https://www.coverpoint.co.uk/our-blog daily 0.75 2026-05-11 https://www.coverpoint.co.uk/our-blog/foodservice-trends-book-2026-coming-full-circle monthly 0.5 2026-05-11 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/4269d279-6646-4337-bcc7-4608bb842d47/Screenshot+2026-05-08+152740.jpg Our Blog - Foodservice Trends Book 2026: Coming Full Circle - Make it stand out There are some brilliant examples. At SEM in Lisbon, the menu changes around hyper-seasonal availability, preservation and fermentation, with wild and invasive species such as zander used to reduce ecological pressure. In Chile, LUMA Parque’s Regeneration Plate is explicitly defined as net-positive, using ingredients from certified regenerative farms and channelling revenue back into conservation. In Germany, nationwide Mehrweg rules are normalising reusable takeaway packaging. In the UK, state-subsidised restaurants are due to open in Dundee and Nottingham in 2026 as part of an £8.5 million pilot tackling food inequality through low-cost, sit-down meals. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/9c9b5b9b-37ba-4acb-af3e-7dc69e5a8ca3/Screenshot+2026-05-08+152821.jpg Our Blog - Foodservice Trends Book 2026: Coming Full Circle Technology is doing what it always does best when used properly: removing friction, improving consistency and giving people time back. Voice AI in foodtech is projected to exceed $2.5 billion by 2027, growing at around 32% annually. A UK Burger King drive-thru pilot uses AI not just to take orders, but to flag lower-impact “eco” choices. In Japan, pilots are testing dynamic pricing linked to expiry data, electronic shelf labels and POS systems, helping operators reduce waste and protect margin. In Atlanta’s Peachtree Corners, Pipedream Labs is testing underground tube delivery for food orders, starting with sandwiches and lunch runs. https://www.coverpoint.co.uk/our-blog/weight-loss-injections-v-foodservice monthly 0.5 2026-05-11 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/7a7ffb9b-c2c7-41b9-8b8b-497fb111ca98/1765451275765+%281%29.jpg Our Blog - Weight Loss Injections v Foodservice - I saw an interesting talk on food trends a few days ago. It was very good. However, the presenter stated (paraphrasing) that “no one on weight loss drugs wants to spend £250 on a Michelin starred meal”. Absolutely incorrect – I do. I’m more of a street food, home cooking kinda guy but I do enter the world of fine dining fairly frequently. When I do now, it annoys me that I have to order a full meal as both the waste and cost seem unfair; I’m not going to eat it all. If you gave me the opportunity to spend £250 on a smaller version of the same £400 menu, I would spend it. It’s about the taste and the experience. Just because I have lost weight doesn’t mean I’m no longer fun or that I enjoy going out less, I am just not quite as cuddly. Lets focus on this last point. My wife is small and slim and pointed out that she would also be happy if smaller portions were an option. So, dear Michelin chefs, do you want my £500 for a table of 2 or not? We know that Heston Blumenthal does, as he has launched his 'mindful experience' menu at the Fat Duck, aimed at eating less but without impacting flavour. The menu is priced at £275 versus the standard menu at £350. Although I have focussed on the finer end of the industry, you could say that the fast food market needs to take note also. You could also argue that they already have, but not necessarily intentionally. A friend who started the injections at the same time as me, swears by the McDonald’s saver menu. Like me, she has a relatively healthy and balanced diet. However, when nursing a hangover, very few things are as good as a McDonald’s. However, she can no longer ingest the same quantity of McChicken sandwich and finds the Chicken Mayo sandwich spot on! The Chicken Mayo is essentially the same as a McChicken sandwich but smaller. And, as it happens, cheaper. A key point here is that it isn’t labelled a kids meal and is therefore not frowned upon if an adult orders one. In actual fact, lots of fast food outlets realised that they had to offer smaller portions a long time ago when healthier eating really became a ‘thing’ but people still couldn’t completely resist the fast food vibe. When the healthy food option was tried in fast food units, it did not work because no one was in there to eat healthy. If consumed as part of a balanced diet it was, and still is, a treat (or a hangover cure). Maybe casual dining (and finer dining) operators should take note. Give me what I used to have but halve it and sell it to me for 2/3rds of the price and I (and I’m sure many others) will come and visit you. I still have the will and the want to go out and eat but, more importantly for me, I still have the taste buds. I have not done any calculations on this, but I feel sure you can make a similar profit margin on this type of menu (same items, smaller, less cost). You might not make as much, but you will make something. Please do it, I’m bored of lettuce! https://www.coverpoint.co.uk/our-blog/the-gate-has-changed monthly 0.5 2026-05-11 