Category Archives: Fresh Worldwide Press

What is going on in the Franchisig, Ho.Re.Ca, Hospitality and Retail business worldwide? A selection of my favorite news, with sustainability on top!

Freshly-baked baguettes when bakeries are closed? YES!

Vending machines are usually associated with long-life and processed packaged foods, to be conveniently purchased at any time. However, an entrepreneurial French baker recently rolled out 24-hour automated baguette dispensers next to his two bakeries in Paris and Hombourg-Haut, which ensure he can sell his baguettes even after his shops have closed.

Jean-Louis Hecht came up with the idea when, living above his boulanger, he was disturbed countless times by people wanting to buy bread after he had closed shop. The bread is partially cooked before being put into the machine — which cost EUR 50,000 — and finished off when a customer orders; delivering a hot, freshly-baked baguette within seconds. Each stick costs EUR 1, and when the machine debuted in January the baker sold 1,600 baguettes, reaching sales of 4,500 in July. Hecht told the Associated Press “This is the bakery of tomorrow. It is answering a real need. People who work at night or early in the morning can get their fresh bread. To me it’s a public utility.” The video below demonstrates how the baguette dispensers work:

Hecht puts himself at a financial advantage to his competitors, who close over public holidays and after business hours. Is there a demand for similar fresh convenient food in your area?

via Vending machine dispenses freshly-baked baguettes | Springwise.

Lack of co-operation may kill Retail Sustainability Projects

In 2007, Tesco’s CEO Sir Terry Leahy pledged to track and put carbon labels on all the chain’s products as part of a “green revolution,” but has backed off the plan

In February 2011, Leahy called on governments around the world to work more efficiently with private companies to ensure that low-carbon growth innovation is not unnecessarily hindered by bureaucratic red tape. Now it seems, the lack of cooperation among companies to help defray the costs of carbon labeling contributed to killing the program.

Tesco told the U.K. trade magazine The Grocer it planned to discontinue the program after and wind down the project after finding research for each product involved months of work. Currently 500 of Tesco’s products have carbon labels while more than 1,000 have been researched.

“We expected that other retailers would move quickly to do it as well, giving it critical mass, but that hasn’t happened,” Tesco’s climate change director, Helen Fleming told The Grocer. But other retailers failed to get involved or share information to help reduce the costs of the program, making it to costly to continue.

Tesco was named the best U.K. company for its efforts in tackling climate change by the FTSE 350 Carbon Disclosure Project in 2011 and was awarded top retailer globally for two years running. The retailer opened its fourth zero carbon footprint store in January.

The chain may be backing off the labeling program for now, but hasn’t given up its commitment to the concept. “There are an enormous amount of companies that research the carbon footprints of their products,” Fleming told The Grocer. “But how do you ramp that up to the top level? We now need to make the right long-term decision and we’re talking about what we do next.”

via Tesco Gives Up On Carbon Labeling – Green Retail Decisions.

Shipping Containers: a new Solution to Food Deserts?

A group of Seattle entrepreneurs has come up with one solution to the urban food desert problem, and it doesn’t involve adding traditional supermarkets to underserved areas. Their new venture, Stockbox Grocers, is taking the favorite building block of the green-building movement—the shipping container—and adapting it into a miniature food emporium, packed from floor to roof with fresh produce and other staples.

“Our goal is to bring food back to communities, and focus on communities that don’t currently have good access to food and are heavily dependent on public transportation,” says founder and owner Carrie Ferrence. This week, Stockbox celebrates the opening of a 160-square-foot prototype store in a parking lot in a neighborhood where corner stores are the only source of food. Up to five customers can shop at once, said Ferrence, and only one person is needed to staff the operation.

This first store—housed in a temporary structure that’s actually smaller than a shipping container—is intended as a six-to-eight-week experiment to feel out the needs of the community and gather feedback. “A lot of people who come in are breaking down the myth that people of low income and mixed income don’t want access to organic or natural food,” Ferrence says.  By the end of next year, she and partner Jacqueline Gjurgevich hope to have four permanent shipping container stores up and running.

