Food service movers and shakers

Innovation and inspiration to kick start your week

A new London cocktail bar is inspired by the traditional Japanese ‘bottle keep’ practice, allowing patrons to buy bottles in the bar to drink at a later date. Customers are offered to store their favourite tipple in one of the bar’s many ‘members boxes’, ensuring repeat visits. Spread across three floors, the space includes a shop and tasting room detailing the history of cocktails for a fully immersive experience.
Household takeout: At TT liquor, customers are considered ‘patrons’, forging a sense of warm hospitality and indicating a long-lasting relationship. What in your experience can guests have ownership of, to feel invested in and a part of the brand?

Joe and the Juice are spicing up their health food offer with energy and enthusiasm, and it’s all down to their employees. Aware that anyone can be taught to make coffee, they focus on hiring the right people and helping them flourish. A unique ’casting’ recruitment process includes a range of social and physical challenges, including a juice-blending-race. Employee perks include offering accomodation in Joe Houses and work abroad opportunities to encourage happiness and retention.
Household takeout: Service often makes or breaks the experience in a crowded food service market. Foster a culture that allows individual personalities to shine through to connect with customers.

We visited Retail Week Live to hear from a range of brands and retailers on their latest innovations and how they are reacting to the changing needs of their customers. Rapha spoke about how by integrating food service they have transformed their stores into ‘clubhouses’. By creating spaces where like-minded cycle fanatics could connect and hang out Rapha saw a return on investment with customers spending 4x more in store.
Household takeout: Don’t be shy of stepping into the world of food service. Introducing a food offer shifts customer perception of a space, increasing both dwell time and spend.

1/4 of mall space will be devoted to food & beverage by 2020. (McKinsey & Co, 2017)
Food and beverage outlets currently account for just 10 per cent of mall space however this will increase to 25 per cent by 2020. Rising to the challenge of being a live, work and play destination is Funan mall, currently redeveloping to put “community, connectivity and convenience at its core”. Retail outlets will be organised by “passion-clusters” such as tech, fit and taste. The centre will combine retail space, offices and apartments creating space to sleep, shop, work, play and eat! Visitors can choose to dine at the futuristic food court or even grow their own vegetables in an adopted plot of the urban farm.
Household takeout: Shopping areas are changing to be leisure and experience focused. Lead the charge in emerging retail-culture and create dynamic spaces that play a larger role in customers’ daily lives and feel exciting every visit.

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