FUTURE FOOD COMPANY CAPABILITY
A proven strategic approach to delivering world class, best practice food and beverage destinations, globally.
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FUTURE FOOD COMPANY CAPABILITY
FRANCIS LOUGHRAN FOUNDER AND MANAGING DIRECTOR Future Food’s focus has always been at the forefront of pre empting social norms relating to food, lifestyle and entertainment. The ability to ensure trends are recognised and the business model for food evolves in order to maximise GLA, asset value and returns to all stakeholders. A multidisciplinary approach to food and beverage (F&B) masterplanning will ensure we clearly identify what consumers will want in 2020 because we focus on people, their dreams, aspirations and need states. This includes focusing on the customer, the community and ensuring we deliver memorable experiences time and time again.
We aim to create long term relationships with our clients and commit to continually evolving and raising the best practice standards of F&B destinations within Australia and Internationally. At Future Food we place enormous weight and importance on our reputation, relevance and insights and work with each of our clients to provide short and long term solutions, yielding positive returns for their business and customers alike. We are deeply passionate about all things food, hospitality and creating exceptional food and dining experiences. To this end, we hold at our core; passion, curiosity and the utmost professionalism.
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FUTURE FOOD COMPANY CAPABILITY
WHO WE ARE Future Food is one of the world’s most renowned and respected food, restaurant and hospitality futures consultancies.
A leader in retail food master planning, trend forecasting, consumer insight and strategic innovation, our retail food, hospitality and sustainable volumes forecasting provides clients the confidence to make the right decisions and investments to maximise the asset, rental and sales. At the same time creating immersive food and beverage experiences for its customers – food is the future.
= Project Location
Westfield, Sydney 2
Emporium, Melbourne
Hudson Yards, New York
FUTURE FOOD COMPANY CAPABILITY
WHAT WE DO Future Food offers an end to end consulting service incorporating masterplanning for major projects and operational consulting to existing and Future Food and hospitality operators.
We work with real estate groups, diversified property groups and retail property management companies from the conceptual building and design stages and advise throughout the masterplanning process. Our projects have included creating multiple food destinations within mixed use developments, shopping malls, suburban retail centres to clusters of offers within airports, casinos, hotels, universities and stadia.
FAST FACTS 2015–16:
FUTURE FOOD’S F&B POSITIONING PYRAMID
100+ Projects
20%+
International
28
Shopping centres
04
Universities
FINE DINING
$$$$$$$$
FULL / FAMILY DINING DELUXE / ALL DAY CAFE
25+
Cities worldwide
39
Independent retailers, mixed use developments, airports, clubs and casinos
Dubai Mall, Dubai
22
SMART CASUAL
Commercial towers
CAFES FAST CASUAL
08
Fresh food markets
QSR / GRAB AND GO IMPULSE / KIOSKS
$40
$$$$$$$
$18–40
$$$$$$
$12–28
$$$$$
$14–25
$$$$
$8–16
$$$
$10–15
$$
$6–12
$
$4–10
© 2016 Future Food
The Galleria, Abu Dhabi
River Quay, Brisbane 3
FUTURE FOOD COMPANY CAPABILITY
SCOPE OF SERVICES Future Food follows a strategic planning framework for each individual project ensuring that both the client vision and the ultimate customers needs are integrated through the entire planning process and the ultimate destination. To support the delivery of sustainable projects, Future Food draws upon its enviable and unparalleled in house knowledge management system. This robust intelligence enables Future Food to confidently plan for sustainable projects whilst providing clients with information they can trust and rely upon.
F&B MASTERPLANNING
CONCEPT DEVELOPMENT
OPERATIONAL CONSULTING
Creating and delivering extraordinary F&B destinations that are aligned to the client and project vision.
Creating ready to launch concepts for multiple or individual F&B offers.
Supporting continuous improvement and sustainability of operations.
Working with hotel and hospitality groups and individual F&B operators.
Working with retail property owners and management companies to support the success of their individual tenants and/or working with individual food and beverage companies and operators to help support their sustainability of operation.
Working with real estate groups, diversified property companies and retail property owners/ managers. Delivery sustainable projects that inspire and engage the varied and multiple customer groups.
4
Creating, developing and launching individually designed brands that resonate with the target market, whilst creating a sustainable asset for the owner.
