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    <loc>https://www.coverpoint.co.uk/our-blog</loc>
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    <loc>https://www.coverpoint.co.uk/our-blog/foodservice-trends-2022</loc>
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    <lastmod>2022-02-11</lastmod>
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      <image:title>Our Blog - Foodservice Trends 2022</image:title>
      <image:caption>We are excited to have you back with us for another edition of the Coverpoint foodservice trends. Like many things in the past 18 months, our trends book has also changed. Read on below to find out more. The Crystal Ball The last 18 months were a time of turmoil and transition and, whilst our world begins to stabilise again, we want to take a look at what is still changing, why and what that might mean for our clients. We have decided to dive a little deeper than usual this year and share our insight by releasing a series of mini stories each week over the first few months of 2022.  As always, the topics include key drivers in the foodservice industry and transcend across sectors and geographies. Before we jump feet first into “predicting” what to keep an eye on in 2022 however, we want to take a moment to reflect. Our 2021 &amp; beyond book was written in the middle of the Covid-19 pandemic, a time of unpredicted change and we tried to focus on those trends that would survive the immediate reaction to the crisis. Did we get it right?</image:caption>
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      <image:title>Our Blog - Foodservice Trends 2022</image:title>
      <image:caption>According to an EY survey, in 2021 30% of people were expected to reappraise the things they value most and not take certain things for granted.  A “shock to loyalty” the experts at McKinsey called it. Apart from budgetary consequences, this “Shift in Values” as we described it in our trends, lead to a greater focus on planetary, mental and physical Wellness and as the year played out, we were excited to see foodservice operators adapting this, like industry giant Compass group, who announced their commitment to becoming a net zero operation by 2030.  Another trend we mentioned was Portfolio Change - the need (in light of new consumer habits) to rethink what was being offered, how and where.  Examples of this include the Canadian fast casual restaurant franchise Freshii, which purchased Natura Market ECommerce Inc., an online health and wellness retailer. No-one can argue the impact that working from home has had on, well, everything! In 2020, 46% of those working from home said they would like to continue to do so. In 2021, 62% of US employees worked remotely at least occasionally (OwlLabs). As a result, when we do leave our bubble, we want it to really be worth it and we also look for new ways of connecting with the outside. In response, companies like AT&amp;T created a Virtual Reality Island with its own cinema.</image:caption>
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      <image:title>Our Blog - Foodservice Trends 2022</image:title>
      <image:caption>But the trend which really surpassed expectations is foodservice delivery. Critics did not want to believe that it would maintain momentum, but it continues to grow. “Global installs of food delivery apps increased by 25% in 2020 and are up by a further 21% so far in 2021” (Nov 2021, Adjust). As the name suggests, our Trends book 2021 &amp; beyond remains current and so we have kept it online for you here. But now, its time to look ahead at 2022, luckily this time with a little less apprehension and much more optimism. Go here https://www.coverpoint.co.uk/ to download our full 2022 foodservice trends now.</image:caption>
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    <lastmod>2021-02-23</lastmod>
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      <image:title>Our Blog - A Brave New World – The Shape of Things To Come</image:title>
      <image:caption>Warsaw Brewery: Coverpoint played a pivotal role in formalising the foodservice strategy for Echo Investment’s urban regeneration project, Browary Warszawskie (Warsaw Brewery). The development combines residential, offices, co-working space, gastronomy including a Food Hall, entertainment and new public realm – a true mixed use destination.</image:caption>
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      <image:title>Our Blog - A Brave New World – The Shape of Things To Come</image:title>
      <image:caption>BLVD, Las Vegas A great example of what will be a truly mixed-use space is BLVD, located at the heart of the Las Vegas Strip, Coverpoint have been working on this project with Gindi Capital and JLL USA. The plan is to deliver a unique experience in Sin City, an open-air roof top pleasure deck with retail below, and bars, restaurants, leisure, events, direct digital guest interaction and a great viewing platforming overhanging the sidewalk below.</image:caption>
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    <loc>https://www.coverpoint.co.uk/our-blog/foodservice-trends-2021-part-2-how-the-youniverse-has-changed</loc>
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    <lastmod>2021-02-23</lastmod>
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      <image:title>Our Blog - Foodservice Trends 2021 Part 2: How the ‘You’niverse has changed - Wellness in terms of foodservice, yeah – it’s all about smoothies and frozen yoghurt right?  Correct, so let’s move on to the next subject. Actually, hold on, things have changed… Wellness is about far more than simply healthy options, although it does include this. It also covers everything physical, psychological and mental. Not only that but ‘Planetary Wellness’ is also large contributor to ’Personal Wellness’ for many. A significant part of Wellness which has come to the fore during these pandemic times is, Mental Health Wellness and we are encouraged to discuss our feelings and worries more openly now than at any time in the past. This is a move in the right direction when you consider the number of people living with Mental Illness and who now have more opportunity to find help.</image:title>
