For this exclusive interview, Tim Collett, Managing Director of Specialised Events, the organiser of Foodservice Australia, expressed his excitement at working with Retail World for the first time.
Foodservice Australia, which began as a hospitality event, has attracted increasing interest from convenience stores and supermarkets in recent years.
“We can not only help them with food-to-go options, but many of the exhibitors also offer retail packs,” Mr Collett told Retail World. “I encourage all food retailers to come along and discover a whole new world of ideas.”
How has the current climate changed and defined the foodservice sector?
Foodservice has just been through one of the most challenging years you could ever imagine. Lockdowns literally closed dining rooms across the country. Commercial catering across schools, universities, airlines, cruise ships and resorts were all stopped in their tracks. Central business districts remain quiet as people continue to work from home. Meanwhile food retailing was boosted and those outlets that were able to pivot to take-home meals actually did quite well.
What we’re now seeing in the foodservice sector is a more pragmatic look at the business of selling food. Prices are creeping up, technology is cutting labour, menus are being streamlined, deposits are being taken with table bookings, and set menus are more common. Meanwhile take-away and take-home remain popular and we’re seeing a lot of promotional dollars being spent by the quick-serve restaurants and delivery services.
Read the interview with Foodservice Australia in the May issue of Retail World magazine.
