INVERCARGILL CENTRAL · Local Flavour is important it is part of the identity of Invercargill and the South Island. Vineyards, breweries, the world's best dairy and grazing land,

INVERCARGILL CENTRAL

PREPARED FOR HWCPDRAFT VERSION 1.0 – OCTObER 2018

© COPYRIGHT 2018 FUTURE FOOD PTY LTDAUSTRALIAʼS GLOBAL FOOD& HOSPITALITY CONSULTANTS

DRAFT VERSION 1.0

FOOD & bEVERAGE MASTERPLANNING1.1 SCHEME ASSESSMENT & INITIAL STRATEGY

1.3A FORECAST OF MARKET POTENTIAL

HWCP - INVERCARGILL CENTRAL | FOOD & bEVERAGE MASTERPLANNING | FUTURE FOOD | OCTObER 2018 2

CONTENTS

14

SCHEME ASSESSMENT &

INITIAL STRATEGY

05

FORECAST OF MARKET POTENTIAL

03EXECUTIVE SUMMARY

Ponce City Market - Atlanta, USA


EXECUTIVE SUMMARY

Press Hall, Wellington

10. Some of the following locations/venues were considered to be benchmarks and/or inspiration for the development and may assist the development team in the precincting and designing of the spaces,

› Fortieth & Hurstmere, Takapuna

› Little High, Christchurch

› Ponsonby Central, Auckland

› Press Hall, Wellington

› Britomart, Auckland

› Spice Alley, Sydney

11. Additionally modern urban and suburban Centres such as Westfield Plenty Valley, Tea Tree Plaza and Coomera in Australia, set the benchmark for modern styling, use of green zones, placemaking and human scale. Image boards have been incorporated into this document for consideration however, we recommend that key members of the design team visit these sites to better understand the depth of detail and vision that is provided by, arguably, the market leader.


ESCAPE SPENDING

Future Food estimates that in 2017, there was net escape spending of $33 million. That is, people from Southland spent $33 million more on Food and Beverage outside of their area than visitors to Southland spent in Invercargill City.

The Invercargill Central project is estimated to be able to re-capture some of that lost spending by providing the type of critical mass of quality F&B that is coveted by Southland residents. One-third of the out of area spending by Southlanders is spent in Queenstown and Dunedin.

Business connections in those areas means that not all F&B spending in Otago is able to be re-captured. However, Future Food estimates that Invercargill Central could re-capture 12.5% of this spending, or $4.6 million in 2021.

WHERE SOUTHLANDERS SPEND THEIR F&b AWAY FROM HOME

DESTINATION 2017 SHARE OF ESCAPE SPEND

Queenstown-Lakes District 19.9%

Dunedin City 12.6%

Christchurch City 8.4%

Auckland 6.8%

Central Otago District 4.5%

Wellington City 3.6%

Clutha District 2.8%

Waitaki District 2.0%

Timaru District 1.6%

SUb-TOTAL 62.1%

TOTAL F&b MARKET - TOURIST AND ESCAPE SPENDING FORECAST OF SUSTAINAbLE VOLUMES & MARKET POTENTIAL

RESIDENCE OF TOURISTS SPENDING ON F&b IN INVERCARGILL CITY

DESTINATION 2017 SHARE OF TOURIST SPEND

Otago 18.2%

Other Southland 18.1%

Canterbury 13.4%

Australia 12.2%

Auckland 6.5%

China 3.2%

Rest of Europe 3.0%

UK 3.0%

Wellington 2.7%

SUb-TOTAL 80.3%

TOURIST SPENDING

In 2017, tourists spent $30 million in F&B in Invercargill City. The home province/country of these tourists is shown in the panel at the top right. Otago and Canterbury were the most popular areas outside of Invercargill City from where tourists came. These areas were responsible for nearly one-third of all tourist F&B spending. Southland residents from outside of Invercargill City were the source of 18% of the area's tourist F&B spend.

The home of these key segments of tourist spends provide evidence of the type of F&B offer that Invercargill Central needs to match in order to provide tourists with the level of Food and Hospitality that they are used to in their home.

