Francis Loughran’s projects and study tours take him far and wide in search of the best food and the best brands when it comes to food. Over the past few weeks Francis has been reviewing some of New Zealand’s newest and hippest new food designations; The Press Hall in Wellington’s CBD (80 Willis Street) and Queen’s Rise in Queen Street, central Auckland. Today, the focus here is on Wellington.

Future Food’s master planning work on the Starfield Cheongna Mall in Seoul has required Consultants Allan Forsdick and Francis Loughran to spend considerable time in Seoul over the past year. This is the third mall Future Food have Masterplanned for Shinsegae and the senior team at Future Food are very familiar with the culinary diversity and delights of food across Korea and in particularly in Seoul.

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. 

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. 

Just as for any business, business growth in the arts, cultural or educational category needs to be looked at both in terms of how organic growth can be gained as well as new business growth. This is where a well-planned hospitality strategy can achieve both. Let us talk you through how. 

We are seeing a development of food strategies that optimise the food experience for the people using public or private spaces whether it be customers of an art centre, students of a university or employees at an institution. Our focus on these projects is the activation, connection and engagement of the food in these spaces to enhance the overall cultural and learning experience of the user as well as improve business performance. 

Over our forty years`of experience, Future Food has worked alongside innovative developers and property management companies to redefine the way food hospitality is planned, delivered and managed in our workplaces and office lobbies. Collins Square, a Future Food project that was delivered in partnership with leading Australian developer, Walker Corporation is a good example of how a hospitality strategy combined with a range of other place-led initiatives can elevate the workplace experience.

Food within institutions and companies has gained little airtime in the past when it was provided as an afterthought or company cafes were placed as a space filler, gaining business by default due to workers passing through. Nowadays we are seeing a growing body of institutions and companies who are incorporating food into their business strategy as a way of living up to their ethos. This is because food has and will continue to become an integral part of our lives as it is not only a necessity to us to have but the hospitality of food is a powerful way to stand by values if you provide it based on building relationships, supporting wellbeing and choosing brands/offers which align with your core values. Here are three major ways in which a hospitality strategy can be a part of your core values. 

NH Architecture is one of Melbourne’s leading architecture studios and currently they are working on a number of retail precincts where food and hospitality are central to the development. Having partnered with Future Food on a number of projects over the years, we sat down with NH’s Managing Director, Roger Nelson, to talk about his view on food and design and what is considered by an architect when a hospitality precinct is being developed.

It’s one thing to say that the food and beverage industry has continued to grow but it’s another to back it up with data. Intermedia have released their annual market research report exploring the spend, behaviour and preference of the Australian population when it comes to eating out. Continue reading to learn just what Australians got up to last when they went out to eat, dine and enjoy. 

In 2017, we explored food and hospitality from all angles delving into what it means from a social, technological and economical perspective. We went back into what food means on a very fundamental level through to what food and hospitality will mean in the future and landed on the fact that food and hospitality are mainstays in modern precincts and developments for the life it brings to a space and the experiential aspect of enjoying a meal that current and future generations are seeking. From how to design a menu through to what tech disruption is causing in the food and hospitality industry, here are our most read articles of 2017. 

Francis Loughran, founder and managing director of Future Food, foresees more beautiful cafes and restaurants in our malls and high streets as operators move beyond just food and focus on design-driven spaces and genuine customer service. Read Future Food's ten predictions for food, beverage and hospitality trends that will surface in 2018.