All eyes have been on the Millennials over the last five years as they’ve been the big spenders in the food and beverage category, the ones forging the path of new trends and changing the way we create, serve and deliver food and precincts around the globe. The Millennials were part of a transformation, a technology upgrade which allowed information to be spread like wildfire making it more important for operators to be transparent, conscious and connected in their food offering. Now we’ve got Generation Z waiting at the door.
The Eat Drink Design Awards are an annual event celebrating innovation and excellence in the design of hospitality premises of all scales and types, retail environments for the sale of food and beverages and visual identities for both. We’ve selected our favourites from each category within our hometown of Melbourne (plus one outlier we couldn't pass). Some we’ve tried, others are on the top of the list but all-in-all these are the places that are paving the way for great design in the hospitality category.
In November 2016, Future Food was engaged by the South Melbourne Market to form part of the selection committee to choose a potential chocolate specialist operator capable of delivering a modern chocolate patisserie at the Market. ATYPIC Chocolate was the business selected based on their passion for perfection for all things chocolate and to provide a business opportunity to two young and budding entrepreneurs.
Whilst it is easy to say what good a food precinct can do, an important part of our project delivery is to ensure that the precincts we deliver overcome major operational challenges that come with having food and beverage outlets operating in the space. We’ve listed 4 major operational challenges that are specific to a food and beverage precinct and must be addressed to ensure operational and business efficiency