Food Matters
Stay ahead in the food and hospitality industry with Future Food Blog. Get the latest news, trends, insights, and expert analysis on food innovations, restaurant strategies, sustainability, and more. Discover what’s shaping the future of dining, food technology, and hospitality with expert commentary and in-depth articles.
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Hospitality Strategies Deliver Clubs as Lifestyle Destinations
As Australia’s top food and hospitality consultants, Future Food work with and travel to, many of the leading Clubs in Australia who have already made food, beverage, and hospitality a central focus of their strategy. In doing so they continue to differentiate themselves in the market, providing their members and visitors with multiple reasons to engage, of which gaming is but one element.
The World of Hospitality in Mixed-Use Developments - A Powerhouse of Sales, Rental & Asset Growth
As a Food Consultant working with shopping centres and mixed-use development clients in Australia, New Zealand and globally, I share with you the changes I see across various industry sectors regarding the diversity of food, hospitality and entertainment as the future for maximising market share, sales, rental growth and asset value.
Shifting Strategic Approach to EOI – A Win-Win Solution for Food Operators, Landlords & Developers
The ups and down of the past 24 months has; and is continuing to batter the food and hospitality industry from every angle. It is hard to plot a road map for the industry’s short and medium terms due to the non-stop challenges that face each specific sector, none bigger than the shortage of trained staff, increased operating costs, rent, and fitout costs.
HOSPITALITY WORKFORCE THE KEY TO BUSINESS SUCCESS
The hospitality industry is undergoing significant change. After the pressures of 2020 & 2021, the food and hospitality industries have (as always) adapted. In many businesses, this has triggered the adoption of new practices, new standards of hygiene protocol, the evolution of service models and the accelerated adoption of technological innovation.
Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience
Future Food has been working directly with several mining companies in the mining and resources sector for over four years to reimagine food, hospitality and wellness in design-driven spaces for an ever-diversifying workforce that has high expectations of their remote village life.
Data Driven Decisions for Food & Beverage
The hospitality industry is undergoing significant change. After the pressures of 2020 & 2021, the food and hospitality industries have (as always) adapted. In many businesses, this has triggered the adoption of new practices, new standards of hygiene protocol, the evolution of service models and the accelerated adoption of technological innovation.
Food Consulting and the re-imagination of industrial space. (Copy)
By need and by choice, our population is growing and the way in which we live and engage with our cities is changing. Consumers are looking for new and unique ways to spend our leisure time re-evaluating where we live and how choose to play, eat, and drink. In response, hospitality operators and food consultants have had to reimagine the possibilities of industrial space and unconventional hospitality locales, asking ourselves the question: ‘what is entertainment?’
When Pleasure Turns To Pain For Hospitality Owners, Staff & Customers
Eating and drinking is “One of Life’s Pleasures” and it’s always much better when you’re eating and drinking with family and friends in one of your favourite cafés, bars or restaurants. However, due to the recent resurgent increase in Covid-19 numbers there are many factors disrupting so many aspects of our lives, especially during the first few weeks of summer when all we want to do is catch-up with family and friends and visit our local café, new restaurants and to make the most of the what we all though was going to be the post-lockdown era.
The Commercial Catering ‘shake up’ is here and been brewing for a while – what 2022 holds
The last few months in the commercial catering world has been a hive of behind the scenes activity and jostling for position in a stayed market, as the pandemic has accelerated senior management team’s collective inertia or depending on who you talk to, the more fashionable ‘agile pivot’. Perhaps, some of these recent moves could be more accurately described as being wedged into a corner through previous strategic and/or marginal decisions (made under relatively normal and even buoyant times), come home to roost in less than exceptional times. But while the congratulations, back slapping and commiserations are shared around – who is actually looking after the customer? Let’s find out.
Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry. This year we are embarking on the same assignment, however the impact Covid lockdowns have had on the industry, especially in Melbourne, and to a lesser extent Sydney, we know that the future face of the industry may have been changed forever.
Embracing Change to Survive and Maximise Food Service Sales
Australia’s two major cities have currently been in lockdown for over ten weeks with Melbourne now being in lockdown longer than any city in the world, 246 days so far and one month remaining. The prolonged closures on food and beverage venues have ranged from hard to devastating, not just from a sales perspective, but on the lives of hospitality workers and their families.
However, creative food and hospitality operators have managed to innovate, stay agile, plan for the end in sight and have reinvented their business in order to prepare for the huge demand that his been building up and will let rip once the lockdowns end. Cafés and restaurants, along with bars and hairdressers are at the top of everyone’s to do list.
Independent Property Developments, Big or Small, are Creative, Best In Class Food Precincts.
Future Food gets to work on large projects, and we love the city shaping scope of a big development. Yet some of the more interesting projects that we've been working on over the last 24-36 months have been those from private independent developers.
The level of entrepreneurship, creativity, artistic direction, attention to detail and placemaking makes these vibrant projects and developments, truly exciting platforms to work with. Our recent partnership with companies like Perri Projects and Pellicano have allowed us to contribute to more boutique personalised projects. Creating a food strategy and operating model for these developments requires a subtle approach that considers each development through the perspective of its target users.