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513663852-DL11V90IY8FWMWZDWUFA/Five+Trends+in+Airport+F%26B+Final_Page_1.jpg Our Blog - The Gate Has Changed - Airport F&B https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513663991-VNBXX7EDL6TQ6259Z1HU/Five+Trends+in+Airport+F%26B+Final_Page_2.jpg Our Blog - The Gate Has Changed - Airport F&B https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513665581-OTJ4P0ZS019F7DRJPYVF/Five+Trends+in+Airport+F%26B+Final_Page_3.jpg Our Blog - The Gate Has Changed - Airport F&B https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513665726-30SHL1VF3POCD3P2WU43/Five+Trends+in+Airport+F%26B+Final_Page_4.jpg Our Blog - The Gate Has Changed - Airport F&B https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513667638-MNVWJNZCR46C8UP70LZ2/Five+Trends+in+Airport+F%26B+Final_Page_5.jpg Our Blog - The Gate Has Changed - Airport F&B https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513667649-ZH2R1CVGNGHDTS9UHKVA/Five+Trends+in+Airport+F%26B+Final_Page_6.jpg Our Blog - The Gate Has Changed - Airport F&B https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513669636-X86GA3ZWU7NHUR28DPXF/Five+Trends+in+Airport+F%26B+Final_Page_7.jpg Our Blog - The Gate Has Changed - Airport F&B https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513669785-SVGT575N1EWLXOYELDV4/Five+Trends+in+Airport+F%26B+Final_Page_8.jpg Our Blog - The Gate Has Changed - Airport F&B https://www.coverpoint.co.uk/our-blog/happy-5th-birthday-to-usnbspnbspnbsp monthly 0.5 2026-05-11 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/f7dc2555-fe0e-4358-ab53-3aceac16de2e/Bridge+portrait.jpg Our Blog - Happy 5th Birthday to us!    - Five years on since we went independent again. Not a headline, not a milestone. Just time to look at what’s changed since the great reset of 2020. Five years of airports and offices, malls, food halls and heritage sites. Of new cities, new clients, new contexts. Five years of plans drawn, menus tested, ideas trialled, assumptions broken. Five years of asking: what does good look like, here? And now? Every brief has taught us something new. Not just about foodservice, but about people and how we change. We’ve re-learned that “best practice” is rarely best for long. That place is indeed personal. And that the smallest details often decide whether an idea works or not. There’s no single definition of success in this industry - just a constant tension between experience and efficiency, creativity and control. Between science and art, passion and pragmatism - that’s where the interesting work happens. And that’s where we’ll stay. Thank you to our colleagues, our clients and everyone who’s challenged our thinking, kept us curious and made each project richer because of it. Here’s to the next five years of curiosity, collaboration and, of course, more foodservice! Adam Griffin, Ian Hanlon, Ken Higman, Paulina Herrmann & Richard Moulds hashtag#Foodservice hashtag#Placemaking hashtag#Hospitality hashtag#Innovation hashtag#Anniversary https://www.coverpoint.co.uk/our-blog/costa-rica-sustainability-amp-food monthly 0.5 2026-05-11 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513089247-1U94A4O8BR31ZYNZOEUM/1745854351577.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513089527-4BFZV25B2RQ44TO326L9/1745854351942.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513097810-WHL053BKLTMD6MMXFU28/1745854352050.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513102292-DUMWI4Q8D4ZTKXFI3Q4X/1745854352423.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513101993-5RAABE78XGONWGHDUQNI/1746188643115.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513103510-ANDM04GAWVYEA7LDMT7G/1746188643428.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513103801-VBZH2MEWMO3DIA0D840E/1746188643508.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513105262-WS13JPWJSG8FUHUMG6RS/1746188643545.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513106118-PQ0H5AWUAI3JEW6RYF8D/1746188643683.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513106760-UDIK6JYXNJSS259P9XLR/1746188643696.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513108033-SJNB8TJP5ZBBJC2B0VHZ/1746188643718.jpg Our Blog - Costa Rica: Sustainability & Food https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778513108591-OVZP34FDN1STXB7HF545/1746188643760.jpg Our Blog - Costa Rica: Sustainability & Food https://www.coverpoint.co.uk/our-blog/a-detour-well-worth-making monthly 0.5 2026-05-11 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778512862237-6HYWMCC62LES88I7AMHE/111.jpg Our Blog - A detour well worth making! https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778512862297-L1NYINTVTE99FTEOZ5R0/1750330280847.jpg Our Blog - A detour well worth making! https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778512864348-US36HGPL00JRVDVCED54/1750330281413.jpg Our Blog - A detour well worth making! https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778512865606-KQ6NUCSANVL9MWO5D5FH/1750330281966.jpg Our Blog - A detour well worth making! https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778512866007-OI4X02ZYYXHYAB000C1H/1750330282372.jpg