Australian

Alla Wolf-Tasker AM - Lake House

Jim Berardo - Berardo’s Restaurants

Peter Bartholomew - Excuriaa 4pm Madonna King - Facilitator Program subject to change

Close of day

Friday May 15 2015 8:00am - 8:30am

Arrival Coffee & Tea

8:30am - 8:45am

State of the Australian Restaurant Industry

John Hart - Restaurant & Catering Australia 8:45am - 9:45am

Plenary – Key Findings (summary of each topic from previous day)

Madonna King - Facilitator

Dan Tehan - MP

John O’Sullivan - Tourism Australia

Tony Percuoco – Tartufo

John Lethlean - The Australian

Frank Van Haandel - The Van Haandel Group

Frank Camorra - Movida

Philip Di Bella - Di Bella Coffee

Alla Wolf-Tasker AM - Lake House 9:45am–10:15am

Morning Tea

10:15am - 11:30am

Forum with Federal & Industry Representatives • Consumer Trends Demands • Workforce Issues

Madonna King - Facilitator

The Hon. Bob Baldwin - MP

John Hart - Restaurant & Catering Association

Necia Wilden – The Australian

Frank Van Haandel - The Van Haandel Group

Dan Tehan – MP

Alla Wolf-Tasker AM - Lake House

Julie Rysnski - Wespac

Patrick Hone - Fisheries Research & Development Corp 11:30am - 1:00pm

Forum with Federal & Industry Representatives • Cost of Business Issues • Taxes and Regulation

Madonna King - Facilitator

The Hon. Bob Baldwin - MP

George Samios – Treasury Wine Estates

Phillip Di Bella – Di Bella Coffee

Tony Percuoco - Tartufo

Peter Bartholomew – Excuria

Julie Rysnski - Westpac

Kerrl Smith - PFD

1:00pm

Close of day

Madonna King - Facilitator Program subject to change

WHAT OUTCOMES DO WE EXPECT FROM THE SUMMIT? A white paper, containing the key issues and outcomes will be published from the summit.

The white paper will be used for: • A guide and industry direction for government, industry leaders and the industry itself to filter future policy and decision making impact • Industry members themselves in discussions with local government authorities on local food licensing and policy • The base documentation for monitoring industry affairs into subsequent years

aving STHE AUSTRALIAN RESTAURANT INDUSTRY

THE AUSTRALIAN RESTAURANT INDUSTRY AND ITS PROFESSIONALS WHO SHOULD ATTEND

All Industry professionals, Chefs, Restaurateurs, Managers, Floor Staff, Producers, Food Writers, Wine Industry, Educators and other stakeholders.

YOUR CONTRIBUTION IS IMPORTANT Tickets to the Restaurant Industry Summit are now available from www.restaurantsummit.com.au Enquiries: info@restaurantsummit.com.au Cost

198 pp

$

$198.00 per person for the two-day conference.

Includes registration for the conference, Thursday arrival coffee, morning tea and lunch.

Friday includes arrival coffee and morning tea.

d You’re Invite

!

Entry to the Restaurant Industry Summit also includes free General Admission on Friday 15 May to the Noosa International Food & Wine Festival Westpac Welcome Party beginning at 5.00pm.

LEARN MORE AND FIND ACCOMMODATION OPTIONS AT: WWW.NOOSAFOODANDWINE.COM.AU

Supported By

Contributors

Dennis Atkins

Hon. Bob Baldwin

Peter Bartholomew Jim Berardo

Mark Best

Journalist The Courier-Mail News Corp

MP Parliamentary Secretary Minister for Environment

Chief Executive Officer Excuria

Director Noosa International Food & Wine Festival / Berardo’s Restaurants

Owner and Chef Marque, Sydney Pei Modern VIC & NSW

Phillip Di Bella

Frank Camorra

John Hart

Patrick Hone

Anthony Huckstep

Chief Executive Officer Di Bella Coffee

Owner and Chef - Movida VIC & NSW

Chief Executive Officer Restaurant & Catering Association

Executive Director Fisheries Research & Development Corp

Restaurant Critic Daily Telegraph

Madonna King

John Lethlean

John O'Sullivan

Tony Percuoco

Matteo Pignatelli

Media Expert

Food and Restaurants at The Australian The Australian - News Corp

Managing Director Tourism Australia

Owner and Chef Tartufo, Brisbane

Owner Matteo’s, Melbourne

Julie Rysnski

George Samios

Kerry Smith

Dan Tehan

Frank Van Haandel

General Manager SME Retail & Business Banking, Westpac

Director, Fine Wines Treasury Wine Estates

Chief Executive Officer PFD Food Services

Friends of Tourism Chair Federal Government MP Wannon

Chief Executive Officer The Van Haandel Group

Necia Wilden

Alla Wolf-Tasker AM

Food Editor, Weekend Director / Proprietor A Plus and Personal Oz Lake House, Daylesford The Australian - News Corp