Retail Design International Vol.4

Just a few years ago customers at the point of sale would have been turned away politely but fi rmly if they had brought their coffee-to-go or even something edible with them. Now the situation has completely changed: a variety of forms of gastronomy have established themselves as communicative gathering places and enjoyable anchor points in retail design. From the gourmet restaurant in the supermarket to the cooking school in the shopping centre, or the food experience with a bar and hotel in the metropolis: Retail Design International Volume 04 with a focus on retail & food provides a first overview of worldwide ideas and projects at the interface of retail. von Messedat, Jons