This year’s Hospitality in Healthcare National Conference is almost here and once again the organising committee has pulled out all the stops to make 2026’s event one to remember.

The theme of this year’s Conference, our 43rd, is Smart Hospitality – Redefining Service in Healthcare and we have a packed program of events running from October 12 to 14 at Wrest Point, Hobart, from presentations, workshops and networking sessions to the Conference Trade Expo which runs over the entire three days, the Culinary Competition final cook-off on the evening of Tuesday 13, and of course our Gala Dinner and National Excellence Awards presentation on the final night, Wednesday 14.

Each year the Conference features three engaging keynote speakers to give inspiration and motivation in equal measure and this year our speakers are:

Shelley Thomson, author, facilitator, allied health professional and co-founder of the Patient Experience Agency. Shelley will be speaking on creating a maturity framework for patient engagement in healthcare, so as to deliver ‘everyday moments with extraordinary impact’. Shelley’s key note starts at 1.20pm on Monday October 12.

Sue Anderson, speaker, author, coach and trainer specialising in resilience, communication and empowerment. Following our welcome and daily update from MC Victoria Carthew, Sue will open Tuesday morning’s sessions with her keynote address from 9.30am on Tuesday October 13 on how to receive feedback without losing your confidence.

Nathan Klinge, CEO of RSL Care SA. A familiar face to our SA members thanks to his regular appearances as a guest presenter at our SA Awards nights, Nathan opens our final day’s program at 9am on Wednesday October 14 with his keynote on leading with purpose: building cultures that inspire and teams that change lives.

The current program for the Conference is currently available to view online at https://www.ihhc.org.au/conference/2026-conference/program/ and we encourage all prospective delegates to familiarise themselves with what we have planned. Early arrivals on Sunday October 11 are invited to join us for pre-Conference drinks and nibbles at the beautifully restored Telegraph Hotel in the heart of Hobart, where we’ll be gathering at the rooftop bar to enjoy stunning views across Sullivans Cove and the surrounding waterfront as we gather together to renew old acquaintances and make new ones.

Prior to the Conference’s official opening at lunchtime, Monday morning has several site visits scheduled, including of Royal Hobart Hospital’s new $5.8 million Cambridge Production Centre kitchen – built to replace the hospital’s outdated 60 year old former facility. With capacity to produce more than four million meals per year and currently running 13 different menus catering for a wide range of dietary needs, this is sure to be a fascinating tour.

Other tours include of Grandvewe Farm in Birchs Bay about 40 minutes south of Hobart, which houses several businesses involved in sheep-milk cheesemaking, vodka and gin made from sheep whey, and sheepmilk-based skincare products; the 7K Distillery, home to premium award-winning spirits from gin to single malt whisky and refined vodka; and The Agrarian Kitchen, which produces food using seasonal local ingredients and boasts its own kitchen garden with fruit and veg, berry patch, greenhouse, shade house, nursery, orchards and citrus grove.

As mentioned earlier, the Hospitality in Healthcare Culinary Competition returns for its fourth year, with the cook-off held on the second night of the Conference, hosted by new MC Glenn Flood (you can read more about that here).

We also encourage all delegates to take the opportunity to visit the Conference Trade Expo and speak with our valued supporters who will be only too happy to chat with you about their products and services. You can see a preview of what some of our supporters will have on show here.

As mentioned last issue, our charity partner this year is Tassie Mums and we will be raising money for this worthy cause via raffles and auctions during the Conference, with all contributions greatly appreciated.

The theme for the Gala Dinner this year is 70s disco – so get yourself glammed up, dust off your bell bottoms and bell sleeves, platform shoes, jumpsuits/catsuits and minidresses, grab your bangles and chains and get ready to get down! We look forward to celebrating with you!