As tastes in the luxury sector evolve, high-end restaurants are lagging behind in implementing new services and technology that diners will come to expect. What will premium experiences look like in this changing landscape, and how can brands adapt to stay ahead of the curve?
Brendan is a hospitality consultant, and under his own name runs an interior design company for luxury homes and restaurants.
Born into the hospitality business, Andrew Rigie is the executive director of the New York City Hospitality Alliance, the association representing restaurants and nightlife venues throughout the five boroughs.
The super-rich elite are an ever-expanding set, and they're increasingly female. While the wealth that defines them as such may stay the same, their preferences and values are changing. As a new generation cashes in at the bank, what are they prioritizing, and how should brands respond?
Louis Vuitton has announced the opening of its first cafe and restaurant in Osaka, Japan. With luxury consumers continuing to seek experiences rather than goods, they’re expecting their favourite brands to meet these expectations by connecting with them beyond physical products.
HENRYs – those affluent (but not too affluent) young professionals who are getting a taste for the finer things – are a focal group for high-end brands looking to ensure their longevity. But what do these Gen Yers want to spend on, and what would convince them to keep buying from luxury labels?
Dripping with diamonds might once have been the ultimate status symbol, but these days buying organic is equally likely to win you prestige. Canvas8 spoke with Elizabeth Currid-Halkett, a consumer economy expert, to understand how markers of social status in America are currently evolving.