Author(s): MESSEDAT, JONS
In recent years, a variety of gastronomy-focused retail environments have established themselves as communicative gathering places and valuable anchor points in retail design. These new hybrid retail spaces have become more common, ranging from a gourmet restaurant in a supermarket to a cooking school in a shopping centre. Retail Design International Volume 4 features an overview of worldwide ideas and projects in both the retail and retail food worlds. Around 60 international projects are profiled here, with inspiring ideas for conceptualising space, corporate branding, and customer experience.