FUTURE FOOD COMPANY CAPABILITY
F&B MASTERPLANNING
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FUTURE FOOD COMPANY CAPABILITY
F&B MASTERPLANNING Our strategic planning and delivery framework ensures we deliver the unexpected. Whether it’s a mixed use development project from a greenfield site or refreshing an existing retail area, Future Food assist clients to realise their strategy and vision.
STAGE 1
STAGE 2
STAGE 3
UNDERSTANDING THE PROJECT AND VISION
ANALYSING MACRO AND FINANCIAL DATA
FORMULATING THE F&B STRATEGY
Aligning and integrating the vision through the creation, development and operational delivery of the F&B destination.
Analysing data and market research to forecast and quantify the sustainable volume (GLA) of the F&B retail.
Formulating the F&B strategy, creating the vision and devolving the positioning statement and concept mix.
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Assessing the project, (greenfield or redevelopment) to ascertain the opportunities available
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Reviewing and assessing the existing or proposed scheme
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Appraising competitors within the trade area
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Evaluating existing tenancies to retain, relocate or refurbish
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Conducting a SWOT of the trade area
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Undertaking a Gap Analysis for the total food and beverage
THE DELIVERABLE
Scheme Assessment, Trade Area Review and Gap Analysis Report
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Analysing on a macro and micro level the target catchment and projected foot fall
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Forecasting the food & beverage retail turnover and occupancy costs
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Assessing on a macro and micro level average spend per customer by day part and food & beverage category Calculating the dollar value of turnover expected from food & beverage retail Quantifying corresponding occupancy ratios within the development to recommend sustainable food & beverage GLA
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Developing an innovative food & beverage concept mix of progressive and new to market brands
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Distributing recommended GLA and allocating tenancy sizes and locations
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Recommending tenancy size, price point categorisation, service and seating styles, national and international benchmark brands
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Ensuring optimum coverage and placement of tenancies as per the hierarchy of offers on the Future Food Proprietary Positioning Pyramid
THE DELIVERABLE THE DELIVERABLE
Forecasting of Sustainable Volumes Report
F&B Strategy, Concepts and Tenancy Mix Report
FUTURE FOOD COMPANY CAPABILITY
REALISING THE VISION TO INCREASE ASSET VALUE AND MARKET SHARE FOR OUR CLIENTS.
STAGE 4
STAGE 5
APPLYING THE F&B STRATEGY TO THE SPACE
OPENING AND OPERATIONAL SUCCESS
Assessing the architectural plans and design drawings in relation to the requisite F&B operations and service overlay.
Equipping stakeholders and operators with tools and resources to ensure effective implementation of the project vision.
Central Shopping
TRADE AREA REVIEW AND GAP ANALYSIS SNAPShOT F&B RETAILER ASSESSMENTS
FOOD AND BEVERAGE MASTERPLANNING
F&B STRATEGY AND REcOMMENDED MIX
PREPARED FOR cENTRAL VERSION 1.0 – 2016 © cOPYRIGhT 2016 FUTURE FOOD PTY LTD
F&B Market Potential Summary
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Reviewing both the macro and micro elements to support successful operational delivery
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Analysing space allocation per precinct and detailing operational requirements for effective planning
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Providing recommendations relating to operational requirements incorporating both back of house and front of house elements Assessing the operational logistics flow from loading dock access to front of house closing time
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THE DELIVERABLE
Spatial Planning and Design Recommendations
Tenancy Design Review: Critiquing tenancy designs to maximise functionality and operational sequence of service. Design and Operational Considerations: Providing best practice design elements to optimise operational performance and visual appeal. Operating Standards Guidelines: Detailing international best practice initiatives on operational standards, tenancy presentation and service requirements. Pre-Opening Support: Ensuring operators are equipped for a seamless initiation of operations. Post-Opening Audit and Review: Assessing operator performance and identifying operational shortcomings and any post opening defects.
Forecasted Potential MAT
Total F&B Market Potential $ – 2018 FORECASTED SUSTAINABLE VOLUME AND MARKET POTENTIAL
F&B GLA
3,453 m2 29 tenancies TOTAL F&B SPEND
$35.85 million
AVERAGE SPEND
$14.11 F&B MAT
$34.21 million $9,908 per m2
TOTAL F&B SPENDERS
Strike Rate: 32% Footfall count: 7,923,032
F&B SPENDERS
Strike Rate: 31% Footfall Count: 7,923,032
= 2.55 million
= 2.42 million
Disclaimer: This report has been prepared for the sole use of the Client and for the intended purposes as stated in the agreement between the Client and Future Food. Future Food has exercised due and customary care in developing its recommendations based upon information supplied or sources indicted and which Future Food believes to be correct at the time. However, information as supplied by the client or any other source indicated has not been independently verified. Therefore Future Food assumes no liability for any loss resulting from errors, omissions or misrepresentations made by others. No other warranty, express or implied is made in relation to the contents of this report. As financial projections may be affected by a number of unforeseen events beyond the control of Future Food, no assurance is given to achievement of any included outcomes.