Furthermore, this benchmark is also a good indicator as to why the net escape spending is as high as it is: Tourists are not being induced to spend their money on F&B in Invercargill City currently because the current offer is not on par with the offers they are used to enjoying.


SCHEME ASSESSMENT & INITIAL STRATEGY


INTRODUCTIONSCHEME ASSESSMENT & INITIAL STRATEGY

THE NEW INVERCARGILL LIFESTYLE

Invercargill Central has the opportunity to become the lifestyle centre for the city, to take its place as the centre of a new Invercargill (both socially and physically) in the minds of its residents, workers and visitors."

Following the briefing meeting held in Christchurch in late September 2018, it was determined that all of the key stakeholders at the meeting had expectations that were well above that of a "food court next to a cinema."

Further to that, Future Food's initial research has identified that there is a compelling business case for F&B in Invercargill that is not currently being catered for and the commonplace acceptance of mediocre is not the benchmark for this project.

When reviewing the plans with the development team it became clear that there were a number of priorities and target markets. It became apparent that a single product filling a range of need states was not sufficient and that a more diversified offer may be more relevant to the target market.

If we consider the centre's customer profile from a very high level there are some principle target customer groups that the proposed scheme must cater to:

› The Shopper - Primarily in the Centre for a retail experience. This may be grocery fashion, convenience, impulse or a combination. However food is not the primary motivation.

› The Experience Seeker - Seeking an entertainment offer, food and hospitality is a big but not the sole component.

› The Foodie - Primarily there for the food experience.

Additionally there are further sub-divisions of these groups to consider such as visitors, tourists, businesses etc but for now we will address the customer need states at a high level.

If we provide a hospitality solution for all of these need states in a single precinct there is a high possibility of conflicting aims. For example The Experience Seeker arriving to their evening entertainment and walking through a closed or partially closed food court that caters to principally a daytime offer. Or, an offer that is more aligned with the evening entertainment impacting on the daytime ambience. However if we break these elements down into their core requirements it may allow us to provide separate hospitality offers and a point of difference for the centre - diversified, curated, food and hospitality precincts.

This document considers an alternative to the proposed scheme in order to more adequately meet the market needs and provide alternative layout options for the design and development team to consider with a greater focus on F&B as an anchor within the centre.

bIRD ON A WIRE - FORTIETH & HURSTMERE, TAKAPUNA


In order to meet the required parameters, and differing customer need states, we believe there is opportunity to provide for more than one precinct of F&B on the ground floor.

This is consistent with the modern approach within many centres.

We recommend that three core precincts are incorporated into the F&B strategy, there may be additional potential for some small impulse offers in the "balance of Centre".

The three precincts each have their own positioning level, target market and attend to a varying set of customer need states.

The three identified precincts are:

› Dining Laneway / Eat Street

› Food Central

› The Terrace Dining

DINING LANEWAY / EAT STREET

The Dining laneway has several strengths and opportunities for the Centre. One of the principle positives is the creation of an internal "street scape" allowing for an "al fresco" experience that is indoors. This provides a year round dining experience regardless of the weather. It provides a vibrant activated welcome statement for the centre, and congregates the casual dining area and the entertainment as a destination anchor for the Centre at the western edge.

INTRODUCTIONSCHEME ASSESSMENT & INITIAL STRATEGY

FOOD CENTRAL

Family focussed, friendly and fun. This centrally located food precinct is a food court/hall style offer that has a range of familiar cuisine choices that cater to the predominantly day time trade and the shopper. It is a value orientated offer that sits in the bottom third of the positioning hierarchy and has a high repeat visitation rate. In addition to shoppers it may also cater to lunches for tradies, after-school snacks, and workers lunches.

THE TERRACE DINING

Whether it is a brunch on the weekend, a special occasion /celebratory dinner, a business to business meeting, coffee and a catchup or just a great lunch, the Terrace Dining is well positioned and located to provide Invercargill will a new socialising and dining destination.

