Founder & Managing Director
Francis’ forty years in retail food, business and hospitality have resulted in his ability to offer his clients specialisation in the ability to understand consumer needs, map their purchase path and buying patterns, and align them with the spatial positioning of the projects he is working on. Francis specialises in strategic planning of F&B clusters (hospitality precincts, cafe courts, mixed use developments, water front developments, food courts, airports and restaurants), trend analysis, cultural adaptation and transition strategies, spatial planning and design analysis of retail, commercial, leisure and mixed use developments.
Francis is a considered futurist when it comes to what people will be eating and drinking and how they will be spending their leisure time in 2020 and beyond; this is well documented in his Shopping Centre News (SCN) articles and keynote speaker roles at national and international conferences.
His endless passion to follow F&B as a fashion trend has allowed him to travel expansively for various international projects. Francis’ talent to develop strong working relationships with international clients, senior level executives and key stakeholders, and adapting to the intricacies of diverse cultures and attitudes of the international business landscape has enabled the successful delivery of complex projects in the Middle East, Europe, Australia, Singapore, China, Chile, Peru and USA. Francis’ key strengths are master planning food to a hospitality level by starting with the customer, adopting a customer centric approach, justify a sustainable food and beverage business model and then apply spatial planning, purchase path modelling and design refinement of the F&B offer within retail precincts with an emphasis on requirements for operational efficiencies and design aesthetics that are aligned to the positioning of the project.
For over 25 years Rob has been at the forefront of Australia and New Zealand’s hospitality industry. An industry professional and expert in entrepreneurial sales and marketing, Rob has extensive experience in developing new and exciting concepts for a wide range of markets.
Beginning his career in hospitality with the Hyatt International Hotels and Resorts, Rob has held various executive management positions in Perth, Canberra and Macau. Rob was the General Manager of the Perth Convention Exhibition Centre before moving to Melbourne where he led Australia’s largest boutique catering brand EPICURE. Here he championed a sustainable food philosophy and was responsible for the catering experience at some the largest and most high profile venues and events in Australia including the Melbourne Cricket Ground, Parliament House of Australia and the Australian War Memorial.
His event responsibilities have also included top Australian sporting events such as the Grand Prix, the Australian V8 Series, the Presidents Cup, the Victorian Spring Racing Carnival, the Australian Open Golf and the Australian Masters.
F&B Retail Analyst
Amita possesses over 20 years experience in turnover and rental income potential forecasts, financial modelling, location analysis, feasibility studies, trade area analysis, competitor analysis, tenant performance analysis, tenant mix strategies, and spatial planning of the retail, office and industrial property industries.
Amita specialises in retail food and hospitality financial and market metrics, analysing, forecasting and programming of sustainable f&b mix and future proofing with a 2020 – 2025 focus, business modelling to maximise food & hospitality to grow asset value.
Particular areas of expertise include exceptional deep-dive data analysis skills with immense ability to "slice-dice" data to allow for the creation of strategies and subsequent meaningful representation to internal and external clients and specialist business modelling to maximise GLA and establish MAT optimisation across retail, airports and mixed use developments.
Amita is highly adept in interpreting, compiling and presenting detailed analysis reports to leadership teams and working on various complex databases and reporting systems.
Amita joined Future Food from Colliers International, where she had gained the experience of working on numerous assignments covering the complete life cycle of varied real estate projects. Amita has worked on various national and international master planning projects in Australia, New Zealand, Asia, Korea, Europe and India. Amita’s key clients include Lend Lease, QIC, GPT Group, Mirvac, Dexus, Auckland Airport, University of Melbourne, Hines Ireland to name a few. Amita holds a Master of Business Administration from Delhi University, India.
Allan has worked in hospitality industry for more than 20 years his experience includes senior management at five-star hotels, and food and hospitality outlets
Allan's strengths and specialised knowledge includes consistent operational management, refurbishments, rebranding, openings and re-openings, staff structure, development and accountability, process development, efficiency engineering, best practice deliverables, marketing and promotions.
He also possesses keen abilities in the areas of F&B retail food master planning, technical skill sin operational spatial planning, mapping consumer behaviour & buying patterns.
Allan has proven ability in relationship building across all key stakeholders through his hands-on collaboration, approachable nature, consistent communication, strategic planning and implementation.
Allan’s experience is supported by professional development and qualifications. He has also been the recipient of major hospitality & tourism awards.
With over 18 years experience in the food and beverage industry, Anna has strong knowledge, skills and abilities in food service and hospitality management.
Anna has proven experience in operational management best practices, specialist operational review brand and precinct repositioning strategies, product and concept development, specialist visual merchandising of food, franchise management and expansion, mapping consumer behaviour & buying patterns, category analysis, f&b trend mapping and spatial planning.
Anna's strengths in operational efficiencies, best practice standards, brand development and identity and her understanding of local and international food trends, coupled with her creative flair and understanding of consumer behaviour has seen her successfully launch new to market concepts and developments as well as support the success in turning around existing poor performing f&b precincts and outlets to reach full potential.
Anna joined the Future Food team following 6 years working directly with a Michelin Star Executive Chef/Food & Beverage Manager at Emirates Leisure Retail, overseeing the development of 100+ F&B outlets across Australia.
Anna has continued to build on her hands-on experience with the completion of an Advanced Diploma in Business/Hospitality Management; a Certificate III Workplace Training and Assessment; and a Credentialed Master Practitioner of Coaching.
Food Trends Futurist
Roberta has over five years experience in creating content and managing social media profiles for a number of different food and hospitality companies. With a background in health and nutrition as well as a love for good food, design and consumer trends, Roberta strives to create social media profiles that define and convey the message and values of the brands she works for.