Food Consulting and the re-imagination of industrial space. (Copy)

Food consulting and the re-imagination
of industrial space.

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?’

Is there a new apartment block going up in your neighbourhood? An industrial space being cleared and transformed? Chances are it will play host to some form of mixed-use commercial space. Integrating hospitality and retail elements, these projects seek to incorporate elements of wellness and health, often encompassing communal, alfresco dining & drinking as well as open, creative, social spaces. 

In the early 90’s changes to liquor licensing in Melbourne’s CBD drove a new wave of hospitality and bar operators taking on smaller, less traditional and sometimes hidden lane way tenancies, driven by the vision of a ‘vibrant. 24 hour, night time, arts and entertainment precinct’.  The expansion into industrial space follows on naturally from this culture of exploration and discovery, where food and hospitality make up only part of the experience.

Decommissioned factories, bottling plants, doughnut factories, shipping containers, car parks. It seems that where-ever hospitality can thrive, it will. Realising the potential of previously disregarded industrial space provides us with a blank canvas, often with incredible intrinsic character, allows us to explore many possibilities for development. This in turn raises the level of invigoration and animation that allows us, as food consultants to be creative with our conceptual and strategic response.

Shaping these concepts and strategies, responding not only to architecture but drawing inspiration from the often-unique backgrounds, industrial complexities and city skylines. Developing conceptual ideation and strategic platforms that help us to inform the framework of our projects that foster so much more than just a place to eat or socialise, but an experience where food is integral part of the social fabric of our leisure time.

The traditional way we interact with dining out is changing, perhaps in response to increased produce costs or significant staffing issues, menus have changed.  Small plates, secondary cuts, sharing menus are the norm rather than the exception and they reflect the trend towards more creative and dynamic dining experiences. Food trucks, parks and precincts can all capitalise on their inherent flexibility and agility, to offer truly unique dining experiences.

Moon Dog World, Chifley Dr, Preston

Singapore has a long history of hawker markets and street food. It has developed its own culture and following, with some outlets even earning Michelin Star’s for their incredible dishes.  It is no surprise at the popularity of re-development of centres such as Timbre+. A modern urban food park or gastropark, offering a diversity of restaurant-grade food and casual eats at affordable prices. Graffiti and spray paint art are splashed all over shipping containers and vintage Airstream travel trailers transformed into food trucks. A multi-dimensional entertainment experience, bustling retail and food precinct home to 35 dining options, 21 hawker stalls and 14 restaurant brands, a bottle shop and live music performances that transform this industrial-chic food park into a dynamic food precinct.

'A multi-dimensional entertainment experience, bustling retail and food precinct home to 35 dining options, 21 hawker stalls and 14 restaurant brands, a bottle shop and live music performances that transform this industrial-chic food park into a dynamic food precinct.'

Last Exit, AUH Bound, Dubai

Heading out of Dubai ‘The Last Exit’ has four venues, not surprisingly located on major highways.  The creative themed food outlets range from retro food trucks inspired by 1950s' Americana, to equestrian-themed food trucks designed to look like horse trailers, with horseshoes, horse tack and other equestrian elements, or an edgy post-apocalyptic cataclysmic wonderland, with steampunk inspired monster trucks, war rigs and abandoned vehicles. All this in a family friendly, drive through or dine in experience that covers everything from your favourite coffees and fresh juices, to burgers and sandwiches, even Thai dishes and mini pancakes.

These creative and innovative uses of space are not just confined to waterfront developments. Jamsheed’s ‘Urban Winery’ with a dining room nestled in amongst aging barrels of wine and surrounded by the concrete and steel of its inner-city warehouse. Just around the corner ‘Moon Dog World’ this warehouse can comfortably fit up to 725 patrons with 72 beer taps, a waterfall, lagoon, tiki bar, beer garden, playground, elevated sun decks and hidden barrel-ageing room. All in the industrial back blocks of Preston.

On the site of the former OCI bottling plant in the Melbourne suburb of Spotswood, Grazeland opened as a 10,000m2 food precinct. The demolished site was originally slated for an expansion of the Scienceworks museum next door, but for now, it is home to repurposed shipping containers housing 50 something food outlets and bars. 

 Late summer, sitting outside at Melbourne’s Grazeland as sun goes down over Melbourne’s city skyline, surrounded by the sights, sounds and smells of food and hospitality. This Food consultant can’t help but say: ‘now that’s entertainment’

Moon Dog World, Chifley Dr, Preston

Timbre+, Singapore

Jamsheed Urban Winery, Preston

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