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

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.

Future Food, as specialist food advisors to architects and designers, have long promoted the idea that good food and good design are intertwined in a harmonious relationship that provides an essential platform for success in any food & hospitality business. Now more than ever as hospitality pivots due to unpredictable and pervasive external factors, design and food will need to evolve to create experiences that adapt to meet the ‘new’ needs of customers and ensure satisfaction is maintained in order to retain as many customers as possible in the coming months and years.

The craft beverage movement has been building significant momentum over the past 10 years and has subsequently reshaped the liquor industry as we know it. With craft brewing, small scale local distilleries and small batch wine production capturing greater market share year on year, we are seeing a shift in the market towards quality over quantity and experiential over mainstream.