      <image:caption>Downloads of Wellness apps have increased by 24% (last April) in the UK where they equated to around 10 million. The foodservice industry has not been quiet (literally) in bringing this to the fore, with a personal favourite of the Coverpoint Team being the KFC ASMR website where you can de-stress to the sound of sizzling chicken or bubbling gravy. A more direct mental health awareness project appeared in Manchester, UK where the ‘Feel Good Club’ opened. This is a Mental Health Café which employs mental health first aid trained staff and has a secret code if you need to use it. We really do seem to be living in more compassionate times and we are hopeful that this will continue into 2021 and beyond. We support many of our clients in developing buzzing, active and exciting spaces. Looking at things more holistically, should assets also provide spaces where people can take a break from the sensory overload? If they do, foodservice spaces could support this by providing a retreat from the activity outside. That leads us nicely on to the next ‘topping’ – Shifting Values. What we mean by this is the customers’ revaluation of what is important in their lives. As with Wellness, many people took 2020 to reassess every aspect of who they were, what they did, what effect it had on their environment, why and what value they place on things. What popped out of this self-inspection was a general feeling of social consciousness, sustainable focus and a realisation that material wealth is important but maybe not as important as we were always led to believe. When we look at surveys stating that 30% of people will reappraise the value they place on ‘things’ and 71% say that they will lose trust in a brand that has obviously put profit before people, it is obvious that society will have shifted priorities after all this is over. This has been highlighted in our industry by some real heroes (and villains but let’s not mention them). Brewdog make a regular appearance in our trends books purely because they are always surfing the edge of the trends wave (and I love beer). In this case, they have offered many of their closed pubs for use as vaccine centres (with a free beer included) and shifted a large amount of their production into making hand sanitiser. In fact so many restaurants and foodservice outlets have offered services and products to carers and the needy, that they are far too many to mention. This is amazing and I would like to add Coverpoint’s voice to the many thanking all health and front-line workers throughout the world. More importantly though, we expect consumers to remember and recognise this in their future purchase decisions.</image:caption>
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    <lastmod>2021-02-23</lastmod>
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    <lastmod>2021-02-23</lastmod>
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    <lastmod>2021-01-27</lastmod>
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      <image:title>Our Blog - Trends in the foodservice Marketplace - What does all this mean?</image:title>
      <image:caption>The online marketplace is now more important than ever. Know your customers and what they want. 50% of customers will stop visiting a website if they don’t like it, even if they like the business. Almost everyone now visits online spaces and there is no reason to doubt that this will continue once we can interact physically again. The places and spaces that will succeed will be the ones who have the best social media, the best website experience, showing people that they are worth a physical visit. Yes, this was the case before but not as widely spread or as prevalent. It’s no longer a ‘young person’ thing. I know experience in foodservice has been around for many years, however, it is now essential in every single aspect of the marketplace, online, physical and in all locations. It’s not just relevant to the large regional shopping centres, city centres or resort hotels, its about every single level of foodservice in every environment. When people finally come back, make sure it’s you they come to… This leads us nicely into the next forkful of the marketplace omelette: Functionality. The previously rather obvious line between functionality and experience has now blurred somewhat and the expectation of the customer has increased. They expect everything to be easy, contactless and without queues. If you don’t achieve it, someone else will. The previous point 3 is also very relevant here. In order to move forward or even survive last year, operators had to evolve their offer (more on this next week when I discuss supply) but it still needed to be accessible and easily used by the customers it was aimed at. It had to function correctly. In many situations, this meant that the operator had to move the marketplace to the customer as their movements were limited. People are working from home with 46% saying they would like to continue after the pandemic**. The same percent of people across Europe apparently intend to shop more locally. All this adds up to a segmenting of the foodservice marketplace with footfall more spread out into suburban areas and smaller, local areas. The customers’ hunger for local may have been forced on them, but it feels good and it will be a factor going forward. All this talk of function and experience has already built the case for the change in design of the foodservice physical space. Add in expectations of delivery, cleanliness, more space in foodservice units, the increased appreciation of the environment with external terraces and greenery and you have a whole new set of design standards and benchmarks. I have a feeling that the physical space is going to become more competitive with customers focusing in on the experiential and functional and expecting everything just as you promised…. For lots more great ‘In Practice’ examples and an all-round a jolly good read, please really do download our trends book (www.coverpoint.co.uk). Over the next weeks I will also be tackling the other sections of the foodservice trends wheel, namely Supply and Consumer – watch this space. * Festicket survey ** Forbes</image:caption>
