eNews – WHAT’S HOT and WHAT’S NOT IN FOOD!

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LATEST NEWS:

Harris Farm WBJ
Harris Farm WBJ

THE RISE OF LIFESTYLE FRESH FOOD SHOPPING

We marvel at overseas offers such as Eataly.  We watch as increasingly within Australia fresh food precincts incorporate expanded food service offers within the fresh food area.  We wonder what the right balance is for fresh food and food service within a ‘food shopping’ precinct? The growing convergence of food service and catering within fresh… Read More READ MORE
Elliot Stables Auckland NZ

ELLIOTT STABLES, AUCKLAND NZ: HERITAGE CHARM, CONTEMPORARY CONCEPT

Elliott Stables in Auckland is printed as an ‘Epicurean Village’… But in fact is a fully fledged 15 outlet restaurant court with the majority of restaurants lining the exterior with internal seating and then licensed external seating filling the entire centre of the space just like a food court. It’s a little behind the times… Read More READ MORE
MLC by Suzee Brain

OH, THE SUNNY SIDE OF THE STREET!

Four cafes but only two with customers … All because of sun and shade.  This is a critical aspect to consider in restaurant precinct developments to ensure no risk to rents for non-sunny tenancies. Location – Sydney September 2016 READ MORE
food trucks on university campus

5 WAYS TO MAKE FOOD TRUCKS WORK ON CAMPUS

Food trucks at Curtin University. Image Source: news.curtin.edu.au Excuse the pun, but food trucks are the runaway success story of campus food over the last 3 years. Innovative, fun, loud and delicious, food trucks bring vibrancy and excitement to every campus they park on, draw big crowds and put smiles on customers faces. However, they… Read More READ MORE
Nookie Cafe Surry Hills

A TINY CAFE

Nookie: A tiny cafe on Cleveland Street Often cafes are oversized and pay rent for too much space. Nookie certainly doesn’t fit in this category. Here we see an owner operator cafe in about 3 square metres. After about 4 years of successful trading this one-person operation is definitely punching above its weight in an area… Read More READ MORE
Fusion Broadway Level 2 (2)

FUSION BY MIRVAC: LEVEL 2 BROADWAY

Congratulations to Mirvac, Perron and the B&P team on the launching of ‘fusion’; the new food and fashion precinct on level 2 at Broadway. It is such a clever use of space and tenancy mix that should assure Broadway exceeds its position as number one centre in the country for  sales productivity per m². August… Read More READ MORE
Ponsonby Central

NZ ON TREND WITH F&B

Ponsonby Central, NZ: F&B + Food Retail in perfect harmony Located among meandering laneways and disused warehouses and workshops, Ponsonby Central in Auckland New Zealand is a prime example of F&B and food retail co-existing in a collective space. From butchers and bakers to cafes and restaurants to hip pop up stalls, it’s an eclectic – yet… Read More READ MORE
Image Source: Jason Henry for The New York Times: http://goo.gl/VumjLG
Image Source: Jason Henry for The New York Times: http://goo.gl/VumjLG

EATSA, USA: IN THE FAST LANE

Eatsa, USA: Technology changing food at Eatsa This is not about a slow food ‘experience’, it is about refuelling in the fast lane using technology to support ethical standards and keep healthy eating costs down to a low US$6.95 for a sizeable Quinoa bowl in this instance. Eatsa, with sites in San Francisco, LA and New… Read More READ MORE
Food and the night time economy

BEYOND BARS: 5 CRITICAL SUCCESS FACTORS FOR A BOOMING NIGHT TIME ECONOMY

I’m writing this newsletter from a taps bar in Broadbeach. It’s 7pm on a Wednesday night in the middle of winter and the joint (comprising over 100 restaurants and Cafes in a 3 block strip) is JUMPING. Sales per m2 for restaurants here trade more than 50% higher than Urbis regional averages (with subsequent rents per m2 to match!). There’s no nightclubs in Broadbeach and only a handful of bars, so why does this night time economy (NTE) in Australia trade so well when so much focus at present is on the night time economy troubles that start from 11pm – King Hits and Lock Out Laws? READ MORE
Crafty Cuts Carvery Retail Food Concept

NO BAIN-MARIE

Crafty Cuts Carvery: breathing new life into an old concept Grilled and slow cooked meats 3 ways: as a sandwich, meal or with a salad. Fresh cooked and assembled to order. This bain-marie free zone ensures a superior product and the customer response so far suggests that there is still room for comfort food in the… Read More READ MORE