Future of F&B in Stadiums: Experiences Not Just Entertainment
Foreword Stadium owners and operators are placing more and more value on the maximisation of the fan and...
INTRODUCTION. The Moodie Davitt Report, through the Airport Food & Beverage (FAB) Conference & Awards and the FAB eZine, has been witness to a profound transformation in airport dining over the past decade. Our goal, as the only dedicated food & beverage (F&B) publication in the travel retail industry, is to chronicle, champion and accelerate that qualitative evolution.
To help promote that agenda, Kevin Zajax, CEO at new food & beverage advisory company Ground Control* (pictured right), commences a series of thought-provoking Op-Ed articles on trends, challenges and opportunities for the F&B sector. These will appear online and in each issue of the FAB eZine.
The world of airport F&B continues to develop rapidly and while, as Kevin (Chief Operating Officer at Emirates Leisure Retail in Dubai for 11 years until May 2019) mentions in his first article, the sector has ‘the luxury of necessity’ (people have to eat and drink), complacency is not an option.
A quick search online, attendance at an industry forum, or even light conversation at a dinner party will highlight a plethora of trends in the food & beverage (F&B) industry for 2020.
These trends range from the simple extension of online ordering and home delivery to the rise of non-alcoholic beverages, right through to gastro-physics and the resurgence of the humble jackfruit.
Foreword Stadium owners and operators are placing more and more value on the maximisation of the fan and...
It has been described as ‘the cauldron’ and the ‘birthplace of Japanese Rugby’, but during the Rugby World Cup...
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