Via Carluccio’s, Tottenham Court Road


A review by Ed Dennehy, Business Development Consultant.

As February draws to a close and the weather remains quite frosty in London, there’s nothing more warming on a cold day than hot pasta, or a proper Italian toasted ciabatta. However, amongst the London foodservice market it is quite hard to come across traditional Italian food to-go. Yes you can go to a sandwich shop or fast food chain and get something to eat which has some Italian relevance, such as a Spicy Italian from Subway but it isn’t really Italian food is it?

Fortunately, my prayers look to have been answered with the brand new opening of Via Carluccio’s in Tottenham Court Road. With its grand opening today, the popular restaurant chain aims to bring restaurant quality Italian food to those eating on the go.

Via Carluccio’s is a quick service variation of the brand, trading from 7am to early morning commuters, right through to the early evening to capture the home rush trade. With 8 internal and 10 external seats, Via Carluccio’s certainly reflects the same small interior found in other Fast Casual units across the Capital.

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Sandwiched (excuse the pun) in between Gregg’s and EAT, already well established food to-go Operators, Via Carluccio’s is easily recognisable from its bold blue frontage which is the key to relating this to its sister restaurant format, Carluccio’s. Approaching the unit from the front there is a small external seating area, surrounded by branded balustrades. The unit frontage, protected by glass, is simple and allows you to see into the small 1,500 ft2 unit.

Inside, the unit can be divided into three sections, pre-packed grab-and-go, freshly prepared grab-and-go and seating. The fridge on the right of the entrance features a range of pre-made paninis, ciabattas and salads, which are all priced appropriately between £3.25-£5.25. The front counter, back up by over-head digital signage and operated by 6 staff members, had a fresh pasta display at the front. Here, guests can make a selection out of 4 different pasta boxes, freshly prepared in front of them.

The food itself was really good. I had a chicken skewer salad box, crudités carrot side with broad bean dip, a vanilla panna cotta and a Limonata drink. It came to about £10.00 in total, which feels very expensive for lunch… although I have to say the quality was a cut above the competition. It was busy during my visit, with business people and tourists all flocking to grab a piece of Carluccio’s latest offer. I must say that with such a small unit, it did become busy and even a little claustrophobic during the busy period but this was probably to be expected, given that it was lunch on launch day.

There were a few issues I found during my visit, which were very minor but these included no contactless payment, which is becoming increasingly popular and ‘key’ in the foodservice industry. There were also no branded bags available, which decreases the brand appearance external to the unit, something I feel was looked over in the preparations for opening.

With the emerging trend of Fast Casual becoming increasingly popular, we are not surprised to see that Carluccio’s have taken this step toward a food-to-go format. This is not the first of it’s kind, as we have seen previously in our Giraffe Kiosk  blog – http://ow.ly/YNy8K  – it is a popular choice for restaurant operators to expand their offer outside of their typical trading hours and demographics…a trend that we are seeing more and more of.

The pricing is very high for a grab-and-go product especially considering it’s location near Gregg’s and EAT. You can get a similar product next door for a lot less money, however, you do sacrifice product quality. This will make choosing location key, targeting areas with people with money to spend and as such, it will be interesting to see if this format will be rolled out across London, or other locations and it is certainly something I could imagine working very well in a Shopping Centre, adding to the already expanding Fast Casual scene.

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MarktHal, Rotterdam


A review by Ian Hanlon, Associate Director at Coverpoint, part of the JLL Group.

It’s a cold and wet February day and we find ourselves in the Netherlands, for a mixture of new and existing projects. In between meetings, we took the opportunity to visit the MarktHal in Rotterdam, which everyone is talking about at the moment. The hugely impressive building is located on Verlengde Nieuwstraat, the busy retail and office street in the heart of the City. The location benefits from the ‘nearby-neighbour’ of Binnenrotte, the largest outdoor market in the country.

The design work for the €175 million scheme got under way in 2009 with Provast Nederland overseeing the construction element of the project. The building was opened, to great acclaim, on 1st October 2014 by Queen Maxima of the Netherlands.

