Major US QSR brands are expanding aggressively into Australia, but the Australian market isn’t just America with better coffee. Our panel of industry insiders explores what international operators get right and wrong about local tastes, how they’re adapting their menus and service models, and whether there’s room for everyone in an already competitive landscape.

In an industry where most venues don’t make it past year three, what separates the restaurants that endure for 10, 30, or even 50 years? This session explores the habits, values, and business practices of Australia’s longest-running establishments, from managing generational transitions and maintaining relevance to building teams and communities that stand the test of time.