Invercargill Central

INVERCARGILL CENTRAL

FOOD & BEVERAGE MASTERPLANNING

1.1 SCHEME ASSESSMENT & INITIAL STRATEGY 1.3A FORECAST OF MARKET POTENTIAL DRAFT VERSION 1.0

PREPARED FOR HWCP DRAFT VERSION 1.0 – October 2018

03 EXECUTIVE SUMMARY

FORECAST OF MARKET POTENTIAL

SCHEME ASSESSMENT & INITIAL STRATEGY Ponce City Market - Atlanta, USA

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 2

EXECUTIVE SUMMARY

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.

Press Hall, Wellington

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 4

FORECAST OF SUSTAINABLE VOLUMES & MARKET POTENTIAL TOTAL F&B MARKET - TOURIST AND ESCAPE SPENDING

WHERE SOUTHLANDERS SPEND THEIR F&B AWAY FROM HOME RESIDENCE OF TOURISTS SPENDING ON F&B IN INVERCARGILL CITY

DESTINATION 2017 SHARE OF ESCAPE SPEND DESTINATION 2017 SHARE OF TOURIST SPEND

Queenstown-Lakes District 19.9% Otago 18.2%

Dunedin City 12.6% Other Southland 18.1%

Christchurch City 8.4% Canterbury 13.4%

Auckland 6.8% Australia 12.2%

Central Otago District 4.5% Auckland 6.5%

Wellington City 3.6% China 3.2%

Clutha District 2.8% Rest of Europe 3.0%

Waitaki District 2.0% UK 3.0%

Timaru District 1.6% Wellington 2.7%

SUB-TOTAL 62.1% SUB-TOTAL 80.3%

ESCAPE SPENDING TOURIST SPENDING Future Food estimates that in 2017, there was net escape spending of $33 million. That is, In 2017, tourists spent $30 million in F&B in Invercargill City. The home province/country people from Southland spent $33 million more on Food and Beverage outside of their area of these tourists is shown in the panel at the top right. Otago and Canterbury were the than visitors to Southland spent in Invercargill City. 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 The Invercargill Central project is estimated to be able to re-capture some of that lost spending of Invercargill City were the source of 18% of the area's tourist F&B spend. 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. 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 Business connections in those areas means that not all F&B spending in Otago is able to be Hospitality that they are used to in their home. re-captured. However, Future Food estimates that Invercargill Central could re-capture 12.5% of this spending, or $4.6 million in 2021. 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.

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 12

SCHEME ASSESSMENT & INITIAL STRATEGY

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 14 SCHEME ASSESSMENT & INITIAL STRATEGY INTRODUCTION

Following the briefing meeting held in Christchurch in If we provide a hospitality solution for all of these need states late September 2018, it was determined that all of the key in a single precinct there is a high possibility of conflicting THE NEW stakeholders at the meeting had expectations that were well aims. For example The Experience Seeker arriving to their above that of a "food court next to a cinema." evening entertainment and walking through a closed or partially closed food court that caters to principally a daytime Further to that, Future Food's initial research has identified INVERCARGILL offer. Or, an offer that is more aligned with the evening that there is a compelling business case for F&B in Invercargill entertainment impacting on the daytime ambience. However that is not currently being catered for and the commonplace if we break these elements down into their core requirements acceptance of mediocre is not the benchmark for this project. LIFESTYLE it may allow us to provide separate hospitality offers and a When reviewing the plans with the development team it point of difference for the centre - diversified, curated, food became clear that there were a number of priorities and and hospitality precincts. target markets. It became apparent that a single product This document considers an alternative to the proposed filling a range of need states was not sufficient and that a scheme in order to more adequately meet the market needs more diversified offer may be more relevant to the and provide alternative layout options for the design and target market. Invercargill Central has the development team to consider with a greater focus on F&B as opportunity to become the lifestyle centre If we consider the centre's customer profile from a very high an anchor within the centre. for the city, to take its place as the centre level there are some principle target customer groups that the proposed scheme must cater to: of a new Invercargill (both socially and ›› The Shopper - Primarily in the Centre for a retail physically) in the minds of its residents, experience. This may be grocery fashion, convenience, workers and visitors." 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. BIRD ON A WIRE - FORTIETH & HURSTMERE, TAKAPUNA

