One of the core components of the project was to not only provide well considered practical advice, but also to garner alignment from key stakeholders on the optimal approach to F&B provision within the new venue.

Subsequently the research considered the possibility of incorporating a Central Production Kitchen into the design and the associated cost benefit analysis. This was a core component of the planning of the food operations for the entire QPAC centre and decisions from the report will affect the operating model for many years to come.

Size/Scale: $150 Million

Business of Food Highlight

• Identified demand for F&B from the new theatre
  & determined the optimal configuration for outlets & kitchens.

• Aligned Stakeholder needs with Market Potential.

Customised Food & Hospitality Services

• Key Stakeholder Engagement - ascertain key strategy drivers for NPAV & to drive consensus about how those F&B requirements could best be achieved.

• Scheme Assessment - Identified those areas of the plans that were not completely aligned with the strategy imperatives & how those issues could be rectified.

• Forecast of F&B  Demand & Estimated Volume of Sales

• F&B Positioning, Rationale & Strategy