John Lewis expands hospitality offer as experiential retail demand grows
John Lewis is strengthening its in-store proposition ahead of the key festive trading period, adding three new hospitality concepts across its estate as demand grows for retail environments that blend shopping with places to pause, socialise and refuel.
The retailer has now added over 15,000 sq ft of hospitality space this year, operating 63 cafés and restaurants across its 36 stores, with hospitality sales up almost 10% year on year.
At Peter Jones, Sloane Square, a new 250 sq ft seasonal Champagne Bar has opened in the central atrium, serving a curated menu of Lanson cuvées for walk-in customers through early January. Meanwhile, John Lewis Oxford Street has become the first European location for Warabi-Mochi Kamakura, the premium Japanese brand known for its matcha and traditional warabi mochi sweets.
John Lewis Southampton has also welcomed a new Ori Caffe (the eleventh in the retailer’s portfolio), bringing its Mediterranean-style menu to the second floor. This follows expansions of Benugo cafés in Norwich and Leeds, plus new or enlarged Ori Caffes in Liverpool, Solihull and Bluewater.
Katie Papakonstantinou, Director of Services & Hospitality for John Lewis, said: "We're continually looking for ways to enhance the John Lewis experience, and the addition of the Lanson Champagne Bar, Warabi-Mochi Kamakura, and our new Ori Caffe in Southampton is a direct response to our customers' growing desire to combine shopping with unique and enjoyable experiences.
"Our growth in hospitality sales over the past year is a clear sign that this strategy is resonating, and these exciting new concepts are central to our commitment to making our stores a true destination — for the festive season and beyond."
The hospitality additions form part of John Lewis’ broader store transformation programme, which includes the near £10 million refurbishment of John Lewis Bluewater and ongoing investment in Beauty Halls across Liverpool, Solihull, Welwyn and Cambridge.
