What’s in Store – Food & Retail Trends 2015

Posted By on Jan 7, 2015 | 0 comments

2014 set the foundation for change in food and beverage across the country, and in the later half, provided a taste of what’s in store for 2015. We have identified the rise of pop up stores and food truck gatherings, foodie markets day and night, the refresh and refurbishment of numerous shopping centres, increase in apartment dwellings providing a lifestyle food offer, interactive fresh food markets and halls, the recognition of value in neighbourhood centres and strategically placed food and beverage destinations within the CBD and urban landscapes. The common denominator contributing to the success and destinational appeal of retail and leisure locations is FOOD. These are all spaces to watch as the market becomes increasingly competitive to meet changing consumer demands while retail, CBD and entertainment precincts vie for market share.

  1. Supermarkets and specialty fresh food halls – become social destinations, providing a more sensory experience combining take home purchases with gourmet dine-in opportunities.


    Mercato e Cucina – Sydney

  2. Specialty food concepts – approachable and egalitarian featuring ethnicity, single concept, authentic themes with a story to tell and a conviction to their origins. Demise of the standard cafe with everything.
  3. Trading hours – centres, shops and CBD locations dare to be more flexible to meet the needs of the NOT just nine to five workers. Sustainable businesses trading from breakfast until late. Finding their niche and responding to the needs of the people in their trade area.
  4. Design and concept development – this is the year to think outside the box! Rethinking what constitutes a destination, creating multiple destinations within a destination, deconstructing, externalising and removing the tired old design formats and constraints of the typical shopping centre configuration or food destination layout. Challenge the status quo and understand what the future will present.
  5. Personalised service – with ethical, civic and community links. Well trained staff with a stake in their customers requirements and an acute awareness of their shopping patterns and product preferences.
  6. American style food concepts – crab shacks, more meat and smokin’ hot grills, including bacon flavours, marinating and in house smoked products to rival the Aussie BBQ.
  7. Food tourism – creating destinations and marketing strategies to appeal to the increasing number of foodie tourists travelling the globe.
  8. Health and well being – substituting processed grains, flour and butter with compounds made from natural nuts, grains and seeds. Nut butters, coconut, agave syrup are a few new desirable ingredients sought after in products ready to consume. Paleo food, fermented vegetables and raw foods, unbaked desserts with key superfood ingredients will increase and become more mainstream. All natural cold pressed juices and tonics will continue on their upward trend. New ways to access protein – insects as a snack or ingredient.
  9. Provenance –  is becoming increasingly important to the masses. A social conscious is more widely spread across communities who wish to support local producers, reduce carbon footprints and be reassured that their food is natural, fresh and from an ethical source.
  10. Coffee Culture – the nation is now full of coffee addicts and conisseurs, loyal to coffee blends and fine baristas. Serious brands will concentrate on roasting, blending and producing volumes of ‘coffee to go’ with minimal food.
  11. More pop ups, food trucks and artisan collaborations taking place eg: (Mountain Goat Brewery and Meat Mother is one example amongst many creating short term events to excite the public).
  12. Luxury ice cream, gelato and yogurts – adult iced confectionary made with the finest ingredients and not just served in a cone.
  13. Craft beers and micro breweries – creating and experimenting with brews of beer and cider. Experimenting with flavour profiles and infusions.  Pairing with great food providing an egalitarian destination for social gatherings.
  14. More Markets – showcasing local and artisan produce, street food and cultural dining events. Bringing growers and producers to the public day and night at various locations, festivals and events. Redevelopment and design of city market places creating community and tourist destinations.
  15. Technology and social media- more food and coffee apps to assist the tech savvy and time poor consumer. Analytics through  use of technology to capture and measure consumer purchase patterns, behaviours and product preferences to increase efficiencies, create sales opportunities and provide a new style of loyalty rewards.
  16. Sensory dining – in a controlled environment where climate, sound and visual projections heighten the experience together with amazing food themes.

Ultraviolet by Paul Pairet in Shangahai


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