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The design of the 95,000m² ‘market hall’ is by MVRDV, the well-established Dutch architect firm that has completed projects in countries such as China, India, the US and the UK over the last two decades. MarktHal is the first covered food market in the Netherlands and is open 7 days a week from morning until late in the evening. The owners of the market expect that there will be approximately over 5 million visitors per year and we saw a broad cross section of these from local office workers, to local residents, through to local tourist groups from all over the world.

The arch-shaped building houses 228 residential apartments stretched over 10 floors, a 100 stall ‘eat or buy’ food market serving everything from fresh fish to meat, to warm bread and a medley of vegetables and cheese. The sit-down foodservice provision includes 14 units, with an impressive line-up of excellent quality local and national operators. There is even an international foodservice operator presence in the always popular Jamie’s Italian, who continues expanding in the Continent. MarktHal also has a supermarket and 1,200 parking spaces, providing an added element of convenience. The sheer scale of the building creates an amazing backdrop to one of Europe’s best food theaters.

We arrived just before the lunch time rush and, after taking in the strikingly vibrant and colourful graphics on the ceiling (along with many other first time visitors, necks craned upwards and cameras in hand), we took a leisurely stroll around the part ‘fresh food market’, part ‘Restaurant space’. You can see how, for ‘foodies’, a first time visit could take all day with a multitude of sights, aromas and tastes to keep the appetite wanting more.

The building is divided with Restaurants and Cafes flanking the perimeter (all with dedicated street access to allow Tenants to trade independently), and most double height to ‘flex’ unit size to meet peak demand, as well as giving great views over the market stalls below. The central space combines retail food and drink stalls (cheese, of course, but also great delis, churros and patisserie, boutique wines and artisan breads) with some visually stunning ‘sit up to’ counter units. We loved the double height island units – retail counters at ‘Ground’ level linking with Restaurant seating above the counters – a great use of space and visually striking.

The customer profile was as mixed and varied as the cuisine choice with a combination of ‘regulars’ seeking out their favourite stall, office workers ‘grabbing and going’, and a healthy dose of tourists, gourmet seekers and inquisitive consultants. We didn’t have the luxury of staying for hours, but we managed to sample from a number of different units, before we needed to push on to Amsterdam for a new Project Client meeting. This did not stop us grabbing a quick ‘frites and fritesauce’ (chips and mayonnaise in our world) and a final glance at the ceiling and we were on our way. When in the Netherlands, do as the Dutch do.

At Coverpoint we have worked on some really exciting Food Hall projects over the last couple of years. From as far as the Nordics, with stunning Food Courts in Stockholm and Gothenburg, to traditional food markets in Madrid, Barcelona and Malaga. I am absolutely thrilled to see the trend of ‘eat or buy’ food halls expanding into mainland Europe.

Our recent visits to Mercado di Ribiera in Lisbon, Platea in Madrid and, of course, the continued expansion of Eataly, show the power of the Food Hall – great ingredients, a focus on local, an array of quality cuisines and a combination of experiences. This is what great foodservice is all about – creating emotions and experiences, which we call eat or buy because you, the guest have the choice..

Shopping, eating and living – all under one spectacular roof. That is exactly how today’s time-stretched consumers want it as they continue looking for experiences and ultimate convenience in their everyday life. I believe that MarktHal has all the elements it needs to become the standard bearer in the world of Food Halls. All I am left to do now is to raise my Hoegaarden and say ‘Proost’ to our friends at MarktHal. We will be back, and this time for longer!

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The New Language of Leasing


First published in the ACROSS Magazine, Issue 6 | 2015/16

The beginning of a new year is always an exciting time. Around the world, there is a sense of starting again, having a clean slate on both a personal and professional level, and, of course, looking forward to the next 12 months.

This year is no different, but for the retail property industry, there is a change in attitude and focus also taking place with foodservice. Mapic was highly successful for our business, not just because Cannes is a great meeting point, but also because food and drink are now firmly at the heart of thinking surrounding new projects.

We were lucky enough to have several projects opening just before Mapic that created more than enough “noise” for us, along with our JLL “Food in Fashion” cocktail party, but the really important change is in the way that the industry is now looking at the spread of foodservice, the operators, and their franchisee and operating partners.

