The secrets of successful aged care facilities – what they focus on to get their food service right.
As the baby boomer generation ages and enters their twilight years, the demand for quality aged care is booming. And with that demand comes expectation for quality in all aspects of care – including food.
From sports to entertainment hubs – how the modern stadium is transforming.
Simple sports venues are now multi-faceted entertainment precincts.
Our expert investigates the top trends stadiums are adopting to attract more patronage.
By Rob Clifford
Each city has at least one – an iconic sports stadium that over decades has become a much loved beacon of hope for sports fans of all descriptions.
But what was once simply a venue for cricket, footy, soccer or athletics is now so much more. Features like bars, entertainment hubs, dining, memorabilia, museums and corporate hospitality are fast becoming permanent fixtures of sports stadiums across Australia and the world. Our MD Rob Clifford explores the trends that modern stadiums are now adopting to attract sports fans and retain more share of their entertainment dollar.
Trend # 1: Range of accessible experiences for members
There needs to be a range of hospitality experiences for members to ensure they continue to engage with the stadium on an ongoing basis. Members’ facilities must range from formal to casual, reserved to ad hoc and ensure that all products are perceived to be a value proposition.
Traditional members’ hospitality delivered value via a discount for members. This is no longer the key value. Exclusive areas and dining privileges are now a key driver in members’ areas.
Don’t make these café design mistakes!
Get your interior design right with our expert tips and café design ideas. By Rob Clifford
It’s an exciting time: planning the start of your new (or refurbished) café. The decisions you make at this stage that will have crucial ramifications for your business.
I’ve worked with countless restaurants and cafés that have spent thousands on design and interiors only to later realise they made plenty of simple errors that proved costly to fix later. It’s important to get these decisions right at the onset.
Café design mistake #1: too much space
Having an over-long service counter and large display cabinet produces food waste and increases service labour coverage. Staff tend to hide behind larger counters so don’t give them too much space to congregate unnecessarily. Similarly, a large empty dining space is off-putting for consumers. A few smaller breakout spaces can make a larger space more inviting.
Your counter area should be relative to your business levels, which can be very difficult to estimate before you open. However, understanding the needs of your target market can help. Are they busy commuters wanting to grab a coffee and dash? Or parents needing highchairs and lingering over coffee? Having a strategic knowledge – not a guess – will help you find the right ideas for your café interior design.