Launch Statement - Covid-19 Foodservice Bulletin

A letter from our Managing Director

Dear Foodservice Colleagues,

It is stating the obvious that we and the rest of the world are going through unchartered territory at the moment with COVID-19 rapidly spreading around the globe, seriously affecting country after country. It is also stating the obvious that foodservice markets here and around the world are fairly decimated at the moment.  Everyone is in shock – both at a personal level as well as from a business perspective.

Did Winston Churchill predict Lab Grown Meats?

Apparently so and it was way back in 1931 well before he became famous!

Foodservice Business Leaders Webinar Program

Set your sights on new horizons. Look around your marketplace with the help of industry and subject matter experts in an intimate setting. Our new Foodservice Business Leaders Mentoring Program is a regular, informal group providing market insights, information. innovation concepts, idea exchange and networking.

Please note our new Postal Address

We have moved from our North Sydney office.

Our new office address will be announced early in 2020, but in the meantime please make a note of our new Postal Address.

Is this the first Foodsevice Robot in Australia?

NISKA, the ice cream robot has arrived in Melbourne. Aiming at enhancing the retail experience as much as serving great ice cream, NISKA is probably our very first robot in Foodservice in Australia.

Talking Trends Stage Schedule for Fine Food 2019

Don't miss the exciting range of topics and expert presenters at the Talking Trends Stage at Fine Food 2019 - powered by Food Industry Foresight.

Data Modelling for the Foodservice Sector

FIF has been working with BMA to ceate a powerful data model for the Australian Foodservice sector. Using IBM's TM1 Cognos platform, FIF can now analyse and aggregate data faster and more dynamically than previously.

Foodservice Annual Trend report

The inaugural Food Industry Foresight ANNUAL TREND REPORT is now available, providing an unparalleled insight into what's trending across Australia's foodservice market.

Finger on the Pulse

As Corporate Executive Chef for food distribution giant NAFDA, it’s imperative for Adam Moore to keep his finger on the pulse of the market.

New FI FORESIGHT initiative to make data sharing easier

Questionaire Design is critical for success

Questionnaire design is an essential element in the science of statistical data gathering and analysis and can make all the difference in delivering accurate and insightful market research.

ASIAN QSR Conference exemplifies 'Can-do' attitude

Asia’s QSR professionals came together in Singapore for the 2^nd annual QSR Media Asia Conference and Awards held January 31,  and FI Foresight’s Director and resident futurist Rod Fowler was there to present at this well-attended industry event.

Catching up with Guy Grossi

Had a chance to meet the great Guy Grossi at the launch of the 2019 Gault & Millau Restaurant Guide.

Interview by James Hill on 2SER FM Radio

Live Radio interview. Rod Fowler being interviewed by James Hill on 2SER FM Radio: VEGANISM, MEAL KITS AND DRONES: A SNEAK PEAK AT FOOD TRENDS IN 2019.

Recorded 14th January 2019.  11 minutes.

A Chefs view on our new Dining Out in Australia Report

We were fortunate enough to get Corporate Executive Chef, Adam Moore, to write the introduction to our new Dining Out in Australia Report 2018 being released next week. Click through to read the intro.

FI FORESIGHT’S Trend Data showcased at Fine Food 2018

FI Foresight’s Trend Zone initiative at the industry’s premier trade event Fine Food 2018 generated a positive response from attendees who gained valuable insights and a chance to survey some of our latest data on the market.

Is there really a science behind market research? You bet there is!

Quality market research is backed up by the science of statistical analysis. That’s important in ensuring accurate results. Anyone can claim to offer information and insights based on ‘research’ – but if that research is superficial and not conducted according to scientific principles, the data obtained is more than likely going to be misleading and inaccurate.

New Dining Out Data Report - Preview

Available for ordering now from FI Foresight – the 2018 Dining Out Data Report  is a national survey of more than 1,200 foodservice consumers which tracks and analyses changing consumer preferences and eating out habits.

The robots are coming..... No, they are here!

From burger-flipping robots to the applications of Artificial Intelligence and delivery by drone, the advances in synthetic biology and genetic engineering and how they’re likely to impact on the food industry – these were some of the key insights featured in FI Foresight’s latest ‘Future of Foodservice’ Seminar.

Why drones are not taking off with our food

Freelance Journalist Kristina Rosengren, writes about  Why Drones will never really take off delivering our food.

NEW Annual Trend Report

Announcing another first from FI Foresight - the inaugural Australian Food Industry Annual Trend Report will be released towards the end of this year. Providing a comprehensive overview of what's trending across the entire food industry, it's sure to become a 'must-have' document for suppliers and distributors. You can pre-order your copy today.

Top Ten Trends

Here’s a preview of the insights into Australia’s Top Ten Trends in foodservice, which we presented at the TREND ZONE at Fine Food 2018 in Melbourne this year. Follow the link to download the presentations.

No longer simply meat substitutes: the rise of plant-based proteins

While plant-based proteins have been used to create meat substitutes for many years, these have until recently been marketed primarily to appeal to those following vegetarian diets.

Digital Innovation at NRA 2018 in Chicago

The unprecedented level of technological change on the horizon has huge potential benefits for foodservice suppliers and operators alike. So it’s not surprising the world’s largest foodservice event – the National Restaurant Association Show, held each year in Chicago at the end of May – includes a technical pavilion and ‘Innovation Hub’ devoted to showcasing the latest industry innovations and tech developments.

Plant Based Meat Substitute

Just had my first taste of one of the new plant based meat substitutes.
What a surprise! Much better than I expected.

What data do you need to support your marketing plans?

FI Foresight is committed to making it easy for you to choose the research options which best suit your requirements from the full range of services we offer. 

Corporate Brochure

Find our more about whate we do.

Download our latest Corporate Brochure.

Foodservice Online Magazines

Check out our blogs on Robotics and Innovation in Foodservice. Stay informed about new technology and idease heading our way.

Robotics in Foodservice

There are many new innovations on the way using Robotics in Foodservice. Which ones will really be useful? Follow our Foodservice Robotics Magazine to keep in touch.

3D Food Printing and other strange stuff

WHAT CAN WE EXPECT IN FOODSERVICE IN THE FUTURE? As we enter a new era of increased automation, with robotics, artificial intelligence, molecular sensors, the internet of things and much more, all set to become commonplace, there will be major impacts on industry, and foodservice will be no exception.

Visit from Italian Trade Minister

Sissel Rosengren meeting Hon. Ivan Scalfarotto (R), Deputy Trade Minister leading a delegation from Italy.

Breakfast and Brunch Trending Bigger on the Café Market Menu

The growth we’re now seeing in the breakfast sector – in excess of a three per cent share of total dining out – is a sign of increased consumer confidence as we come out of many years of a highly volatile market. “Breakfast is a good segment to track in terms of how the market is doing overall,” explains Sissel Rosengren. “When discretionary spending is tight, breakfast is typically the first meal segment to suffer. But right now cafés as well as restaurants to a lesser degree, which wouldn’t have opened for breakfast in the past are doing so, because the trade is too good to pass up. Particularly in places like Perth, eating out for breakfast is becoming part of the cultural fabric.”