I have written in this column before about the changes that need to happen to see foodservice operating companies and brands spread across Europe and further into new markets, the need for those operators to find quality partners and for developers and landlords to change their approach and communication with foodservice operators. Having spent time with a number of clients recently on just this subject, I thought it might be helpful to outline exactly what I mean, hence the title “the new language of leasing” with reference to foodservice.

First of all, most foodservice operators do not really understand property and what makes it “tick.” The most successful chains and operating companies have great property teams, but this is not uniform throughout the whole industry and, as we see a change from “international” brands to more local and regional operators, this is going to become a big problem. The companies and businesses that we want to attract as part of the foodservice mix of a development are different, quirky, regional, focused and highly unlikely to even understand the “language” of the property industry. Words like “GLA,” “net area,” “upwards only,” “turnover clauses,” “service charge,” and “effort rate” are largely alien to the way they have historically done their business. So let’s see if I can help with the translation from “property world” to “foodservice world” in the next few paragraphs in order to make this transition easier.

Guest not customer

DSC03188This is a fundamental and really important point. Most foodservice operators are about experience and not transaction, so by using language that they understand, focusing on their “guest” and what they want, you are far more likely to get their interest. If you attract the same people as their guest, they can see where the business will come from.

 Experience not transaction

As I mentioned in the first point, foodservice operators are much more interested in understanding how their offer and proposition can fit into the “bigger picture.” They provide experiences, so they need other supporting things around them like other foodservice, great environments, leisure locations, and well-designed areas. These need to be explained along with their benefits.

Average spend not net sales

The dynamics of the restaurant business are very different to retail and we believe that a focus on the average spend that an operator will take, not just the net sales per week, month or year, will help them understand what is the potential level of business. Having supporting information that allows operators to work that out is helpful. For example, a site that can sell alcohol and provides a good night-time ambience is going to have a very different average spend to one that is daytime and “functional” only. When planning a development, you need to set the operating parameters so that potential tenants can understand the rules.

Seats not GLA

Trinity KitchenFor most foodservice operators, the number of seats they can provide, and how many times they can turn them over in a meal session, is far more important than the GLA that they have. Sure, the size has to be right, but creating great seating areas and providing the guest with a choice is vital to commercial success. Telling an operator you want it to take 300 sq m doesn’t really help it appreciate what is on offer or what shape it is. Please stop building shops and then trying to rent them as restaurants.

Cost to occupy not rent

One of the biggest differences is the multiple layers of costs that go with taking foodservice units in shopping centers. Base rents, turnover rents, service charges, food court charges, rates, and marketing costs all come together to create a scary number for many of these operators. By simplifying the explanation and the “packaging” of this with them, you are far more likely to succeed. This is more than just working out the “effort rate,” it is making sure they understand and feel comfortable with the property cost in the same way they do with labor costs. This is often a percentage of sales that they feel comfortable with and understand.

Support not rules

Running foodservice businesses within the shopping environment is tough, for many reasons. In most cases, there are numerous rules that have to be adhered to, mostly designed around the larger retail tenants, which center on deliveries, refuse, staff, and other important inputs to a business. By making these specific and appropriate to foodservice businesses, they will be seen as more supportive rather than rules that have to be obeyed. A great example is the service yard that doesn’t allow early morning deliveries, requiring the three quality restaurants in the scheme to take their daily food deliveries later, when they should already be preparing the food. Inconvenient, yes, and very counter-productive.

Opportunity not cost

I have saved the most important one for last. If you go to talk to a foodservice operator and you say “we want you to take this unit, of this size, and this rent” I would be surprised, if they are regional or local, if they took the discussion further. There is no “place setting” or story. If, on the other hand, the business opportunity is explained to them, along with whom they will sit next to, what the overall project is about, how many people, and how much they will spend, the operator can then firmly imagine themselves in the unit. Of course, the developers and landlords not only need to work out that story, they also need to test it against their rental reality and make sure the message and marketing is consistent.