This is not fine dining but it is an elevated service and food offer that Invercargill deserves to be proud of. It has a range of options that include restaurants, a bar, an all day cafe, perhaps even a gastro-pub.

POINT OF DIFFERENCE

Local Flavour is important it is part of the identity of Invercargill and the South Island. Vineyards, breweries, the world's best dairy and grazing land, iconic local scenery and visitor experiences. These must be recognised and incorporated into the identity of the project and its hospitality.

Design driven physical spaces must be the platform for the overlay of hospitality. Invercargill must make a leap forward and present a destination that is relevant in 2025 or 2030 and not just in 2018. Elements such as greenery, styling, placemaking, human scale and discovery are essential elements that are being incorporated into benchmark modern designs and therefore must be incorporated into Invercargill Central.

More than a shopping centre with a food court, Invercargill Central has the opportunity to become the lifestyle centre for the city, to take its place as the centre of a new Invercargill (both socially and physically) in the minds of its residents, workers and visitors.

It must become an extraordinary place that connects with the city's people, enriches the community and disarms the naysayers! This can be a pivotal moment for the city.

Invercargill Central must "reach out" to the customer need states with AM/PM food and social needs, convenience, social spaces, the security of good food and great spaces on their door step.

It must present the best of South Island's food – not fad food – but AUTHENTIC food, true food, true experience – solid and reliable – trusted and owned….curated and nurtured beyond the project’s opening day.

Delivering food and hospitality for PEOPLE, is all about people and what makes them happy and willing to spend and spend more, more often. The point of difference for this Centre must be the extensive, dining, retail and entertainment offer with a highly curated mix of brands, local operators and new to market offers in an extraordinary physical place. The Invercargill Lifestyle!

CULINARY CENTRAL FOR THE SOUTH

HWCP- INVERCARGILL CENTRAL | FOOD & bEVERAGE MASTERPLANNING | FUTURE FOOD – OCTObER 2018 17

THE CURRENT SCHEMESCHEME ASSESSMENT & INITIAL STRATEGY

A single food precinct on this level does not align with the diversity of offer that may be required to maximise this opportunity.That diversity caters to the customers differing needs and does not extend only to cuisine type (i.e. italian, burger, salad bar etc.) but also includes a range of:

› Service styles (full table service, counter service, grab & go etc)

› Positioning levels / price points

› Licenced choices

› Seating styles (common area seating, internalised)

› Social experiences

› Convenience factors - fast/slow service, occassion/convenience, formal/informal

We recommend that a precincted approach is undertaken, that provides different options for different customer sets.

The current style of layout will not provide a product other than a food court style offer next to the cinema, which the development team have indicated is not a preferred outcome.

The needs of the shopper and the entertainment customer are different and as such require different offers to attract them, maximise revenue and encourage regular repeat visitation.

THE FOLLOWING PAGES IDENTIFY A CLUSTERED APPROACH TO FOOD IN THE CENTRE. THIS IS INTENDED AS A HIGH LEVEL STARTING POINT FOR

RECONSIDERATION OF THE DESIGN WITH REGARD TO FOOD AND HOSPITALITY, IN ORDER TO MAXIMISE F&b WITHIN INVERCARGILL CENTRAL.

GROUND FLOOR


"A TRILOGY OF FOOD & HOSPITALITY EXPERIENCES"SCHEME ASSESSMENT & INITIAL STRATEGY

DINING LANEWAY FOOD CENTRAL THE TERRACE DINING


THE FOOD & HOSPITALITY POSITIONING HIERARCHYSCHEME ASSESSMENT & INITIAL STRATEGY

THE TERRACE DINING

DINING LANEWAY

FOOD CENTRAL

FULL / FAMILY DINING has a larger tenancy that offers complete table service, servicing dedicated days parts of lunch and dinner only. A full beverage menu forms part of the F&B offer and usually the concept is based on specialty cuisine or has a USP.

SMART CASUAL offers table service, an all day menu or day part menus of lunch and dinner. Typically larger tenancy sizes and an alcohol offer can form part of the service.

