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ACROSS

F&B

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.

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.

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.

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.

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.

Credit: URW

WESTFIELD CENTRO STRENGTHENS ITS FOOD & BEVERAGE PROFILE WITH BIGCHEFS

Another food & beverage offering has been added to the Westfield Centro promenade: the BigChefs restaurant brand opens its second branch in Germany and becomes one of the new flagships of the food & beverage brand mix at the location. With the new addition, Westfield Centro has achieved full occupancy for the promenade located directly at the center with around 15 dining concepts.

Manifesto Market at Potsdamer Platz | Credit: Manifesto

MANIFESTO MARKET ANNOUNCES ITS OPENING IN BERLIN, GERMANY

Manifesto Market opened Europe’s largest food hub in Berlin, Potsdamer Platz. 22 restaurants spread over 4,400 sq m on two floors, and invite guests to a culinary journey through Europe, to Asia via the Middle East, and to South America. Those parameters make Manifesto Potsdamer Platz Europe’s largest food hub.

Credit: Ingka Centres

INGKA CENTRES REINVENTS THE FOOD COURT RECIPE WITH SALUHALL – A SUSTAINABLE DINING CULTURE HUB INSPIRED BY PRINCIPLES OF NORDIC CUISINE

Ingka Centres, part of the Ingka Group (which includes IKEA Retail and Ingka Investments), has unveiled its new global food and beverage concept, Saluhall. Named after the Scandinavian-style ‘Market Hall’, Saluhall will reinvent the traditional shopping center food offer with a Scandinavian twist, bringing predominantly plant-based cuisine to a global audience whilst being kind to the planet. It will be Ingka Centres’ first food offer to be entirely beef-free, appealing to a global audience and reducing climate footprint.

Credit: McArthurGlen Group

MCARTHURGLEN ANNOUNCES NEW PARTNERSHIP WITH EATALY

The McArthurGlen Group, has announced the planned opening of the first outlet destination for Eataly’s concept. Opening its doors at Serravalle Designer Outlet near Milan in Summer 2023, the store will enhance McArthurGlen’s growing portfolio of food and beverage brands, offering guests a place to Eat, Shop and Learn, all under one roof.

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THE LEVEL OF EXCELLENCE WE SHOULD STRIVE FOR TODAY AND TOMORROW
Originally developed solely to meet the daily needs of consumers, shopping centers quickly became an asset class. The model worked very well for a long time, but as consumer behavior has changed, so have the requirements of tenants, operators and investors. The obvious task to satisfy customers, business partners and stakeholders is: Get your customers to return to your locations. Clear differentiation and positioning as well as a clear focus on people are crucial.
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