Our clients know there is a difference and we actively promote the fact that foodservice operators need to know more, earlier, to be able to make informed decisions about where they are going to take space. From a developer and landlord perspective, it is so much easier to rent space to the same people in every project, but that, I’m afraid, simply isn’t going to cut it in the future. Foodservice is going more regional and local, there is strong evidence of an emotional attachment to it, and the international and national mega-brands do not create that emotional response to the same degree. “Mixing it up” is the order of the day and the language you use to talk with the foodservice community will help hugely in getting them on board and performing for your guests. It’s all in the detail.

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Putting Emotion into the Food Mix


First published on ICSC’s The Center of Shopping Blog, 3rd December 2015.

Jonathan Doughty – Head of EMEA Foodservice Consulting at Coverpoint, part of the JLL Group and ICSC’s new European Foodservice Mentor, highlights the impact of Food & Beverage on shopping centres and retail.

It might seem strange talking about emotion in an Asset Management blog, but it is emotion that is driving the Food and Beverage industry in shopping.

Trinity Leeds25 years ago, I started consulting for developers and landlords, property and site owners, who didn’t have a clue about how to include foodservice in their sites. From the biggest shopping centres to historic palaces, from huge office complexes to airports and stations, the one thing you could guarantee was that the foodservice was “underwhelming”. If you were lucky, there was a reasonable choice of International fast food, some plastic seating and it was reasonably clean. If you were unlucky, there wasn’t enough of anything, the standards were dire and the operators poor.

Roll forward a quarter of a century and the picture is very different. Yes, I do think Coverpoint has played a huge part in that change, but we have been lucky in that market conditions. Retail has opened up larger and better opportunities for F&B and it has proved to work, everybody loves it. We have been reporting for the last decade about the impact of great F&B, which extends dwell time, is a “reason to visit” in its own right, increases the retail spend and pays good levels of rent; whilst others have just “come to the party” and talk about these benefits like they are magically new and have just happened!

Much more important in my view, is the reasons why F&B has become so much more successful. I would, at this point, like to ask for your forgiveness while I indulge in a little foodservice industry analogy. Chocolate-cake-recipeBuilding great foodservice is like baking a great cake, it requires the right ingredients, it needs a clear and very well thought out process and the final result must create emotion in the consumer to add that extra dimension. Getting any of those steps wrong, buying cheaper ingredients, or failing to follow the exact recipe and process,  ends up with sub-standard results.

So, if we look at how food is delivered as part of the Asset Management strategy of many centres, there is clearly a need to drive revenue, but also to benefit from all of the great things that F&B brings to the party. Whilst hard to define exactly, we at Coverpoint and JLL like to call it “making places for people”, rather than just leasing space to operators. The reality is that our guests (you used to call them footfall and customers) come to us with a pocket full of financial and emotional currency, and they want to spend it with us. Our job is to make sure that we create places that they want to spend time in. This is often overlooked as time is, to many people, more precious than the money they are spending. Time with the family, over a great meal in a shopping centre, is time well spent when we all work so hard with long hours each week.

When we plan new foodservice spaces, we “dream” the emotions that also need to go into it, to make sure that the whole proposition holds together, creating great social spaces that “glue” us together. A collection of restaurants and cafes doesn’t make a great place, in the same way that a group of shops doesn’t make a great shopping destination. There is much more to it than that and spending a little more time, and a little more money, adds an extra emotional dimension that creates the “places for people” we talk about.

Assets need more management, more planning and more creativity than they ever used to and with the social, demographic, legal and cultural changes we are seeing, a much more accurate and targeted response is needed. This has manifested itself in an industry obsession about “how much food should we have” and endless discussions about percentages of GLA and the “rise and rise” of F&B. I would be much happier, and clients and colleagues would be much better off, if the industry focused more on the metrics of performance and the nature, not the size of the offer. After all, footfalls are unlikely to be going up dramatically as more real estate comes on stream, so I think we should be focusing on how we “excite and delight” our guests to drive higher spends, higher spends per minute when they are in F&B stores and better matching of the offer to the guests ‘needs.

