So far, 2018 has been the year of the fresh food market for Future Food. With a number of projects in the pipeline as well as a number recently completed including the Adelaide Central Market and Box Hill Central, we are seeing strong growth in this hospitality sector. The growth is sparking interest in market management and developers around the globe to reposition and reinvigorate existing markets to ride this growth or include market concepts in the masterplans of future developments.
Future Food were brought onto the Shinsegae Starfield project as the principal hospitality masterplanners to work alongside owners, Shinsegae Property and Taubmans Asia. With an investment price tag of $1.3 billion, the scale of this project is one of the the biggest Korea has seen. See how Future Food tackled this project to deliver a world class dining experience to suit the elevated retail and entertainment offer at Shinsegae Starfield, Hanam.
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.
Recent research published by Roy Morgan has shown that 11.8 million people visit a quick service restaurant (QSR) every month in Australia. This figure is 13% higher on what it was four years ago meaning more and more Australians are frequenting QSR’s however, it also means that the competition in the QSR sector is far greater. So who topped the charts for customer satisfaction this year?
Where once the only way to access new clothes, homewares, luxury items and groceries was to visit a brick and mortar store, now people can do all of their shopping online without visiting a store at all. Australia’s e-commerce alone sales topped $20 billion in 2016. So how do you keep people coming in to your shopfront, retail centre of precinct? How does brick and mortar retail remain relevant in a world where people do their retail shopping online? The answer is you provide an experience and that experience is food.