Our Blog - A detour well worth making! https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778512868186-37DHFAW395O9VSGNIA5W/1750330282564.jpg Our Blog - A detour well worth making! https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778512868039-OQFTFYQF90CX9VVJ9JEW/1750330282854.jpg Our Blog - A detour well worth making! https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778512869872-F2EQU13XG493FRY10LY9/1750330282876.jpg Our Blog - A detour well worth making! https://www.coverpoint.co.uk/our-blog/a-fresh-approach-to-food-halls monthly 0.5 2026-05-11 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507430780-XLLZIAE3X8VEH1NB331M/111.jpg Our Blog - A Fresh Approach to Food Halls https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507430588-Y5M0VU4GYMJZPKMOU00B/1743767254872.jpg Our Blog - A Fresh Approach to Food Halls https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507431804-WUPQO3CQELMUZ50REFLH/1743767257432.jpg Our Blog - A Fresh Approach to Food Halls https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507431981-3KFQCQOBF1RXUI9JYPBM/1743767257711.jpg Our Blog - A Fresh Approach to Food Halls https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507433194-AI14CUE1TKBPEKQDM67N/1743767257853.jpg Our Blog - A Fresh Approach to Food Halls https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507433640-KJTMX926ZJM2RKEZ9Q1K/1743767257901.jpg Our Blog - A Fresh Approach to Food Halls https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507435178-W6LKFHOXJDVO426SQKOO/1743767258059.jpg Our Blog - A Fresh Approach to Food Halls https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507435533-6897K8NXAJHMUXCVWE1T/1743767258073.jpg Our Blog - A Fresh Approach to Food Halls https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507436926-5CDZWWX62A2RMYGQOALN/1743767258074.jpg Our Blog - A Fresh Approach to Food Halls https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778507437780-27AYJKV897K7RW8G8Z5L/1743767258118.jpg Our Blog - A Fresh Approach to Food Halls https://www.coverpoint.co.uk/our-blog/dublin-delights monthly 0.5 2026-05-11 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778494958906-YGNHAUDFUAS4BJ8MT5WQ/IMG_3469.jpeg Our Blog - Dublin’s Delicious Delights https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778494947667-TNB1JU8U5KVZLERY0Z2T/IMG_3452.jpeg Our Blog - Dublin’s Delicious Delights https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778494947676-7R2T4AO9IKA6RE1YDQYL/IMG_3455.jpeg Our Blog - Dublin’s Delicious Delights https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778494953336-GVOZ3NMM7DKLXGXXRL8S/IMG_3456.jpeg Our Blog - Dublin’s Delicious Delights https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778494953192-2AEDMBW55RFOUZ8DCGVW/IMG_3458.jpeg Our Blog - Dublin’s Delicious Delights https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778494958171-5CT6F02ARKE8LF4HOVX7/IMG_3464.jpeg Our Blog - Dublin’s Delicious Delights https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778494963801-3WPWXA63KP6MHD70YU78/IMG_3471.jpeg Our Blog - Dublin’s Delicious Delights https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778494964383-M597AG2JSE0FRXI1WFLX/IMG_3473.jpeg Our Blog - Dublin’s Delicious Delights https://www.coverpoint.co.uk/our-blog/foodservice-trends-2025 monthly 0.5 2026-05-11 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1dcdb40c-6778-42b7-a153-16feff786be3/Picture1h.jpg Our Blog - Foodservice Trends 2025 - Convenience and experience are moving further apart. A quick lunch, airport meal, delivery order or staff dining offer is increasingly judged on speed, value, accuracy and ease. That is where kiosks, automation, central production, AI forecasting, geofencing and delivery technology are becoming useful rather than decorative. Elsewhere, guests are saving their spend for something more memorable. Competitive socialising, immersive dining, food halls, local hero brands and theatrical experiences all answer a different need: give people a reason to leave the house. The guest is changing too. Gen Alpha, born between 2010 and 2025, is already influencing where families eat. According to the trends book, 71% of parents say their Gen Alpha children’s opinion is very influential when choosing a restaurant. This is a generation raised with TikTok, AI, global flavours, delivery culture, plant-based options and sustainability language as part of everyday life. Chipotle’s Roblox “Boorito” campaign, where players could explore a virtual restaurant and win real-life burrito vouchers, shows how food brands are already mixing gaming, digital identity and physical sales. Belly Bugs, the UK platform teaching children about their microbiome by treating gut microbes like pets, points to another shift: health education becoming playful, visual and child-led. