Food within institutions and companies has gained little airtime in the past when it was provided as an afterthought or company cafes were placed as a space filler, gaining business by default due to workers passing through. Nowadays we are seeing a growing body of institutions and companies who are incorporating food into their business strategy as a way of living up to their ethos. This is because food has and will continue to become an integral part of our lives as it is not only a necessity to us to have but the hospitality of food is a powerful way to stand by values if you provide it based on building relationships, supporting wellbeing and choosing brands/offers which align with your core values. Here are three major ways in which a hospitality strategy can be a part of your core values.
Saying that a food collective concept is a ‘new’ one might be technically incorrect but in the last year or so, their popularity has spiked. A food collective is a concept that contains more than one type of food option in the one outlet. You could consider it as a small-scale fresh food market or food hall where you can get a curated selection of food items like fresh made paninis, hand-tossed salads, daily desserts and local bakery goods all in one confined space.
Sustainability in the food and hospitality sector is a big topic to touch on. Future Food placed it on the list of top 10 trends to look out for in 2018 with it being less of a ‘trend’ and more of responsibility that food and hospitality businesses must now uphold. Whether it’s a food precinct in a development or a single food operator, we all need to be thinking about ways in which we can deliver on sustainability to ensure the food and hospitality industry is doing their part for the environment and in doing so, business gains can be achieved.
Whether your precinct is part of a transport hub, retail centre, arts centre or business park, a good strike rate remains a key part of a highly successful and sustainable food offer as well as overall development with food and hospitality being a major drawcard and anchor for centres and spaces around the world. We’ve put together our quick checklist for what it takes to get your customers using all parts of the precinct, time and time again.