Food lovers become popular

New patterns are emerging as new food options challenge the establishment

When we arrived in the Gold Coast a few years ago, we were encouraged to visit Tedder Avenue in Main Beach for a dining experience. The strip featured some of the best dining establishments that we were told.

So we decided to take a walk on the beach and order a coffee to surprise ourselves. This once fashionable beachside dining strip in one of the Gold Coast’s most desirable areas has been hit hard simply because it and its tenants haven’t been able to keep up. It was a sad experience.

At least 10 stores along the strip were under lease. Others, for the most part, were cafes and restaurants that would have been proud to offer their food in the sixties. The problem is poor service, regular coffee and Tip Top toast really don’t cut the mustard anymore. Our tastes in food, service and places have changed, forever.

Not that, this is a bad thing. The opportunities to be successful are really out there. Main Beach is a high-density area of ​​the Gold Coast that attracts residents and tourists alike, and there is a real need for a dining strip on Tedder Avenue and a fresh new take on what is served is needed.

But it’s tired and old-fashioned and frankly the international franchise industry is changing to provide what is needed in a new way and at a reasonable price in those areas.

What are the drivers?

Food has become the new fad

Without a doubt, the media and reality shows have made people understand more about food. Master Chef and Jamie Oliver have had an influence. People want to know what is in the food that is offered to them, and in the process, they are becoming more demanding. They want local, fresh and quality products.

There are two major contributing elements, first the rapid shift of people toward organic, gluten-free, and other food categories associated with a healthy lifestyle, and second, the growing number of people following weight loss programs. weight, including the adoption of modern health kicks. Associated with these is a surge of support for a different style of convenience and fast food. We see clear signals across the industry and it is hitting the big players. Witness McDonald’s new offerings as they struggle to reverse a serious drop in sales – 15% last year. McDonald’s has been shifting for a while now, first with McCafe to serve Mom so more likely to bring the kids in for a treat, then the low-calorie options with wraps and fruit and now the flex burger: ‘Create your flavor ‘invites you to’ build whatever you want ‘.

Associated with this, the trend is much smaller boutique food businesses.

Probably the icing on this cake is Rockpool’s Neil Perry taking over the burger industry. Apparently he really wants to be known for his really good $ 8.95 burger that he wants to be available internationally with the motto ‘fast food – slow food values’. Hundred percent Tasmanian-grown beef, pickles, gravy on a bun, this burger will blow us away.

There is definitely a trend towards smaller, owner-operated cafes run by people who visibly have a real passion for what they serve, similar to the old continental Maître De style model.

Aziz Elali saw the opportunity in 2012 and opened his first pizzeria, Pizzarazzi, in Hobart, in a trendy area frequented by a growing band of foodies. Aziz told me that trends are increasingly being dominated in the US, where new and exciting ideas are found in places like San Francisco and New York replicated in a myriad of different styles in small local areas. The future is food vans and small chain restaurants and specialty cafes full of personality.

Todd McGregor agrees with Aziz, who lived in New York for a while, coming back with the New York Slice idea, serving up good pizza by the slice to late-night revelers at pop-up stalls.

In this pizza market, Crust and Capers emerged first and were the trendsetters, but they have outgrown their ‘local’ image, allowing companies like Pizzarazzi and New York Slice to go unnoticed. You would never think there is room for more pizza, but as Todd points out, the major chains only have 32% of the market, so there is plenty of scope for smaller groups to secure a healthy but modest market share.

Steve Barker, co-founder of ‘Taps Australia’ has seen an underlying move away from today’s ‘all things healthy and organic’ towards a more balanced food choice that thrills the palate. ‘Taps Australia’ has a unique position in the Australian market with its brand of self-serve draft beers accompanied by a ‘Taps’ philosophy of a low-key joint for American-style live music. People flock to Taps to enjoy the variety of craft beers on tap along with a great selection of wines, premium spirits and signature ‘Taps’ ‘teapot cocktails’.

This trend is also creating an international movement toward smaller regional franchise groups.

I saw this years ago with Bushman’s Bakery, which only has a few outlets operating on the north coast of New South Wales and inland. This group of family-owned franchises is not looking to grow and serves its regional customers with just the baked goods they want.

Small groups of similar franchises are becoming the norm in the US Why? Well, it’s easier to provide that local and more personal experience when the group is small, the food is local, and everyone knows everyone.

And smaller, simpler franchises are also ideal.

Expect to see more examples of young, hip food trucks at an event near you and the food won’t necessarily be as health conscious.

A US study in the US predicted that the US food truck industry will hit $ 2.7 billion in 2017. And for good reason. A truck is much less expensive than a restaurant and the failure rate for food trucks is only 10% (it is 60-90% for restaurants). With the right equipment and great recipes, you can have your mobile restaurant up and running in no time. It fits perfectly into the fast food fashion movement with small groups of ready-to-go franchises.