Food Matters
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Growth Strategies for Food and Beverage Clusters
When Future Food partners with our Clients on redevelopment projects, one of the first stages that we frequently perform is the evaluation of a proposed scheme and how F&B should be incorporated into it. Most frequently this is driven by the architectural scheme and the locating of F&B into the scheme, frequently with non-food priorities and considerations as the backdrop for the decision-making process.
However, F&B has its own set of “built in” priorities and as such adopting a scheme-driven approach frequently demonstrates a recurring set of issues.
Realities: An insider’s view of running a small “hospo” business
We, at Future Food, are employed to deliver best practice food and beverage service standards and to ensure that all businesses we work with are striving to push the bar higher.
However, we also understand the challenges that small businesses are facing in the current landscape and we take a lot of this into consideration when setting realistic expectations and goals for our clients. Our aim with this blog post is to provide an insider’s view of the realities of ‘living the hospitality dream’.
The Overlooked Market - Why we should capitalise on business spending
Have you ever looked at a menu, or a wine list, and wondered who in their right mind would order that? Who orders the $300 steak? How many bottles of $750 champagne do they sell? You must have to be on an expense account to order that.
The Future of Commercial Catering
From your children’s tuck-shop to the executive offices of Australia’s top corporate companies, from the footy ground (finals fever! whichever code you support) to the most remote places in Australia there is only one thing in common – the commercial caterer.
Cracking the Language Barrier: When is Hospitality Not Hospitality
Now before you think we are taking a shot at our American friends, I assure you we are not. We talk a lot about Hospitality here at Future Food, so it is interesting to note that what we think it means is not a universal definition.
Positioning Your Shopping Centre’s Food & Hospitality For The Future (CONTINUED)
Dining out is so much more than food on a plate – think street-labels, authentic flavours and eclectic food offers all amounting to memorable customer experiences. These are the key elements to develop the food and hospitality within our shopping centres and mixed-use developments, to cater to the needs of our growing cities, the spend potential of millennials and how food is a crucial anchor for many shopping centres.
Positioning Your Shopping Centre’s Food & Hospitality For The Future
Mall Developer’s recipe for success – The Key Ingredients? FOOD, HOSPITALITY, ENTERTAINMENT & BEAUTIFUL SPACES!
Shopping Centres are Living Centres, around the world. As Shopping centres are changing rapidly, food and hospitality is central to the business case, physical environments are crucial in creating the Centre’s Point of Difference (P.O.D.).
EAT. DRINK...EVERYWHERE
“Food and hospitality has evolved into much more than just eating, it has become part of our customers’ lives and the communities in which we serve it” Francis Loughran, MD, Future Food
Authentic & Honest Food, Service, Entertainment & Community
Authentic and Honest Food, Service, Entertainment and Community – these are the cornerstones for future retail centres and mixed use developments of all sizes.
Today’s requirements for living, shopping and eating have changed. The broad construct of lifestyle has been integrated into retail and this needs to be reflected in the food, hospitality and entertainment. I think by now we have all moved on from the brick versus clicks dilemma and realised that retail centres are alive and well and have a bright future provided they can change and evolve with their customers.
Creating Food & Beverage Precincts to Anchor Local Communities
In the changing retail landscape Neighbourhood shopping centres are facing competition from online shopping, high street food deliveries like Uber & Deliveroo, high street dining precinct and the inevitable introduction of smart casual/ family restaurants within the building footprint of stand-alone cinemas and other entertainment precincts.
Smart Casual and Family Dining precincts are no longer the BASTAN of the larger malls and retail precincts. The smaller malls are starting to recognise the many benefits of increasing the food GLA and the development of dining precincts. They want to include roof tops and dining lanes.
Capturing the Growth in the Fresh Food Marketplace
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.
How a Company Hospitality Strategy Can Promote Workplace Wellbeing
We are seeing the emergence of mindfulness programs, health checks, exercise promotions and social programs to promote wellness for staff members but the one we want to focus on is food - the enabling of good food choices and providing hospitality through a well-planned food and beverage strategy that keeps your employees not only nourished but also satisfied and happy. Here are the three main ways a curated hospitality strategy for your arts, cultural or education institution can promote productivity and keep your employee’s happy.