Gastronomy has been fascinating, inspiring and surprising for many years. An industry that is constantly evolving (in particular, recently), adapts to new trends and consumer expectations. We are less likely to think that restaurants or gastronomic concepts serve only to satisfy the need for food. A real culinary or bar experience is more than that. These are emotions, memories, and trips to unfamiliar tastes and cultures.
Creating a multi-touch experience
The first step to surprising guests is to create an experience that engages as many senses as possible. At Food Town, we focus on a variety of incentives that bring guests into a unique mood. The first and only food hall in Poland to date, we play live music 7 days a week, hold recurring seminars, create our own collections of clothing and accessories, organize fashion shows, variete or even a flair show. We create memories with our guests. The inspiration for this is the global trends in gastronomy, which increasingly connect cooking with other areas of art, culture, and lifestyle.
Personalization and individual approach
The best strategy is to create a sense that the guest feels special and valued. We are currently preparing for the Birthday celebration, which will take place in the 3rd week of October, and our plan is to show that at a time when everyone is focused on innovation and the development of artificial intelligence, we miss even more the times when people matter most and relationships develop – because this is what we give our guests every day, Food Town is about people, fun. We think with feeling about our childhood, when the most important element of the day was playing with friends. We are tapping into the nostalgia trend. We start planning the strategy of such events six months in advance, analyzing the needs of our guests. For us, it's not just toast. We attract bartenders from other continents (as in the case of the upcoming 1st birthday of our speakeasy Donkey Shoe or the second edition of the Food Town Flair Challenge, which is already in November), as well as music artists from all over the world, we build special zones with attractions, we create a theme, each element that can be used to create a unique atmosphere. perform classic, we perform". non-classic " and one step higher-currently there is no room for repetitive and boring schemes.
Innovative approach to classic locations
Every day is a new experience. Any event or project. Let's look even more broadly – should cinema play only the repertoire? No! There can be more movies. An example is the Kinogram cinema, where new non-standard cycles were presented-whether it was classic Monday with classics of world cinema of past decades or crime Tuesdays. We are organizing discussion and educational panels as part of the Strong project together, and in the near future we plan to surprise our guests with an unusual variety at our birthday party, which we will combine with the activation of our newest Event Hall space.
Each location must contain a unique strategy based on the people it wants to impress. For their needs. As with Bibi's guests, they love to drink smoothies, so we've introduced the new Bibi'S Blends cycle, where we create them with our guests who inspire us and introduce them to our permanent map. Part of the proceeds goes to support charitable organizations. As a "family" concept, at the birthday party we included the bar insert of Martha's brothers – the owner-in the menu, and the birthday dessert was according to her mother's recipe.
A combination of art and gastronomy
We are also currently actively working on a strategy for our latest project, fine dining at the Museum of Natural History, which will open in late September and October. We analyze the entire market in the world, listen to the needs of the target audience of this place, find gaps that can be filled – here we will combine art with gastronomy. We conduct analytics and research and come across places like "Ultraviolet" in Shanghai, where every meal is a spectacle using visual, sound and aroma technologies, creating a one-of-a-kind culinary experience. This is real magic. Today's world has no limits. We can't just open the door of the room. Serve good coffee, cocktails or a great lunch. This is no longer enough.
Working on a strategy is working on the DNA of the place we want to be. You have to go beyond schemas, and our strategy is to break down barriers, discover things that haven't happened yet, but most importantly, don't forget about visitors. The experience of every moment is a process that we create with great precision, considering trends not only in Warsaw, Poland, Europe, but also around the world. Talking to people, discussing with each other, traveling.
Product authenticity
Another key element of the strategy is sincerity towards the guest-the product that we offer them. Whether it's food, coffee, or a cocktail. Cooperation with reliable manufacturers. We believe that the best tastes come from quality ingredients. Public participation and environmental protection are also an important element of the strategy for the 21st century. We support local initiatives, participate in charity events, and strive to run our business sustainably. With the aforementioned fine dining restaurant, the model for us is places like Noma in Copenhagen, which combine culinary innovation with a deep respect for the environment. Looking at global food service trends, you can see that more and more restaurants around the world are implementing menus in response to the growing environmental and health awareness of consumers. Restaurants like Gaultier Soho in London, which has evolved from a traditional French restaurant to an all-vegan one, show that, for example, a plant-based menu can be just as refined and satisfying.
Also, we must not forget about the importance of storytelling in gastronomy. Stories about the origin of ingredients, the cooking process, or the inspiration of chefs and bar staff add depth and context to any dish or cocktail. Restaurants like Attica in Melbourne, which tell the story of Australian heritage through their menu, are a perfect example of this approach.
Overall, modern gastronomy is a fast-growing industry in which a well-thought-out strategy is the key to success. Analyzing your guests ' needs, understanding their expectations, and being able to surprise them is the foundation for creating an unforgettable experience. Going beyond schemes, finding new solutions, and being inspired by trends allows you to create places that not only meet basic food needs, but are also emotional and aesthetic. Each place should have its own unique DNA, which needs to be developed and developed. This is the only way we can provide our guests with unique moments filled with emotions and memories that will attract us again and again.
Junior specialist in Marketing Communications and PR.
He is a graduate of the University of Warsaw and the Main School of Agriculture. We have been in the HoReCa industry for more than 10 years. For many years, he has been associated with the Trip group, Sobienie Royal Golf and Country Club, and the Florentin Restaurant in Warsaw.
She graduated from the Faculty of Architecture of the Warsaw Technical University with a degree in Architecture for the Knowledge Society and Visual Communications at the Polytechnic University of Milan. A specialist in creating a mood. She has gained experience at home and abroad at numerous international seminars (Seville, Lisbon, Florence), fellowships at La Sapienza (Rome), etc. m.in. in Carmi e Ubertis and ADM Milano.
A manager with many years of experience in the cosmetics, food, and children's industries. During his career, he was associated with such companies as: L'Oreal, Samsung, Danone-Nutricia, Unilever. During his professional life, he was responsible, among other things, for the development of e-commerce sales and content in Poland and the countries of Central and Eastern Europe. 
