The Good Food Symposium returns to Sydney with a panel of creative and commercial minds, including Ursula’s Phil Wood, Bobo Bakery’s Rowan Attwell and King Clarence’s Khanh Nguyen.
Menus do more than just list dishes. The way they’re written, designed and priced can guide what someone orders, shape their impression of a venue and influence how much they’re willing to spend.
More than that, they’re an opportunity to share a chef and owner’s story and forge a connection with diners.
These are some of the ideas that’ll be explored at the Good Food Symposium, a solutions-focused panel discussion aimed at new and veteran business operators in the hospitality industry. The free event, presented by Lightspeed, will take place on Monday, September 29 at Alpha restaurant in the Sydney CBD. It is open to anyone working in hospitality – with registration.
Hosted by head of Good Food, Sarah Norris, the panel brings together a mix of creative and commercial minds, including Phil Wood, chef-owner of Ursula’s and Cafe Cressida; Rowan Attwell of pop-up stall Bobo Bakery; Khanh Nguyen, executive chef of CBD restaurant King Clarence; Sophie McComas-Williams, co-founder of creative agency Buffet; and Pete Learmonth, product manager at Lightspeed.
For the fourth instalment, the main item for discussion will be menu development, and how to write a menu that’s creative, cohesive and commercially viable.
“At a time when both labour and produce costs are rising sharply, thoughtful menu design is more important than ever,” says Wood.
“The best executive and head chefs stand out because they approach menu development strategically by balancing creativity and cost control to create menus that are both financially viable and bring guests back time and time again.”
Sometimes that involves making hard decisions. “Even the most thoughtful and creative dish might not resonate with guests, and that’s OK. The key is to stay flexible and keep creating without losing your sense of identity as a chef.”
Beyond menu mechanics, the panel will also explore broader themes including strategic decision-making, social media trends and how to use data and technology for advantage.
The Good Food Symposium was launched in 2024 in response to the evolving challenges facing the industry. It aims to provide a space for open dialogue, shared ideas and collective problem-solving. Key takeaways are published by Good Food.
“There aren’t many moments when the industry can come together and have a frank and honest conversation about the issues they’re facing,” says Norris.
“The hospitality industry faces unique challenges, especially during a cost-of-living crisis, and the symposium felt like the right vehicle to share solutions.”
Past symposiums have covered topics such as fostering strong workplace culture and setting up a hospitality business for long-term success.
The Good Food Symposium, presented by Lightspeed: Menus in motion is on Monday, September 29, from 5.30pm at The Grand on level 2 at Alpha, 238 Castlereagh Street, Sydney. Register for free here.
Restaurant reviews, news and the hottest openings served to your inbox.
Erina Starkey – Erina is the Good Food App Editor for The Sydney Morning Herald and The Age. Previously, Erina held a number of editing roles at delicious.com.au and writing roles at Broadsheet and Concrete Playground.