“Everyone’s really excited to have a grocery store in the community,” Ference says. “The community’s been asking for years.”

via Stockbox Grocer’s Food Desert Solution: The Shipping Container – Lifestyle – GOOD.

Gulfood, THE Food and Hospitality Event in Middle East

Held in Dubai, Gulfood is perhaps the best trade show available for those in the food and hospitality sector looking to invest in the Middle East, Africa and South Asia.

Held from 19th to 22nd February, Gulfood takes place in Dubai, at the International Convention and Exhibition Centre. One of the largest and most-awaited events that concerns the foodservice and hospitality sectors in the Middle East, it showcases products, equipment and an array of specialist services. Covering the whole food and drink gamut, it also features printing, packaging, baking and the raw materials sector too.

Around 3,800 exhibitors will be taking part in Gulfood, from around 83 countries of origin. This gives Gulfood not only a distinctly Eastern feel, but also an international one too. With over 62,000 buyers from 110 countries present, it is a vast place in which to do business. 81 international pavilions showcase each of the countries’ best food, flavours, foodservice and hospitality sectors in great detail, so you can be sure of leaving with the knowledge or deals you set out to acquire.

Also on the table is the Gulfood Conference, which takes the best the industry has to offer and invites key industry experts to speak on hot topics and international concerns. Speakers this year include Yousuff Ali, Managing Director of Emke Group Lulu International, Eelco Camminga, the Vice President for South Africa, Middle East and Pakistan for Unilever and Sanjeev Chadha, the President for the Middle East and Africa for Pepsico.

Gulfood also aims to celebrate the success of those within the industry, the Gulfood Awards recognise excellence, so are a great indicator for the areas of taste and interest in the world of food and drink. The enormously popular Emirates International Salon Culinaire returns to demonstrate the skills of more than 1,300 young chefs as they compete to become stars of the future. Competitors are evaluated by a panel of 25 experts, mandated by the World Association of Chefs Societies to judge events across the globe, ensuring high competition standards. In another competitive element to Gulfood, the Pastry and Baking Salon is a platform for showcasing professional Pastry Chefs across the UAE and GCC region. The competition is open to all pastry chefs and bakers working in the UAE/GCC, to compete in static display and live baking across twelve categories. Ingredients Middle East runs concurrently with the show, creating a 360-degree industry offering for buyers and vendors. Ingredients Middle East is the only event in the region to address the manufacturing and processing sector.

This year’s exhibition should be one to remember, with four days to explore the delights on offer, you should leave having gained a real insight into not only the way business is done in the East, but also what other countries have to offer.

via Food and Drink International.

A ScenSational discovery allows you smell the aroma right from the packaging

Patent-pending innovation EncapScent, which has been developed by US-based ScentSational Technologies, will enable food and drink companies to add food grade flavours to packaging to convey the brand aroma, the company has claimed.

The coating, which can be added in-line, can be engineered to release an aroma at different stages; when picked up from the shelf, during handling, opening, use or consumption.

The intensity of the activated scent, which is intended as short-term aroma, can also be adjusted based on the client’s preferences, ScentSational Technologies added.

The company is working closely with flavour houses to make custom flavours for individual applications. Food and Drug Administration (FDA)-approved flavours are then applied to the packaging outer-surface and remain dormant until activated by the consumer.

Scented coating

“A scented micro-encapsulated coating (MEC) is applied to the outside of the packaging, after filling or assembly,” ScentSational chief technological officer Steven M. Landau told FoodProductionDaily.com.

“The aroma is protected by a microscopic cell, that when handled ruptures and releases the scent. There are millions of cells on each packaging application so cells can be ruptured and the scent released over and over again.”

“The coating can be applied on the production line. So with beverages we can apply it to the bottle, the cap, the label. It can be applied to any shape on the filling line.”

The development is safe for use with food, beverage and pharmaceutical products. It is not directly exposed to product ingredients and is compliant with food packaging regulations, Landau added.

“For food we are only using FDA approved flavours. These will not interact directly with food. If applied on the outside of packaging, it can improve and enhance aromatically.”

Client ‘wish list’

The innovation, can also be used to enhance the taste of the product during use or consumption, was developed in response to client requests for an inexpensive way to convey product aroma.

