Ten Emerging Food Trends For Retail Investors and Operators To Follow in 2017

In less than a decade, social media and technology have swung the pendulum of power from retailer to consumer and the impacts are being felt across the globe.

From organic food culture and our fascination with celebrity chefs, to food-trucks, pop-up’s, food-delivery apps and – dare we say it – worldwide social media sensation Salt Bae, it’s time to acknowledge that “food is the new black.”

So what are the hottest emerging food trends for retail investors and operators to be aware of in 2017?

In the lead-up to The Urban Developer’s event ‘Food is the New Black: The Importance of Experience and Customer-Centric Design in Delivering Successful Retail Precincts, we sat down with Francis Loughran of Future Food and Roger Nelson of NH Architecture to discuss the top ten future food trends to follow in 2017.  

  1. Integrated Food Halls

The next generation of cluster dining is integrated food halls – the one-stop-shop for fresh food, prepared food, food education, wine and liquor sales, and other food related matters.

  1. Urban Markets

As people continue to want more from the type of food that they can access, urban markets showcasing local producers and growers within an inner city environment will satisfy these customers perfectly.  

  1. Nordic Delights

Nordic Design has been ‘in’ for a long time, but now Nordic food is getting a run. It’s food created around the seasons, based around plants with a touch of fish or dairy

  1. Korean

Korean bumped Mexican off its perch and it’s going to be shining in the spotlight for just a little bit longer we think.

  1. Elevated Food Courts

High-end food courts such as the cafe court in Emporium, Melbourne are fast becoming the standard for offering people diversity in food choices as well as luxury in their surroundings.

  1. Evening Dining Economy

With a push for major cities such as Melbourne to become 24-hour, the opportunity to gain business by embracing the night time economy will be more present than ever this year.

  1. Customer-Facing Service in Retail

People love experiences and it’s something they come back for. Customer-facing service adds the touch of experience people crave when investing their money in food.

  1. Restaurant Reservations are Back

We are transitioning back to reservations in a number of popular restaurants and people are enjoying it.

  1. Fast ‘Fine’ Food

Fast food is getting the luxury treatment and this year we will all benefit from it. Fast food majors aren’t the most popular in town with smaller, quality-assured operators taking centre stage.

  1. Healthy Me

The want for more plant-based, vegan and healthy options will be bigger than ever this year.

 

 

About Francis Loughran

Francis Loughran is the Founder and Managing Director of Future Food, Australia’s premier global food and hospitality consultant. With over forty years in retail, food and hospitality, Francis understands consumer needs and aligns them with the spatial positioning of the projects he is working on.

Francis specialises in strategic planning of F&B precincts, trend analysis, cultural adaptation, transition strategies, spatial planning and design analysis of retail, commercial, leisure and mixed use developments around the globe.

 

 

 

 

About Roger Nelson

Roger is the Managing Director of NH Architecture, leading Australian design studio founded on the principles of collaboration & open debate.

He has built a highly regarded national profile as an urban designer and architect and is recognised in the industry for his ability to deliver a quality design outcome whilst managing the commercial imperatives of a project. Roger’s expertise has been further acknowledged through his appointment as Chairman of the Melbourne Retail Advisory Board between 2006 and 2010.

 

 

 


Interested to know more?
Hear from Francis, Roger and other experts at our upcoming event series.

FOOD IS THE NEW BLACK

The Importance of Experience and Customer-Centric Design in Delivering Successful Retail Precincts.

There is no greater example of a sector in rapid transformation than retail.

In less than a decade, social media and technology have swung the pendulum of power from retailer to consumer and the impacts are being felt across the globe.

From organic food culture and our fascination with celebrity chefs, to food-trucks, pop-up’s, food-delivery apps and – dare we say it – worldwide social media sensation Salt Bae, it’s time to acknowledge that “food is the new black.”

A greater consumer appreciation for food – and more importantly, authentic experiences – is both a challenge and opportunity for the property industry.

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What does it mean to create a meaningful place and a positive experience for the empowered consumer?

The Urban Developer, in partnership with Future Food, is delighted to welcome you to an intellectual feast on ‘The Importance of Experience and Customer-Centric Design in Delivering Successful Retail Precincts.

From Sydney’s Tramsheds to Westfield New York; Auckland’s Ponsonby Central to Brixton Market in the UK, Future Food’s Francis Loughran will take you on an informative and delicious journey around the world’s most successful retail precincts and provide insight into what, when, why and how these precincts emerged.  

Francis will also be joined by NH Architecture’s Roger Nelson and a panel of leading retail developers, investors and experts in a discussion to be moderated by Adam Di Marco, publisher and founder of The Urban Developer.

This is a must-attend event for anyone invested or involved in the retail or consumer sector.

The National Series will be hosted in Sydney, Brisbane and Melbourne in May/June.

Make sure you avoid missing out by clicking this link to register your tickets.

Eventbrite - BNE: FOOD IS THE NEW BLACK

Eventbrite - SYD: FOOD IS THE NEW BLACK

Eventbrite - MELB: FOOD IS THE NEW BLACK

 

 

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