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/74c4bd40-e4fa-4ca5-8f81-e898d63d87a0/Picture2h.png Our Blog - Foodservice Trends 2025 - Sustainability has also moved beyond broad ambition. Around 32.2% of global food production is lost or wasted annually, and food waste contributes up to 10% of total greenhouse gas emissions. Circularity is therefore not a nice extra. It is a way to protect resource, reputation and margin. Baldío in Mexico City has removed bins from its kitchen and uses koji to ferment and repurpose food scraps. IKEA is applying circular economy thinking to foodservice through regenerative sourcing, waste-cutting technology, plant-based options and reusable packaging. Notpla, already known for seaweed-based packaging that decomposes within four weeks, has secured £20 million to develop more plastic-free materials. Lesaffre’s 2024 open call for carbon capture and utilisation ideas goes even further, looking at ways to repurpose CO₂ emissions from food processing into food-grade products. Climate resilience is becoming a business discipline. Starbucks is aiming to reduce its carbon, water and waste footprints by 50% by 2030. Accor’s Planet 21 programme aims for carbon-neutral hotels in France by 2030 and net zero by 2050. New Belgium Brewing is working towards 100% renewable energy, including solar and biogas electricity. Noma’s next chapter, as a test kitchen dedicated to food innovation and new practices, reflects the same direction from a different part of the industry. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/306b1909-9140-48b1-afa1-f7efe1e3aef7/Picture2.jpg Our Blog - Foodservice Trends 2025 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.coverpoint.co.uk/our-blog/2024-year-end-calendar monthly 0.5 2026-05-11 https://www.coverpoint.co.uk/our-blog/the-new-role-of-food-in-leisure-venues monthly 0.5 2026-05-06 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/8418a75b-c817-4f37-8794-e0c5d1526467/graph.jpg Our Blog - The New Role of Food in Leisure Venues - We are also seeing more projects where leisure, food and experience are being brought much closer together, particularly through urban leisure and competitive socialising concepts aimed at a more grown-up market. That is why we have added a bonus leisure section to our 2024 Foodservice Trends Book. Food has always mattered in leisure venues, but expectations have changed. Guests still need speed, convenience and value, but they also expect better quality, healthier choices, vegetarian and vegan options, stronger service and food that feels appropriate to the venue they have paid to visit. That last point is particularly important; Food is not a side issue. It affects the whole day out. The research in the section shows that 4 in 10 guests believe dining areas can make or break a visitor attraction, while F&B is often the largest driver of on-premise spend, typically 2 to 3 times higher than categories such as retail and games. At the same time, 87% of UK consumers deem food and drink at visitor attractions to be too expensive compared with value. The opportunity is clear, but so is the challenge; Guests are willing to pay for something memorable, with 75% of diners saying it is worth paying more for a one-of-a-kind experience. However, if the offer feels low quality, overpriced or disconnected from the venue, it can damage the visit rather than support it. Leisure operators are approaching F&B from every angle, from immersive dining and frictionless service to accessibility, sustainability and stronger everyday favourites. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/bfe99a5f-efab-4e24-89bd-50da3b6ea8d3/graph+2.jpg Our Blog - The New Role of Food in Leisure Venues Eatrenalin at Europa-Park in Germany is one of the more dramatic examples. It combines a 10-course fine dining experience with a dark ride vehicle, taking diners through different rooms using scent, taste, visuals, sound and touch. It won a Best New Attraction Award in 2024 and an Innovation Award in 2023. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056809826-5WJDYYKYIMQIN8TRNRD3/Picture5.jpg Our Blog - The New Role of Food in Leisure Venues https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056810780-RDHF46XI7AOK8VK6LG41/Picture6.jpg Our Blog - The New Role of Food in Leisure Venues https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056810802-GS94HH2IRKOWVLLLUK9J/Picture7.jpg Our Blog - The New Role of Food in Leisure Venues https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056811896-QJEV8PR1FXCSRQXASFYK/Picture8.jpg Our Blog - The New Role of Food in Leisure Venues https://www.coverpoint.co.uk/our-blog/48-hours-in-tashkent monthly 0.5 2026-05-06 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/f1737cd2-2c0c-431d-aac8-8be4a5227aeb/1719311941434.jpg Our Blog - 48 hours in Tashkent - Tashkent City Mall itself has set new standards for shopping and leisure experience in the city, with a light and airy 4 level mall accommodating International retail brands, many new to the country, significant F&B provision, a 14 screen multiplex, rooftop gym and FEC. Not all elements of the provision are fully open yet, but there was an army of contractors fitting out units ready for their imminent going live days. Now, the important bit! The F&B provision was evident on all 4 levels with the rooftop offers complimenting the extensive leisure offer (and talk