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F&B

Jens Hausmann, Managing Director Groß & Partner (left), and Christian Funk, CEO, Compass Group Germany (right) /// credit: Groß & Partner

Frankfurt Is To Get A Grandiose Food Hall

The Compass Group has been won as the operator of the Foodhall in the new FOUR Frankfurt city quarter. Food Affairs GmbH, a company of Compass Group Deutschland GmbH, intends to curate the approximately 3,000 sq m space according to international standards and develop it into one of Frankfurt’s top food addresses.

ACROSS Outlook 2024 (left), Paulina Herrmann (right) /// credit: ACROSS, Coverpoint Foodservice Consulting

OUTLOOK 2024: “Keeping An Eye On Accessibility…”

“Support smaller, local operators and artisan producers with more flexible spaces,” states Paulina Herrmann, Director at Coverpoint Foodservice Consulting, in the latest “Industry Outlook 2024”.

credit:costa coffee

First Costa Coffee store in Belgium

For the premiere in Belgium, Costa Coffee and its partner Lagardère Travel Retail have chosen a central location at Liège-Guillemins station.

Viladecans The Style Outlets F&B Plaza. /// credit: NEINVER

NEINVER unveils new look for F&B Plaza at Viladecans The Style Outlets

NEINVER has put the finishing touches on the revamped F&B Plaza at Viladecans The Style Outlets, the only outlet center in the Barcelona Metropolitan Area. Aimed at rejuvenating the center’s main social and leisure zone, the refurbishment has resulted in enhanced terraced dining areas, seating and events spaces, contributing to a more all-round shopping experience.

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.

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.

“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.

“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: 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.

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

ACROSS DISCUSS: F&B Insights with Will & Johnny

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.

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: NEINVER

F&B IS AN ESSENTIAL PART OF THE OVERALL GUEST EXPERIENCE

Customers are seeking a better-quality and more varied offering, expecting to see both international and local options, argues Joan Rouras, Head of Leasing and Retail at NEINVER. For a long time, a neglected topic, F&B in outlets, is taking on a whole new role. NEINVER has taken many steps to offer its guests innovative F&B in addition to a high-quality retail offering.

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.

credit: NEINVER

F&B IS AN ESSENTIAL PART OF THE OVERALL GUEST EXPERIENCE

Customers are seeking a better-quality and more varied offering, expecting to see both international and local options, argues Joan Rouras, Head of Leasing and Retail at NEINVER. For a long time, a neglected topic, F&B in outlets, is taking on a whole new role. NEINVER has taken many steps to offer its guests innovative F&B in addition to a high-quality retail offering.

“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.

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