Norman Cescut, CEO of DESITA — a strategic consultancy and design company specialized in creating and developing concepts and business formats franchising in foodservice and retail — is known for his eye for design. Besides his role as the head the DESITA Award Jury, Cescut is a speaker at several renowned forums and conferences, including: TEDx Milano, BIFEX Beirut, Franchising EXPO Dubai, Detrop Thessaloniki, Franchising Nord Piacenza and Salone del Franchising Milano.
What are the latest F&B and retail design trends?
In the evolving landscape of F&B and retail design, Cescut notes a significant shift. Physical retail now emphasizes personalized service over product transactions. Notably, the latest F&B trend involves the creative ability to build unique concepts from the ground up.
How will F&B elevate the home-dining experience for their clients?
Addressing the changing dynamics between home and professional dining, Cescut highlights their convergence. The link is strengthened by delivery services, emerging as a pivotal tool to guide clients back to restaurants, enriching the overall dining experience.
In your opinion, what makes a design stand out in F&B?
When asked about standout F&B design, Cescut emphasizes the importance of balance, coherence, and consistency. Design, as a vital component, contributes to the holistic retail experience, playing a crucial role in sustaining business profitability. In the realm of F&B design trends, Norman Cescut’s insights illuminate the path forward for businesses seeking to stay ahead in this dynamic industry.
