(6.30pm, Wednesday 31st July 2013, Customs House)
Hello, everyone, welcome to our seminar. I'd like firstly to acknowledge the Gadigal people of the Eora nation, the traditional custodians of our land, and to pay my respects to their Elders. I also acknowledge the people of 200 nations who live in our City.
I also want to give a warm welcome to tonight's speakers.
On this occasion I would like to thank Michael Rantissi from Kepos Street Kitchen for being our case study this evening.
Melissa Foster from Food Orbit for talking about how best to source local food, Jill Dupleix, from the Sydney Morning Herald for her insight into what makes a great food outlet, as well as the staff from the Office of Liquor gaming and Racing, The Restaurant and Caterers Association and of course the team from the City of Sydney.
I thank them for their time and generosity in sharing some of their experiences here this evening.
We know from our consultations for Sustainable Sydney 2030 that people want a much greater variety of offerings in terms of food, entertainment, and places to meet in our City.
We've had a terrific success with the small bars that are transforming the way Sydney people meet for an after-work drink, or a weekend get-together - whether it's in the CBD or the surrounding villages.
These and other small businesses are vital elements of a much richer, more engaged and more intimate City.
Likewise with food, with people wanting to get away from the sameness of the international chains and find something that is unique to our place and our City.
Tonight's seminar will cover what is required in operating a food business, starting from the beginning with how to open a food business.
It will look at the special considerations that apply to food compliance, about how to source food sustainably, how to apply for a liquor licence and for an outdoor dining licence - another thing we're keen to encourage.
It will also outline some opportunities that may be out there for innovative operators.
Thank you all for your interest. I'm sure you'll find the seminar helpful, and I hope we'll see many of you making your mark in our City's food culture.
And again, a warm thank-you to our speakers.