Paris, 2 October 2017 – MAPIC 2017 welcomes an exciting mix of dining concepts that are revolutionising shopping centres and high streets. Hospitality offerings around the world are undergoing an unprecedented transformation, providing consumers with unique experiences that go far beyond traditional dining.
President of the Gordon Ramsay Group, Stuart Gillies, is taking part in a panel on “food & beverage experiences: from shopping malls to life places” on Wednesday 15 November at 2.00pm. The Gordon Ramsay Group owns and operates a worldwide chain of incredibly successful restaurants and bars, which publishes cookbooks, offers cooking classes and sells domestic and professional cookware, proving Gillies an incredible source of culinary knowledge and experience.
The session will focus on the changing design of dining in commonplaces; not only architecturally speaking but the overall experience and how the idea of hospitality within shopping centres has drastically shifted from food courts to destination dining. Other panellists include Louis Bonelli, Head of Leasing at Klépierre and Griffin Adam, Associate Director at JLL Foodservice Consulting, who will alongside bring a wealth of expertise to the table.
Nathalie Depetro, Director of MAPIC Markets, said: “We are seeing a major shift in the food & beverage sector when looking at the composure of restaurant design. The look and feel of a restaurant can have a considerable effect on the consumer experience. From modern and sophisticated architectural offerings, to quirky, urban designs, brands are increasingly focusing on providing consumers with an attractive, convivial atmosphere. Today’s customers want ‘Instagrammable’ dining destinations, where physicality meets virtuality. This is one of the big trends we want to showcase by putting hospitality, food and beverage at the forefront of this year’s MAPIC.”
Attendees of the three-day international retail property market will also be invited to engage directly with brands illustrating these trends at the event. Brands including Anticafe (France), CrazyFlakes (Turkey) and Time Out Market (UK) will showcase their emerging design-focused offerings from different parts of the world.
Anticafe will present its aspiring café concept, which is midway between a co-working space and a café, where consumers can dine by paying by the hour to utilise the space; alongside CrazyFlakes who have introduced a trendy cereal bar concept into Turkey. In addition, Time Out Market in Lisbon, will exhibit their innovative upscale marketplace concept that brings together some of the city’s best restaurateurs and chefs under one roof. The market offers a very unique culinary experience, that is changing the face of marketplace hospitality and dining, while also offering shopping facilities, bars and cultural products within one arena.
Furthermore, Director of Time Out Market, Didier Souillat, will speak about “food & beverage emotional shopping and new lifestyles” at the conference on Thursday, 16 November at 9.00am. Simon Taylor, Head of Business Development at Condé Nast International Restaurants, will also join this panel to introduce the fascinating new trend and introduce the GQ Bar and Vogue Cafe. To mark the introduction of these recent concepts that highlight the community dimension created by digitizing consumption patterns, Matthieu Proust, General Manager of UberEATS UK, will participate in a panel to discuss “the new seamless customer experience – interact with your customers & grow your business!” on Thursday, 16 November at 5pm.
Many other eateries will also showcase their examples of premises design and scene-setting features at MAPIC. Among them are Le Monde du Macaron (France) and Hotel Chocolat (UK) – two upscale confectionary and tea shops that operate in malls – alongside Whatsbeef (Germany), which offers a taste of the US and an atmosphere straight out of a Western film.
Additionally, MAPIC is launching a brand new exhibition space this year – the Food and Beverage Gallery – where restaurant chains will be able to showcase proposed concepts and offer tasting sessions. Exhibitors include Welovepuro (Italy), which produce handmade ice cream from carefully-selected ingredients in a refined setting; Hans im Glück (Germany) – a hamburger restaurant providing service in a birch forest setting; Caffe Pascucci (Italy) – a cafe combining traditional Italian and organic, fair-trade products; Alavance (France) – an app for reserving a table and ordering from a menu in advance, and Fettuccine Alfredo (Italy). Finally, Delifrance (France) which offers bakery, French pastry and delicatessen solutions to professionals, will be accompanied by the famous French starred chef, Michel Roth, who will also host an exclusive tasting session.
“How to turn transit zones into food destinations” is another topical subject at MAPIC this year. Director of Strategy and Development of the Jamie Oliver Restaurant Group, Nick Schapira, will discuss how the group has successfully achieved this on Wednesday 15 November at 10.00am. The session will focus on this emerging trend of dining area design.
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