AUSTRALIAʼS GLOBAL FOOD & HOSPITALITY CONSULTANTS

Food & Beverage Precinct Planning

Customer has changed

TheBusiness of Food

Success Factors in CreatingLuxury Dining Experiences

Planning Basics?

Placemaking Creates Luxury Spaces

Case Study SnapShots

Questions &Answers?

AGENDA

LUXURYis the new

norm but definition

has changed

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“HENRY” THE LUXURY SHOPPER HAS CHANGED THE LUXURY CATEGORY

FROM TO

Exclusive

Acquiring

Brand

Spontaneous

BRAND POSITION:

PURPOSE OF SPEND:

BRAGGING RIGHTS:

SHOPPING FROM: SHOPPING

INFLUENCE: In-store

Unique

Experience

Back-Story

Considered

Digital

THE BUSINESS OF FOODThe shift from a service to a destination

Fast food/chain brands no longer dominate

The element of predictability is gone

Customers are no longer willing to

tolerate mediocre

The “foodie” generation dominate

WHAT IS “THE NEW LUXURY”?

Luxury is no longer exclusively forthe wealthy or elite

Luxury is accessible, affordable & varied

Luxury is in the eye of thebeholder

Luxury is everyday and the norm

Affordable Luxury – $2.50 LuxuriousRose

Bee Pollen Turkish Delight

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QUALITY

EXPERIENCE SENSE OF OCCASION

PRICE RELEVANT

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IT’S THE LITTLE THINGS IN LIFE!

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Plan & Align your mix!Cuisine

Price

Dining Style – QSR/Fast Casual et

Operator Type

Dwell Time

Night Economy / Day time

Broad range Broad appeal

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Data Driven

Calculate Sustainable Volumes

Consider Surrounding Business

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CUSTOMER CENTRIC

HOSPITALITY PLACEMAKING

PRINCIPLES

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PLACEMAKING CREATES VIBRANT SPACES

Today’s consumer wants to “see” and be“seen”

Today’s customers are seeking experience over product - a holistic experience with interactive touch points

PhysicalEnvironment People Planet Product Program

5 P’S OFPLACEMAKING

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CASE

STUDY

SNAP SHOTS: WHO’S DOING IT

WELL ANDWHAT THEY’RE

DOING

EMPORIUM MELBOURNE

50 F&B Choices

Evening trade

Dining destination

High end stores alongside

quality F&B operators

Creating an experience

Licenced

Tourist

Resident

Visitor

LADURÉE

INDUSTRY BEANS FITZROY

Looks can be deceiving…

EAT A SCROLL COLLINGWOOD

Scrolls Only…

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PANA CHOCOLATE RICHMOND

The whole package…

LUNE CROISSANTERIE ELWOOD

Crossaints…

CEREAL KILLER CAFE LONDON

One product wonders…

BEARD PAPA TOKYOCream Puffs only, made after you order...

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IVENOVEN JAKARTA

Too good to eat…

FRITES ATELIER AMSTERDAM

Just chips…

TOP TIPS

1. Plan Mix

2.Review Data

3.Placemaking

4.Be known for something

5. It’s all in the detail

6. Make every moment an experience to remember

7. Make your space beautiful

8. Quality and service will always rule the world

QUESTIONS?

Mobile +61 0407449672

Email rclifford@altocibum

STAY ON TREND

ROBERT CLIFFORDMANAGING DIRECTOR

THANK YOU