The hospitality industry’s revenue streams are shifting
Two-hat LuMi’s Federico Zanellato has opened a bakery and fro-yo chain, while RaRa Ramen has expanded into Sydney Airport. They will discuss this and more at the next Good Food Symposium.
If you’re ordering takeout more often than usual, you’re not alone. Australians are just as likely to dine out as they are to dine out.
According to Lightspeed’s report, Australians now order takeaway three times a month and home delivery twice a month, a trend that has accelerated over the past 12 months. 2026 State of the Accommodation Industry Report.
Takeout drives fastest growth in foodservice market It is expected to expand at an annual rate of approximately 12 percent until 2031 – while diners’ income share falls to just 1,000 This rate dropped to 20 percent from 31 percent the previous year.
To make up for the difference, many restaurants offer takeout as well as dining room service; others are branching out into fast food and retail food lines, hosting events, chef partnerships or selling products; not as a side hustle, but as a significant source of secondary income.
Federico Zanellato, chef and owner of two-hat fine dining restaurant LuMi Dining, knew takeout wouldn’t translate at his Pyrmont restaurant (“food not available”). Instead it opened bakery Lode Pies & Pastries, which has five branches in Sydney, and fast-casual fro-yo chain Freo, which has just opened its fourth store in St Leonards.
This move was partly about reducing dependence on a single business and partly about creating space for new ideas. “We didn’t want to put all our eggs in one basket. I forced myself to find different options so that everything wasn’t invested in quality food, which has become critical over the years.”
The express model also has less contact, which meant fewer demands on Zanellato’s time. “LuMi relies on my presence and creativity. It takes a lot of commitment, time and money, and you run out of energy very quickly,” he says.
“My other jobs are not easy, but they require a different kind of presence from me.”
RaRa Ramen founder Katie Shortland says diversification can be daunting, but it also presents an opportunity for business owners. “We all work hard at hospo to survive; sometimes we deserve the chance to try, experiment, stretch and adapt,” he says.
“It can be an opportunity to look at your brand differently, engage new partners, and refine and redefine what you stand for as a business.”
RaRa Ramen opened its first ramen restaurant in Redfern in 2018. Its third store, which recently opened at Sydney Airport’s T3 food precinct, is the first to embrace the fast-casual format. The compact site is designed for speed and volume, with an ordering and pickup window and bento boxes, sandwiches, and salads for grab-and-go items.
These ideas and more will be explored at the next Good Food Symposium, a biannual panel discussion that brings together creative and commercial voices from across the hospitality industry to examine challenges and share solutions.
The free event, presented by Lightspeed, will take place at Alpha restaurant in the Sydney CBD on Monday 4 May. It is open to everyone working in the hospitality industry. with registration.
The panel will be hosted by Good Food president Sarah Norris; Sarah Doyle, creative director of Porteno Group and Paisano & Daughters; Chris Theodosi, co-owner of Happyfield and its fast-casual sibling, Happy Shop; Rob Stone, senior director of APAC hospitality at Lightspeed; As well as Federico Zanellato and Katie Shortland.
The Good Food Symposium presented by Lightspeed will take place at The Grand on level 2 at 238 Castlereagh Street, Alpha, Sydney on Monday 4 May from 5.30pm. Sign up for free here.
Erina Starkey- Erina is the Good Food App Editor for The Sydney Morning Herald and The Age. Previously, Erina held various editing roles at Delicious.com.au and writing roles at Broadsheet and Concrete Playground.