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 15 SCHEME ASSESSMENT & INITIAL STRATEGY INTRODUCTION CULINARY CENTRAL FOR THE SOUTH

In order to meet the required parameters, and differing FOOD CENTRAL Design driven physical spaces must be the platform for the customer need states, we believe there is opportunity to overlay of hospitality. Invercargill must make a leap forward Family focussed, friendly and fun. This centrally located food provide for more than one precinct of F&B on the and present a destination that is relevant in 2025 or 2030 precinct is a food court/hall style offer that has a range of ground floor. and not just in 2018. Elements such as greenery, styling, familiar cuisine choices that cater to the predominantly day placemaking, human scale and discovery are essential This is consistent with the modern approach within time trade and the shopper. It is a value orientated offer that elements that are being incorporated into benchmark many centres. sits in the bottom third of the positioning hierarchy and has a modern designs and therefore must be incorporated into high repeat visitation rate. In addition to shoppers it may also We recommend that three core precincts are incorporated Invercargill Central. cater to lunches for tradies, after-school snacks, and workers into the F&B strategy, there may be additional potential for lunches. More than a shopping centre with a food court, Invercargill some small impulse offers in the "balance of Centre". Central has the opportunity to become the lifestyle The three precincts each have their own positioning level, centre for the city, to take its place as the centre of a new THE TERRACE DINING target market and attend to a varying set of customer need Invercargill (both socially and physically) in the minds of its states. Whether it is a brunch on the weekend, a special occasion / residents, workers and visitors. celebratory dinner, a business to business meeting, coffee The three identified precincts are: It must become an extraordinary place that connects with and a catchup or just a great lunch, the Terrace Dining is well the city's people, enriches the community and disarms the ›› Dining Laneway / Eat Street positioned and located to provide Invercargill will a new naysayers! This can be a pivotal moment for the city. ›› Food Central socialising and dining destination. Invercargill Central must "reach out" to the customer need This is not fine dining but it is an elevated service and food ›› The Terrace Dining states with AM/PM food and social needs, convenience, social offer that Invercargill deserves to be proud of. It has a range of spaces, the security of good food and great spaces on their options that include restaurants, a bar, an all day cafe, perhaps door step. DINING LANEWAY / EAT STREET even a gastro-pub. The Dining laneway has several strengths and opportunities It must present the best of South Island's food – not fad food for the Centre. One of the principle positives is the creation – but AUTHENTIC food, true food, true experience – solid and POINT OF DIFFERENCE of an internal "street scape" allowing for an "al fresco" reliable – trusted and owned….curated and nurtured beyond experience that is indoors. This provides a year round dining Local Flavour is important it is part of the identity of the project’s opening day. Invercargill and the South Island. Vineyards, breweries, the experience regardless of the weather. It provides a vibrant Delivering food and hospitality for PEOPLE, is all about people world's best dairy and grazing land, iconic local scenery activated welcome statement for the centre, and congregates and what makes them happy and willing to spend and spend and visitor experiences. These must be recognised and the casual dining area and the entertainment as a destination more, more often. The point of difference for this Centre incorporated into the identity of the project and anchor for the Centre at the western edge. must be the extensive, dining, retail and entertainment offer its hospitality. with a highly curated mix of brands, local operators and new to market offers in an extraordinary physical place. The Invercargill Lifestyle!

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 16 SCHEME ASSESSMENT & INITIAL STRATEGY THE CURRENT SCHEME

GROUND FLOOR

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 FOLLOWING PAGES IDENTIFY A CLUSTERED APPROACH TO FOOD IN THE CENTRE. THIS IS INTENDED AS A HIGH LEVEL STARTING POINT FOR The current style of layout will not provide a RECONSIDERATION OF THE DESIGN WITH REGARD TO FOOD AND HOSPITALITY, IN ORDER TO MAXIMISE F&B WITHIN INVERCARGILL CENTRAL. 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.

