Food & Hospitality Strategy Blog

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The elevation of F&B in the Hotel industry
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The elevation of F&B in the Hotel industry

Future Food are leaders in Food & Hospitality Consulting to the hotel industry, partnering with developers and hotel operators around the world to maximise the benefit food and beverage can bring to their property.

Throughout 2018/2019 it seemed that every week we were picking up the newspaper and reading announcements of the “Next New” hotel being built in one of our capital cities, or the first of its kind new ‘Lifestyle’ hotel brand entering the market to cater towards new customer demands in the aspirational hotel market.

With the introduction of brands like 25 Hours Hotels by Accor, Voco Hotels by IHG and W Hotels by Marriott, it appeared that the ‘lifestyle’ product was on-trend and in high demand, yet the announcement of global leaders including St Regis, Ritz Carlton and Mandarin Oriental also eyeing off new locations in Sydney, Perth and Melbourne revealed the push across all levels of hotel positioning.

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How the tables have turned on turning tables
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How the tables have turned on turning tables

The hospitality industry - restaurants, cafes and the very people that operate these establishments - have received considerable customer backlash of late as they seek to receive advance payment for future table bookings. Venues are requiring pre-payment as a strategy to reduce the costs of no-shows which slow their financial recovery caused by the pandemic. By establishing a degree of commitment from their future customers, restaurateurs can eliminate the considerable financial harm caused by the unconscionable conduct of some customers.

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Hospitality Mindset – A sales & service maximiser approach (Part 2)
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Hospitality Mindset – A sales & service maximiser approach (Part 2)

In part one of this article, I spoke about the customer’s timeless desire and appreciation of quality food and service and how this is the platform from which to drive food and hospitality sales.

Let us be clear from the outset, it is all about sales. Why? because Food+Design+Service =Sales=Rent=Profit=Asset Growth.

In a post-corona world, (at least in Australia and New Zealand,) we have new expectations of our cafes, restaurants, pubs, roof-top bars and food halls, as we all strive to regain daily routine and a comfort-level in the next-normal.

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Hospitality Mindset – It’s All About The Customer
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Hospitality Mindset – It’s All About The Customer

The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. One that consistently excites as well as offers choice, efficiency, value, quality and consistency. Food and hospitality spend across the globe is on the rise, with all sectors vying for the food-dollar. Where the customer decides to spend is highly dependent on how well the food operator has considered the customers aspirations and their needs and aligned these with a clearly defined ‘Hospitality Mindset’. Time and time again, this presents as a memorable experience-proposition. A strategic blend of art and science is required by all operators to ensure a return on experience for every customer. The trilogy of design, food and service cannot be separated, as they represent the cornerstone first principles, and when combined with psychology, emotions and passion, produce a successful recipe every time.

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Trends for 2022: Re-engaging with Food in a Design Led World
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Trends for 2022: Re-engaging with Food in a Design Led World

2021 is going to be, in the parlance of your local footy team, a rebuilding year. So much damage has been done to retail in general and hospitality in particular this year that 2021 is going to be a year to heal, slowly getting back on public transport and getting settled into the Next Normal.

2022, then, is shaping up as a really interesting year. The food operators that survived the pandemic, and especially those that opened during it, are battle-hardened and realistic: An excellent foundation on which to rebuild Food and Hospitality. With the gradual renaissance of the CBD and face-to-face interactions, there is ample scope to start contemplating how to harness and encourage demand.

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A Bridge Somewhere - Going back to basics
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A Bridge Somewhere - Going back to basics

About 23 years ago, comedians Rob Stitch and Tom Gleisner produced and starred in A River Somewhere, a brilliant series about fly-fishing – a passion that both of them shared. All told, they went to thirteen locations around the world to, “catch dinner and have it cooked in a local style.” Today, as we seek to build a bridge somewhere to a place that is virus-free, hospitality is being forced to revert to the simplicity that Rob and Tom sought.

This new period we are in has brought about a lot of very thoughtful introspection about the new normal. These actually provide us with a roadmap as to where this bridge might lead us. We present two perspectives that complement each other well.

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