Getting Your Customer Strike Rate Right in Your Food Precinct

Getting Your Customer Strike Rate Right in Your Food Precinct

Whether your precinct is part of a transport hub, retail centre, arts centre or business park, a good strike rate remains a key part of a highly successful and sustainable food offer as well as overall development with food and hospitality being a major drawcard and anchor for centres and spaces around the world. We’ve put together our quick checklist for what it takes to get your customers using all parts of the precinct, time and time again.

Converting Customers into Dollars and Achieving Maximum Gains

Converting Customers into Dollars and Achieving Maximum Gains

Performance tracking informs how you’re tracking and where you need to adjust to ensure you continue tracking successfully. When resources and structures required to implement performance tracking are not allocated, whether you’re a single operator or entire food precinct, it becomes very difficult for there to be any analysis done and therefore, any developments to be made. With the food and beverage industry being a highly competitive marketplace, it’s in everyone’s best interest to incorporate routine performance tracking to ensure you’re meeting your customer wants and needs and therefore improving your ability to meet your business targets. Continue reading to learn how small, informed improvements across multiple operators in a precinct can bring about gains in the millions for your precinct. 

The 10 Principles of Maximising Food Sales in Retail Centres

The 10 Principles of Maximising Food Sales in Retail Centres

With the arrival of the new financial year comes a time to consider how the next year will pan out for your business. Whether you’re a developer or single operator, how will you continue to increase business growth and maintain asset value in this highly competitive and growing industry that is hospitality? With retails majors such as David Jones announcing their $100million investment into the food sector, it’s no doubt that businesses are all grabbing for a slice of the ‘food and beverage’ pie. Future Food has put together 10 key principles to ensure your retail centre’s food and beverage offer stays ahead for the next financial year and beyond.

The Digital Foodscape

The Digital Foodscape

Whilst the hospitality industry might be protected from the impact of technology, it is still important that we are across how consumers are using technology as it plays a major role in how customers are making their decision on where and what they spend their food dollars on. 

The Digital Foodscape is the language of Millennials (the foodie generation) and Gen Z (the MasterChef generation). They read menus on their phones, choose items based on the photos they’ve seen and share their experiences with friends via their own social media platforms. 

4 Food and Beverage Basics for Mixed-Use Developments

4 Food and Beverage Basics for Mixed-Use Developments

Last week’s post introduced mixed-use developments to our readers including what they are and what makes them appealing to the modern person. With people wanting a more centralised life, the mixed-use development is perfect for those seeking to live, work and play in the same space as it satisfies the convenience factor, the liveability factor and the need for social connection with ease. 

So what do you put in a mixed-use development? What food and beverage outlets would make it a convenient, liveable and social building? We’ve put together a basic outline of what could go into these developments to ensure it meets success status for both the asset owner and the customer using it.