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