of a potential Food Hall in the future). A 500 seat Food Court dominates foodservice provision on Level 3, combining international brands such as KFC, Pizza Hut, Hardees and Wendy’s, with national concepts such as Eden, the burger and Sushi Market, but the stars of the show at this level are the contemporary Uzbek offer Boboy and pastry shop/ restaurant Ribambelle, both with stunning elevated terraces overlooking the city park. Level 2 accommodates the French bakery brand Paul, alongside the 80 strong brand Japanese brand Tanuki, both with large, street level, external terraces. Ground floor level brings together a selection of Cafes and Restaurants, all benefitting from external terraces seating areas with entrances from the mall – the best of both worlds. The mix, a combination of home grown and UAE and Turkish imported concepts, sees Italian, Greek, Middle Eastern and contemporary European, together with, surprisingly for a double landlocked country, an excellent fish restaurant in the form of Kaspiyka. A selection of Ice Cream, Pastry and Dessert Parlours make up the mix. What is common throughout is the high level quality of unit fit out detail in the units, some of the best we have seen, and definitely inspired by the ‘mother’ brands in Dubai. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/4392b6a9-2386-4cab-9d49-4a6a6ed432e4/1719312421308.jpg Our Blog - 48 hours in Tashkent - Evening dinner, accompanied by my 2 hosts, saw a visit to Caravan, with a menu that is heavy on traditional Uzbek dishes but also complements the offer with a selection of European items. The setting was superb, with a small, intimate courtyard leading to the ‘family’ house decorated in the Uzbek national house style – lots of hung tapestries, baskets, vines and plants, mosaic tiles and richly decorated hanging plates. The authentic experience was heighted by a musical duo playing in the courtyard. My host decided to order a selection of local specialities – heavy on the meat, as is traditional (lots of grilled lamb and beef), but with some delicious tapas style salads, Shakarob (pink tomatoes, onions and basil), Haravac (charcoal grilled aubergine, bell peppers and tomatoes), Dja Jik (cucumbers, yoghurt and herbs) and Spring Salad (radish, cucumbers, herbs in an Asian yoghurt). For 3 of us, the food just kept on coming and I was a little concerned about the quantity that was still on the table until I was told by my non-Uzbek host that, as a guest, it was up to me to stop the food flowing! Amazing evening, great company and great food. The next day involved a whistle stop tour of the city, taking in the developing Souel Mun mixed use waterside area (think a warmer version of Brindley Place); numerous traditional bazaars including Oloy Bazori with its explosion of colours, food displays and excitable bartering; the vast, 20 hectare Magic City, the largest all season amusement park in Asia which combines the first aquarium in the region, family entertainment centre, cinema and numerous food outlets, all set in a ‘Disney’ style environment resplendent with an 8,500 m² fountain and 60 metre tall fairytale castle; but the star of the show from a foodie view point was the surprising find of a ‘western style’ Food Hall in the form of Food Mall. https://www.coverpoint.co.uk/our-blog/keeping-an-eye-on-accessibility monthly 0.5 2026-05-06 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056538055-CBWJIYDISMEGS7LVFL4C/COVER%2B-%2BPH_collage_740x400.jpg Our Blog - Keeping An Eye On Accessibility https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056439924-JNHFX1WZX55GI3GIXA93/danielle-claude-belanger-J2tMrVcx0WY-unsplash.jpg Our Blog - Keeping An Eye On Accessibility https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056440976-FD6IHOK1EB5LM8YA3GT7/elevate-GqC_kGJOuaM-unsplash+%281%29.jpg Our Blog - Keeping An Eye On Accessibility https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056462353-7E3BS0LNMUC51ROYGX1Y/elevate-RBuF5GfN8ts-unsplash.jpg Our Blog - Keeping An Eye On Accessibility https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056445107-JDHU25FVRRKOMPH0IXNE/joseph-sharp-4k2xJNMMMnY-unsplash.jpg Our Blog - Keeping An Eye On Accessibility https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056441287-YBSJPGO2UDIHOBE30D58/elevate-JF2Y5GRRHcE-unsplash.jpg Our Blog - Keeping An Eye On Accessibility https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056446495-DC93MCRGX7LYETLFIT9Q/woman-hands-reading-braille-text.jpg Our Blog - Keeping An Eye On Accessibility https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056568248-QSSGWZDMAU1YYVQETDFC/COVER%2B-%2BPH_collage_740x400.jpg Our Blog - Keeping An Eye On Accessibility https://www.coverpoint.co.uk/our-blog/annual-foodservice-trends-2024 monthly 0.5 2026-05-06 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056102435-H8WPEZGFLFOAR1MN4DW1/Cover.png Our Blog - Annual Foodservice Trends 2024 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778055998802-JFPBF870A4BK34SIP6JE/Picture10.jpg Our Blog - Annual Foodservice Trends 2024 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056081301-7ATM78EDNTWSHV2R3B67/Wheel%2Bwith%2Bbackground.jpg