M&S Food hall
Bakery & Deli,
Marks & Spencer

  • M&S Food hall Bakery & Deli

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    Kiwi & Pom worked alongside Marks and Spencer to review the design of the Food hall, Deli and Bakery with an ambition to make them more authentic and unique to Marks and Spencer.

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    The key to the design was to allow customers to see produce being made and enabling staff to physically reconnect with the wider Food hall.

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    One of the key design moves was the change in merchandising. In the Bakery, the old wire racks and man-made materials were replaced with timber crates, wicker baskets lined with natural bamboo and special lining paper. An open glass counter allows speciality breads to remain unpackaged until purchased and provided space for tasting samples to be displayed on large wooden platters.

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    Kiwi & Pom worked with the Marks and Spencer team to expose the ‘theatre’ of food production in both the Deli and Bakery.

M&S Food hall Bakery & Deli

In 2009 Kiwi & Pom began a collaboration with the in-house M&S team on a fundamental reappraisal of the Deli and Bakeries in the highly respected M&S Foodhall.  With a clear strategy to produce more food on-site and expose the ‘theatre’ of food making, the newly designed bakery and deli counters have been some of the most commercially successful work ever undertaken by the design team.

In 2009, Kiwi & Pom were invited to work alongside the Marks and Spencer hospitality team to review the design of the Food hall, Deli and Bakery with an ambition to make them more authentic and unique to Marks and Spencer.

Although the Deli and Bakery offers had been through many iterations within the Food hall, changes in consumer trends and a growing interest in food provenance, had left the counters – which hid the food making process from customers - feeling dated.

Kiwi & Pom worked with the Marks and Spencer team to expose the ‘theatre’ of food production, assuring customers of its freshness by allowing them to see it being made and enabling staff to physically reconnect with the wider Food hall. Introduction of a special oven allowing dough to be baked fresh on site and an authentic pasta-making machine helped assert Marks and Spencer’s position as food specialists. 

One of the key design moves was the change in merchandising. In the
Bakery, the old wire racks and man-made materials were replaced with timber crates, wicker baskets lined with natural bamboo and special lining paper. An open glass counter allows speciality breads to remain unpackaged until purchased and provided space for tasting samples to be displayed on large wooden platters.

Prior to roll out of the new concept, the bakery was performing at half the average profitability of the Food hall. By the end of 2012, and with more than 100 new concept bakeries trading, profitability has increased to almost twice that of the average Food hall and the Marks and Spencer board has committed to rolling out the concept across all 450 bakeries over the next 12 months.

The design has won a Gold DBA Award in 2012, an accolade which awards the success of design in business.

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