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...
Author - Francis Loughran
Francis Loughran, specialising in Retail Food and Food Service Management, is the founding Director of Future Food and has been involved in the food service industry for 35 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, cafes, food courts and fresh food markets along with food service solutions for restaurant precincts, stadia, airports, mixed-use developments, leisure and entertainment precincts and corporate office towers.
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...
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 ever remember...
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...
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...
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...
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...
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...
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...
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...
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...
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...
Food and hospitality operators across Australia and New Zealand have been catastrophically affected by the coronavirus. However, in the face of ongoing...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
With food no longer being a functional offer, shopping centres and retail precincts alike...
As ‘fast casual’ is now superseding QSR as a category across retail centres, lines are being blurred...