Please note: This Fast Fact sheet is intended to be read in conjunction with our Forecast of Sustainable Volumes report. Please refer to the relevant sections of our report for details on our assumptions, data sources and methodology behind our forecast.
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PROPOSAL FOR F&B MASTERPLANNING | FUTURE FOOD – 2016
Trade Area
NO.
PARIMARY TRADE AREA
1
Brisbane Square
2
Queen Street Mall
3
The Myer Centre Brisbane 8
4
Elizabeth Arcade
5
Albert Arcade
6
Brisbane Arcade
7
Wintergarden
6
9
5
4 2
Queens Plaza
8
3
7
3 1
Tattersall's Arcade
9
2
NO.
SECONDARY TRADE AREA
James St Precinct
1
2
Gasworks Plaza
3
Fortitude Valley 1
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FUTURE FOOD – PROPOSAL FOR F&B MASTERPLANNING | 2016
L7.08 & 7.09
OPTION 1 Cuisine type: Modern Italian Recommended brands (International): ›
Pizza East (UK/EUR/USA)
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Pizzeria Mozza – Mario Batali
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Marta (NYC) – Danny Meyer
PIZZERIA MOZZA
PIZZERIA MOZZA
MARTA
MARTA
GLA: 202.4m2 Food category: Full Dining $18–40
PIZZA EAST
PIZZA EAST
$40+
MARTA
$18–40 $12–28 $14–25 $8–16 $12–15 $6–12 $4–10
PIZZA EAST
PROPOSAL FOR F&B MASTERPLANNING | FUTURE FOOD – MARch 2016
PIZZA EAST
PIZZERIA MOZZA
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FUTURE FOOD COMPANY CAPABILITY
CONCEPT DEVELOPMENT
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FUTURE FOOD COMPANY CAPABILITY
CONCEPT DEVELOPMENT A strong concept can inspire your team, build your customer loyalty, boost sales and increase the value of your asset. Creating ready to launch concepts for multiple or individual F&B offers. Delivering concepts that are relevant, engaging and profitable.
PHASE 1
PHASE 2
PHASE 3
CONCEPTUALISATION AND CONCEPT CREATION
DESIGN COORDINATION AND SUPPORT
POST LAUNCH CONTINUOUS IMPROVEMENT PROGRAM
Understanding the client and project vision and creating a concept or brand strategy based on business objectives, trade area characteristics and target markets.
Building and developing the foundations to support the individual brand and preferred lifespan.
Following successful implementation Future Food provides a review and audit service to ensure the vision and concept integrity is upheld and performance metrics are achieved, continuously.
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Conducting market research and trend analysis
Providing detailed architecture and design briefs (front of house and back of house)
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Post 3 month – Operational Audits
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Defining the concept vision
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Creating Operating Manuals
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Financial modelling
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Coordinating brand application
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Creating the concept (including proposed menu, logo and interiors)
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Assisting with new product development
Post 3 months – Financial Health Checks
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Mystery Shopper Programs
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Support with Human Resourcing and Staffing Protocols and Descriptions
THE DELIVERABLE
Identity concept, interior design direction and operational considerations report.
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Readiness for launch and operational go live date
THE DELIVERABLE
Status report and framework for continuous improvement.
THE DELIVERABLE
Brand manual for implementation and operational use.
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FUTURE FOOD COMPANY CAPABILITY
OPERATIONAL CONSULTING SERVICES
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FUTURE FOOD COMPANY CAPABILITY
OPERATIONAL CONSULTING SERVICES Supporting continuous improvement and sustainability of operations. Working with retail property owners and management companies to support the success of their individual tenants and/or working with individual F&B companies and operators to help support their sustainability of operation.
LEASE CONTROLS
COMMON AREA REVIEW
Providing stakeholders and property managers with customised clauses on F&B operator permitted use and parameters of operations.
Reviewing the common areas to heighten the overall positioning statement. Improving the usability of the area; focusing on the signage suite, seating configuration and flow of foot traffic – delivering elevated comfort levels.
