More features, more floorspace at Foodservice Australia 2014
Australia’s only exhibition focused on the foodservice industry Foodservice Australia will be returning to Sydney from 25-27 May 2014, and will be bigger and better than ever.
“The foodservice business is different to food retailing” say Event Director Tim Collett. “There are significant cost and time pressures, and an ever-changing and fast-paced environment. On the other hand there are great rewards too, and the satisfaction that comes from serving appreciative guests.”
“Products and services required by foodservice operators are vastly different, and so are the distribution channels. That is why we think it’s important for them to have their own show,” says Collett. “Plus, life is easier for exhibitors when they know every visitor is part of the foodservice industry. They can talk real business with genuine customers.”
After a highly successful show in Melbourne this year, Foodservice Australia will move to Sydney and is set to double in size in 2014. This will provide space for more exhibitors, more networking areas and a new feature called Café School - aimed at the lunchtime market.
Café School will offer practical workshops and seminars. They will include master classes on coffee, sandwich making, overseas trends, menu design and more. These sessions will appeal to anyone who operates a sandwich bar, café or other casual dining. It is expected to be a huge drawcard for visitors in this sector.
Other popular show highlights will include the Rare Medium Chef of the Year, William Angliss Apprentice of the Year, World Chocolate Masters, Australia’s Best Pie and the FSAA Foodservice Conference. There will also be a series of business seminars running every day in the Restaurant Theatre.
The expanded show will fill the Royal Hall of Industries and the Hordern Pavilion at Moore Park, next to the Sydney Cricket Ground. “The halls will be joined by a covered central annex, incorporating the registration area” says Collett.
“An important part of the plan is to make visiting easy and enjoyable for buyers. We know it is hard to get away from your business for more than a few hours. This venue is only 10 minutes from the CBD with easy access by car or public transport.” The venue is also convenient for exhibitors, with an easy loading dock and excellent surrounding facilities.
Exhibition sales manager Cathie Gaynor says that booths are selling fast, with most exhibitors rebooking straight after the Melbourne show in June. “We are well ahead of previous years and show is gaining a huge momentum,” she says.
“The market is still tough out there. That’s why people are looking for new suppliers and new ideas; anything to give them an edge. That’s why trade shows are so important. It’s a chance for visitors to see the latest products, trends and developments, and to meet a wide range of suppliers face to face.”
According to Gaynor, exhibitors have also responded well to the pricing format introduced by the Specialised Events. “We build most of the extras into the price – such as free carpet on space-only stands, and a free power point on every shell scheme stand. We also supply a printed exhibitor manual, free 'how to exhibit' seminars and personal service throughout.”
She points out that while the Foodservice show is growing a number of other food shows have stopped running in Sydney. She says “some may be responding to the closure of Darling Harbour, while others were perhaps just not delivering results. However the good shows are still growing. We are very excited about the next few years”.
To be part of Foodservice Australia in 2014 you should contact the food team at Specialised Events on 03 9999 5460 or visit the website at www.foodserviceaustralia.com.au
Source: Specialised Events, 22 October 2013