CAFÉS generally offers espresso coffee and/or specialty tea beverage options, a relaxing atmosphere, mid-market positioning and would typically serve sandwiches and other grab and go breakfast and lunch options.

FAST CASUAL offers cook to order food options, usually with mid-market price points. It does not provide waited table service, but may offer a grab and go component, usually with dedicated seating within the tenancy.

QSR / GRAb AND GO has a volume sales approach and offers grab and go options of food products usually served over the counter within a short time frame.

IMPULSE / KIOSKS generally has a highly specialised grab and go food offering with an affordable price point, aimed at seducing the consumer for incremental spend.

MODERN GASTRO PUb offers a combination of smart pub beverages and environment with food of a restaurant quality.

$8 to $16

$12 to $28

$18 to $30

$30+

© 2018 Future Food Positioning Hierarchy

$12 to $16

$5 to $12

KEY : GROUND FLOOR F&b OFFER FIRST FLOOR F&b OFFER


SCHEME ASSESSMENT & INITIAL STRATEGYSCHEME ASSESSMENT & INITIAL STRATEGY

HOSPITALITY CLUSTER OPTIONS

DINING LANEWAY

An entertainment and F&B hub wrapped around an internal streetscape. The option to retain an Esk St frontage is welcomed, giving the F&B operators additional exposure and potential for two "street" frontages.

› Provides a laneway dining experience

› Internal seating tenancies

› A point of difference

› Distinctly on trend

› New to market product for Invercargill

› Highly versatile dining precinct

› Weather protected all year round even against the prevailing westerly yet retains a "street feel" - see and be seen!

› Wraps around cinema. An entertainment and dining hub

› Provides F&B as a welcome statement for the Centre - "We take hospitality seriously"

› Evening potential maximised with all day dining potential maintained.

› Diversified F&B offer specific to The Foodie and Experience Seeker customer profiles APPROXIMATELY

1485M2 OF F&b GLA

GROUND FLOOR

Whilst these options are provided from the current provided floorplates, it is intended as an idea kickstarter only.

Early estimates of market potential for this site indicate that the Centre may support up to 3000m2 of F&B/Hospitality GLA.




FOOD CENTRAL

This is the food court or food hall offer within the centre. It provides a convenience food offer, a value food offer and a diversity of choices. Common area seating facilitates an environment where different people within the same customer group can have different foods and still seat together, a social experience. Target markets for this offer would include shoppers, Central City workers, tradies, school kids, families etc. This is an everyday offer that encourages frequent repeat visitation.

› An efficient, centralised cluster

› Deconstructed food-hall/court offer

› QSR and impulse focussed

› Well aligned with the shopper and the convenience customer

› Familiar, friendly fun offer - Appeals to families

› Groups, workers

› Diverse range of cuisines

› Value price-point

› Potential to include an "Incubator" component to the cluster - providing a talent pipeline to the Centre. Local is good!

GROUND FLOOR

Whilst these options are provided from the current provided floorplates, it is intended as an idea kickstarter only


APPROXIMATELY

689M2 OF F&b GLA




THE TERRACE DINING

This is the premium hospitality precinct for the Centre. It provides a modern hospitality offer for the people of Invercargill, visitors. It is a location for a weekend brunch, lunches, a locally roasted coffee, a glass of wine, craft beer or a smart casual dinner. It is the perfect location for informal business meetings, dining and social occasions.

› Elevated prominent location

› Esk St balcony (The Terrace) and internal store front facing - High exposure

› Elevated all day café and dining experiences - this may include an all day cafe, gastro-pub, bar, restaurant (full dining offer) variety of cuisines and culinary styles

› Point of difference for the Centre

› Licenced offers - anticipate all tenancies have a licenced component even if this is not the core offer.

› Larger tenancy sizes - minimum 150m2

› Internal seating, potential to have a small al fresco element on the balcony - requires full weather protection that should be incorporated into the base build for uniformity and developed solution (i.e. "mushroom" heaters and umbrellas will not be fit for purpose.)

