Food & Hospitality Strategy Blog
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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.
Food & Beverage Strategy - Future Focused Part 2
Food Beverage Strategy - Future Focused Part 2
Building great places and creating exceptional experiences for your 'Non-Online' purchases
In part one, I wrote about how flexibility must be the foundation from which to develop future-focused food and beverage strategies (F&B Strategy). Insights from our projects around the world confirm time and time again, flexibility is the key to future planning. Whilst the pandemic has driven substantial growth in on-line purchases; future spending on food and hospitality will ALWAYS be about the built environment and its uniqueness as a lifestyle destination. New Zealand’s post-pandemic immediate return to eating out and drinking in bars re-confirms customers still demand a unique physical restaurant or bar especially at malls that show intrinsic value as beautiful and hygienic socialising places.
Food & Beverage Strategy - Future Focused
Food Beverage Strategy - Future Focused
In this two-part blog, I will share with you why change is good when it comes to food and hospitality planning and how new opportunities must harnessed in order to think differently and to future-focus food and beverage strategies (F&B Strategy). One that complements the vision for the project; including the built environment, placemaking, lifestyle attributes, anchors and entertainment features, to name a few.