Multipurpose Spaces, Key Trends in the Hospitality Industry

Hybrid F&B Hospitality

The start of the school year is the perfect time to catch up on trends in the F&B and hospitality world, especially the phenomenon of hybridization. But what exactly is the phenomenon of hybridization? It is the marriage between seemingly unrelated activities, sectors and generations that allows the creation of new places to live and share together. By DEPUR Experience.

All sectors are concerned now. Stations are no longer just stations, Transformed into a new living space connecting the city and district, it has been completely redesigned to offer more comfort, shops and services as well as an innovative F&B concept. This is the case of Gare Montparnasse in Paris, which has completed a renovation phase aimed at turning the station’s waiting area into a leisure area.

Another example is senior residences such as Casa Barbara, which caters to emerging needs and is at the forefront of the ‘silver economy’. Aimed at active ‘baby boomers’, these new-generation flatshares break the codes of traditional housing for seniors and create a new kind of living space that offers differentiated food and beverage offerings. increase.

In the hotel sector, hotels are no longer just lodging facilities, but are becoming the third place, educational and cultural places with many services. Urban hotels that embody welcoming spaces aspire to reinvent hospitality. This is the case of Gaugaille, which was developed in the center of medium-sized towns such as Limoges, OrlĂ©ans, Tours and Poitiers. This new player offers a concept that encompasses all touchpoints of travel, from ground floor to high floor, with real transversality to deliver a global experience. The hotel portion is divided into several buildings at strategic points in the city, such as the courthouse, railway station and historic centre. As for the ‘stalls’, restaurants, caterers, bakeries and bars are clustered around the ‘village square’.

No more going to the office and working alone or working in a corner of the office. Traditional spaces, where everyone has their own office, are therefore shrunk in square meters in favor of shared spaces. These can be spaces for social interaction as well as for work. These spaces are flexible, hybrid designs consisting of co-working spaces, high-tech conference rooms, labs, and amphitheaters. Business catering locations are changing and new and innovative models are being developed. Users want to have choices in the same place: sushi bar, Italian, traditional or veggie, bistronomic offer, salad bar, coffee shop.

Another great hybrid place: communal living, the concept of shared habitat. This place has a mix of uses. An F&B space open to external customers, covering all moments of consumption, innovative games, entertainment with full programs, co-working, sports halls, etc. The idea really lies in the desire to create a place to live in the heart of the city around an evolving food and beverage offering. We are revolutionizing the co-living market, opening in early 2023 with our first address in nearby Bordeaux.

The phenomenon of hybridization affects all sectors and F&B is an integral part of all newly developed concepts and vectors of flow and performance.

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