Across Australia in a diversity of sectors, employees that have live-in accommodation and food provided by their employer, as part of their working life, experience a gap in living standards. The gap in expectations is continuously fluctuating with everyday home life, no more so than from the perspective of millennials and Gen Z who have high expectations…

The topic of this blog is one that many will be glad to have personally overcome. It has tested the strongest of families at the best of times, and is pertinent to my family right now, yet had previously acquired very little of my attention: ‘Conquering the challenges of ‘Family Dining’

As Australia’s top food and hospitality consultants, Future Food work with and travel to, many of the leading Clubs in Australia who have already made food, beverage, and hospitality a central focus of their strategy. In doing so they continue to differentiate themselves in the market, providing their members and visitors with multiple reasons to engage, of which gaming is but one element.

As a Food Consultant working with shopping centres and mixed-use development clients in Australia, New Zealand and globally, I share with you the changes I see across various industry sectors regarding the diversity of food, hospitality and entertainment as the future for maximising market share, sales, rental growth and asset value.

The ups and down of the past 24 months has; and is continuing to batter the food and hospitality industry from every angle. It is hard to plot a road map for the industry’s short and medium terms due to the non-stop challenges that face each specific sector, none bigger than the shortage of trained staff, increased operating costs, rent, and fitout costs.

The hospitality industry is undergoing significant change. After the pressures of 2020 & 2021, the food and hospitality industries have (as always) adapted. In many businesses, this has triggered the adoption of new practices, new standards of hygiene protocol, the evolution of service models and the accelerated adoption of technological innovation.

Future Food has been working directly with several mining companies in the mining and resources sector for over four years to reimagine food, hospitality and wellness in design-driven spaces for an ever-diversifying workforce that has high expectations of their remote village life.

The hospitality industry is undergoing significant change. After the pressures of 2020 & 2021, the food and hospitality industries have (as always) adapted. In many businesses, this has triggered the adoption of new practices, new standards of hygiene protocol, the evolution of service models and the accelerated adoption of technological innovation.

By need and by choice, our population is growing and the way in which we live and engage with our cities is changing. Consumers are looking for new and unique ways to spend our leisure time re-evaluating where we live and how choose to play, eat, and drink. In response, hospitality operators and food consultants have had to reimagine the possibilities of industrial space and unconventional hospitality locales, asking ourselves the question: ‘what is entertainment?’

Eating and drinking is “One of Life’s Pleasures” and it’s always much better when you’re eating and drinking with family and friends in one of your favourite cafés, bars or restaurants. However, due to the recent resurgent increase in Covid-19 numbers there are many factors disrupting so many aspects of our lives, especially during the first few weeks of summer when all we want to do is catch-up with family and friends and visit our local café, new restaurants and to make the most of the what we all though was going to be the post-lockdown era.

The last few months in the commercial catering world has been a hive of behind the scenes activity and jostling for position in a stayed market, as the pandemic has accelerated senior management team’s collective inertia or depending on who you talk to, the more fashionable ‘agile pivot’. Perhaps, some of these recent moves could be more accurately described as being wedged into a corner through previous strategic and/or marginal decisions (made under relatively normal and even buoyant times), come home to roost in less than exceptional times. But while the congratulations, back slapping and commiserations are shared around – who is actually looking after the customer? Let’s find out.

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.