F&B ASSET AND MASTERPLANNING

…Tramsheds Sydney by Mirvac
If you want your development to be so successful it not only surpasses your asset value, occupancy and profit goals, it also becomes an industry flagship, here’s the answer.

First – you want an intelligent, innovative plan with plenty of “wow” so your food retailers kick serious goals the minute the doors fly open.

 

That’s what the team here at Titanium Food (previously B&P) are famous for in the F&B industry … for developing Asset and Masterplans that get BIG results (see case studies).

 

We work with development managers, asset managers, fund managers, architects, project managers and designers to deliver advice and support through the life of your project … from major CBD, suburban and regional shopping centres, mixed use, residential and commercial buildings, airports, universities, tourist attractions and many more.

What’s Possible?

Get the hottest new F&B concept.

Watch your project values go up.

Get creative, accurate and sales focused designs.

See your costs go DOWN.

Pinpoint your greatest opportunities and dangers

Enjoy strong occupancy

Increase your rental return potential.

Maximise your trading performance.

Get a highly leasable food precinct with great yield.

Belmont Forum
Broadway

RECENT ASSET & MASTERPLANNING PROJECTS

B&P were approached following attending an inspiring presentation by Suzee Brain.  Carol Lynch then provided a well researched and totally professional project recommendation.  B&P are trusted professionals and have provided us with the tools and knowledge to improve the sales performance of food retailers.
Sandy Kelly-Burton
B&P’s robust analysis tool identified demand for additional food in one of our centres and some cuisine mix gaps we had. They cleverly identified how to re-configure some poorer performing retail space to provide higher demand, higher productivity tenancies and some additional kiosks. While only increasing the overall food GLA by 55m² their strategy delivered more than $300,000 in additional rent.
Manuela De Rossi, National Manager - Leasing Strategy
My search for a consultant that could handle all our dilemmas, led me to the B&P Team, who have been both responsive and timely in their delivery of extensive reports, providing up to date information on all food, facility and menu trends along with other relevant statistics and demographics on which a sound decision can be made.
Mike Walker, CEO
Food and beverage plays a key role in Warrigal’s vison for providing its retirement and residential care customers a premium lifestyle leveraging quality services. B&P provided us with a strategy that is based on facts and benchmarking that enables us to ensure our bistro and café business partners will meet our objectives and be viable operations in the long term.
Janelle Bond, Category Manager
Everyone was very impressed both with the depth of knowledge of the subject and the scientific manner in which B&P undertake the analysis and forecasting. I was personally very pleased because you justified why we recommended B&P in the first place.
Jeff Peers, formerly of AMP Capital 2017
The ability of the B&P team to analyse our visitor needs, identify food service trends and how to massage them to ensure the site met the needs of over 350,000 international and domestic visitors has already contributed significantly to the successful food offering in two cafes and a new restaurant at Port Arthur Historic Site. We are confident the new offering will ensure the site maintains its position as one of the finest tourist attractions in Tasmania and indeed Australia.
Anne McVilly, Director Tourism Operations
We have been working with our B&P Food Advisor for 10 years now on a regular basis. I have never found another food consultant with such well-constructed processes for delivering trading improvements in Food Courts.
Martin Heal, Associate Director
B&P’s insights on how Australians engage with food have consistently added increased MAT and asset value to our portfolio.
Sue McDonald, Head of Retail
When we needed a consultant to create a new food precinct concept for our Flagship Black Label Shopping Centre at Bondi Junction, B&P was the only firm in Australia who understood how to make a Food Court not a Food Court. Their vision and advice has re-invented the way we plan food.
John Papagiannis, National Leasing Director
B&P put together an extremely comprehensive review of our food offer – highlighting opportunities, shortcomings, and market appetites for various offers and cuisines. The work was backed up with detailed data analysis. We are extremely grateful for the opportunity to work with B&P and look forward to working together on the recommendations made.
Daniel Buchanan, Centre Manager, Stockland Shellharbour, 2020

MASTERPLANNING FAQ’S

Why do I need a food consultant when I have an experienced leasing and development team?

Good question!

 

There are several benefits to working with a food consultant.

 

Firstly, we eliminate uncertainty. Our strategies have been tried and tested and we follow proven processes that have worked time and time again.

 

For example:

  • Our tenancy tier mix hierarchy identifies what cuisines and usages are more likely to be frequented by your trade area customers than others.
  • Our unique profiling system, “The Titanium Food Dining DNA Barometer” highlights the degree of appeal a dining precinct has within the trade area. It also suggests how far you can expand the envelope to maximise your food catering GLA. This brings confidence to the asset team in terms of the feasibility.

 

Secondly, our strategies are customer centric rather than retailer centric.

  • If you build a lease plan based on highest and best use for the customer profile you will end up with a strong and long term tenancy mix guaranteed to perform and meet rental increase obligations.
  • If you develop a retailer centric tenancy plan, on the other hand, you will get easy lease deals to begin with. However, in our experience, many ‘easy’ retailers end up trading poorly. This results in abatement requests and other issues down the track.
Our architects can put the masterplan together for the restaurant precinct. Why do we need an additional consultant?

While architects are skilled in many aspects of design, they often do not have the specialised knowledge required to maximise returns from restaurant precincts.

 

For example, here are 10 common mistakes we see architects make in food retail design:

  • Incorrect tenancy widths: Making it impossible for a kitchen to be included in the tenancy.
  • Incorrect tenancy depths: Creating uninviting tenancies to potential customers.
  • Inappropriate indoor/outdoor seating ratios: Threatening the trading potential of the tenancies on inclement weather days.
  • Poor walkway design: Creating health and safety risks and service speed impediments through the outdoor seating area.
  • Poorly optimised precinct design: Designing too many or too few tenancies to sustain trade.
  • Unnecessary features: Installing costly design elements such as children’s play areas or water features that may not drive traffic to the dining precinct.
  • Lack of rear servicing: Failing to consider the movement of the vast quantities of bottles in and out of tenancies from delivery dock to waste removal zones.
  • No thought given to arrival points: Making it difficult for potential customers to navigate the space or find cuisines they are looking for.
  • Ignorance about weather: Failing to take into account the impact of wind, sun or shade on the trading potential of tenancies.
  • Uncertainty about toilet facilities: Costing clients too much in base services by including toilets within a tenancy instead of providing a common toilet area.

 

By working with a food consultant like Brain & Poulter, you can minimise these mistakes. This can save you thousands of dollars in architect redrafting fees, as well as increasing your ROI from the precinct.

The asset/fund manager believes consultants are a waste of time. Why should we use a food consultant?

Titanium Food regularly help clients generate as much as $400 returns for every $1 investment in their services. That means that working with us is not a cost, but an investment.

CONTACT A FOOD RETAIL EXPERT

LET’S TALK ABOUT YOUR PROJECT

Call Suzee Brain on +61(0) 417 480 280 to discuss your requirements and how B&P can help or: