For the Foodies

5,500 sqm of retail and gastronomy with a strong local approach

F&B concept: Viola Molzen
architecture & interior design: César Taccari
interior design consultingAlejandro Schieda, Maria Luján Tripoli
leasing revenue forecastViola Molzen
construction costs forecast: Viola Molzen, Loïc Dindinaud
text copyright: Noémie Causse
3D rendering: César Taccari, Alejandro Laurido
graphic design: Mercedes Tregoning
project management: Loïc Dindinaud

How to requalify a shopping center and reinvent a customer experience in line with today's and tomorrow's expectations?
This is the exciting challenge that mobilized all the White Kitchen teams for more than 6 months in 2021.
First of all, we had to make an impact study of the project located in Berlin, an identification of the food trends in 2025 and a feedback based on the analysis of about ten similar situations in Germany and abroad.
Berlin, as the gastronomic capital of Germany, is the ideal location to launch a new generation of ambitious covered markets rooted in its culinary heritage. The F&B concept, spread over more than 5,000 sqm, has 3 main axes: the gastronomy + retail mix, sustainable development and the digitalisation of the customer experience and revenues.
White Kitchen was also responsible for this services: F&B Masterplan, Interior Design, Rent calculation, floor access management, leasing strategies, marketing & communication directions.

Gastronomy mix

F&B Retail Mix

Experience Mix

GASTRONOMIE

Die Gastronomie macht die größte Zone und den wichtigsten  Teil der Markthalle aus. Diese Zone wird nochmals  in verschiedene Atmosphären und Teilbereiche unterteilt:  Sweet Corner, Casual Business & Convenience.  Auch hier kombinieren wird Foodservice mit Food Retail  und lockern die Customer Journey und Experience mit  (Pop-Up) Kiosken, regionalen Delikatessen und Grab &  Go-Kühlschränken auf. Es gibt Rückzugsbereiche an der  Fensterfassade sowie Sitzgelegenheiten mitten im Geschehen.  Ob alleine an der Bar, zu zweit am Tisch oder  gemeinsam an langen Tafeln. Jede Kundenkonstallation  findet ihren „Place to eat”. Eine allgemeine Spülküche  wird nicht benötigt, jeder Gastronom wäscht auf seiner  Fläche ab. Zusätzlich werden kompostierbares Geschirr  und Besteck den Spülaufwand verringern. Lagerflächen

Berlin

Wichmannstrasse 20 / 10787 Berlin

Buenos Aires

Suipacha 1087 #7A / C1008AAU Buenos Aires

Paris

C/O IKA Architectes / 43/45, rue des Vignoles / 75020 Paris
All offers of White Kitchen are expressly directed only to entrepreneurs within the meaning of § 14 BGB and expressly not to consumers within the meaning of § 13 BGB.