FIRST FLOOR

APPROXIMATELY

953M2 OF F&b GLA

Whilst these options are provided from the current provided floorplates, it is intended as an idea kickstarter only


The physical building needs to excite and communicate the elevated offer on level one that provides a point of difference from the fast casual dining on the ground floor.


9 12 3 611 2 5 8 1010 1 4 7 9

RISE N SHINE!

I need a coffee!

COFFEE bREAK?

An Informal business meeting over coffee

WEEKEND bRUNCH

Social occasions, a catch up with friends,

LATE LUNCH

Not everyone takes lunch at 12.00pm - 1.00pm

ENTERTAIN ME

Before we go to the Cinema let's grab some dinner...

SOCIALISE

Meet you in town for a drink?

QUICK-bITES

A quick lunch in Food Central, feed the kids, grab a quick bite or take a little time for yourself

LUNCH?

A leisurely lunch with a glass of wine, meet a friend, meet with a supplier, business as usual?

AFTERNOON

Grab a snack after school, catch up on the day, The school run needs fuel!

DINING

What do you feel like? There's so many choices at Invercargill Central

POST-CINEMA

What did you think of the movie? Shall we go grab a wine before we go?

CREATING OCCASIONS FOR THE INVERCARGILL LIFESTYLESCHEME ASSESSMENT & INITIAL STRATEGY

DINING LANEWAY

THE TERRACE DINING

FOOD CENTRAL


bENCHMARK - LIFESTYLE CENTRE, SOCIAL SPACES, STYLED ENVIRONMENTS

WESTFIELD - PLENTY VALLEY, MELbOURNESCHEME ASSESSMENT & INITIAL STRATEGY


bENCHMARK - LIFESTYLE CENTRE, DIVERSE OFFER, CHOICE

WESTFIELD - PLENTY VALLEY, MELbOURNESCHEME ASSESSMENT & INITIAL STRATEGY


WESTFIELD - PLENTY VALLEY, MELbOURNEbENCHMARK - COMMUNITY FOCUSSED, SOMETHING FOR EVERYONE!



bRITOMART, AUCKLANDbENCHMARK - DESIGN DRIVEN, PLACEMAKING & STYLING



bENCHMARK - LIFESTYLE CENTRE, DIVERSE OFFER, CHOICE

WESTFIELD - CHERMSIDE, bRISbANESCHEME ASSESSMENT & INITIAL STRATEGY


WESTFIELD - TEA TREE PLAZA, ADELAIDEbENCHMARK - MODERN COMMON AREA SEATING - FOOD COURT









bACK OF HOUSE (bOH) CONSIDERATIONS


FOR F&b OPERATIONS

bACK OF HOUSE – LOADING DOCK PLANNING CHECKLIST

NO. FACILITY SIZE CONSIDERATIONS

1 Wet compactor To fit the area available

› Food and wet scraps / waste – contact waste management company in xxx for sizes: xxx

› Has the size of the compactor been reviewed in line with the increase in F&B waste volume?

› Wet water drainage /floor waste and run off to be factored in to the design of the compactor spaces to allow for cleaning of the entire space.

› Appropriate power and drop plate will be required.

2 Dry Compactor As above › Dry waste – can be shared with Non-Food Retail

› An area needs to be included for the holding of compacted cardboard bales

3 Cleaner’s cupboard 5m2 (Approx.)

› Provision of a cleaners store room in the BOH area

› Lockable location for cleaning trolley, cleaning equipment and chemicals

› Mop sink, hot water and stainless steel shelving

4 Waste oil drum 2m2 close to loading dock

Truck access required

5 Cardboard bailer2 - 5 m2 close to loading dock


6 Recycled bins10 -15m2 close to loading dock


7 Crate storage5m2 close to the loading dock

To stack bread and milk crates

8 Intercom system NA Intercom System – wall mounted system connected to all tenancies to enable the incoming suppliers to contact retailers.



