Food and beverage provides Clubs with substantial competitive advantages:

• Positive Business Case. A well-performing F&B venue can translate into a substantial revenue stream for Clubs. 

• Point of Difference. Hospitality and food & beverage service can be the differentiator that advances a good Club experience to an exceptional one. The ability to get it right in food and beverage can underpin a Club's individuality, attracting in-demand membership and increased visitation. In a crowded market, where Clubs vie for attention, a superior F&B offering becomes a key aspect of distinguishing one Club from another.

Future Food has long been recognised as a leader in Food & Hospitality Master Planning. However, in the past 5 years, we have assembled a new specialist skill set that involves actively managing expressions of interest (EOI) and tender campaigns for a wide range of companies and sectors. This niche service is gaining popularity in the food and hospitality industry, and at Future Food, we have revolutionised the methodology of connecting our clients with the talent they have been seeking for the betterment of their assets, precincts, and venues.

Commercial property & office buildings are shifting into the new era that demands a flexible rethink to the traditional commercial model and this creates opportunity to challenge the conventional approach to food and hospitality only playing a passive ‘tick & flick’ role in this environment.

Driving in-office participation is now an all to familiar topic that many property managers and asset owners must address following a wave of commentary in the media, architectural journals and thought-leadership papers across the property sector.

Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.”

As every successful restaurateur will tell you, passion is the reason that they started their venture in the first place. It’s what continues to drive their activities. But passion alone can only take you so far.

Jay Rayner, the UK food critic, has recently written that he, “does not regard the table primarily as a place of nutrition. That’s just something which, happily, comes with the territory. It’s a place of joy.”

From your children’s tuck-shop to the executive offices of Australia’s top corporate companies, from the footy ground (finals fever! whichever code you support) to the most remote places in Australia there is only one thing in common – the commercial caterer.

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.

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 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.

The Eating Out in Australia publication is out and once again there are some terrific insights in there. 

Future Food has analysed the detailed data and have come up with some interesting findings concerning our love affair with takeaway food.