Over our forty years`of experience, Future Food has worked alongside innovative developers and property management companies to redefine the way food hospitality is planned, delivered and managed in our workplaces and office lobbies. Collins Square, a Future Food project that was delivered in partnership with leading Australian developer, Walker Corporation is a good example of how a hospitality strategy combined with a range of other place-led initiatives can elevate the workplace experience.
Last week, we talked about sustainability in the food and hospitality industry. We at Future Food believe the environmental impact your food business has is a key component of your success as it not only promotes consumer following but also reduces long-term costs leaving your business more room to grow. It is also a responsibility that the food and hospitality industry must own as it is no longer acceptable to waste resources and contribute negatively to the world around us.
So for this week’s Feed article, we are going to walk you through the important steps of assessing your business on how sustainable it is on an operational level and where changes can be made to achieve your sustainability goals.
Haberdasher Cafe at Debenhams, St Collin's Lane is one of Future Food's latest concept projects that has been completed with great success. Read what involvement our team had on the project, who we worked alongside and see the finished product - a beautiful, refined space with a considered menu designed for their target customer.
Whilst it is easy to say what good a food precinct can do, an important part of our project delivery is to ensure that the precincts we deliver overcome major operational challenges that come with having food and beverage outlets operating in the space. We’ve listed 4 major operational challenges that are specific to a food and beverage precinct and must be addressed to ensure operational and business efficiency