FOR F&b OPERATIONS

bACK OF HOUSE – LOADING DOCK PLANNING CHECKLIST


9 Bin storage area 15m2 For the storage of all clean bins. This room should be located next to the bin waste room.

10 Bin wash area 15 m2 (Approx.)

Provide a bin wash room/area for tenants to wash and sanitise bins after emptying include:

› Plumbing (hot & cold) and industrial sanitiser dispenser

› High pressure retractable hose with a pressured trigger nozzle, tiled wall with a splash back

› All hose fittings to be anti-theft where appropriate

› Consider appropriate drainage or waste water

11 Control signage NA

› Signage – a control to assist with the management of the loading dock:

› No smoking

› No deliveries without signature of retailer

› Delivery time

12 Storage Space 20m2 (Approx.) › Provision of storage space for goods moving equipment, located on or in close proximity to loading dock.

› Allocate a space for collection of bread and milk crates close to the loading dock.



CLEANING & WASHING AREAS

OTHER bACK OF HOUSE OPERATIONS


13 Tray wash room (TBC) 8 -10m2 To deep clean / sterilise all café court trays using a single tray dish washer e.g. Hobart, Star Line models – turbo speed.

14 Waste Room 15m2 (Approx.)Waste room to be air-conditioned if not utilising the refrigerated wet waste compactor units. Refer to local council or private waste haulage companies for their requirements and regulations.

15 Service CorridorBOH service corridor to be a minimum of 2m wide

Trolley access required.


In the creation of new build environments for F&B it is essential to consider the supporting network of infrastructure that enables less glamorous procedures of food service to take place discreetly and away from impacting on the customer experience. All F&B tenancies should have a strong connectivity to the Back of House (BOH) infrastructure to facilitate delivery of goods and removal of waste away from the customer experience. Waste out/recycling/rubbish removal processes can be particularly unpleasant for diners.

Where no nexus point between tenancy and service corridors is provided, robust policies should be established that are well supported by the respective lease documents with particular attention to utilisation of off peak times, covered trolleys and experience impact minimisation should be well applied.


bEST PRACTICE EXAMPLES

TRANSPORTING STOCK

REMOTE STORE ROOMEnables F&B Operators to store excess consumables and stock away from the customer service areas ensuring that they always have the facility to operate a clean, un-cluttered premises. Especially relevant to small kiosk tenancies



bEST PRACTICE EXAMPLES

TRANSPORTING WASTE

SLIM JIM bINS



GOODS IN / WASTE OUT SEQUENCE

1. Food and beverage stock arrives via delivery loading dock

2. Stock transported to remote stock areas and to food and beverage tenancies via transport trolley

3. Raw/paper waste generated by food tenancies and transported to waste room

5. Coomon Area bins transported to waste room or loading dock outside of peak hours

START

LOADING DOCK

4. Food scraps and paper waste collected from customers in the common area bins and emptied by food/cafe court attendants

WASTE ROOMbIN/TRAY RETURN



WASTE MANAGEMENT SEQUENCE

1. COLLECTING WASTE KITCHEN/COMMON AREAS 2. TRANSPORTING WASTE

4. LOADING DOCK3. bACK OF HOUSE bIN ROOM



WASTE MANAGEMENT RECOMMENDATIONS

RECOMMENDATIONS

› Segregated bins for all waste at point of collection (general/recyclable) at operator level and/or common areas.

› Temperature controlled garbage/bin room on each level.

› With restriction on removal of waste from each tenancy (without access to the service corridor or Bin Room), it is recommended that waste be collected from each tenancy by the Food Court Attendant or Cleaning Contractor throughout the day using a compact tilt truck and taken directly to the bin room or compactors in the loading bay/BOH Area

› At permitted times, operator will be able to take the on-site bin to the localised bin room and exchange bin for an empty, clean one.

› All full/used bins to be collected at the localised garbage/bin rooms and brought to the compactors at the loading bay by cleaning crew only.