HWCP- Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD – October 2018 17 SCHEME ASSESSMENT & INITIAL STRATEGY "A TRILOGY OF FOOD & HOSPITALITY EXPERIENCES"

DINING LANEWAY FOOD CENTRAL THE TERRACE DINING

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 18 SCHEME ASSESSMENT & INITIAL STRATEGY THE FOOD & HOSPITALITY POSITIONING HIERARCHY

FULL / FAMILY DINING has a larger tenancy that offers complete table service, servicing dedicated days parts of lunch and $30+ 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. THE TERRACE SMART CASUAL offers table service, an all day menu or day MODERN GASTRO PUB offers a combination of smart pub DINING part menus of lunch and dinner. Typically larger tenancy beverages and environment with food of a restaurant quality. $18 to $30 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 $12 to $28 lunch options. DINING

FAST CASUAL offers cook to order food options, usually with mid-market price points. It does LANEWAY not provide waited table service, but may offer a grab and go component, usually with dedicated $12 to $16 seating within the tenancy.

QSR / GRAB AND GO has a volume sales approach and offers grab and go $8 to $16 options of food products usually served over the counter within a short time frame. FOOD CENTRAL IMPULSE / KIOSKS generally has a highly specialised grab and go food offering with an affordable $5 to $12 price point, aimed at seducing the consumer for incremental spend.

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

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 19 SCHEME ASSESSMENT & INITIAL STRATEGY SCHEME ASSESSMENT & INITIAL STRATEGY HOSPITALITY CLUSTER OPTIONS

GROUND FLOOR

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 Whilst these options are provided from the day dining potential maintained. current provided floorplates, it is intended as an ›› Diversified F&B offer specific to idea kickstarter only. The Foodie and Experience Seeker Early estimates of market potential for this site customer profiles indicate that the Centre may support up to APPROXIMATELY 3000m2 of F&B/Hospitality GLA. 1485M 2 OF F&B GLA

HWCP- Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD – October 2018 20 SCHEME ASSESSMENT & INITIAL STRATEGY SCHEME ASSESSMENT & INITIAL STRATEGY HOSPITALITY CLUSTER OPTIONS

GROUND FLOOR

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 Whilst these options are provided from the current provided floorplates, it is intended as an ›› Potential to include an "Incubator" idea kickstarter only component to the cluster - providing a talent pipeline to the Centre. Local Early estimates of market potential for this site is good! indicate that the Centre may support up to APPROXIMATELY 3000m2 of F&B/Hospitality GLA. 689M2 OF F&B GLA

HWCP- Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD – October 2018 21 SCHEME ASSESSMENT & INITIAL STRATEGY SCHEME ASSESSMENT & INITIAL STRATEGY HOSPITALITY CLUSTER OPTIONS

FIRST FLOOR

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 Whilst these options are provided from the current provided floorplates, it is intended as an › › Internal seating, potential to have a idea kickstarter only small al fresco element on the balcony - requires full weather protection that Early estimates of market potential for this site should be incorporated into the base indicate that the Centre may support up to APPROXIMATELY build for uniformity and developed 3000m2 of F&B/Hospitality GLA. 2 solution (i.e. "mushroom" heaters and The physical building needs to excite and 953M umbrellas will not be fit for purpose.) communicate the elevated offer on level one that provides a point of difference from the OF F&B GLA fast casual dining on the ground floor.

HWCP- Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD – October 2018 22 SCHEME ASSESSMENT & INITIAL STRATEGY CREATING OCCASIONS FOR THE INVERCARGILL LIFESTYLE

WEEKEND QUICK-BITES LATE LUNCH ENTERTAIN ME SOCIALISE BRUNCH A quick lunch in Food Not everyone takes lunch Before we go to the Cinema Meet you in town for a Social occasions, a catch up Central, feed the kids, grab at 12.00pm - 1.00pm let's grab some dinner... drink? with friends, a quick bite or take a little time for yourself

9 10 11 12 1 2 3 4 5 6 7 8 9 10

RISE N SHINE! COFFEE BREAK? LUNCH? AFTERNOON DINING POST-CINEMA I need a coffee! An Informal business A leisurely lunch with Grab a snack after school, What do you feel like? What did you think of the meeting over coffee a glass of wine, meet a catch up on the day, The There's so many choices at movie? Shall we go grab a friend, meet with a supplier, school run needs fuel! Invercargill Central wine before we go? business as usual?

