Page 56 - RLI June 2019

CLAUS MEYER
EVENT REVIEW | MAPIC FOOD Meyers group - Noma Restaurants

FOOd FOR

ThOUghT

The second MAPIC FOOD was a resounding success that was a global event MAPIC 2019 wIll tAke PlACe In

dedicated to F&B brands and multi-site restaurant operators looking to develop their CAnnes froM noveMber 13-15
business worldwide. Held over two days at MiCo Milan in Italy, the event was part of At the PAlAIs des festIvAls And
the MILANO FOOD CITY week which took place over the 3-9 May. MAPIC food wIll return In 2020.

STARBUCKS RESERVE ROASTERY “I decided to create a foundation to share with other people
what I had learnt. We went to Bolivia, the poorest country
in South America, to see if the same approach we used in
Scandinavia could help fight poverty. The country was longing for
a sense of community and something to be proud of. We started
a fine dining restaurant and employed people from the slums
and we have now become a catalyst for a movement which has
graduated more than 3,000 students that are now soldiers of the
Bolivian food movement.”

Dark kitchens
Dark kitchens are the next big industry disruptor around
TEMAKINhO
the world. This trend was discussed in a conference session
featuring key players from the industry such as Deliveroo,
Uber Eats, Glovo, AmRest and Oracle F&B. Europe could
host as many as 5,000 dark kitchens, servicing 200,000
restaurant brands, within five years according to Stephane
Ficaja, General Manager Northern and Southern Europe at
Uber Eats. He predicted that “improved efficiency” would
make them part of “the industry’s future”, as he said: “This is
a massive opportunity. Delivery is something where all the
fundamentals are here. Online food delivery is outpacing the
rest of the market, with dark kitchens offering lower capex
investment, operational excellence and brand product agility.”
However, Dan Houghton, Co-CEO of Mexican food chain
Chilango, warned: “It’s still very early, if it was so possible to
AMOR
make huge profits then why has Domino’s insisted on having
shop fronts? It’s a very exciting opportunity but I believe
nce again taking place alongside the fourth annual during this and last year, including Coca Cola for Costa Coffee, multi-brand is required at the moment.”
MAPIC Italy event, the second MAPIC FOOD Permira for Hana Group and Restaurant Group for Wagamama
event was a fantastic and unique event that will among the major deals. travel retail
Obe back next year. Coffee is a good example of the evolution of the retail sector. In As consumer expectations increase, travellers want the
The day before the two shows kicked off; there was a private the conference session entitled ‘Coffee: the “new black gold” rush’, same quality of product, service and choice as anywhere else.
& guided retail tour for international attendees to visit the most Alessandro Bottazzi, Head of Beverages at Nestle Professional, A major challenge for global brands is how to scale concepts
authentic & in-vogue food concepts in Milan, taking in venues such underlined the need for “credible sustainability” as coffee chains without using a one-size-fits-all approach, but instead offer a
as The Italian Panino Academy, Starbucks Reserve Roastery and evolve, while Sophie Barton, Marketing Director of SoHo Coffee localised experience in different parts of the world.
the CityLife. Co, stressed the need for “scale with soul”. Quentin Vicas, Director For Jonathan Doughty, Director and Global Head of
Over the 8-9 May, the MAPIC FOOD and MAPIC Italy shows of International Development at Ducasse Paris added that Foodservice, Leisure & Placemaking at ECE Projektmanagement
welcomed a total of over 2,200 participants, a rise of over ten per “premiumisation” is another global trend, as consumers become GmbH: “The keywords for travel retailers are time, money
cent compared to last year, from a total of 40 countries. Of the more interested and knowledgeable about the product, and he and personalisation. People are willing to pay more than you
participants, 850 of these were retailers and 400 of them were predicted that equipment would be the next growth segment. might think for good quality food in a nice environment, and
from the food and beverage sector. A major highlight of the event included a keynote session if retailers understand this, they can achieve great success.
Thanks to changing demographics and evolving lifestyles, the by Claus Meyer, Co-Founder of the world-renowned NOMA Time is of the essence in an airport or a railway station. If
F&B sector is showing strong growth as a key driver of traffic in restaurant and instigator of the New Nordic Cuisine movement, retailers have the right operations and the right technology to
retail destinations. As a result, it has attracted increasing investment who gave an inspiring speech on the correlation between food, know exactly how long it will take for the food to reach the
from funds and private equity. Vincent Mourre, CEO and Co- emotions and social change. Speaking about his restaurant / customer, and ideally let them know as well, the meal can be
Founder of WhiteSpace Partners, pointed to €17bn in acquisitions cooking school / social initiative Gustu, he said: slightly more expensive – and they might even go for dessert.”

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