NH Architecture is one of Melbourne’s leading architecture studios and currently they are working on a number of retail precincts where food and hospitality are central to the development. Having partnered with Future Food on a number of projects over the years, we sat down with NH’s Managing Director, Roger Nelson, to talk about his view on food and design and what is considered by an architect when a hospitality precinct is being developed.
By 2019, the US food hall marketplace will have more than doubled in size in just four years and Europe who already has over 100 food halls dotted across it has double that figure in the pipeline. As with all trends, not every one of these food halls will succeed and reach business sustainability however, the past and present show that the food hall which aims to embrace the community it is in, model its masterplan based on the new consumer and provide top-tier food options based on quality as well as reputation are and will be placed in an advantageous position in Today's food and hospitality marketplace.
Restaurant management platform, SevenRooms has been exploring the shift in consumer needs when it comes to dining out and the results have just come through in their recent report “Turning a Meal Into an Experience” to define exactly what hospitality can focus on to gain customer loyalty. With the focus shifting from food alone to an all-encompassing experience, understanding the key points that enhance or deflate an experience are key. Interestingly enough, a large part of the results can be applied to not only to the hospitality industry but the retail and entertainment industries also who are seeking to provide that ‘value-add’ - the experience, that cannot be found online. From making a space atmospheric to using a customer’s name, here’s what you can take home from the report:
For the Millennials, it was “is it organic?” but for Generation Y and Generation Z, the big question on their lips is “is your business ethical?”. These up and coming generations care for not only the food they consume on an individual level, but the supply chain in which it came through to get there and what happens afterwards. With these generations moving into the spending seat and favouring food purchases over many other categories, how can your hospitality business ensure it upholds ethical standards that not only win the hearts of these customers but gives back to the community it services? We’ve got three ways for you to get started.
Future Food were brought onto the Shinsegae Starfield project as the principal hospitality masterplanners to work alongside owners, Shinsegae Property and Taubmans Asia. With an investment price tag of $1.3 billion, the scale of this project is one of the the biggest Korea has seen. See how Future Food tackled this project to deliver a world class dining experience to suit the elevated retail and entertainment offer at Shinsegae Starfield, Hanam.