Market Research

Food Halls and The 3 ‘C’s: Community, Changing Demographics and a Commitment to Quality

Food Halls and The 3 ‘C’s: Community, Changing Demographics and a Commitment to Quality

By 2019, the US food hall marketplace will have more than doubled in size in just four years and Europe who already has over 100 food halls dotted across it has double that figure in the pipeline. As with all trends, not every one of these food halls will succeed and reach business sustainability however, the past and present show that the food hall which aims to embrace the community it is in, model its masterplan based on the new consumer and provide top-tier food options based on quality as well as reputation are and will be placed in an advantageous position in Today's food and hospitality marketplace.

Make a Moment of It: Be the Experience Diners and Shoppers Want to Buy

Make a Moment of It: Be the Experience Diners and Shoppers Want to Buy

Restaurant management platform, SevenRooms has been exploring the shift in consumer needs when it comes to dining out and the results have just come through in their recent report “Turning a Meal Into an Experience” to define exactly what hospitality can focus on to gain customer loyalty. With the focus shifting from food alone to an all-encompassing experience, understanding the key points that enhance or deflate an experience are key. Interestingly enough, a large part of the results can be applied to not only to the hospitality industry but the retail and entertainment industries also who are seeking to provide that ‘value-add’ - the experience, that cannot be found online. From making a space atmospheric to using a customer’s name, here’s what you can take home from the report: 

Is it Ethical? 3 ways to be a more ethical operation

Is it Ethical? 3 ways to be a more ethical operation

For the Millennials, it was “is it organic?” but for Generation Y and Generation Z, the big question on their lips is “is your business ethical?”. These up and coming generations care for not only the food they consume on an individual level, but the supply chain in which it came through to get there and what happens afterwards. With these generations moving into the spending seat and favouring food purchases over many other categories, how can your hospitality business ensure it upholds ethical standards that not only win the hearts of these customers but gives back to the community it services? We’ve got three ways for you to get started. ​​​​​​​

The Art of Hospitality Masterplanning in Retail Centres

The Art of Hospitality Masterplanning in Retail Centres

Today, food and beverage is one of the biggest assets to a development proven by the exponential growth that has occurred in this category over the last few years. The global food and beverage market has been growing at roughly 5% a year and in doing so, food outlets are now making up over 20% of new and redeveloped retail centres as they become a mainstay and an anchor for shopping centre success. Over the years, and as avid foodies, the Future Food team have learnt that there are a set of common key components that successful hospitality masterplans posses.

8 Design Features for Experiential Dining

8 Design Features for Experiential Dining

With every competitor in the market now understanding that an ‘experience’ is now a minimum expectation, creating a design concept or precinct design that is outstanding on an experiential level, can be challenging. How will customers remember your food and beverage offer from the next? We have eight recommendations that will help to create an elevated experience using interior design as the primary tool. By elevating the design of your interior space using some or all of these recommendations, you can create the best environment for memories and customer loyalty time and time again.