Food in Focus, Food & Hospitality Trends
Future Food
Vegan & Vegetarian meat substitutes and the ...

Vegan & Vegetarian meat substitutes and the potential health risks of these food types.

Generally speaking, vegetarian and vegan lifestyles can be extremely healthy when eating a plant-based diet full of wholefoods, fruits, vegetables, grains, nuts, legumes etc. Recently, however, there has been an influx of a wide variety of new vegan and vegetarian processed products that do not provide consumers with all of the health benefits you might expect from adhering to a meat-free diet. It is important to ensure that you read the back of the package to really understand what is packed into these faux meat processed foods that may negatively impact on consumer’s health.

Vegan & Vegetarian meat substitutes and the potential health risks of these food types
Business, Hospitality
Future Food
Great Service in an Era of Labour Costs and ...

Great Service in an Era of Labour Costs and Technology

Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.”

As every successful restaurateur will tell you, passion is the reason that they started their venture in the first place. It’s what continues to drive their activities. But passion alone can only take you so far.

Jay Rayner, the UK food critic, has recently written that he, “does not regard the table primarily as a place of nutrition. That’s just something which, happily, comes with the territory. It’s a place of joy.”

Great Service in an Era of Labour Costs and Technology
Food & Hospitality Trends
Future Food
The Future of Food is Exciting - Food and ...

THE FUTURE OF FOOD IS EXCITING
Trends that will shape the future of your food and hospitality projects for 2020.

Trends are no longer limited to the cuisines on offer or the style of service. The ‘whole experience’ is what matters. Customers have feelings, opinions and are savvy when it comes to choosing where to spend their money. However, food and service will always be at the heart of hospitality.

The Future of Food is Exciting - Food and Hospitality Trends of 2020
Travel, Retail Food
Future Food
The Rooftop on Broadway Opens

Come on up…The Rooftop is Open!

Future Food working in partnership with Westfield delivers New Zealand’s newest dining and socialising destination.... The Rooftop on Broadway - Auckland

The Rooftop on Broadway Opens
Travel, Retail Food
Future Food
The Eatery Opens Today! - Westfield Newmarket, ...

WE’RE OPEN!

Future Food Working in partnership with Westfield delivers New Zealand’s newest smart casual dining destination.... The Eatery - Auckland

The Eatery Opens Today! - Westfield Newmarket, Auckland New Zealand

Retail

The 10 Principles of Maximising Food Sales in Retail Centres

The 10 Principles of Maximising Food Sales in Retail Centres

With the arrival of the new financial year comes a time to consider how the next year will pan out for your business. Whether you’re a developer or single operator, how will you continue to increase business growth and maintain asset value in this highly competitive and growing industry that is hospitality? With retails majors such as David Jones announcing their $100million investment into the food sector, it’s no doubt that businesses are all grabbing for a slice of the ‘food and beverage’ pie. Future Food has put together 10 key principles to ensure your retail centre’s food and beverage offer stays ahead for the next financial year and beyond.

The Digital Foodscape

The Digital Foodscape

Whilst the hospitality industry might be protected from the impact of technology, it is still important that we are across how consumers are using technology as it plays a major role in how customers are making their decision on where and what they spend their food dollars on. 

The Digital Foodscape is the language of Millennials (the foodie generation) and Gen Z (the MasterChef generation). They read menus on their phones, choose items based on the photos they’ve seen and share their experiences with friends via their own social media platforms. 

Mixed-Use Developments for Eat, Work, Rest and Play

Mixed-Use Developments for Eat, Work, Rest and Play

Our job as food consultants has completed transformed from what it was 30 years ago. We are no longer masterplanning traditional food precincts marked with a ‘food court’ sign but working on creating places out of spaces including high street shopping strips, purpose-built laneways, urban markets, cafe courts and business hubs servicing hundreds of workers. One area we are seeing major developments in, an area of our work that definitely did not exist 30 years ago, is mixed-used developments - the modern solution to living, working and playing in the one place. 

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The Psychology of Menu Design

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The Psychology of Menu Design

How good menu design can persuade your customers to buy more

As a consumer, whether we like it or not, psychology has been used to determine the way we create and angle marketing and as we focus more on the customer, understanding the psychology of these people is a key part of business success. As an operator, there are many ways we can use this to our advantage to maximise sales opportunities and profit margins and increase customer satisfaction as well as return visitation.

Customer Service vs. Hospitality and Why You Need Both 

Customer Service vs. Hospitality and Why You Need Both 

Over the last few years, the food and beverage industry has changed the way it perceives customer service. As consumers become more digitally driven and want more, faster from their real time experiences, operators are seeing that people are seeking quality, value and speed all served up with a side of hospitality, the differentiating factor that separates the good operators from the average ones. But what is the difference between customer service and hospitality and why is it so important to have both? 

 

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Future Food Blog
Improving the Sustainability of Your Restaurant During Challenging Times
Improving the Sustainability of Your Restaurant During Challenging Times
 

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