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statement surely reflected what was already a bygone era.

Modern London, now home to over 270 nationalities

and 300 different languages, stands near the top of the

global list for foodies; certainly for diversity, if not quite

reaching NYC’s heights for grandeur and experience.

That being said, the future of London dining has the

potential to look very different. As time comes at more of a

premium for Londoners and we spend more hours working,

restaurant owners are looking to new ways of providing

fast, affordable and consistent food to their customers.

Traditionally, hospitality owners have been able to maintain

lower operational costs through the use of non-British

employees. However, with Brexit looming and 38% of

London’s hospitality staff being from European countries,

restauranteurs have expressed concern. As with most things,

London’s strength is that it has embraced the best global

trends, rather than necessarily inventing its own. 48% of our

food is imported, and this presents further pricing challenges.

Brick Lane was

famous for Jewish

chicken soup and

matzo balls

First Yo! Sushi

opened in Soho

Automation and

robotics the future

of the restaurant

industry?

Deliveroo app

launched in

London

1898

1997

2020+

2013

London’s

strength is

that it has

embraced the

best global

trends,

rather than

necessarily

inventing

its own

Automation may have a role to play in reducing

costs, and lifting experience. Yo! Sushi might seem like a

gimmick, but beyond conveyors, we are adopting other

eastern trends such as Keuken’s vending machine meals

and Café X’s robot baristas. Meanwhile the huge rise in

delivery apps, provides ways to enjoy restaurant quality

meals in the comfort of your own home. Whether this

creates new customers or cannibalises existing revenue and

margins remains to be seen. Either way, the proliferation of

deliveries, requires new and better ways to manage both

the interface with the restaurant, and also the way in which

the product arrives in your managed block.

New service models reflecting our fast-paced life are

also emerging. These range from the high velocity grab and

go lunchtime style offered by Pret, to the counter-order

services promoted by Nandos and GBK. Whilst presented

as putting the customer in charge, does this really mask

resourcing shortfalls behind a casual appearance?

CUSHMAN & WAKEFIELD

37

PAST, PRESENT, FUTURE