Our Blog - Annual Foodservice Trends 2024 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1778056113748-OH36GD1F5IYUEZPHCAYY/Picture7.jpg Our Blog - Annual Foodservice Trends 2024 https://www.coverpoint.co.uk/our-blog/3kj2i5t1qrei6xlm7wf5xo6jwcyow9 monthly 0.5 2026-05-06 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/85091a46-bb7b-4f97-91c6-5cb512803cb7/cover.png Our Blog - Value and Quality – What It’s All About - Make it stand out https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/6acd62e1-b972-4e4e-ae49-b8e48e1d7c38/Beets+and+Roots.jpg Our Blog - Value and Quality – What It’s All About - ACROSS: What F&B concepts do you think are the most exciting at the moment? Hanlon: The area of fast-casual concepts is by far the most exciting, especially at shopping centers. It is still the fastest growing food service category in all European markets. Fast casual is a step above “traditional” fast food in terms of product quality and price point, but it falls below the cost of eating and dwell time length of the casual dining sector. It is typically focused on one product type that is prepared extremely well, such as better-quality burgers, Korean fried chicken, and poke bowls. Many of the best examples in this sector have their roots in street food and food trucks before becoming growth-funded and opening brick-and-mortar restaurants at shopping centers, such as Pizza Pilgrims and Bao in the UK or Pasibus in Poland. What’s exciting about concepts like these, particularly in the fast-casual sector, is the entrepreneurial spirit and the love for the product and service – that’s what hospitality should really be about. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/f11cb7b7-5109-41c9-bab1-a6cc77db47cb/Holy+Greens.jpg Our Blog - Value and Quality – What It’s All About - ACROSS: What are some other examples? Hanlon: In terms of specific F&B concepts that are really standing out right now, the steadfast movement toward healthier lifestyles and feeling good about yourself has seen the rise of concepts like Holy Greens and Beets & Roots. Poke concepts are high on the agenda of shopping center leasing teams, and there is a growing pool of quality operators ready to take on units like Island Poke in the U.K., Hawaii Poke in Sweden, and Ma’loa in Germany. Healthy, vegan, and vegetarian food used to be a category often overlooked at shopping centers, but now it is experiencing tremendous growth. INGKA Centres’ opening of the first Saluhall Food Hall in 2024 at its Meeting Place in San Fransisco is also a sign of this healthy movement. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/f1424ca5-7f60-44a4-82ec-a0dd23c034fa/Be+at+one.jpg Our Blog - Value and Quality – What It’s All About - Dynamic pricing in the hospitality industry: The Stonegate Group, UK’s largest pub group, started charging 20 percent more for a pint of beer during busier times, in order to help to cover increased costs during those times, predominantly increased staffing levels. While dynamic pricing is commonplace in the aviation and hotel industries, as well as with companies such as Airbnb and Uber, this is, perhaps, the first time it has been done in the F&B sector. The response has been mixed, with more negative than positive comments from both competitors and consumers. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/73a3f6ff-1a67-4865-ad5e-2669d72233e3/Trinity+Kitchen.jpg Our Blog - Value and Quality – What It’s All About Hanlon: COVID-19 made local gastronomy the new normal, and consumers discovered the great operators and local heroes that were right at their doorsteps. As a result, when diners returned to towns and cities, they wanted more choice and variety, as well as local and authentic offerings. This is not a new phenomenon, however, and there are many great examples of how national brands can coexist and benefit from incorporating offerings from local heroes in shopping center environments. One of the most successful examples is Trinity Kitchen in Leeds, UK, which has just celebrated its 10th birthday and has really broken the mold in terms of F&B offerings at shopping centers. Covering an area of 2,000 square meters, the former upper floor of a pharmacy was transformed into an “urban” food court that combined seven permanent kiosk tenants with five “pop-up” street food concepts. The permanent kiosks had leases of 10 to 15 years and generated an annual rent, but the “pop-up” tenants rotated every eight weeks to keep the overall food offering fresh, which resulted in many patrons coming back to see what was new or if their favorite operator was back. The “pop-up” tenants were sourced from the street food scene, were predominantly independently owned, and had never worked in a shopping center environment before. Instead of paying rent, the street food operators paid a fixed percentage of their sales, which contributed to the clearing and cleaning of the 500-seat shared space. Trinity Kitchen won numerous awards for its innovative approach of combining national operators with independent