“We had our customers coming to us with a wish list. That was the origin of the development,” Landau said.

“We have been asked for many years to develop technology like this. We have tested it and it can even be adapted to ice cream. It’s a real game changer for frozen foods.”

“Until just recently, the sense of smell has been the most neglected sense in brand marketing strategies. Of the five senses, smell is the most powerful in driving consumer preference, conjuring up memories and creating purchase intent. As a result, our customers have been asking for a lost cost technology to deliver aroma from the shelf,” Landau added.

via ‘ScentSational’ packaging coating delivers food or drink aroma.

India Lets Starbucks, Ikea Open Wholly Owned Stores After Wal-Mart Reverse

India abandoned a rule against foreign single-brand retailers operating stores without a local partner, paving the way for global companies including Starbucks Corp. and Ikea.

The government ratified a Nov. 24 cabinet decision to raise the ownership limit to 100 percent from 51 percent for single- brand, Trade Minister Anand Sharma said in a statement yesterday. The new rules take effect immediately and require the companies to use smaller Indian companies for at least 30 percent of procurement, he said.

Wal-Mart Stores Inc. , Carrefour SA and other foreign chains are still excluded from India’s $400 billion retail market after an attempt last year to change the law failed. Prime Minister Manmohan Singh’s administration has struggled to advance its initiatives amid opposition from its own allies and a corruption scandal that paralyzed parliament.

“This is a welcome move with a clear potential to lift the general mood in the economy,” Rajan Bharti Mittal, managing director at Bharti Enterprises, Wal-Mart’s Indian partner for wholesale hypermarkets, said in an e-mailed statement. “We hope the initiative is a precursor to further liberalization in the sector in the days to come.”

Pantaloon Retail India Ltd., India’s largest retailer, gained in Mumbai trading after the announcement. The stock rose as much as 10 percent, the most since Nov. 25, while Shoppers Stop Ltd.  surged 20 percent. Trent Ltd., which has a franchise agreement with Tesco Plc, rose as much as 6.9 percent. India’s benchmark Sensitive Index rose 0.4 percent.

Waiting for Multi-Brand

“People think that this would lead to a positive stance on multi-brand retail soon,” Sameer Narang, an Mumbai-based analyst with HDFC Securities Ltd. said in a telephone interview. “My opinion is that it’s not coming any time soon, given the way things went the last time the government tried to introduce it, I doubt a lot of traction will be seen on it.”

Starbucks would compete in India with operators including Lavazza SpA’s Barista Coffee Co. and closely held Cafe Coffee Day. The Seattle-based coffee chain said in November it intended to open its first store in India this year.

“Ikea welcomes the decision from the Indian government to allow 100 percent FDI in single-brand retail,” Nivedeeta Moirangthem, the furniture and housewares retailer’s India spokeswoman said in an e-mailed statement. India is a very interesting potential retail market for the Ikea Group.’’

Calls and e-mails to the Starbucks public-relations team in Seattle weren’t immediately answered. Starbucks signed an agreement with India’s Tata Coffee Ltd. in January 2011 to source beans and consider opening stores.

via India Lets Starbucks, Ikea Open Wholly Owned Stores After Wal-Mart Reverse – Bloomberg.

In Detroit, community soup dinners fund local creative projects

It’s no longer uncommon to see creative endeavors funded by the crowds. What is unusual about Detroit Soup’s approach, however, is that the funding — and selecting — of projects takes place via a monthly public dinner.

Those in the Detroit area who are interested in participating can simply turn up for one of Detroit Soup’s dinners on the second Sunday of the month. For USD 5 they get soup, salad, bread and pie, as well as the opportunity to hear four creative project proposals and vote for the one they think most deserves to be funded. The money raised that night — typically between USD 600 and USD 900 — is then given to the proposal that wins the most votes.

There are actually several other like-minded efforts in the Detroit area, such as The Dearborn Soup, and there is a guide to similar granting dinners around the world at SundaySoup.org. Social entrepreneurs far and wide: time to get involved!

via In Detroit, community soup dinners fund local creative projects | Springwise.

