Good Food staff writers
Updated ,first published
Is Sydney’s restaurant scene heading for a shake-up? How about the size of your favourite local – is the dining room about to shrink? And what about those fine-diners – are they headed for extinction? The data might suggest “yes”.
According to the 2026 State of Hospitality Industry Report, Aussies now order takeaway three times a month and home delivery twice a month, meaning we’re more likely to get dinner to-go rather than dine in. It’s a trend that is expected to continue too.
Restaurant dine-in revenue fell from 31 per cent in 2024 to 20 per cent in 2025, and that is also projected to expand at nearly 12 per cent a year through to 2031.
What all this means for diners, as well as Sydney restaurateurs and food-business operators, was discussed at the sold-out Good Food Symposium on Monday night. The panel discussion hosted by head of Good Food Sarah Norris saw five industry experts talk about how they’re responding to the changes, from branching out into unorthodox spaces such as accommodation to opening fast-casual concepts that can be scaled up.
The symposium took place at Sydney CBD Greek restaurant Alpha.
What is the Good Food Hospitality Symposium?
This symposium was a free, ticketed event that brought together the hospitality community for a solutions-focused panel discussion led by head of Good Food Sarah Norris. Presented by Lightspeed, it’s an ongoing Good Food initiative that was developed in response to the daunting number of cafe, bar and restaurant closures we first saw in 2024, but which continue to plague the industry.
Last month, Good Food published a story that found more than 60 high-profile restaurants, bars and cafes across regional NSW had closed over the past 18 months. This was followed a week later with a story on the tough conditions affecting Canberra businesses.
Our Sydney panellists
- Sarah Norris (host) – head of Good Food
- Sarah Doyle – creative director Porteno Group & Paisano and Daughters (Bastardo, Humble, Porteno, Continental Deli, Mister Grotto, Osteria Mucca, Joe’s Tavern, Australia Street Suites)
- Federico Zanellato– chef and owner LuMi Dining, Lode Pies & Pastries, Restaurant Leo and Freo
- Katie Shortland – co-founder RaRa Ramen (Redfern, Randwick, Sydney Airport Terminal 3)
- Chris Theodosi – co-owner of Happyfield and Happy Shop by Happyfield
- Rob Stone – senior director of APAC Hospitality at Lightspeed
What to expect
Among the panellists, Federico Zanellato is the owner-chef of two-hatted fine-diner LuMi Dining. He saw the industry changing and knew takeaway wouldn’t translate at his Pyrmont restaurant (“the food just isn’t suitable”), so instead opened bakery Lode Pies & Pastries, which has five outposts across Sydney, and fast-casual fro-yo chain Freo, which has just opened its fourth store in St Leonards.
The move was partly about reducing reliance on a single business and partly about creating a space for new ideas. “LuMi relies on me being there and my creativity. It requires a lot of commitment, time and money – and you run out of energy very quickly,” he says. “Not that my other businesses are easy, but they require a different type of presence from me.”
Zanellato was joined on stage by RaRa Ramen co-owner Katie Shortland, who has just opened a third ramen restaurant, opting for a fast-casual version at Sydney Airport T3 dining precinct. The compact site is designed for speed and volume, with an ordering and pick-up window as well as grab-and-go bento boxes, sandwiches and salads.
The creative director of the Porteno Group and Paisano & Daughters, Sarah Doyle, spoke about running a varied group of restaurants, from a bakery to a fine-diner, and the decision to open three boutique suites.
They were joined by Chris Theodosi of Happyfield and its fast-casual sibling, Happy Shop, and Lightspeed senior director of APAC Hospitality Rob Stone, who spoke about data, technology and AI.
