Considering the industry´s main challenges in 2024, the biggie is frequency of change. Consumers got used to getting what they want where and when they want it and expect to continue seeing the reactiveness operators showed during the pandemic. The industry proved it can be done so now there is no excuse! Planning for change and incorporating flexibility into placemaking can be challenging. From a F&B perspective, space for pop-ups, short term leases, and modular design help to keep the offer agile and fresh which is more important than ever.
Placemaking for “all” rather than “most”
Keep an eye on accessibility which calls for placemaking to be for “all” rather than ”most”. An example of this are sensory rooms for autistic kids in busy spaces at Themeparks like Legoland. In our world of F&B, this can be delivered through a diverse dietary range (vegan, veggie, free from, etc), customisation, out of hours provision, tiered pricing, accessible design (Braille menus or lowered counters) and staff trained in sign language. It’s about genuine inclusivity.
Besides navigating the world of hybrid working and changing lifestyles, lasting change is being driven by ESG, which has become imperative. The race to net zero is a prime objective in many sectors and foodservice can contribute in a big way. A great example is the 14,000 m2 urban farm at Paris Expo, which brings together local volunteers who help produce over 1,000 kg of produce each year. With green space in urban environments at a premium, we expect to see more of these uses coming together to create sustainable supply chains along with great spaces for local communities often out of currently underutilized spaces.
With inflation finally moving in the right direction, Coverpoint are excited to see some stability come back into the market in 2024. F&B expansions are ramping up and developers are looking to take things to the next level. So our wish for the industry is to support smaller, local operators and artisan producers with more flexible spaces, which will add a real point of difference and use the growing optimism to drive innovation and create authentic and unique experiences.
Paulina Herrmann
Paulina Herrmann is Director at Coverpoint Foodservice Consulting.