U.S.A Supermarket Food Trends for 2012

Americans love their foods – in supermarkets, on television, at restaurants and now even on their mobile phones.  But there is little doubt that in the coming years, we will continue to see food prices rise based on environmental conditions as well as higher production costs. 

Many of the savings tactics most shoppers deployed in 2007 as the recession began are still being used each time they shop for groceries – using coupons, frequent shopper cards, shopping lists, shopping at non-traditional foods stores and even trading down their choices to less expensive brands are part of the regular routine.  Following are the top ten food trends predicted for 2012, according to Supermarket Guru Phil Lempert.

TREND #1: FOOD PRICES

Look for consumers to shave costs by augmenting their recipes by decreasing the amount of the more expensive meats and seafood and adding more non-meat proteins that are filling and less expensive, including whole-wheat pasta, tofu, lentils, brown rice and vegetables to recipe.  Expect shoppers to use their mobile devices to calculate a price per portion cost rather than the unit price of individual products listed on the shelves. Just as the younger generation uses social networking as part of their everyday lives, expect this generation to be the “forever frugal consumer” using more coupons (higher than any other demographic) and searching for deals on line (63% spend 3 hours or more each week – double that of any other group).

TREND #2: SHARED FOOD EXPERIENCES

Apps like Foursquare, GoWalla, Living Social and Yelp have shown how “group” is better than “self.” Expect to see super food apps that bring previously unknown people together with common likes; to eat, prepare and shop together.

TREND #3: BOOMERS CONTINUE TO INFLUENCE

The generation of 76 million who started turning 65 years old last year will control 52% of the total $706 billion spend on groceries by 2015 – making them the largest food influencers and purchasers.  Expect supermarkets to cater to the Boomers, not only by offering the foods, beverages and services to satisfy their growing interest (and need) for health — but to take a good look at the physical shopping experience, to make sure that the aisles are wide, to lower the shelves and most importantly to make them feel welcome and respected.

TREND #4: INCREASED EMPHASIS ON ‘FARM-TO-FORK’

Shoppers have become increasingly interested in knowing where their food comes from and how it is produced, which is why 2012 will bring an added emphasis to a different kind of food celebrity — the farmer.   Expect to see more advertising and television programs starring these real food experts (vs. actors pretending to know their food).

TREND #5: THE END OF THE CHECKOUT LANE

Many shoppers are learning to appreciate the tech-savvy nature of self-checkout – the ability to compare prices at nearby retailers, cell phone scanners, in-store interactive media devices, QR codes, RFID and mobile coupons.  For many shoppers high-tech adds to personalization with suggested purchases and targeted offers based on their histories in the store, which is typically delivered in a functional way.

TREND #6: ETHNIC FOOD REVOLUTION

Food trucks are replacing gourmet and specialty stores as the channel to experiment and discover new food experiences — especially when it comes to ethnic foods.  More often than not, these ethnic food trucks are actually manned by descendants of the actual cuisines and cultures being offered; with the ability and knowledge to share the heritage and romance of the food — a benefit many shoppers have come to enjoy and expect from shopping at Farmers’ Markets for produce.

TREND #7: THE MALE SHOPPER

According to the Bureau of Labor Statistics, 41% of men are now doing the food preparation as compared to just about half that amount in 2003.  Because of the economy, more men are at home, suggesting there is an opportunity for marketers to engage men who are taking on the role of family caregiver.

TREND #8: EATING AT HOME, WITH A TWIST

With continued pressure on the economy more men and women will be choosing to eat at home to save money, which has happened before – but this time around expect a twist. Think of it as Xtreme Home Cooking where, following the lead of Extreme Couponers, these everyday cooks pride themselves on making the most for the least.  Look for food groups to form that cook together, crowd sourcing in the kitchen if you will, with the same primary focus on cost – shopping, cooking, eating and storing leftovers in bulk.

TREND #9: REDUCED SUGAR INTAKE

Sugar has been an ingredient that has been the center of a lot of debates, especially as the latest update on the Dietary Guidelines for Americans recommends reducing the amount of added sugars of all kinds (especially in soft drinks.)  Look for reduced-sugar products to be the biggest health claim in the coming year along with a revised Nutrition Facts Panel.

