Future Food Strategy Group
2025 Food and Hospitality Trends Reshaping the ...

Future Food have curated a list of food trends that we have seen through our work and experience in Australia and around the world. Which food and hospitality trends will inspire you and your team to enhance your centre, precinct, campus or club to drive value and improve the customer experience?

2025 Food and Hospitality Trends Reshaping the Australian landscape
Future Food Strategy Group
Evolve to Thrive: Strategic Food & Beverage ...
Evolve to Thrive: Strategic Food & Beverage Planning for Clubs
Future Food Strategy Group
'Local' Food and Hospitality influences in the ...
'Local' Food and Hospitality influences in the Business of Food
Future Food Strategy Group
Successful Food Procurement RFP Delivers ...
Successful Food Procurement RFP Delivers Exceptional Results Across Clubs
Future Food Strategy Group
How Food and Dining is shaping a nation; ...
How Food and Dining is shaping a nation; driving social & cultural change, in the Kingdom of Saudi Arabia

The Key Operational Challenges of a Food Precinct

The Key Operational Challenges of a Food Precinct

Whilst it is easy to say what good a food precinct can do, an important part of our project delivery is to ensure that the precincts we deliver overcome major operational challenges that come with having food and beverage outlets operating in the space. We’ve listed 4 major operational challenges that are specific to a food and beverage precinct and must be addressed to ensure operational and business efficiency

The Fashion of Food: An Interview with Colliers International

The Fashion of Food: An Interview with Colliers International

Managing Director and leading food expert for Future Food, Francis Loughran sat down with Colliers International in New Zealand to talk about where food in retail has been, where it is now and where it is headed for the future. The original article was published as part of Collier International's Christchurch City Retail Portfolio which can be viewed here.  

Food Precincts: The Social Glue of the 21st Century

Food Precincts: The Social Glue of the 21st Century

The food and beverage category has been growing strongly and does not appear to be slowing down. When we look at the fact that Australians alone are spending $45 billion per year on eating out, it comes as no surprise why developments and precincts are filling up the space with more food and beverage offerings to raise more business. What is it that is driving this growth in the food and beverage category? What is drawing the customer in more than ever? and what makes them see value in food so much as to invest into it?

Who is Your Target Customer? A customer-centric guide to creating a food and beverage mix that works for your visitors

Who is Your Target Customer? A customer-centric guide to creating a food and beverage mix that works for your visitors

Analysing your target customer is step one to providing a curated and strategic food and beverage masterplan. The Future Food model to masterplanning is customer-centric meaning our team work to understand and intricately assess just who uses the space in order to create a set of food and beverage concepts that satisfy everyone’s wants and needs.

We’ve put together a quick guide to show you the different types of concepts, who uses them and how this looks in reality with examples given from one of our recent retail projects at Chadstone Shopping Centre in Melbourne, Australia.

Getting Your Customer Strike Rate Right in Your Food Precinct

Getting Your Customer Strike Rate Right in Your Food Precinct

Whether your precinct is part of a transport hub, retail centre, arts centre or business park, a good strike rate remains a key part of a highly successful and sustainable food offer as well as overall development with food and hospitality being a major drawcard and anchor for centres and spaces around the world. We’ve put together our quick checklist for what it takes to get your customers using all parts of the precinct, time and time again.

Converting Customers into Dollars and Achieving Maximum Gains

Converting Customers into Dollars and Achieving Maximum Gains

Performance tracking informs how you’re tracking and where you need to adjust to ensure you continue tracking successfully. When resources and structures required to implement performance tracking are not allocated, whether you’re a single operator or entire food precinct, it becomes very difficult for there to be any analysis done and therefore, any developments to be made. With the food and beverage industry being a highly competitive marketplace, it’s in everyone’s best interest to incorporate routine performance tracking to ensure you’re meeting your customer wants and needs and therefore improving your ability to meet your business targets. Continue reading to learn how small, informed improvements across multiple operators in a precinct can bring about gains in the millions for your precinct.