OPERATIONAL REVIEWS
Reviewing people, product, promotions and presentation, and providing best practice examples and image references. Operational Reviews are conducted to maximise sales opportunities and improve operational management of F&B operators. EOI PROGRAM
CONCISE PERFORMANCE ASSESSMENTS
Assessing F&B operators based on a ranking system. CPAs are for the review of multiple operators providing a concise analysis of key operational criteria. FOOD SAFETY ASSESSMENTS
MENU REVIEWS & PERMITTED USE
Ensuring all F&B operators offer products that are aligned to concept cuisine authenticity, day parts and permitted use. This tool also provides property managers with an insight into gaps in the F&B offering within a development or precinct.
Assessing F&B retail outlets against the legislative standards to ensure they are compliant and audit ready. Providing an analytical report including photos, charts and data by providing recommendations for any noncompliant issues. PROFIT AND LOSS ANALYSIS
Assisting with the EOI campaign. Developing a strategy including an advertising brief, direct contact initiatives and guidelines for the ‘Request for Information’. Reviewing the EOI proposals and analysing the capability based on the requisite critical success factors. Provision of a summary document identifying the best fit applications.
OPERATOR WORKSHOPS ON TRENDS
Assisting F&B operators to maximise revenue potential and enhance positioning through tailor made workshops highlighting international benchmarks in visual merchandising, customer service, brand application and product presentation.
Conducting a health check review of current and future financial positions. Diagnosing the outlet income statement, line-by-line, against current industry benchmarks, recommendations and solutions to cash flow and profit issues, whilst maintaining a focus on the overall improvement in financial performance.
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FUTURE FOOD COMPANY CAPABILITY
SIGNATURE PROJECTS
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FUTURE FOOD COMPANY CAPABILITY
PROJECTS & EXPERIENCE
SHOPPING CENTRES ››
Westfield Sydney, Sydney
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Emporium Melbourne, Melbourne
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Chadstone Shopping Centre, Melbourne
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Royal Children’s Hospital, Melbourne
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50 Bridge Street, Sydney
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Fairfax Media House, Melbourne
INTERNATIONAL ››
The Galleria, Abu Dhabi, UAE
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The Dubai Mall, Dubai, UAE
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Edinburgh St. James, UK
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530 Collins Street, Melbourne
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Liffey Valley, Ireland
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Taronga Zoo, Sydney
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IKEA, Russia
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MLC Centre, Sydney
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Brookfield Place, Perth
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Expo Axis, Shanghai, China
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Highpoint Shopping Centre, Melbourne
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500 Bourke Street, Melbourne
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V&A Waterfront, Cape Town, South Africa
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Hyperdome, Brisbane
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South Bank, Brisbane
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Maker Maxity, Mumbai, India
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Mt Ommaney Centre, Brisbane
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Melbourne Recital Centre, Melbourne
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Ibn Battuta Shopping Mall, Dubai, UAE
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Lakeside Joondalup Shopping Centre, Perth
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Victoria Harbour, Melbourne
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Australia on Collins, Melbourne
Dubai Marina Mall and Hotel, Dubai, UAE
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Hudson Yards, New York, USA
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Hall Of Sun, Shanghai, China
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Mall Aventura Plaza, Peru
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Mall Plaza, Chile
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ELAF Hotel Group, Saudi Arabia
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Hanam Union Square, Seoul, Korea
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Airports
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Brisbane, Adelaide, Canberra and Melbourne Airport
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Auckland Airport, New Zealand
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Oman Airport, UAE
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Changi Airport, Singapore
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Westfield Doncaster, Melbourne Woodgrove, Melton, Melbourne
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Market City, Sydney
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Westfield Bondi Junction, Sydney
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Robina Town Centre, Gold Coast
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Werribee Zoo, Victoria
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Queen Victoria Market, Melbourne
CLUBS, CASINOS AND STADIA ››
Galaxy, Macau Canterbury Hurlstone Park, Sydney
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Craigieburn Town Centre, Melbourne
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Rouse Hill Shopping Town, Sydney
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Mounties, Sydney
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MCG, Melbourne
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Star, Sydney
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Crown, Melbourne
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Doolies Lidcombe Catholic Club, New South Wales
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Wests Ashfield Leagues Club, New South Wales
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EBP RSL, New South Wales
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Bankstown Trotting Club, New South Wales
MIX USE DEVELOPMENTS ››
Federation Square, Melbourne
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Melbourne Zoo , Melbourne
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Melbourne Exhibition and Convention Centre
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Southgate, Melbourne
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FUTURE FOOD COMPANY CAPABILITY
THE DUBAI MALL DUBAI, UAE
The Dubai Mall, a $1.3 billion retail development is an integral component of Downtown Burj Dubai, a 500 acre mixed use development anchored by the iconic Burj Dubai – the world’s tallest building. The Dubai Mall has the largest food precinct in the world with 160 F&B outlets spread over a GLA of 344,000 m2. Future Food were assigned all seven Stages of F&B masterplanning including the development and segregation of the food court, café court, restaurant precinct, impulse F&B and waterfront dining. The goal was to develop and enhance new‑to‑market cafe and restaurant concepts (in conjunction with the QSR majors) while ensuring that the day part trade model was adhered to, and, aesthetically the F&B operators (and individual precincts) were unique and ahead of trends.
