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ACROSS

Food & Beverage / Leisure

LATEST TRENDS IN FOOD & BEVERAGE AND LEISURE CONCEPTS

Will’s F&B Insights: The Inconvenient Truth of Customer Satisfaction and Memorable Experiences in Retail Spaces

It is a complex task to ensure project profitability. There is a struggle between doing what is right and what is reasonable. As an expert in the world F&B development Will Odwarka, founder and CEO of Dubai-based firm Heartatwork Hospitality Consulting, states in his newest column: “However, in an ever-growing and competitive landscape, it is crucial to establish distinguishing factors that are recognizable and embrace them wholeheartedly.”

credit: EHI

MUCH OPTIMISM FOR THE F&B industry

Frequency, length of stay, atmosphere – there are many reasons why gastronomic offerings are an essential part of retail. Olaf Hohmann, Head of Retail Gastronomy Research at the EHI Retail Institute, uses Germany as an example to show the development, trends, and potential of retail gastronomy.

credit: Umbdach/CBRE

LE BIG TAMTAM IN HAMBURG: A COLORFUL GASTRONOMIC EXPERIENCE IN A CLASS OF ITS OWN

“Le big TamTam” is an extraordinary project in the heart of Hamburg’s city center that combines culinary diversity, entertainment, and modern shopping – all within a heritage-protected building. A colorful food market, complete with an event stage and central bar, is being developed on an area of 2,000 sq m in the basement level of Hamburg’s Hanseviertel district. Extensive remodeling work has been underway since last year. The team at umdasch The Store Makers is responsible for general contracting work and furniture construction for this flagship project.

Food Garden design at Main-Taunus-Zentrum, Sulzbach, Germany. /// credit: ECE Group

Start of construction and 90 percent occupancy rate for new “Food Garden” in the Main-Taunus-Zentrum

Start of construction and strong letting success for the new “Food Garden” in the Main-Taunus-Zentrum: In November, construction work began on the new highlight in the middle of the shopping center – a high-quality and varied range of restaurants with five free-standing restaurant buildings, partly covered and partly open terraces, green outdoor areas and sophisticated architecture. The opening is planned for spring 2025.

credit: ECE

SHOPPING CENTERS: FLEXIBLE SPACES FULL OF OPPORTUNITIES

Today, more than ever, a first-class location, excellent management, and continuous further development are decisive for the future of a retail property. In addition to the location-specific sector and tenant mix, the gastronomic offer is crucial for success – as ECE Marketplaces shows.

credit: Time Out Market

WE RUN A BUSINESS OF ROCKSTARS

Time Out Market is one of the first food hall concepts in Europe. From Lisbon, it has expanded internationally. The list of interested parties, from cities, operators, and restaurants, who want to be part of this success story is long, but new locations are carefully chosen. Sandy Hayek, CEO of Time Out Market, and Ana Alcobia, VP Iberia, explain the USP of their concept, the criteria they use to select locations and restaurants, and why being a media house at its core is so crucial for their success.

F1 Arcade interior. /// credit: Viklari Consulting, F1 Arcade

F1 ARCADE IS COMING TO MAPIC

F1® Arcade, the world’s first official Formula 1® simulator racing experience to put socializing at its core, and the first-of-its-kind experiential hospitality concept; is coming to MAPIC from 28th to 30th November in Cannes.

Credit: CLOSTERMANN DESIGN LTD

LEISURE AREAS IN SHOPPING MALLS: TRANSFORMING RETAIL SPACES INTO EXPERIENTIAL DESTINATIONS

Shopping Malls in the USA, Middle East, and Asia are not just places to shop but have emerged as epicenters of social interaction, thrill, and recreation. Europe is on the brink of embracing this trend, says Matthias Clostermann, Owner and General Manager at Clostermann Design. Therefore, malls across the continent are inching towards becoming entertainment hubs. But there is still a lot of hesitation.

“Value and Quality – That’s What It’s All About”

The biggest challenge facing the F&B industry is the cost of doing business. While the coronavirus has run its course through the markets, operators are struggling to return to profitability in the face of current economic challenges. Ian Hanlon, Director of Coverpoint, explains how the current challenges can be addressed and highlights trends in the shopping center food scene using best practice examples from the industry.

THE VITAL ROLE OF FOOD AND BEVERAGE AT MODERN MALLS

The F&B sector has changed significantly in recent years, not only in terms of the size of the market, but also in the variety and quality of the offering. As rents continue to rise in Europe, space previously dominated by fashion retailers is now being occupied by trendy gastronomic restaurants. People have evolved from collecting “things” to collecting “experiences”, and shopping centers have adapted to this change by improving and expanding their gastronomic offerings. Food and beverage (F&B) will play an even more crucial role in the success of retail real estate.

Will Odwarka (left) and Jonathan Doughty (right) in our new video format ACROSS DISCUSS about chances and challenges in the F&B industry. /// credit: Will Odwarka, Jonathan Doughty, ACROSS

ACROSS DISCUSS: F&B

ACROSS DISCUSS – the new video discussion format from ACROSS. According to the motto “from insiders for insiders,” we examine the top topics in the industry in exciting, entertaining discussion settings.

Solving Staffing Woes in the Restaurant Industry – Prioritizing Employee Well-being

As a participant and contributor to the world of hospitality for over 30 years, Will Odwarka shares in this column insights, thoughts, and concepts that represent the contemporary challenges of our industry either as part of a retail environment or as standalone operations. He will do this without sugarcoating and superficial bumper sticker statements.

“Invest in people, not just the look”

The European shopping center market overvalues design and investment but needs to pay more attention to atmosphere, interaction, and service, says Will Odwarka. This hurts the centers and especially their gastronomy section. The founder and CEO of Dubai-based Heartatwork Hospitality Consulting explains in his conversation with ACROSS editor Reinhard Winiwarter why excellent, personable service is the prerequisite for everything in the field of gastronomy.

credit:aida

Confectionery Aida on expansion course

The Aida story began in 1913 with the founder Josef Prousek and his wife Rosa. Their name was the motto for the pink design, and his favorite opera Aida served as the namesake.

Jens Nielsen, Global Commercial & Digital Director at Ingka Centres. /// credit: Ingka Centres

Reinventing and Rethinking the Role of Retail in Physical Space

“We want to see people in our meeting places every day, so we are moving towards creating “work/live/play” retail spaces for everyone”, explains Jens Nielsen, Global Commercial & Digital Director at Ingka Centres. Following this approach, F&B has become a main focus of attention. Ingka developed the Saluhall concept to be a joyful community experience. The flexibility of the new sustainable and social concept offers people the freedom they look for, and the ability to experience life together.

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Retailtainment: How To Increase Experience Per Square Meter
Retailers who can always find answers to consumer needs will survive. We have dedicated this “Special” to these locations: retail concepts and locations that stage themselves for the customer, appeal to all their senses, create a holistic experience, and whose success can no longer be measured in mere sales figures.
Go to Special