Smart hospitality in focus at Hospitality in Healthcare National Conference

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Registrations are now open for our 43rd Hospitality in Healthcare National Conference which runs from October 12-14 at Wrest Point, Hobart.

Full registration includes access to all conference sessions, daily catering throughout the conference and tickets to our welcome reception, the annual Hospitality in Healthcare Culinary Competition and the final night’s Gala Dinner and National Excellence Awards Presentation. 

Additional tickets for social functions can be purchased during the registration process, which you can access here.

Single day registrations are also available, with tickets for social events available to purchase separately.

The theme of this year’s Conference is Smart Hospitality: Redefining Service in Healthcare, with a focus on how smart systems, digital innovation, sustainability and workforce capability are transforming hospitality and support services in health and aged care.

The Conference Committee is committed to delivering a contemporary, high-impact program featuring respected industry experts and thought leaders. Sessions will explore emerging trends, operational challenges, automation and technology integration, sustainability initiatives and service excellence ­– with a strong focus on practical application and measurable outcomes. The provisional program can now be viewed online.

The conference also includes a comprehensive trade expo showcasing leading products, services and technology, along with multiple networking opportunities and social events.

Prior to the official Conference opening, attendees also have the opportunity to participate one of four site tours which will run simultaneously on Monday 12 October between 9.30-11am:

Tour 1: Grandvewe Farm

Grandvewe Farm is a family-owned sheep dairy and agritourism business in Birchs Bay about 40 minutes south of Hobart. The farm is best known for producing sheep-milk cheeses under the Grandvewe brand but it has expanded into spirits and skincare made from sheep-milk byproducts.

Some of the businesses operating from the farm include:

The farm emphasizes sustainability and has become a popular visitor destination. Guests can visit the tasting house, sample cheeses and spirits, participate in buttermaking and gin-blending and learn about the farm's sheep dairy operations. 

Tour 2: 7K Distillery

7K Distillery is home to premium, award-winning spirits, from bold gins and smooth single malt whisky to refined vodka and distinctive liqueurs.

Founded by Tasmanian local Tyler, the distillery showcases a stunning, hand-built copper still – a labour of love crafted by Tyler himself.

Guided by a spirit of innovation, 7K Distillery is on a mission to redefine modern distilling. With a focus on sustainability, rare flavour profiles and immersive experiences, Tyler is creating something truly original – and unmistakably Tasmanian.

Tour 3: The Agrarian

Founded in 2008, The Agrarian Kitchen offers an authentic local food experience and encompasses Gourmet Traveller’s 2024 Restaurant of the Year, a casual outdoor kiosk and a range of cooking, gardening and lifestyle classes.

At the heart of The Agrarian Kitchen is the kitchen garden, located just metres behind the Bronte Building. It features a wide array of seasonal fruit and vegetables as well as a berry patch, greenhouse, shade house, nursery, orchards and citrus grove. The garden informs every aspect of the menu and drives creativity in the restaurant, kiosk and cooking school, serving as space for learning, insight and inspiration.

Tour 4: Cambridge Production Centre, Royal Hobart Hospital

The Royal Hobart Hospital’s new $5.8 million kitchen at Cambridge has been designed to improve working conditions and patient foodservices.

Replacing the hospital’s outdated 60 year old facility, the new kitchen produces 13 distinct menus catering for varying dietary needs such as allergy, texture modification and cultural requirements, and has the capacity to produce over four million meals a year. 

The centre includes a temperature controlled preparation area for salads and sandwiches, and increased refrigerated storage capacity for the potential production of more products. Conditioned fresh air requirement for the facility is provided by an Armcor packaged air conditioning ERV unit designed to introduce 1000 l/sec of fresh air and treat it with 20 kW of heating /cooling capacity. With enthalpy energy recovery media and EC plug fans, this ERV will provide the most economical and controlled way to introduce the required fresh air for the food preparation areas.