DINING LANEWAY

FOOD CENTRAL

THE TERRACE DINING

HWCP- Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD – October 2018 23 SCHEME ASSESSMENT & INITIAL STRATEGY WESTFIELD - PLENTY VALLEY, MELBOURNE BENCHMARK - LIFESTYLE CENTRE, SOCIAL SPACES, STYLED ENVIRONMENTS

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 24 SCHEME ASSESSMENT & INITIAL STRATEGY WESTFIELD - PLENTY VALLEY, MELBOURNE BENCHMARK - LIFESTYLE CENTRE, DIVERSE OFFER, CHOICE

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 25 SCHEME ASSESSMENT & INITIAL STRATEGY WESTFIELD - PLENTY VALLEY, MELBOURNE BENCHMARK - COMMUNITY FOCUSSED, SOMETHING FOR EVERYONE!

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 26 SCHEME ASSESSMENT & INITIAL STRATEGY BRITOMART, AUCKLAND BENCHMARK - DESIGN DRIVEN, PLACEMAKING & STYLING

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 27 SCHEME ASSESSMENT & INITIAL STRATEGY WESTFIELD - CHERMSIDE, BRISBANE BENCHMARK - LIFESTYLE CENTRE, DIVERSE OFFER, CHOICE

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 28 SCHEME ASSESSMENT & INITIAL STRATEGY WESTFIELD - TEA TREE PLAZA, ADELAIDE BENCHMARK - MODERN COMMON AREA SEATING - FOOD COURT

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 29 SCHEME ASSESSMENT & INITIAL STRATEGY WESTFIELD - TEA TREE PLAZA, ADELAIDE BENCHMARK - MODERN COMMON AREA SEATING - FOOD COURT

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 30 SCHEME ASSESSMENT & INITIAL STRATEGY WESTFIELD - TEA TREE PLAZA, ADELAIDE BENCHMARK - MODERN COMMON AREA SEATING - FOOD COURT

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 31 BACK OF HOUSE (BOH) CONSIDERATIONS

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 32 SCHEME ASSESSMENT & INITIAL STRATEGY BACK OF HOUSE – LOADING DOCK PLANNING CHECKLIST FOR F&B OPERATIONS

NO. FACILITY SIZE CONSIDERATIONS

›› 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?

1 Wet compactor To fit the area available ›› 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.

›› Dry waste – can be shared with Non-Food Retail 2 Dry Compactor As above ›› An area needs to be included for the holding of compacted cardboard bales

›› Provision of a cleaners store room in the BOH area

3 Cleaner’s cupboard 5m2 (Approx.) ›› Lockable location for cleaning trolley, cleaning equipment and chemicals

›› Mop sink, hot water and stainless steel shelving

2m2 close to loading 4 Waste oil drum Truck access required dock

2 - 5 m2 close to loading 5 Cardboard bailer Truck access required dock

10 -15m2 close to 6 Recycled bins Truck access required loading dock

5m2 close to the 7 Crate storage To stack bread and milk crates loading dock

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

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 33 SCHEME ASSESSMENT & INITIAL STRATEGY BACK OF HOUSE – LOADING DOCK PLANNING CHECKLIST FOR F&B OPERATIONS

NO. FACILITY SIZE CONSIDERATIONS

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

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

›› Plumbing (hot & cold) and industrial sanitiser dispenser

10 Bin wash area 15 m2 (Approx.) ›› 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

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

›› No smoking 11 Control signage NA ›› No deliveries without signature of retailer

›› Delivery time

›› Provision of storage space for goods moving equipment, located on or in close proximity to loading dock. 12 Storage Space 20m2 (Approx.) ›› Allocate a space for collection of bread and milk crates close to the loading dock.