I am often asked if we are now “at the top” of the F&B market. For sure it has come a long way in the last 25 years and I am proud to have been a part of this change, but this is NOTHING in comparison to what is going to happen in the next 25 years. Hold on, it’s going to be a fun ride……..

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Eating Is the New Shopping as Space Allocated to F&B in Shopping Centres Soars


First published on Europe Real Estate, November 2015.

Food & beverage (F&B) operators have doubled the amount of floorspace they occupy in shopping centres over the last 10 years, from 7% to 15%, according to research from JLL.

Foodservices in shopping centres across Europe currently accounts for 15% of the total GLA. JLL predicts that this will rise to at least 20% in total over the next decade.

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Europe Real Estate recently reported that almost a third of all visitors to shopping centres across Europe, South Africa and the Middle East will visit a restaurant or coffee shop. Shopping centres now recognise that food is a key ingredient in encouraging dwell time in shopping centres. Figures show that customers who eat during a shopping centre trip spend on average 27 minutes longer across the shopping centre and spend 18% more in overall transactions.*

JLL also predicts there will be more demand for Asian food operators. As China and other Asian markets have significantly expanded their overseas travel footprint, as well as recent visa relaxation particularly in the UK, there will be more demand for Asian food operators in malls.

Jonathan Doughty, MD of Coverpoint, JLL’s food consulting business, commented: “In a new online world experience is king and gastronomy will be the social glue that will hold retail spaces of the future together. The rise in online sales means that consumers are looking for leisure and culinary experiences from their shopping centre visits as this is something that is still impossible to do online. Well-configured and complementary dining and drinking provision can add real diversity and vitality to major city markets worldwide, and can often boost consumers’ shopping experience and dwell time, as well as giving consumers a reason to keep coming back. This is only set to rise.”

Robert Bonwell, EMEA CEO of retail at JLL, added: “The retail narrative at the moment is physical versus online, however the growth of food and beverage highlights the opportunity that exists for restaurants and food offerings that can tap into new eating and leisure trends.”

*Figures from Coniq

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ICSC Announces Coverpoint as European Foodservice Mentor


First published in the ACROSS Magazine, November 2015.

The International Council of Shopping Centers (ICSC) is pleased to announce the signing of a new European Foodservice Mentor agreement with Coverpoint Consultancy.

Coverpoint & ICSC

Coverpoint, who became part of the JLL Group exactly one year ago, provides foodservice advisory consultancy in shopping, retail and leisure developments to Landlords and Developers. Coverpoint will support ICSC in Europe to develop a food and beverage (F&B) programme at events and member services to provide knowledge, insight and mentoring to ICSC members.

Food and Beverage operations are becoming an increasingly important part of the retail industry. Research released yesterday by JLL has predicted that retail locations and malls may well dedicate 20% of their space to food and beverage operators in ten years’ time.

ICSC will be launching a new F&B pavilion at the Retail Connections event in London on 23rd March 2016 and will provide an enhanced focus on F&B during its annual European Conference, which will take place on 18-19 April 2016 in Milan, Italy.

Jonathan Doughty, the Regional Director of Coverpoint, commented: “Over the last ten years, F&B operations doubled the amount of floor space they occupy in shopping centres. It’s important that the industry stays ahead of the curve, recognising emerging trends in foodservice to benefit from the increased revenue, benefits and dwell time that food and beverage brings. We are excited to be putting this on ICSC’s members radar.”

Sandra de Jenken, ICSC’s European Managing Director said “ICSC members all over Europe will benefit from our new relationship with Coverpoint and we look forward to providing improved F&B information and services at our events from 2016. “

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JLL MAPIC Cocktail Party #FoodsinFashion


Last night saw the launch of our foodservice trends booklet at the JLL Cocktail Party at MAPIC with our #FoodinFashion theme causing quite a stir. Word quickly spread of the event to the extent that we had to manage an additional 250 people who turned up at the door! The power of social media!

The event was a huge success, demand for the trends booklet has been phenomenal and a second print run is on the cards. For those who were unable to get into the event, first of all apologies, and secondly we have attached link for you to enjoy this afternoon…

Click here to watch our #FoodinFashion event on Periscope

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What a Difference a Year Makes…


As most people know, we joined the JLL family on the 18th November 2014 at 4.30pm in the afternoon, having sat down and signed over 200 pieces of paper that afternoon! I have to admit that I had no idea about the journey we were about to embark on. You try and plan these things but nothing could have prepared us for what has happened over the last 12 months.