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FUTURE FOOD COMPANY CAPABILITY
THE GALLERIA, AL MARYAH ISLAND ABU DHABI, UAE
The allure of luxury and destinational parameters in the new financial district of Abu Dhabi – The Galleria is Abu Dhabi’s premiere fashion and dining destination. This 33,000 m2 retail precinct houses some of the world’s best boutiques and premium fashion retail, with two distinct dining zones and a cluster of restaurants along the waterfront promenade. Future Food have been engaged for all seven stages of masterplanning for the cafe court, food court and restaurant cluster – providing a particular emphasis on diversity of choice, exceptional fit outs, operational excellence, customer service and introducing elements of hospitality to this world renowned development. The Galleria is poised to be Abu Dhabi’s retail crown and the F&B offer is the jewel in this crown.
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FUTURE FOOD COMPANY CAPABILITY
ELAF JEDDAH, SAUDI ARABIA
Future Food were assigned to create and develop seven unique concepts for the hotel. Poised to be a business and leisure five star hotel in Jeddah, ELAF Hotels have the opportunity to set a new standard in hotel dining – by offering a point of difference not only in ambience but also in product offering – for both hotel guests and Jeddah City residents. Scale: Seven concepts for a five star hotel in Jeddah.
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THE
FUTURE FOOD COMPANY CAPABILITY
HUDSON YARDS NEW YORK, USA
An iconic project by the Related Group, Future Food have been appointed the first four stages of the F&B masterplanning process for the retail component of this mixed use development. The 70,000 m2 shopping mall attached to commercial towers is expected to be completed by 2018 and Future Food are currently working with the Related Group to strategise the F&B statement and offering within the shopping mall.
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FUTURE FOOD COMPANY CAPABILITY
HALL OF SUN SHANGHAI, CHINA
A large mixed use development within Shanghai’s Rui Hong Xin Cheng suburb, consisting of commercial towers, residential towers and a retail centre with over 55,000 m2 of GFA. dedicated to F&B.
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FUTURE FOOD COMPANY CAPABILITY
HANAM UNION SQUARE HANAM, SOUTH KOREA
Korea’s first café court with elevated interiors, differentiated seating and deconstructed layout, double sided tenancies with single side access, place‑making initiatives and weather protection.
FOODCOURT
Scale: 152,000m² GLA including 10,900m2 allocated to F&B.
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FUTURE FOOD COMPANY CAPABILITY
BRISBANE AIRPORT BRISBANE, AUSTRALIA
Future Food were engaged by BAC to advise on a number of key F&B masterplanning and customer centric services in order to deliver a state of the art hospitality offer. The focus on F&B was to provide a diversified mix incorporating best practice operators with the strong focus on local produce from aboth Brisbane and Queensland. Future Food services included F&B masterplanning, food mix, menu reviews, spatial planning and post opening reviews.
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FUTURE FOOD COMPANY CAPABILITY
EMPORIUM MELBOURNE, AUSTRALIA
With 225 retail stores spread over 48,000 m2, built at a cost of $1.6 billion, Emporium, Melbourne is Victoria’s new premium mall in the heart of the Melbourne CBD. Working closely with the design and leasing teams of Colonial First State, Future Food strategised the concept positioning and design, F&B mix, menu development, lease controls, modus operandi, and, preopening and post opening support for the café court. Scale: 23 F&B tenancies and 1,100 seats.
