During my early days of consulting on retail developments (over 15 years ago but who's counting?), food was still very much a mystery to most developers and asset managers. It was the category you filled last, often as an afterthought, squeezed into whatever space remained after the "real" retail was secured. Then MasterChef happened. The show, which debuted on Australian screens in 2009, didn't just entertain: it fundamentally changed how Australians engage with food. We've

In Part 1, we explored how Japanese and Vietnamese cuisines are evolving from novelty to strategic anchors. Now, we turn our attention to two formats that have proven their staying power across economic cycles and diverse demographics: the artisanal bakery and the elevated sandwich shop. Both categories showcase how operators can transform everyday staples into anchors that drive consistent traffic, command premium positioning, and define a precinct's character. Trend 3: The

In the fast-paced world of food and beverage, trends can feel fleeting, posing a distinct challenge for asset owners and leasing professionals working with standard five-year terms. The key to a resilient F&B strategy lies in identifying the movements with enduring appeal: those that have demonstrated sustained growth and are moving beyond the early adopter curve into the mainstream. As we enter 2026, we examine some of the cuisine trends that shaped how we dined in 2025 and,

I was in Cremorne recently and couldn’t help but notice the lively lunchtime crowds flocking to some of Melbourne’s most exciting new...