INSIDE THE CMAA FOOD AND BEVERAGE SUMMIT: INNOVATION, INSIGHTS & IMPACT

Held on Tuesday, 9 September 2025 at Club York Sydney, the CMAA Food and Beverage Summit promises to be a must-attend event for club management professionals, chefs, and catering leaders. Timed to align with Fine Food Australia Week (8–11 September at ICC Sydney), this targeted Summit offers the ideal opportunity to dive deep into the latest trends, technologies, and challenges shaping today’s club dining and hospitality experiences.

Designed to provide practical, proven solutions for clubs, the Summit features a program of expert-led sessions addressing real-world operational needs from kitchen efficiency to customer expectations. Renee Neely of Embrace AI opens with a forward-thinking look at how artificial intelligence is transforming food and beverage operations. From automating procedures to enhancing menu storytelling, AI is becoming a powerful tool in saving time and elevating service.

In another standout session, CMAA’s Matt Dagg tackles the complex world of dietary preferences and allergen management in “Catering to All… Is Not for Everyone!”—a vital discussion for clubs navigating rising diner expectations and compliance responsibilities.

Ken Burgin of Hospitality Reset leads two valuable sessions: one on emerging hot and cold beverage trends across generations, and another on the power of food marketing to boost revenue. Added to this, Bill Shirley from Bill Shirley Training provides expert insights on rostering strategies, and Natalie Bolt from The Table Food Consultants discusses sustainability and food waste reduction, and the Summit becomes more than just an event, it’s a toolkit for immediate action and lasting impact.

If you’re coming to Sydney for Fine Food Week, make sure your calendar includes this essential CMAA gathering. Your next menu innovation, or margin improvement, might just come from here.

REGISTER HERE>>> CMAA – Events