› All waste collected within the bins located in the cafe court/ food court/individual tenancies to be collected in compact tilt truck or Slim Jim Trolleys by cleaning contractors/food court attendants and taken directly to the compactors within the loading bay.

bINS ROOMS

› Temperature controlled (chilled to control odours in warmer weather)

› Vermin proof

› Hot water

› Bin cleaning and hose down facilities

› Floor waste drainage

› Ventilation and odour control

› Sufficient area to store required number of bins.`

120 LITRE TWO-WHEELED bINS



FOOD WASTE DEHYDRATION

WASTE MANAGEMENT CONSIDERATIONS

› Food waste dehydration technology to facilitate; on-site, odour-free process that can produce two sterile reusable resources – water and biomass.

› By heating and shredding the waste, an accelerated fermentation and dehydration process is activated, driving off the water which is then condensed and can be used for irrigation, cleaning or other grey-water applications.

› Left behind is a dry biomass that is only 10–15% of the original volume and is rich in concentrated nutrients. It is sterile and free from weeds, seeds and pathogens so that in all ways it is an ideal soil amendment. The biomass is also suitable for use as a compost enhancer and as a component of biomass fuels.

› In avoiding landfill, GHG reductions of up to 90% are achieved as well as 100% reduction in leachate creation.

› Treating the food waste at source means the avoidance of the escalating costs of commercial organic waste collection, including landfill levies and carbon pricing components.

› Units available that can recycle food waste in the range from 30 kg to 100 tonnes per day.

GAIA RECYCLE SYSTEM



For consideration – when planning the bin allocation ratios for the common seating area, Future Food recommend one bin/clearing station per 50 seats.

The recommended permitted weight standards for 120 L bin in total is 60 kg (48 kg max per load).

RECOMMENDED - ONE bIN/CLEARING STATION PER 50 SEATS.

bIN/CLEARING STATION bEST PRACTICESCHEME ASSESSMENT & INITIAL STRATEGY


bIN/CLEARING STATION

bEST PRACTICE EXAMPLESSCHEME ASSESSMENT & INITIAL STRATEGY


bIN/WASTE CONSOLIDATION ROOM

bEST PRACTICE EXAMPLES SCHEME ASSESSMENT & INITIAL STRATEGY


COMPACTER



RECYCLING


Disclaimer: This report has been prepared for the sole use of the Client and for the intended purposes as stated in the agreement between the Client and Future Food. Future Food has exercised due and customary care in developing its recommendations based upon information supplied or sources indicted and which Future Food believes to be correct at the time. However, information as supplied by the client or any other source indicated has not been independently verified. Therefore Future Food assumes no liability for any loss resulting from errors, omissions or misrepresentations made by others. No other warranty, express or implied is made in relation to the contents of this report. As financial projections may be affected by a number of unforeseen events beyond the control of Future Food, no assurance is given to achievement of any included outcomes.

Project Number: 19-022 | Prepared by: AF | Title: HWCP - Invercargill Central | Food & Beverage Masterplanning | Version: 1.0 | Date: 17 October 2018 | Status: Draft

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Copyright © 2018 Future Food Pty Ltd, 19B, 75 Lorimer Street, Docklands Victoria Australia 3008 Tel: +61 3 9646 5177. All rights reserved. No part of this document may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recorded or otherwise, without prior permission of the copyright owners. This document is not for sale or resale. It is distributed only as a loan item and remains the property of Future Food Pty Ltd at all times. The company or individual to whom the document has been loaned by Future Food Pty Ltd are not at liberty to distribute or loan the document to other companies or individuals without the prior permission in writing, of the copyright owners.

AUSTRALIAʼS GLOBAL FOOD& HOSPITALITY CONSULTANTS

Phone +61 3 9646 5177 Mobile +61 41 85 86149 Email [email protected] Web www.futurefood.com.au

Australia

19B, 75 Lorimer Street Docklands VIC 3008

Documents

INVERCARGILL CENTRAL · Local Flavour is important it is part of the identity of Invercargill and the South Island. Vineyards, breweries, the world's best dairy and grazing land,