TREND #10: THE SOUND OF FOOD

Consumers judge the readiness of foods like microwave popcorn or burgers on the grill by the sounds that these foods make. They judge the freshness of carbonated beverages based on the sound of the gas escaping the container as it opens, and the duration of the sound of the bubbles as they pour. Multisensory perception will be one of the new “food sciences” in 2012 as psychologists and food scientists join forces to design, create and influence the sounds of our foods to convey freshness, taste and even health attributes.

via Supermarket Guru Predicts Top Ten Food Trends for 2012 | Marketing Forecast from Ad-ology.

Green Mountain Aims to Brew Energy with Coffee Waste

Green Mountain Coffee has teamed with the University of North Dakota and bioenergy specialist Wynntryst LLC to convert waste from its coffee processing plant to energy.

Specifically, the coffee company — best known for its single-serve Keurig brewers and coffee pods — is working with the Energy & Environmental Research Center (EERC) at the university, which is leading a project to develop an efficient renewable electricity technology for coffee-processing plants. Wynntryst, LLC, based in South Burlington, Vt., will develop a gasification power system to utilize the waste from a coffee-processing plant to produce energy.

In addition to its Keurig brand, Green Mountain Roasters also distributes many other coffee products to companies around the world, including Starbucks and McDonald’s. Its waste stream includes coffee residues, plastic packaging, paper, cloth or burlap and plastic cups.

“This project is an extension of work performed by the EERC for NASA, which explored the conversion of waste from a space station and future Martian and lunar bases into heat and power,” said Deputy Associate Director for Research Chris Zygarlicke. “This project will similarly utilize a mostly renewable and bio-based waste and convert it into electricity for the coffee industry.”

“The first step of the project is to demonstrate that we can gasify the complex mixture of waste and produce clean synthetic gas, or syngas, by utilizing the EERC’s novel advanced fixed-bed gasifier (AFBG) system on the biomass-residue mixture,” said Project Manager and Research Scientist Nikhil Patel.

The syngas will then either be utilized in an internal combustion engine (or a fuel cell) for efficient production of electricity and heat, or be converted to high-value biofuels or chemicals. The pilot-scale tests will evaluate the quality of syngas that can be produced from the Green Mountain waste.

“Over the years, the EERC has developed and tested numerous small gasifier systems like this on a variety of biomass feedstocks,” Zygarlicke said. “The EERC system has already produced power by gasifying forest residues, railroad tie chips, turkey litter, and other biomass feedstocks and burning the produced syngas in an on-site engine generator. The coffee industry residues will be similarly tested.”

via Green Mountain Aims to Brew Energy with Coffee Waste – Green Retail Decisions.

The Future of Retail: trends to be aware of

The following is an anstract from a great article “The Future of Retail” by IDEO‘s Dana Cho and Beau Trincia published on “The Rotman Magazine”, Jan.2012. Full version available here. Enjoy and comments are welcomed!

“TOUGH ECONOMIC TIMES have hit traditional retailers hard, particularly in North America. Circuit City and Borders have filed for bankruptcy; Ann Taylor and Home Depot have closed hundreds of stores; and American Apparel is reportedly millions of dollars in the red, to name but a few. The official reasons for these failures range from overly-aggressive expansion strategies to unfortunate investment decisions – but, in reality, a big driver of this retail upheaval is old-fashioned belt-tightening

Store owners have long believed that the ‘thrill’ of shopping – that visceral, emotional rush that people get when touching or interacting with a product before they buy it – would uphold their popularity. But e-commerce Web sites are disproving this axiom by generating similar excitement online with concepts such as ‘flash sales’ and ‘social shopping’. For example, GILT Groupe offers its members daily flash sales, which feature luxury goods in low quantities for an extremely limited time, giving people only a few minutes to make purchase decisions. The site, which launched in 2007, now has a valuation of US$1 billion. Meanwhile,  Svpply has built a social network around shopping, letting its users track trends, including the items their friends buy. Its popularity has grown seven-fold since its introduction in late 2009.

