Page 37 - RLI May 2019
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Described as “the most beautiful Starbucks in the world”, it   globalisation is influencing flavours with the increase of foreign
                     SPECIAL FEATURE:  WORLD FOOD & BEVERAGE                                                                   showcases the art of coffee roasting, brewing and mixology   cuisines  in  every  part  of  the  world and  the  emergence  of
                                                                                                                               with an interior design paying homage to old-school Italian   fusion kitchens, while restaurants are turning towards locally
                                                                                                                                                                            sourced produce – a concept called locavorism – to enhance
                                                                                                                               espresso  culture. When  McDonald’s  was  opening  a  new
       FOOD IS ALL                                                                                                             location  in  Sydney Airport,  it  set  out  to  create  a  unique   the  sense  of  place  and  be  kind  to  the  environment.  For
                                                                                                                               and memorable customer experience – and the restaurant
                                                                                                                                                                            example, American  fast  casual  chain  Dig  Inn  promotes  the
                                                                                                                                                                            local economy through partnerships with local farmers and
                                                                                                                               ended up including stand-out features such as a see-through
                                                                                                                               sky kitchen and a vertical conveyor belt for delivering food
                                                                                                                                                                            NGOs, while opting to pay employees above minimum wage.
       AROUND US                                                                                                               orders between floors.                       conscious,  the  wellbeing  trend  is  becoming  increasingly
                                                                                                                                                                              Finally, as customers are becoming more and more health-
                                                                                                                                 Another  trend  is  retailers  catering  to  an  increasingly
                                                                                                                                                                            prevalent.  Food  retailers  taking  this  into  account  include
                                                                                                                               conscious  consumer,  making  awareness  part  of  its  DNA.
                                                                                                                               Notable examples include Pret a Manger’s venture into the
                                                                                                                               world  of  vegetarianism  with  its Veggie  Pret,  which  initially   French concept Mon Salad Bar, which offers salad as both
                                                                                                                                                                            main  course  and  dessert,  and The  Cure,  located  in  Paris,
        Ahead of the MAPIC FOOD event in Milan, Francesco                                                                      started as a pop-up concept but quickly became permanent   which lets customers choose their menu based on physical
                                                                                                                               due to its resounding success. Another casual dining operator
                                                                                                                                                                            and mental mood.
                                                                                                                                                                              These  trends  and  many  more  will  be  discussed  at  the
        Pupillo, Deputy Director MAPIC Markets at Reed MIDEM                                                                   that has taken advantage of the trend is Leon. Its “naturally   second edition of MAPIC Food, held in Milan on 8-9 May
                                                                                                                               fast  food”  is  proving  successful  as  the  chain  has  reported
        takes a look at some of the key trends that are currently                                                              exponential growth over the last few years – with vegan sales   and taking place during the renowned Milano Food Week’s
                                                                                                                               in particular growing 21 per cent between 2017 and 2018.  10-year  anniversary. The  unique  deal-making  marketplace
        making their way across the food & beverage sector.                                                                      Territoriality is another trend, which sees a double movement   will welcome 2,000 participants from 50 countries including
                                                                                                                               spotlighting  local  supply  alongside  international  influences:   200 buyers and 500 international food service retailers.
                                ood  can  now  be  found  in  shopping  centres,  in
                                department stores and on the high street – even
                                inside shops (for instance, H&M opened café It’s
                         FPleat in its Westfield London store in December
                         last  year,  and  the  H&M  group’s  newcomer  ARKET,  with
                         locations in London’s Covent Garden and on Regent Street,
                         also features an in-store café – while Japanese customers can
                         now, finally, have breakfast at Tiffany’s following this month’s
                         launch of  Tiffany Cafe in Tokyo).
                           As pressure from online commerce is taking its toll on
                         physical  retail,  retailers  and  landlords  alike  are  looking  for
                         ways  to  get  the  modern  consumer  into  their  shops  and
                         centres, drastically transforming the positioning of shopping
                         malls  into  leisure  destinations.  As  a  result,  food  is  now
                         considered a key component in reinforcing the attractiveness
                         of retail destinations – offering customers the much-coveted
                         experience that is said to be the saviour of physical retail.
                         Not only does food help to increase footfall and dwell time
                         –  research  shows  that  40  per  cent  of  customers  choose
                         a shopping centre based on dining options and that dining
                         customers have a 35 per cent longer dwell time – it also has
                         positive effects on the other retail elements, as a customer’s
                         retail spend increases by 15 per cent when they dine. If a
                         centre has a good foodservice offering in place, its overall
                         transactions will on average increase by 25 per cent.
                           What  makes  food  such  a  good  place-maker,  is  that,
                         in  our  increasingly  digital  society,  it  offers  consumers  an
                         opportunity  to  come  together  –  something  that  simply
                         cannot  be  replicated  through  technology  –  and  a  reason
                         to continue visiting physical places. This concept of food as
                         “the social glue of the digital era” is the theme of this year’s
                         MAPIC Food – taking place in Milan 8-9 May – which will
                         see industry experts discuss new food formats, how to get   STARBUCKS RESERVE ROASTERY
                         the  right  F&B  mix  in  retail  outlets,  what  drives  landlords   Milan, Italy
                         and owners in their F&B choices and what food and retail
                         destinations  will  look  like  in  the  future. A  highlight  of  the                                                                   McDONALDS    TIFFANY CAFE
                         event will be Danish chef Claus Meyer, Co-Founder of two-                                                                    Sydney International Airport, Australia  Tokyo, Japan
                         star Michelin restaurant Noma and instigator of the New
                         Nordic Cuisine movement, delivering a keynote speech on
                         innovative and emotional experiences. Because while both
                         consumers’ and landlords’ appetite for F&B grows, the need
                         for innovative and fresh concepts has never been larger.
                           With an abundant offering at hand, consumers are now
                         expecting more than just great food – pushing restaurateurs
                         to maximise the client experience to make it more attractive.
                         One retailer offering an augmented experience is Starbucks,
                         which last year opened Starbucks Reserve Roastery in Milan.
                                                                                                        H&M ITS PLEAT
                                                                                                        Westfield London, UK
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