Food & Hospitality Strategy Blog

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Food & hospitality is open for business

We as an industry are back and open for dine-in business. The profound power of the anticipation and excitement these simple words hold is balanced by the weight of a new normal for food and hospitality operators. This Monday has seen every state government now relax restrictions sufficiently to reopen our dine-in service – albeit in differing degrees from state to state. If reports of Monday night covers around Melbourne are anything to go by, diners are quite literally salivating at the chance to return to their favourite venue; as competitive as this has become as the reality of seating limitations make this once relatively simple pleasure, not quite so simple.

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Execution Is Everything: Melbourne Shopping Centres Post-COVID

Future Food recently conducted Assessments of Centre-wide food & hospitality capability across five Shopping Centres in Melbourne.

Future Food’s most requested services during the lockdown period have been focussed on assisting Centre Management and Landlords to provide independent, solutions-based strategies, via our expertise in development of both commercial and food strategies.

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Five Food & Hospitality Trends for a Post-Lockdown World

Prior to the pandemic, many people predicted food trends such as a rising interest in meat alternatives, low or no-alcohol beverages and sustainability-driven purchasing behaviours amongst many others. In a little under six months, the entire industry has been tipped on its head due to COVID-19.

The pandemic has been a catalyst for change in the food and hospitality industry. For many it has been a tremendously difficult period, however we are starting to emerge from the lockdown period, and tentatively look towards the future.

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Modern Elevated Standards of Campus F&B

Enhancing the on-campus experience, with ‘High Street’ quality experiences.

We all may have tried to erase the sordid memories from our consciousness of the types of food and beverage that we were exposed to during our days as University / TAFE students, but have you ever thought that perhaps our modern-day love affair with consuming all the finest things, may in fact have sprouted from these distant and not so pleasant memories.

The staple diet of two-minute noodles, instant coffee, cheap booze and fast food is synonymous with the psyche of being a University student on a tight budget, with limited resources, time or motivation to boot.

But are these stereotypes fading into oblivion, with priorities of students being reprogrammed with greater expectations relating to modern food and hospitality experiences, akin to what we are seeing more broadly across the industry?

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A Bridge Somewhere - Going back to basics

About 23 years ago, comedians Rob Stitch and Tom Gleisner produced and starred in A River Somewhere, a brilliant series about fly-fishing – a passion that both of them shared. All told, they went to thirteen locations around the world to, “catch dinner and have it cooked in a local style.” Today, as we seek to build a bridge somewhere to a place that is virus-free, hospitality is being forced to revert to the simplicity that Rob and Tom sought.

This new period we are in has brought about a lot of very thoughtful introspection about the new normal. These actually provide us with a roadmap as to where this bridge might lead us. We present two perspectives that complement each other well.

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2017's Food, Beverage and Hospitality Trends

We've delved a little deeper than these and have identified 10 trends that are growing in the food, beverage and hospitality category related not only to what people will be eating this year but also the business of food to set our clients or potential partners up with a brief insight into how you can do well with food and hospitality this year and beyond.

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