The link between food and beverage and leisure and entertainment has never been stronger. And it looks like it’s a continuing trend. In his latest article (published in SCN’s CBD...
In part one of this series, Francis Loughran discussed the customer’s timeless desire and appreciation of quality food and service and how this is the platform from which to drive...
In part one of Future Food’s Future Series, Francis Loughran discusses the proposition that successful and profitable food and hospitality venues do not just happen, they are in fact the...
Francis Loughran says the ‘mall’ is changing. So much so, in fact, that in the future we might not even call it a ‘mall’ at all. At SCN, we can’t...
With the recent announcement from the Victorian government of a long and slow timeline to reopening, the states food and hospitality industry has been left with more questions than answers....
Australia’s hospitality industry is in a state of disaster. From the morning coffee to the late-night cocktail; our favourite Sunday brunch to the working weekday lunch; every business in the...
In part one of this series, Francis Loughran of Future Food discussed how flexibility must be the foundation from which to develop future-focused food and beverage (F&B) strategies. In part...
This week, as Melbourne heads into stage 4 lockdown, non-essential retail closes and supermarkets once again feel the brunt of panic-shoppers, Francis Loughran of Future Food examines how F&B has been...
Food courts are likely never to be the same again. What’s the future? The ‘street restaurants’ – those outside shopping centres – have adapted; they’ve embraced take-away, reconfigured their seating...
In his regular column for Shopping Centre News, Francis Loughran of Future Food discusses some of the current challenges facing our industry and how food operators should use this next-normal...
As we witness the gradual relaxing of restrictions placed on food operators state by state and an uncertain return to trading, one thing is certain – the food and hospitality...
A partnership approach to food and hospitality is vital – especially as we enter the recovery phase. Future Food’s close industry insights support an approach whereby landlords propel innovation with...
We need to think beyond the ‘now’. Presently, our focus is on ‘getting back to normal’; but that won’t happen because ‘normal’ has disappeared forever. When the COVID-19 episode is...
Food and hospitality operators across Australia and New Zealand have been catastrophically affected by the coronavirus. However, in the face of ongoing adversity – increased creativity, care and innovation is...
Throughout the centuries, the basic principles of food and hospitality have remained the same. However, as we have all experienced over the past few weeks, the way these principles are...
Food and Hospitality is capable of creating a real and sustainable point of difference (POD) for a centre. In this article, Francis Loughran shares with you how larger malls nationally...
As 2019 draws to an end, Francis Loughran and Ashley Cooke share the newest trends and sustainable concepts in food, hospitality and entertainment in malls and retail centres globally –...
Francis Loughran looks at F&B in Mini Gun centres. He finds that overall they could do better and so increase income, achieve a higher asset value and improve customer satisfaction....
We all know F&B has and continues to undergo enormous change. It’s not just happening in food courts, in cafés and restaurants, but supermarkets are now also entering the field....
Sales is the key driver to success in any business. Therefore, if the cash register is ringing, sales are growing, rent is maximised, percentage rent is achievable, MAT is growing...
In this two-part article Francis Loughran shares what he’s learnt about the importance of thinking ‘big’ when it comes to the business of food. Hospitality, he says, is more than...
It’s a changing world and the consumer is leading the way. The change in our industry is not just confined to the larger centres; smaller centres must adapt to respond...
There’s a whole new strategy for developing the food and beverage offer in Mini Gun centres. Francis Loughran takes us inside the Mini Gun food and beverage world. Typically, the...
This is the second of a two-part article in which Francis Loughran explores the trends in food and beverage precincts in major shopping destinations around the world. In part one...
In this two-part article, Francis Loughran looks at what the modern retail centre stands for from a food and hospitality perspective. Is it possible that the modern lifestyle destination will...
Looking back at the year that was, there are many factors that have shaped, and will continue to shape, the future direction of food and hospitality (F&H) in our shopping centres, large and not so large retail centres, mixed-use developments, airports and other user-centred precincts...
There’s a lot about food and hospitality in this issue; it’s forefront in our minds. Francis Loughran in this second of a two-part article looks at the global scene...
Globally, the field of food and hospitality continues to grow in GLA and MAT terms, and we predict there is no finishing line in sight.
Future Food is currently working on projects in 11 countries with each country having its own culture, traditions, cuisines, social structures and business nuances. But one thing...
In this first of a two-part article, Francis Loughran identifies ‘image’ as a key factor in the success of a food court. But more importantly, he states emphatically that ‘image’ can’t be achieved or maintained without a major and ongoing input from centre management. It doesn’t matter how good your...
We all know how our food courts as well as other food and beverage components in centres has, and is undergoing dramatic change as consumer habits change. The Big Gun centres have seen large scale redesigns over the last few years when it comes to F&B...
With food no longer being a functional offer, shopping centres and retail precincts alike...
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