Serving Australian foodservice for 30 years.
Celebrating 30 years of Bidfood
2025 marks three decades since Bidfood began its journey in Australia. In that time, we’ve grown alongside the industry, watching trends rise and fade. We’ve seen technology transform the way hospitality works. We’ve seen Australian dining evolve and have been there with chefs, venues and suppliers through every shift, challenge and opportunity.
As we celebrate 30 years, we’re looking back at the moments, movements and people that have shaped both Bidfood and Australian foodservice.
Bidfood celebrating 30 years: 1995 - 2000
The summer of 1995 was a scorcher. Chefs across the country sweated it out through service, boxing off their mise en place while Silverchair’s ‘Frogstomp’ blared from greasy kitchen CD players.
Bidfood celebrating 30 years: 2000 - 2010
Come 2000, as we were all preparing for the end of the world (Y2K), mum-and-dad Aussie diners were discovering hollandaise sauce and lattes. On the other side of the globe, the Naked Chef was ushering in a new era of the celebrity chef, teaching everyone to cook restaurant-quality meals at home.
Bidfood celebrating 30 years: 2010 - 2025
While we toasted into the 2000s with Chandon, Lemon Ruskis and Carlton Cold, on the eve of the next decade, we raised hyper-coloured, Cinco de Mayo-inspired cans of pale ale to welcome in one of the most seismic shifts in Australian gastronomy – the arrival of a wave of Tex-Mex and American barbecue-inspired cuisine.
BCEC: What it takes to make a million meals a year
Having also recently marked 30 years of operation, the Brisbane Convention & Exhibition Centre (BCEC) stands as a Queensland success story and an icon of the state’s hospitality industry. We went behind the scenes to see what it takes to craft one million meals each year and meet the team behind this multi award-winning operation.
Why Australia fell in love with gourmet burgers
Of all the changes in the way Australians eat over the past 30 years, one trend has stuck around – and arguably had the biggest impact – the rise of the gourmet hamburger. Once just a family treat at a fast-food chain or a greasy staple from the local fish and chip shop, the humble burger has been reimagined into a premium dining experience.
Good food and old-fashion service never go out of style
Golden Chicken was founded in Hervey Bay in 1986 by brothers Simon and Diploma. Tim and Tracy Tester now own and operate the Urangan store, continuing the tradition of quality food and great service that Golden Chicken is known for.