As online retailers slash shipping times and costs to next to nothing, bricks-and-mortar retailers can no longer depend upon instant gratification as a competitive edge. Online giants Zappos and Amazon now send purchases overnight at a discount and provide second-day service for free. The success of these tactics suggests that virtual storefronts can be at least as effective as physical ones, if not more so. So, how can bricks-and-mortar retailers survive – and thrive – as consumer attitudes and buying habits change?

Although digital channels may be better positioned to provide short-term transactional value, bricks-and-mortar stores still give retailers the best space in which to establish long-term connections with customers. Let’s look at how a few companies are shifting their mindsets and moving from driving transactions to encouraging inspiration and discovery; from featuring ‘expert staff’ to ‘informed enthusiasts’; from targeting shoppers to targeting product owners; and from focusing on revenue generation to R&D.

During the 2010 holiday shopping season, 48 per cent of consumers who used a smartphone in some way said they purchased goods in retail stores, while nearly as many – 45 per cent – bought items online via computer. However, the majority also said that, regardless of how they ultimately acquired the product, they had visited an actual store to browse. This suggests that although consumers often opt for the convenience of digital channels to make purchases, bricks-and-mortar stores continue to play an important role in the shopping journey – primarily where product discovery and inspiration are concerned.

From Driving Transactions to Encouraging Inspiration

J.Crew’s Liquor Store provides a prime example of doing exactly that. J.Crew opened its first men’s clothing store in 2008 with the goal of inspiring exploratory shoppers – people who weren’t current customers of the brand. At the time, J.Crew’s menswear had little following, and the retailer sought to raise its profile through a dedicated storefront. It took over a historicwatering hole in New York’s TriBeCa neighborhood, and rather than focus on packing in as many items into the 935-square-foot.

Customers today want retailers to be less about well-orchestrated brands and carefully rehearsed answers and more about transparency, authenticity and passion.  Rotman Magazine Winter 2012 / 49 store as possible, J.Crew kept the bar’s atmosphere intact, stocking shelves with bottles and filling the room with vintage furniture and non-J.Crew brands such as Timex,  Red Wing and Mackintosh. Retailers who believe in conventional wisdom would consider this a waste of precious floor space that could have been devoted to as many sellable brand-specific products as possible. However, J.Crew’s goal was to raise awareness of its men’s line – and pique the interest of potential customers. The concept appears to be working: J.Crew has subsequently opened three more Men’s Shops, and although the company declines to provide sales figures for individual stores, CEO Micky Drexler recently told investors, “We are beyond thrilled with the performance of our stand-alone men’s stores.” J.Crew earned $44.7 million in the first quarter of 2010, up from $20.4 million during the same period a year ago. In addition, its chief menswear designer, Frank Muytens, was ranked among the top in his field in GQ’s 2010 Best New Menswear Designers competition.

Using physical spaces to drive inspiration rather than transactions isn’t limited to the retail industry. In 2010 Crédit Foncier, a mortgage lender in France, invested in a high-profile store in Paris’s Opera district to inspire people to want to own a home. Most lenders make in-person visits from prospective borrowers as perfunctory and short as possible, gearing information toward people who plan to buy a home in the near future. In contrast, Foncier Home targets anyone who might be thinking about home ownership – even if it’s just a long-term goal or dream. The store includes a café, where people can meet casually with a real estate agent while looking over residential listings. It also includes a section with information about renovations and remodeling – services that Foncier Home doesn’t yet offer but are an exciting, aspirational aspect of home ownership. Although the company sells nothing tangible and has no real need to maintain a large retail space, Foncier is banking on the notion that a discoverybased experience such as the one made possible in its flagship store will encourage more people to become home buyers. And when they do, Foncier Home will be top-of-mind as the go-to lender. Crédit Foncier expects this concept to drive growth in the future and has plans for expansion.

From Expert Staff to Informed Enthusiasts

Powered by social media, peer recommendations are gaining ground in power and influence. The fact is, as consumers rely on friends, social networks and other independent resources for expert information, the role of the store associate is shifting dramatically.

The new purpose of a retail store lies in its ability to represent an organization’s actual culture and values, captured and rendered by its sales associates. Customers today want retailers to be  less about well-orchestrated brands and carefully rehearsed answers and  more about transparency, authenticity and passion. Store associates, therefore, need to evolve from ‘expert staff’ into informed brand enthusiasts who are proud of their organization.