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    <lastmod>2021-02-23</lastmod>
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    <loc>https://www.coverpoint.co.uk/our-blog/rolling-with-the-punches-dinners-by-pret</loc>
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    <lastmod>2020-11-17</lastmod>
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      <image:title>Our Blog - Rolling with the punches:   “Dinners by Pret” - Despite the beating that the hospitality and foodservice industry took this year, we have seen a wave of selfless community outreach and support, amazing adaptability and lightspeed innovation, and the examples just keep on coming.</image:title>
      <image:caption>Earlier today Pret announced that their “Dinners by Pret” offer will officially launch on the 19th November 2020. For those who may not know, Pret is an international sandwich shop franchise chain, predominantly located in high footfall locations and targeting the breakfast and lunch “on-the-go” market. Most definitely NOT a dinner offer. However, after a trial across 7 UK site over the past weeks, the concept is now ready to be rolled out and encompasses “a new evening menu, available exclusively for delivery” (Pret) from 30 of their units. Next to typical Pret staples like hot bakes, soup &amp; the popular Cauliflower Mac &amp; Cheese, you can now also have some fresh &amp; warm bowl foods, Thai style curries and many new vegan dishes to include more guests. Customers can already view the menu online and will be able to order via JustEat, Deliveroo and UberEats.</image:caption>
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      <image:title>Our Blog - Rolling with the punches:   “Dinners by Pret” - I must admit that I would have never even considered having a Pret for dinner because it firmly sits in my “at work” or “on the go” catalogue of options. But Pret have gone beyond “simply” offering delivery. Instead, they have amended and expanded their menu, effectively changing the dining room to attract a new target audience and a new market segment.</image:title>
      <image:caption>But this move is not the first attempt by Pret to counteract the crisis. In Q3, the brand launched (what they called) the UKs first in-shop coffee subscription offer called “YourPret Barista” and offering up to 5 barista made drinks per day for a cost of £20 per month. Then, in Q3, Pret also expanded their product range with a move into supermarkets by offering their coffee beans at Waitrose. Thinking artisan, slow roast, filter coffee enjoyed from a ceramic cup – think Pret. Really? And yet, here we are and rightfully so. Many sources have shown, that the Out of Home spend channel is undergoing a transformation as people switch from foodservice units to supermarkets and other stores (due to COVID) for meal and snack purchases. How to get that share back or how to at least get a slice of that cake whilst it lasts will be key for recovery for many brands, something that Pret recognised early and acted on quickly.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/de83e614-c602-40ee-b10c-d7076f14ac55/Blenheim+Palace.JPG</image:loc>
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      <image:caption>CentrO, Oberhausen, Shopping Centre, Germany: Full strategy and food court redevelopment.</image:caption>
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    <image:image>
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      <image:caption>Liverpool FC, Anfield Stadium, UK: Operational review &amp; tender.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/c5690686-a5df-4e5b-b5cb-53b930cb2591/Parquesur+%2822%29.JPG</image:loc>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/2341746b-927a-4a60-ab49-c924c78cf5ee/Kew+Gardens.JPG</image:loc>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/7a1fdfca-2238-46e0-80bc-aabdf7964dbc/CentrO.jpg</image:loc>
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      <image:caption>CentrO, Oberhausen, Shopping Centre, Germany: Full strategy and food court redevelopment.</image:caption>
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    <image:image>
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      <image:caption>SNFCC, Athens, Greece: Foodservice strategy review and contract tender.</image:caption>
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    <image:image>
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      <image:caption>Arcade Food Hall, London, UK: Advising investor and operator.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/b12afce3-221c-4e36-ba06-68d9b8b3b3d2/MyZeil.jfif</image:loc>
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      <image:caption>MyZeil, Shopping Centre, Frankfurt, Germany: Foodservice redevelopment masterplanning for "Foodtopia".</image:caption>
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    <image:image>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/73e39eab-67c0-4c19-87aa-f070bf7484fa/T-Galleria.jpg</image:loc>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/2bb578bd-5892-468c-b8a1-6fce7a318b1f/Winnersh+Triangle.jpg</image:loc>
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    <image:image>
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    <image:image>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/0d1d879c-b865-4d00-a810-172c2125b35d/Les+Quatre+Temps.png</image:loc>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/a4661126-74c6-4cdd-b7c5-aff405308240/Mosaic+Shanghai.jpg</image:loc>
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    <image:image>
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    <image:image>
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      <image:caption>Townsquare, Malta: Urban Masterplanning and Foodservice Strategy</image:caption>
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