Future Food have been engaged by the University of Melbourne since 2019 as their food & hospitality consultants to masterplan the new student precinct, located near the corner of Grattan Street and Swanston Street in Parkville.

As the new central hub for student activity, the precinct is built across 6 buildings and is home to 14 food and beverage tenancies ranging from quick service kiosks to full-service cafés, restaurants, and bars.

A forward-thinking approach towards environmental sustainability, health and wellbeing and modern design-led spaces has been a key driver for the University. With a curated F&B mix that exceeds student need states, Future Food's approach has set a new campus benchmark for Melbourne.

Future Food have been involved in a holistic consultancy from developing the initial strategy through to project delivery, which has seen us actively involved across the following services:

Future Food Services

• Initial Strategy Review

• Trade Area Review, Competition Review & Gap Analysis

• Sustainable volume of F&B and Market Potential

• Food & Hospitality Vision, Positioning Statement & Mix

• F&B Functionality, Form & Operational Efficiencies

• EOI Campaign & Review

• Recommended Operating Standards Manual

• Are You Ready To Open

• Post Opening Reviews

Key Success Measures

The New Student Precinct is a vibrant inclusion to the University setting and has well and truly enhanced the campus-experience. The modern mix of food, retail and design has captured the attention of all campus users and established itself as a credible precinct, well ahead of industry benchmark.

Future Food were appointed by The University of Melbourne to work in partnership with Kerstin Thompson Architects (KTA) and Donald Cant Watts Corke (DCWC) to help plan and design the F&B retail, staff/students kitchen amenities and vending strategy for the new Fishermans Bend campus.

As the subject matter expert for the project, Future Food performed an important role in the design of the retail space, including size/capacity, layout, configuration, F&B offering, equipment, spatial allocation and determining the required supporting infrastructure to ensure the availability of modern F&B for the campus. Anticipated campus demographics and visitor flow was analysed to help ascertain the best location for F&B and its interface within the broader campus.

Future Food also provided guidance to the architecture team in the development of spatial concepts for staff and student kitchens, tea points and lounges to ensure internal spatial allocation was adequate to service the anticipated demand across the many buildings on campus.

Further guidance was provided to help construct a vending strategy to ensure flexible F&B solutions to meet the diverse need states across campus.

Key Success Measures

Future Food were brought on as the subject matter expert for all things Food & Beverage related to the project and were able to lead the technical discussions to help inform the final development plans for campus.