Who: Our extensive knowledge spans from comprehensive regeneration schemes, to new developments and asset management, both in the UK and globally. We help clients use eating, drinking and grazing offers to create an identity within their shopping centres, London Estates, mixed-use leisure schemes, international airports and rail hubs, urban regeneration projects, department stores, high profile hotels and listed and heritage sites across Britain.
How: We work with both national and international brands, together with the most vibrant and promising start-ups and independents, speciality food retailers and market traders, mobile operators and pop-ups, to marry them with the right development projects. We also carry out reviews and audits of the food and beverage and leisure elements of major portfolios.
Why: The extent of F&B facilities has increased dramatically in percentage terms within developments in recent years – leisure now accounts for nearly 20% of the space in many retail-led schemes. Every scheme needs a USP and food is ideal in providing that – it’s emotive and drives huge PR value by harnessing social networking to raise awareness of property holdings. As developers become increasingly responsive to leisure as a vital ingredient for their projects and its attraction to customers, so too does their need for reliable, leading advice based on exceptional market knowledge and unrivalled expertise.
To view just some of the ways we have helped our clients please click here.
Our advice extends to:
- Optimum unit sizes and layout arrangements
- Flexibility to future-proof against changing consumer demand
- Creative approach to different trading formats to suit landlords’ requirements
- Innovations with external seating and leasing/licensing arrangements
- Tenant mix; providing an evolving wish-list of operators throughout the development programme
- Changes in leasing structures, lease covenants and differing methods of remuneration including turnover participation
- Ongoing asset management – identifying dated and flagging brands and introducing new blood; providing advice on concepts with scalability and appetite for expansion throughout portfolio
- Advice on management contracts and restaurant consultancy service as part of hotels
- Food strategy for retailers in store with F&B concessions married with brand alignment
- Food halls and individual concessions trading within
- Creating food destinations where there are limited A3 consents due to the stance of local authorities, using A1 food operators and trading formats
- Consultancy for food trends, tracking new concepts and running “food safaris”
- Pop-ups, temporary units and chef residencies