Future Food Strategy Group
High-performance cost of goods – maximising ...
High-performance cost of goods – maximising results for Clubs
Future Food Strategy Group
A 2023 Snapshot – The Diversification and ...
A 2023 Snapshot – The Diversification and Evolution of Future Food
Future Food Strategy Group
The Devil is in The Detail – providing avenues ...
The Devil is in The Detail – providing avenues for asset growth through F&B operational excellence
Hospitality, Projects
Future Food Strategy Group
Connecting great Clubs with great Food and ...

Food and beverage provides Clubs with substantial competitive advantages:

  • Positive Business Case. A well-performing F&B venue can translate into a substantial revenue stream for Clubs. 

  • Point of Difference. Hospitality and food & beverage service can be the differentiator that advances a good Club experience to an exceptional one. The ability to get it right in food and beverage can underpin a Club's individuality, attracting in-demand membership and increased visitation. In a crowded market, where Clubs vie for attention, a superior F&B offering becomes a key aspect of distinguishing one Club from another.

Connecting great Clubs with great Food and Beverage Operators
Business, Food & Hospitality Trends
Future Food Strategy Group
The future strategies of fresh food markets in ...

This year we have had the privilege to provide food consultancy for some of Australia’s best fresh-food markets; both existing and under redevelopment. Our exposure to projects such as the new Sydney Fish Market, Adelaide Central Market (both under redevelopment), plus Melbourne’s Queen Victoria Market and Camberwell Market have provided us with contemporary insight and research into the opportunities, challenges, management and direction of large and small footprint, fresh food and specialty produce market-retail.

The future strategies of fresh food markets in Australia – what's on the horizon?

Sustainable

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Eating with Your Eyes – Food, Design and Social Media

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Eating with Your Eyes – Food, Design and Social Media

We live in a digital era where we are all critics. Social media and the Internet, in general, drive our ability to offload our opinions on every element in our lives. Food is a major part of this because our exposure to food globally has dramatically changed. We can view the latest trends from around the world while sitting on our couches. All businesses, but especially F&B operators, need to adapt to this new normal and recognise that their presence cannot just be confined to within their four walls.

Use social media but use it tastefully. The key to remember is that the online personality of your business has to match both the in-store experience and the profile of your customers. Use digital communications to draw customers in and then deliver the best. Represent who you are and what you have to deliver. Above all, be genuine and be real.

Did you know there is a sustainable volume of food and hospitality revenue for every project?

Did you know there is a sustainable volume of food and hospitality revenue for every project?

Determining a hospitality strategy that maximises food and hospitality revenue is the goal that many of our clients wish to resolve when they partner with Future Food. However, in order to do that we must first understand the size of the project’s food and hospitality revenue potential and then the important part – aligning that available spending with the need states and aspirations of their target market(s) in order to maximise the potential for the project.

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. ​​​​​​​

Future Food's 5 Must Try Plant-Based Eateries

Future Food's 5 Must Try Plant-Based Eateries

Whether it’s for climate change reasons, personal preference or for wellbeing, more people are swaying towards eating a mainly or completely plant-based diet to the point where big businesses including McDonald’s and Pret-a-Manger are updating their menus to accommodate the group of people seeking these foods. But this way of life started long before these big companies found it thanks to a group of forward-thinking, health focussed and quality driven chefs and entrepreneurs. We’ve picked five interesting and innovative food outlets that have been plugging the plant-based life long before the ‘trend’ rolled around. 

Sustainability: A Key to Your Food Business’s Future Success

Sustainability: A Key to Your Food Business’s Future Success

Sustainability in the food and hospitality sector is a big topic to touch on. Future Food placed it on the list of top 10 trends to look out for in 2018 with it being less of a ‘trend’ and more of responsibility that food and hospitality businesses must now uphold. Whether it’s a food precinct in a development or a single food operator, we all need to be thinking about ways in which we can deliver on sustainability to ensure the food and hospitality industry is doing their part for the environment and in doing so, business gains can be achieved. 

Cover image via Environmental Enterprises

8 Things You Need to Know About Generation Z and Their Food Choices

8 Things You Need to Know About Generation Z and Their Food Choices

All eyes have been on the Millennials over the last five years as they’ve been the big spenders in the food and beverage category, the ones forging the path of new trends and changing the way we create, serve and deliver food and precincts around the globe. The Millennials were part of a transformation, a technology upgrade which allowed information to be spread like wildfire making it more important for operators to be transparent, conscious and connected in their food offering. Now we’ve got Generation Z waiting at the door.