offers. https://www.coverpoint.co.uk/our-blog/6dbiqlm6h9jt95c8f3x4ql8ee0rxtx monthly 0.5 2026-05-05 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/6878c59a-fccb-4d5d-bc20-fd430a42840a/wheel.png Our Blog - Annual Foodservice Trends 2023 We originally intended to produce this book before the pandemic, but like everyone else, we had to re-evaluate. At the time, more immediate challenges understandably took priority. However, the subject never became less relevant. If anything, the last few years have made it more urgent. The foodservice market is recovering, but the picture is far from simple. Deloitte’s Foodservice Market Monitor 2022 forecast global foodservice market growth of 5.5% CAGR from 2021 to 2026, reaching €2.9 trillion. Other data sources referenced in the book suggest the industry could be worth just over €4 trillion by 2028. On the surface, that sounds encouraging. However, rising ingredient costs, labour costs and energy costs mean that market value alone does not tell the full story. In Europe, 80% of consumers said they had noticed price increases in restaurants, while 50% said those increases would affect their eating-out habits. A further 30% expected to eat out less and cook more. In other words, recovery is happening in a market where operators are under pressure and customers are watching value closely. At the same time, sustainability has moved from being a positive brand message to a business imperative. It is being driven by consumers, employees, governments, investors, banks and operators themselves. The book highlights that 83% of UK consumers expect hospitality brands to take part in sustainable practices, 85% of Millennials and Gen Z consumers are willing to pay more for sustainable products and services, and 46% of Gen Z want a job with purpose linked to planet or community. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/47be5d3b-2446-4ad4-997a-a36ab3352e4b/impact.png Our Blog - Annual Foodservice Trends 2023 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1cda250d-73a8-479c-a5b3-641e8862c710/Picture2.jpg Our Blog - Annual Foodservice Trends 2023 - The social side of sustainability is just as important. Mercato Metropolitano’s community programmes include seasonal camps supporting vulnerable children around Elephant and Castle. In summer 2022, its camp had 207 attendees, with over 416 meals and 482 snacks donated, alongside 40 different activities. Dishoom’s meal-for-a-meal initiative, in partnership with Magic Breakfast and Akshaya Patra, had funded more than 10 million meals for children by March 2021. Everytable in Los Angeles adjusts meal prices according to neighbourhood, making fresh, nutritious food more accessible in underserved communities. The book also highlights initiatives focused on employment, access and dignity. La Cocina in San Francisco supports working-class women, immigrants and people of colour through affordable kitchen space, technical assistance, business support, employment and food donations. BLOOM Coffee Academy trains homeless and disadvantaged people to become baristas, with a professional SCA qualification, and supports them into employment paid at no less than the London Living Wage. These examples are deliberately varied because sustainability in foodservice is varied. It can be a waste system in a shopping centre, a plant-based food hall, a community camp, a lower-carbon menu, a reusable packaging trial, a more efficient kitchen, a local sourcing decision or a training programme that helps someone into work. None of these ideas alone solves the challenge. That is not the point. The point is that sustainability is becoming more practical, more measurable and more connected to the way foodservice businesses make decisions. It is no longer just about doing good, although that matters. It is also about doing better business. As always, this Trends Book is not intended as a definitive list of the most sustainable companies in foodservice. It is a collection of ideas, examples and conversations from across the sector. Some are new. Some have been around for a while. All of them show that foodservice has the ability to create better systems, reduce harm and deliver experiences that still excite people. We hope the book provides useful inspiration for clients, colleagues and anyone interested in how foodservice can respond to the challenges ahead. Most importantly, we hope it encourages more sharing of ideas, because when it comes to sustainability, collaboration may be one of the most important tools we have. https://www.coverpoint.co.uk/our-blog/kp59dk0kw1zjwt1u46x168zbrxhw2a monthly 0.5 2026-05-06 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/09ced351-c692-4af9-91f9-7b82ff7ddd7e/1722350940228.jpg Our Blog - Darley Street Market Food Hall - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1777983964506-KP796G1B8NSN2OJOH4RR/1722350941758.jpg Our Blog - Darley Street Market Food Hall https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1777983964282-JWK98DKOMIS8LX0ZCVPP/1722350944042.jpg Our Blog - Darley Street Market Food Hall https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1777983966217-78OJ4FT5AWZN1BXFKDEP/1722350944101.jpg Our Blog - Darley Street Market Food Hall https://www.coverpoint.co.uk/our-blog/foodservice-trends-2022 monthly 0.5 2026-04-24 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/acf18807-9896-4d39-b7a2-68de678a3e17/unsplash-image-X0UrDOiHaS0.jpg Our Blog - Annual Foodservice Trends 2022 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 & 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? https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1644587871341-VQDRGTIIXJ1GCAB4RGYR/unsplash-image-VRB1LJoTZ6w.jpg Our Blog - Annual Foodservice Trends 2022 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&T created a Virtual Reality Island with its own cinema. