Franck Hadjez, Owner of EP!C Paris and Galeries Gourmandes, spoke with Bernhard Heiden, CSO Creative Director, Schweitzer, about the evolution of the food retail environment and how to rethink food retail stores of the future.
When discussing how food retail spaces have evolved over the past few years, Hadjez said that food retail environments had become more blended to facilitate online and offline shopping.
"This hybridisation is set to continue," said Hadjez.
What remains to be seen is whether online shopping growth will start to affect physical retail, which Hadjez said depends on the market the retailer is operating from. With grocery stores seeking to be closer to consumers, a primary focus here would be to support efficiency in speed to reach the customer by removing friction from the shopping journey.
Integrated services such as an Amazon counter, postal services, and a luggage deposit for Airbnb guests in the area offer additional value to the retail space. Meanwhile, food delivery services have intensified competition in the past few years; the situation is now changing as big food retail entities such as Auchan, Casino, and Carrefour are starting to take over with their last-mile services.
Heiden asked Hadjez if he could share inspiring examples of food retail space globally, with the US and UK standing out for Hadjez.
"In my family, it was always said that one must travel to truly discover what retail is all about, and that's what we've done."
Hadjez is fascinated by Erewhon in California, positioned as a high-end retailer with values entrenched in fresh and organic foods, and Trader Joe's for its brand culture and persevering consumer loyalty. For the UK, Marks & Spencer piqued his interest, and Waitrose reminded him of Epicerie in Paris as a retailer positioned at premium-high levels. He also gave special mention to Spinneys in the Middle East.
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