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FUTURE FOOD COMPANY CAPABILITY
WESTFIELD SYDNEY SYDNEY, AUSTRALIA
Positioned as Sydney’s premium mall, the $1.2 billion re‑development was managed over three stages. Future Food were assigned all five Stages of F&B masterplanning process – for levels two, three and five. The goal was to assist each operator maximise their concept opportunities within a unique design driven environment placing emphasis on food quality and presentation, aesthetics, service, brand consistency and sales optimisation. Scale: F&B planning of 63 F&B operators and concepts.
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FUTURE FOOD COMPANY CAPABILITY
RIVER QUAY BRISBANE, AUSTRALIA
A new waterfront-dining precinct (a $650 million re‑development completed in 2011) and definitely a crown in the well‑planned parkland development, Future Food were assigned all five stages of F&B masterplanning to the precinct. The goal was to bring to life the relaxed Queensland lifestyle with dining options that reflected the day part trade and that were quintessentially Australian.
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FUTURE FOOD COMPANY CAPABILITY
CANBERRA CENTRE FOOD GARDEN CANBERRA, AUSTRALIA
Titled the Food Garden, featuring Canberra’s vertical garden (in a shopping centre), Future Food were assigned all seven stages of masterplanning. Spatial planning and massing – a collaborative approach of working with QIC’s nominated architectural and design team ensured optimum consideration was provided to all of our operational requirements while balancing aesthetics, while the F&B mix and nominated brands allowed for the securing of new to market operators. The Food Garden at Canberra Centre is proof that elevating a food court’s offer is easy when a planned approach is adopted and implemented to a clear vision and positioning statement.
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FUTURE FOOD COMPANY CAPABILITY
WOODGROVE SHOPPING CENTRE MELTON, VICTORIA, AUSTRALIA
Place making in the outer suburbs of Melbourne, Future Food completes the entire F&B offering at Woodgrove Shopping Centre in Melton, Victoria. Future Food’s involvement early in the development stage included creating the F&B strategy and concept mix for the centre. This included a design focused food court and a cafe/ restaurant precinct (including mall and entrance cafes and kiosks). Future Food’s strategic masterplanning approach ensured the F&B programmed met sustainable volumes, and, provided the optimum mix of concepts (including new to market offers, familiar national brands and something different and aspirational).
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FUTURE FOOD COMPANY CAPABILITY
THE MARKET ROOM BRISBANE, AUSTRALIA
Answering the growing demand for a new format Fresh Food Market Place in Brisbane’s largest growth corridor. Servicing over 10.9 milion people annually, this fresh food powerhouse inspired by European market halls offers a new sensory experience. The concept highlights the best specialty, ‘farm fresh’ produce selection interfaced with snacking, grazing and tasting elements with food theatre, creating a unique experience and a vibrant energy in the Market Room. Scale: Located 25 km south of the Brisbane CBD, the $17 million ‘Market Room’ consists of approximately 1800 m2 GLA of reconfigured retail space in the south mall with 18 stores and kiosks.
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FUTURE FOOD COMPANY CAPABILITY
HMONG THAI BRISBANE, AUSTRALIA
Future Food were assigned to create and develop a Thai Restaurant Concept, focusing on traditional tastes with modern twists and fun lifestyle.
experience will become a holistic experience with equal care being paid to each of the senses, sight, sound, taste and texture.
Concept: Speciality restaurant, modern Hmong Thai – Step into our abstraction of the Hmong culture. Allow the delights of the surroundings to transport you. Traditional food gives way to modern interpretation, deconstructed, redressed, and presented with outstanding modern appeal.
Design: Modern environment incorporating selected fixtures reflective of traditional Hmong culture. The natural textures of nature, embedded into the overall modern ambiance of Hmong Thai, provide a clever aesthetic metaphor, which promotes warmth, softness and mystique whilst retaining the strong, reliable rhythm of the ‘modern restaurant’ brand. Subtle elements, inspired by traditional Hmong design add a further dimension with its unique, clean lines whilst incorporating an understated homage to the traditional artisanship.
Philosophy: Traditional Hmong cuisine contemporised via plating styles, presentation styles, and menu interpretation. This includes deconstruction of traditional fare or the incorporation of theatrical presentations of food. The dining
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FUTURE FOOD COMPANY CAPABILITY
MELBOURNE ZOO MELBOURNE, AUSTRALIA
Future Food was engaged by Zoo’s Victoria to assist with concept development for The Plaza Take Away. The brief was to maximise efficiency, reduce queuing and develop a modernised family take away outlet. Working in partnership with the Architects, Future Food designed a space with duel access points with a “mirrored” food offering from both entry points. The design, with the inclusion of a retractable wall, allows the operators to section off the outlet through quiet times, resulting in a sustainable business model all year round.