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/8d1755f4-0f5e-42f1-bf9c-e67279d6bba9/unsplash-image-clYlmCaQbzY.jpg Our Blog - Annual Foodservice Trends 2022 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 & 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. https://www.coverpoint.co.uk/our-blog/y2nqz8bhr298btiobfy1swg5qa6u8g monthly 0.5 2021-02-23 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1614112411350-B48G0TH8SWKJZVMSQW18/Image+1.jpg Our Blog - A Brave New World – The Shape of Things To Come 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. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1614112565260-FGGLA3XBSAD27N2FKP06/Image+3.PNG Our Blog - A Brave New World – The Shape of Things To Come 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. https://www.coverpoint.co.uk/our-blog/foodservice-trends-2021-part-2-how-the-youniverse-has-changed monthly 0.5 2026-04-24 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1614115206390-37VXQUCAXWERCAVSJHDR/connections+in+practice.png Our Blog - Foodservice Trends 2021 Part 2 - 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. 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. https://www.coverpoint.co.uk/our-blog/foodservice-trends-2021-part-1-the-foodservice-marketplace monthly 0.5 2026-04-24 https://www.coverpoint.co.uk/our-blog/j1ftzvz29mtfw4x7kn27uehh0tnifi monthly 0.5 2021-02-23 https://www.coverpoint.co.uk/our-blog/vnq99x7s39v3a803e8ggyx6v0sj4zu monthly 0.5 2021-01-27 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1611760660058-C5ZO0V7XHAZ42PO2VRAY/experiential%25252Bin%25252Bpractice%25252B%252525281%25252529.jpg Our Blog - Trends in the foodservice Marketplace - What does all this mean? 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 https://www.coverpoint.co.uk/our-blog/voxr39gsmffnsb47izymbyhlzkrh5i monthly 0.5 2026-05-05 https://www.coverpoint.co.uk/our-blog/rolling-with-the-punches-dinners-by-pret monthly 0.5 2020-11-17 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1605607202154-1GL98CS3N0NTOCRA7AM7/Pret-launches-coffee-subscription-to-win-back-customers-post-lockdown_wrbm_large.png 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. 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 & the popular Cauliflower Mac & Cheese, you can now also have some fresh & 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. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/1605606360072-YXU0GSGUPADRQX5R2XH9/201027_PretCoffee_Two_Waitrose_199_1200x675.0.jpg 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. 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. https://www.coverpoint.co.uk/our-blog/were-getting-the-band-back-together- monthly 0.5 2026-05-05 https://www.coverpoint.co.uk/our-blog/zqmxb8prdthgzm32vv880eojmtsaac monthly 0.5 2020-11-03 https://www.coverpoint.co.uk/our-blog/blog-post-title-one-5zax4 monthly 0.5 2020-11-17 https://www.coverpoint.co.uk/our-blog/tag/shopping+centres monthly 0.5 https://www.coverpoint.co.uk/our-blog/tag/real+estate monthly 0.5 https://www.coverpoint.co.uk/our-blog/tag/property monthly 0.5 https://www.coverpoint.co.uk/our-blog/tag/restaurants monthly 0.5 https://www.coverpoint.co.uk/our-blog/tag/foodservice monthly 0.5 https://www.coverpoint.co.uk/our-blog/tag/trends monthly 0.5 https://www.coverpoint.co.uk/home daily 1.0 2026-01-13 https://www.coverpoint.co.uk/our-company daily 0.75 2026-05-08 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Work Trafford Centre, Manchester, Shopping Centre: Foodservice strategy, auditing and operator targeting. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/17c121cb-2bf8-43e6-a6ad-f98ed98fa5cc/Vantage+West%2C+Caffe+Kix.png Our Work Vantage London, Multi Tenant Office: Operator selection and auditing. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/5bdaa71b-a880-4816-8fc8-6432dc7150d0/Mega+Teply+Stan.png Our Work Mega TeplyStan, Shopping Centre, Russia: Foodservice review and masterplan. https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/a7082962-e911-4d60-9d07-ff50eff31dd5/FINAL+Villa+Entrance_sunset.jpg Our Work Townsquare, Malta: Urban Masterplanning and Foodservice Strategy https://www.coverpoint.co.uk/our-work/galeria-mociny-warsaw monthly 0.5 2022-08-04 https://images.squarespace-cdn.com/content/v1/5f69e4dc89d6d46d5291783f/11b43607-960f-4b7c-a757-5a080b3dc1bd/_DSC1055.jpg Our Work - Galeria Młociny Warsaw 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