17/06/2026
Yesterday, we brought members together with Comcater for a conversation grounded in what makes hospitality truly work.
🎤 Paul Dimattina shared a powerful reminder of legacy and evolution, from his family’s beginnings in 1920s being the first Italian family to sell a roasted coffee in Melbourne, to running venues today with the same core philosophy: stay true to your identity. Whether it’s hero dishes that define your menu or printing in-house to stay agile, it’s about control, quality, and knowing your customer.
🎤 Christian Abbott, Executive Chef at the Australian Venue Co. reinforced the importance of staying relevant to your local. Even as venues evolve, the foundations remain case in point, like parmas still making up over 50% of food sales. But today’s challenge goes beyond the plate. With fewer chefs entering the industry, consistency and delivering a full experience have never been more critical.
➡️ A strong takeaway across the session: organic content and social media now play the role word-of-mouth once did arguably with even greater reach and impact.
Chefs also learned how to use ComCater's newest technology to improve efficiency and cost-cutting techniques without compromising the quality of the food they serve to customers.
We look forward to the next one!
