Hospitality

Is there too much food?

Is there too much food?

Is there too much food?
Do we have too many F&B outlets in our communities, our shopping centres, our lives?

Let’s put the answer right up front: No.

Food may be on every street corner, but that does not mean it is successful. The essence of the Hospitality industry is that it is not about the volume of food around, but the quality and consistency to drive sales and bring customers back time and time again.

Cracking the Language Barrier: When is Hospitality Not Hospitality

Cracking the Language Barrier: When is Hospitality Not Hospitality

WHEN IS HOSPITALITY NOT HOSPITALITY? When it’s in the United States. 

Now before you think we are taking a shot at our American friends, I assure you we are not.  We talk a lot about Hospitality here at Future Food, so it is interesting to note that what we think it means is not a universal definition.

Customer & Industry Trends

Customer & Industry Trends

Customer and industry trends identified in the 2019 Eating Out in Australia report, highlight a disconnect between the perspective of both customers and operators. Yet it also offers some magnificent insights in staying relevant and thrive in what has always been a competitive market.

Let’s start by looking at the key industry concerns.

Recognising Disappointment

Recognising Disappointment

Last week, I wrote about authenticity – how customers are looking for an authentic and positive food and beverage experience. This leads to the simple conclusion about the Business of Food: Retailers can only maximise sales and generate profit if the product is great. Sales are driven by satisfaction.