We have received tremendous support from our new owners, financially, culturally, professionally and personally, especially with the addition of Tory Gould to our Team who has enabled us to really maximise the benefits of being in JLL, a truly global organisation. It really feels like we are part of the family now and the whole Coverpoint Team are enjoying being part of a larger, structured, worldwide business.

1 year on, we are now presenting #FoodinFashion at MAPIC in Cannes, which is our focus Captureas part of JLL on the development of foodservice in retail, leisure and shopping. Fortunately our work diaries extend well into 2017 and our Team is growing at a phenomenal rate, both in Coverpoint and in the development of foodservice knowledge in the wider JLL Team.

We have reached further into our ‘traditional’ markets, gaining new Clients and new projects in our European and Scandinavian heartlands. We have also ventured into new markets assisted by our colleagues around the World in Turkey, Hong Kong, Singapore, South America and Africa. The demand for our services in the first year has been incredibly strong, and the Team have travelled extensively to all corners of the globe, exploring new food cultures, cuisines, habits and customs. However, we are fiercely proud of the fact that we have not only maintained our quality, but have enhanced it with the investment and support from JLL. We now boast the most comprehensive database of foodservice turnover, a digital mapping solution to our data collection on surveys and some very clever technology allowing us to share our knowledge and expertise with the broader Teams and Clients.

Some of the new Clients we have assisted in the Shopping and Retail market over the last 12 months include ECE, Altarea, Eurocommercial, Wereldhave, Adia and Equilis to name a few, in countries such as Germany, France, Finland, Sweden and Belgium. We have also maintained and enhanced our existing Client base including intu, Unibail-Rodamco, ISCR and Peel Holdings. We are delighted that these companies continue to want to work with us and feel proud about our growing Client base.

I was extremely proud to see first-hand some of the most innovative foodservice offers in retail environments come to life on their grand openings, with The Mall of Scandinavia in
Stockholm, the revamped Galeria Mokotow in Warsaw, and Polygone Riviera in Cagnes-sur-Mer, all showing off Coverpoint inspired gastronomy offers and designs. At the same time, the projects that we have become ‘famous for’ such as Trinity Kitchen in Leeds, continue to set the benchmark for foodservice innovation, with this award winning Centre still held up as a ‘must visit’ Centre for our European Clients.

Polygone Riviera MOS Galeria Mokotow Trinity Kitchen

Outside of our retail ‘heartland’ we have increased our work with Clients on Transport Termini, Visitor Attractions, Cultural Venues, Blue Chip Offices, Conference & Exhibition Centres and Sports Stadia – developing their foodservice offers to meet the needs of their more demanding customer base.

The last 12 months has been an incredible journey, and looking beyond 2016 Coverpoint, along with JLL, will continue to penetrate new markets, grow the expertise of the Team and continue to meet and exceed our Client’s expectations.

It has truly been a tremendous year and at 4.30pm today you will find me on Stand R7.L15 toasting the first year with my JLL colleagues. Cheers!

Chef JD

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Eating is the New Shopping


First published in the ACROSS Magazine, Issue 5|15.

Over the last ten years, food & beverage (F&B) operators have doubled the amount of floorspace they take in shopping centres, from 7% to 15%, according to research from JLL.

stock-market-arrows-gain-loss-stock-photoAcross Europe, foodservice in shopping centres currently accounts for 15% of the total GLA (Gross Leasable Area).  JLL predicts that this will rise to at least 20% in total over the next decade.