The shift from being an expert to being an enthusiast – someone who believes in the brand and organization they work for and can speak passionately about the products at hand – has less to do with scripted service and more to do with organizational design. Many leading-edge U.S. retailers have taken similar personnel-oriented approaches. Perhaps the best known is Apple, which transformed consumer technology retail with its retail stores. For the Apple Store’s tenth anniversary ‘refresh’ this year, the company invested heavily in supporting its enthusiastic store associates with service-enabling technology rather than in a redesign of the bricks-and-mortar interior

From Targeting Shoppers to Targeting Owners

Retail stores have traditionally been designed for shoppers with the intention to buy and, perhaps as a result, retailers have long depended on in-store marketing and communications to sell the quality and other worthy attributes of their products. Under the new paradigm we are describing, bricks-and-mortar retailers have an opportunity to acknowledge the value of the  product owner’s role as a brand ambassador and key influencer on other shoppers.

As a result, designing the bricks-and-mortar store for the consumer who already owns your products (versus the consumer who is shopping) can have profound effects on a brand. By focusing on participation in the store – through education, trials and membership experiences rather than marketing, promotion and sales – retailers are positioning themselves for a longer-term, more open relationship with customers, helping them successfully evolve with the 21st century.

Nike’s branded stores pull in repeat visits from owners via its Nike+ Run Clubs, which meet at designated shops worldwide. Building on its platform of performance-tracking products and Web site, Nike+ is now the largest running club in the world, with more than three million members. In 2009 alone, membership grew by 50 per cent. Athletes of all skill levels train together and are privy to product trials and expert clinics. Nike motivates owners to use its products as a group, and the group inspires other curious runners to join them – and buy Nike gear – through camaraderie and knowledge-sharing. Taking the concept a step further, in 2010, Nike opened its first ‘category experience store’ dedicated solely to the sport, Nike Running Stanford, in Palo Alto, California.

From Revenue-Generator to R&D Engine

The paradigm shift we are describing questions, at a fundamental level, the role of the physical store in a retail organization’s business. As the channels to buy continue to multiply – from new e-commerce models to mobile-phone payments – traditional retailers face more competition than ever before. If consumers can buy anything anywhere at anytime from anyone, bricks-andmortar stores needs to derive new meaning and value for their business in order to remain a strategic asset.

Fortunately for bricks-and-mortar, not all channels are created equal, and the traditional retail store maintains an important edge over the digital realm: the physical space provides a direct, personal connection with consumers. Smart retailers have begun using the storefront to foster relationships with people, which means going beyond selling products or presenting a well-orchestrated brand experience to understand existing and potential customers and their needs. In short, they are using the retail floor as a platform for learning.

These retailers realize that developing a new offering behind the scenes until it is exactly right is a slow strategy that doesn’t allow for quick adaptation in a rapidly-shifting market. Instead, they ‘beta test’ new offerings and experiences and quickly pivot the offering on the fly as dictated by actual customers. For example, at the height of the recession, Urban Outfitters opened an experimental store in Los Angeles called  Space 15Twenty, which aims to attract – and study – customers other than its typical college student. Brand collaborations with Santa Monica bookseller Hennessey + Ingalls and New York vintage shops What Comes Around Goes Around and Generic Man act as magnets for people who don’t typically shop at Urban Outfitters.

In a sense, it’s a store for tomorrow’s customer, rather than today’s sales. The store is an investment in market reconnaissance, rather than solely a means toward hitting revenue targets and achieving profitability; its primary goal is gathering customer information from which Urban Outfitters can learn. While recession has hit some retailers very hard, in the first quarter of 2010, Urban Outfitters saw a 72 per cent increase in profits.

CEO Glen Senk credits creativity and experimentation. “We don’t go about revenue and profit as a goal. Rather, we focus our energies on the customer experience: innovating, making beautiful products, really pushing the limits of our brand expression and constantly refining how we operate. Revenue per square foot is the result of that focus, rather than the starting point or motivation.”