Health instead of exploitation

Across all areas of life, the food service industry is becoming more emotional, flexible, and relevant: Chain restaurants are showing more character, transit dining is evolving from a quick stop to an experiential space, and in the context of New Work, cuisine is becoming a central factor for culture, health, and employer attractiveness.

Culinary arts are becoming a central component of urban spaces: In mixed-use projects, they drive foot traffic, foster a sense of identity, and redefine places. As a social engine, gastronomy connects people, revitalizes neighborhoods, and often becomes the first visible sign of change. At the same time, it gives brick-and-mortar retail new relevance—extending dwell times, increasing foot traffic, and making brands immediately tangible.

Bakeries are transforming into favorite urban destinations. Less variety, more statement. Bread becomes an experience – visible, fragrant, emotional. But hotels, too, are becoming living environments – and F&B the strongest differentiator in the competition for attention.