Food is now recognised a key ingredient in encouraging dwell time in shopping centres.  Figures show that customers who eat during a shopping centre trip spend on average 27 minutes longer across the shopping centre and spend 18%  more in overall transactions.*

The trend for food ‘gourmetisation’ and a quest for new experiences is credited with the rise of F&B in retail. JLL also predicts there will be more demand for Asian food operators as malls cater for new customers from China and other Asian markets who have significantly expanded their Bt730TAIYAAOQ0Ooverseas travel footprint. The UK, in particular, can expect additional Chinese travellers as a result of recent visa relaxation, which is likely to increase tourism. Ippudo, a Japanese noodle chain, recently opened stores in London, testimony to this rising demand for Asian food, which also satisfies demand for ‘clean eating’ from calorie-conscious consumers.

Jonathan Doughty, MD of Coverpoint, JLL’s food consulting business, commented: “In a new online world experience is king and gastronomy will be the social glue that will hold retail spaces of the future together. The rise in online sales means that consumers are looking for leisure and culinary experiences from their shopping centre visits as this is something that is still impossible to do online. Well-configured and complementary dining and drinking provision can add real diversity and vitality to major city markets worldwide, and can often boost consumers’ shopping experience and dwell time, as well as giving consumers a reason to keep coming back. This is only set to rise.”

For investors, retailers and landlords alike, this presents opportunity. Robert Bonwell, EMEA CEO of Retail at JLL, added: “The retail narrative at the moment is physical versus online, however the growth of food and beverage highlights the opportunity that exists for restaurants and food offerings that can tap into new eating and leisure trends.”

Other key consumer trends that are impacting the food & beverage sector include:

lsGourmetisation: The increasing desire from consumers for a deluxe dining experience, with a basic product being elevated to the next level. There is also an emerging trend for hybrid food; the combining of two basic products to create something new. A prime restaurant example is Sushi Samba, which offers a hybrid of Japanese, Peruvian and Brazilian food. A product example is the ‘cronut,’ a cross between a doughnut and a croissant, from Rinkoff bakery.

Service mixology:  There are emerging combinations of service and self-service in restaurants, with increased self-service in mass-market dining. This calls for staff having more engagement, knowledge and prowess. Examples include Vapiano where your order is loaded onto a card and paid for on exit.

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Mall of Scandinavia – The Real Dining Experience


Last night at 8pm, Mall of Scandinavia opened in Stockholm to tens of thousands of eager Swedish customers.

DSC03186 DSC03184 DSC03188

Set in over 101,000m2 of GLA, the Mall of Scandinavia is the largest Shopping Centre in Sweden. It has 224 retail and leisure units, 14 of which are new market entries in the Nordic market, including Pull&Bear, Intimissimi, Disney, KIKO Milano and LEGO. Other major brands include Michael Kors, Victoria’s Secret, & Other Stories, COS, River Island, Tommy Hilfiger, and Zara.

For Coverpoint, Mall of Scandinavia marks the first complete project that we have had full involvement with on the strategy, design and implementation of the “Dining Experience”, a concept that that we created with our Clients, Unibail-Rodamco.

Foodservice is concentrated mainly in the Dining Plaza, but there is also a significant presence of coffee shops, grab and go, patisserie and impulse foods along the malls, giving the guest numerous opportunities to enjoy food and drink as an integral part of their shopping experience.

DSC03118 DSC03119 DSC03121 DSC03122 DSC03123 DSC03167 DSC03143 DSC03163DSC03180 DSC03189  DSC03150 DSC03151 DSC03153 DSC03140 DSC03129

Having attended a number of Unibail-Rodamco Centre launches, this one did not disappoint and the atmosphere was charged with emotion as the doors opened to the waiting crowds.

Before you ask, there is no Food Court. The “Dining Experience” provides a full range of food and drink options at all different prices, different dwell times and quality levels, but we did not feel it was necessary to provide a communal seating area, along with the associated service charge issues that go with Food Courts. In many ways the mix also reflects the quality, variety and diversity of food in Stockholm, with an incredible array of quality foodservice for all to see and taste.

There is no doubt in my mind that the Mall of Scandinavia will redefine foodservice in Shopping Centres due to the size and scale of the offer, as well as the inventive design of the Dining Plaza. If you are in Stockholm, take the time to visit. It’s only a short train ride from Central Stockholm Station and will be well worth it.

Congratulations to all our colleagues and friends at Unibail-Rodamco and the entire professional team involved in this great project.

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