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 34 SCHEME ASSESSMENT & INITIAL STRATEGY OTHER BACK OF HOUSE OPERATIONS CLEANING & WASHING AREAS

NO. FACILITY SIZE CONSIDERATIONS

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.

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

BOH service corridor to 15 Service Corridor be a minimum of 2m Trolley access required. wide

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.

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 35 SCHEME ASSESSMENT & INITIAL STRATEGY BEST PRACTICE EXAMPLES

TRANSPORTING STOCK

REMOTE STORE ROOM Enables 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

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 36 SCHEME ASSESSMENT & INITIAL STRATEGY BEST PRACTICE EXAMPLES

TRANSPORTING WASTE

SLIM JIM BINS

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 37 SCHEME ASSESSMENT & INITIAL STRATEGY GOODS IN / WASTE OUT SEQUENCE

START

1. Food and beverage stock arrives via delivery loading dock

2. Stock transported to remote stock areas 5. Coomon Area bins transported to waste and to food and beverage tenancies via room or loading dock outside of peak hours transport trolley

4. Food scraps and paper waste collected 3. Raw/paper waste generated by food from customers in the common area bins tenancies and transported to waste room and emptied by food/cafe court attendants

BIN/TRAY RETURN WASTE ROOM LOADING DOCK

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 38 SCHEME ASSESSMENT & INITIAL STRATEGY WASTE MANAGEMENT SEQUENCE

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

3. BACK OF HOUSE BIN ROOM 4. LOADING DOCK

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 39 SCHEME ASSESSMENT & INITIAL STRATEGY WASTE MANAGEMENT RECOMMENDATIONS

RECOMMENDATIONS BINS ROOMS ›› Segregated bins for all waste at point of collection ›› Temperature controlled (chilled to control odours in (general/recyclable) at operator level and/or warmer weather) common areas. ›› Vermin proof ›› Temperature controlled garbage/bin room on ›› Hot water each level. ›› Bin cleaning and hose down facilities ›› With restriction on removal of waste from each tenancy (without access to the service corridor or Bin Room), ›› Floor waste drainage it is recommended that waste be collected from each ›› Ventilation and odour control tenancy by the Food Court Attendant or Cleaning Contractor throughout the day using a compact tilt truck ›› Sufficient area to store required number of bins.` 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.

120 LITRE TWO-WHEELED BINS

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 40 SCHEME ASSESSMENT & INITIAL STRATEGY WASTE MANAGEMENT CONSIDERATIONS FOOD WASTE DEHYDRATION

›› 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

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 41 SCHEME ASSESSMENT & INITIAL STRATEGY BIN/CLEARING STATION BEST PRACTICE RECOMMENDED - ONE BIN/CLEARING STATION PER 50 SEATS.

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).

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 42 SCHEME ASSESSMENT & INITIAL STRATEGY BEST PRACTICE EXAMPLES BIN/CLEARING STATION

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 43 SCHEME ASSESSMENT & INITIAL STRATEGY BEST PRACTICE EXAMPLES BIN/WASTE CONSOLIDATION ROOM

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 44 SCHEME ASSESSMENT & INITIAL STRATEGY BEST PRACTICE EXAMPLES COMPACTER

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 45 SCHEME ASSESSMENT & INITIAL STRATEGY BEST PRACTICE EXAMPLES RECYCLING

HWCP - Invercargill Central | Food & Beverage Masterplanning | FUTURE FOOD | October 2018 46

AUSTRALIAʼS GLOBAL FOOD & HOSPITALITY CONSULTANTS

Phone +61 3 9646 5177 Australia Mobile +61 41 85 86149 19B, 75 Lorimer Street Email [email protected] Docklands VIC 3008 Web www.futurefood.com.au

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 File Path: general$:FF:CLIENT PROJECTS:1 Jul 2018 - 30 Jun 2019:New Zealand:HCWP:19-022 Invercargill:Scope of Work:180927_Invercargill Central_MP Folder:181015_Invercargill Central_SA&VOLS.indd

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