More retailers find food and shopping a tasty mix
Retailer Mark Werts was dining in a Hong Kong restaurant a few years ago when he noticed most people were doing more than chewing.
“Of about 130 people, 129 people were on their phones,” said Werts, who owns American Rag Cie clothing and Maison Midi home goods. “So it struck me that there’s an enormous opportunity while you’re eating to combine selling decor in a restaurant.”
The epiphany led him to create Beau Soleil Kitchen & Bar in Huntington Beach, Calif., where people can buy home goods on display, colorful mismatched tiles on the floor and even the tables and chairs. The Maison Midi website is posted throughout the restaurant, giving diners tacit permission to keep their eyes glued to their phones in case they feel the urge to order something besides food.
“The whole experience is for sale,” Werts said.
Werts’ restaurant-retail hybrid is perhaps the ultimate example of the eatingshopping mash-up working its way across the merchandising landscape.
As retailers try to capitalize on the millennial generation’s interest in doing things with friends rather than buying things at malls, there’s been a proliferation of restaurants inside grocery stores, shops inside eateries and even snack bars near dressing rooms. Adding food to the equation is a way for retailers to make shopping an experience and tap millennial consumers’ love of eating out, analysts said.
Barnes & Noble was early adopter when an it opened its first location with a Starbucks in 1993, said Neil Saunders, a retail expert with Global Data. And you’ve always been able to get a Swedish meatball fix inside Ikea stores.
Today, coffee kiosks or full-service restaurants are common inside bookstores.
The idea, experts said, is to sell where the potential shoppers are hanging out, and, increasingly, that place is a restaurant.
“They’re eating, drinking, posting on social media, hopefully with your product in that picture as well,” said Joseph Schmitt, a retail expert with AlixPartners. “That’s the ideal situation.”
Nordstrom Inc. is combining personalized service with food to combat online shopping competition in its new concept store in Los Angeles called Nordstrom Local.
There, customers can pick up and try on items they bought at Nordstrom.com or visit with a personal stylist who has culled a collection of store products. Meanwhile, shoppers can linger at a bar stocked with wine, beer, coffee and pressed juice.
In 2007, Eataly introduced the idea that you can eat and shop in the same place. The marketplace gives customers the option of dining at one of several restaurants or buying the ingredients to cook meals at home.
The concept has proved so popular that the company has opened 13 marketplaces worldwide.
Even grocery stores are striving to compete by giving customers more reasons to walk through their automatic glass doors. The eat-in option is popping up so often that the industry has invented a portmanteau: grocerant.
Whole Foods has offered customers hot foods and seating areas since it was founded but more recently has been incorporating fullservice restaurants and bars inside its markets.
The food concept is one that retailers love, but it’s not easy in practice, said Garrick Brown, vice president of retail research at real estate brokerage Cushman & Wakefield. Retailers need to know how to operate a restaurant and have to find the right location, not tucked away, but in a walkable location open to the public.
“The tricky thing about retailers jumping into the restaurant business is that unless they know a partner that knows what they’re doing, the restaurant business is tough,” he said.