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FUTURE FOOD COMPANY CAPABILITY
CANTEEN SYDNEY, AUSTRALIA
Future Food were engaged by Lend Lease Retail to develop a modern dining precinct at Barangaroo, the casual dining cluster is called the Canteen. Future Food’s scope commence with a clear understanding of the diversity of the Barangaroo customer mix, including the primary workforce on site and their need for a great space to eat and socialise as well as a choice of modern cuisines, excellent coffee, healthy choices, all day snacks and grazing and a range of evolving pop-up food offers. The masterplanning process of the Canteen require Future Food to deliver the following sequence of service as part of the consultancy: Scheme assessment and spatial planning; Trade area review and gap analysis; Sustainable volumes and sales projections; F&B mix and evolving menu flexibility; Spatial planning and massing of the modern dining precinct.
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FUTURE FOOD COMPANY CAPABILITY
SELECT AUSTRALIAN EDUCATIONAL INSTITUTION PROJECTS
DARLINGTON CAMPUS
CITY CAMPUS BROADWAY BLD
Services delivered:
Services delivered:
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Retail food masterplanning Food court masterplanning ›› F&B concept mix ›› Menu reviews and permitted use
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GARDENS POINT & KELVIN GROVE CAMPUS
PRAHAN & HAWTHORN CAMPUS
Services delivered:
Services delivered:
Trade area review ›› Competitor and gap analysis ›› Business opportunity review ›› Design and planning considerations
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Spatial planning review F&b review and recommendations
Due diligence assessments ›› Concept reviews
FUTURE FOOD COMPANY CAPABILITY
SELECT AUSTRALIAN CLUB PROJECTS
CROWN
MOUNTIES GROUP
EBP RSL
Melbourne, VIC
Sydney, NSW
Sydney, VIC
HARBORD DIGGERS
CANTERBURY HURLSTONE PARK
DOOLEYS LIDCOMBE CATHOLICÂ CLUB
Sydney, NSW
Sydney, NSW
Sydney, NSW
THE STAR
CLUB MERRYLANDS
Sydney, NSW
Sydney, NSW
Futre Food is an accredited ClubsNSW Industry Supporter.
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FUTURE FOOD COMPANY CAPABILITY
KEY PERSONNEL
FRANCIS LOUGHRAN
AMITA MEHROTRA
Founder and Managing Director
Senior Manager – F&B Retail Analysis
Francis Loughran, has been involved in the retail, food, restaurant and hospitality industries for 40 years. Francis has built a wealth of knowledge and experience in concept development, food service strategic planning, design, retailing and food service management. His work has taken him around the world and includes a diverse list of projects, involved in the planning and development of waterfront developments, restaurants, cafés, food courts and fresh food markets along with food service solutions for shopping malls, retail centres, waterfront developments, art precincts, restaurant precincts, sports stadia, airports, mixed‑use developments, leisure and entertainment precincts and corporate office towers. Francis was instrumental in developing the world’s first elevated food court called a ‘café court’ for Westfield Australia.
Amita possesses over 17 years of experience in the retail, office and industrial property industries, and has worked on consultancy projects for various clients in Australia and India. Specialising in retail F&B financial and market metrics, Amita’s particular areas of expertise include trade area analysis, competitor analysis, tenant performance analysis, tenant mix strategies, spatial planning, turnover and rental income potential forecasts, financial modelling, location analysis and feasibility studies.
Francis holds a Bachelor of Arts (Catering Administration – Ulster), Master of Science (Tourism Development – Strathclyde), professional trade qualifications in food production & service from City and Guilds of London, and professional management qualifications from the Hotel, Catering & International Management Association, London.
SONIA TYSHING Senior Consultant A retail food professional with over 25 years of hospitality experience garnered from national and international markets. Having worked in operational hands on roles both front and back of house, her approach to new projects is both operationally focused and customer centric Sonia has a life long passion for food having spent her professional career gaining a broad range of experiences and expertise in retail food. Her speciality is food & beverage masterplanning, creative concept and menu development.
Amita joins Future Food from Colliers International, where she had gained the experience of working on numerous assignments covering the complete life cycle of varied real estate projects. Her clients have included Places Victoria, Australand, Sumitomo, Colonial First State, PMA UK and Victorian Government Department. Amita completed her MBA from Birla Institute of Management Technology, India specialising in Finance.
FIONA TAPLIN Consultant Fiona joins Future Food with over 20 years food and beverage operations experience. From establishing, owning and operating her own restaurants in Apollo Bay and Melbourne to senior roles with leading food and beverage destinations and organisations. Her wealth of business, operations and major mobilisation project experience is complimented by a strong passion for performance and customer service excellence. Fiona brings a robust and quantifiable skillset to the Future Food with particular expertise in assisting operators to identify the barriers to the success of the business and developing the financial and operational roadmap for improvements and long term optimisation.
Sonia has worked on key projects including The Dubai Mall, MLC Centre Masterplanning, Galaxy Macau, Melbourne Convention and Exhibition Centre, Federation Square and West’s Ashfield Leagues Club.
Fiona has worked on various national and international master planning, operational and concept development projects including, Auckland International Airport, QVM Regeneration Project, Melbourne Convention and Exhibition Centre, Chadstone Shopping Centre, Emporium Melbourne, Ormiston – New Zealand, Australia Square, Gateway, 360 Collins Street and Melbourne Airport.
Sonia holds a Bachelor of Environmental Science as well as hospitality industry related courses including food safety, visual merchandising and staff training.
This work experience is supported by various qualifications in hospitality management and operations with a Diploma in Business Management.
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FUTURE FOOD COMPANY CAPABILITY
KEY PERSONNEL
DANIEL ELLAWAY
ALLAN FORSDICK
Consultant
Consultant
With over 25 years hospitality industry experience, both in Australia and internationally, Daniel is a true hospitality professional in every sense. Following a career path of ‘starting at the bottom and working up to the top’ has allowed Daniel to see and learn first hand the full spectrum and intricate operational workings of the food and beverage service industry from within.
With years of practical experience in the hospitality industry Allan offers a well rounded skill set to clients of Future Food. Prior to starting his role as a consultant, he worked his way through the industry from the ground up, exhibiting a professional approach learned from hands on experience.
Starting his hospitality journey on the ‘frontline’ and progressing up to the position as MD of a leading hospitality management company, overseeing large scale F&B operations throughout Asia, has allowed Daniel to build a wealth of experience and knowledge on how best to plan, present and execute F&B concepts from initial ideas into successful business role outs. Daniel has furthered his knowledge base over the years with studies including Accounting and Business Administration as well as a variety of hospitality industry related courses such as; staff training and management, licensing and compliance, OH&S and work place safety.
MARK EASTWOOD Graphic Designer
He has been employed in diverse roles both front and back of house, in outlets from 5 star hotels to QSR restaurants. For 15 years Allan has been engaged in senior management including hotel management and multi-outlet management. Allan’s specialised knowledge includes refurbishments, rebranding, openings & re-openings, staff structure, development & accountability, process development, efficiency engineering, best practice deliverables, marketing and promotions. Allan‘s ethos is driven around the guest experience and his passion lies in extending that excellence to every aspect of a hospitality business. People and process working together within a well designed premise ultimately deliver a profitable business and satisfaction for all stakeholders. Allan also has an interest in sustainable practices that are complimentary to the aims of the business.
Mark possesses ten years of experience in the field of graphic communication, specialising in brand development, print design, web design, illustration, typesetting, desktop publishing, signage, exhibition graphics and more. Earning much of his experience at a leading design and advertising agency, he has gained strong knowledge of the visual, operational and practical characteristics of retail and F&B environments. All of this knowledge combined with creative skills and an eye for detail has resulted in an ability to create original and contemporary graphics. Passionate about design and the creation of eye-catching concepts, Mark focuses on the core elements of form, function and the target audience in order to successfully position the subject at hand. Mark is familiar with diverse cultures and equipped to handle the development of designs from concept through to delivery.
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Phone Fax Mobile Email Web
+61 3 9646 5177 +61 3 9646 3767 +61 41 85 86149 info@futurefood.com.au www.futurefood.com.au
AUSTRALIA 19B, 75 Lorimer Street Docklands VIC 3008 Australia
UNITED ARAB EMIRATES Dubai +971 50 879 2331
Disclaimer: Images used may contain those contributed by third parties or sourced through the world wide web and have been used as representation only of the projects Future Food have been involved with. Future Food assumes no liability for any loss resulting from errors, omissions or misrepresentations of the images. No other warranty, expressed or implied is made in relation to the images or content of this brochure.