A Different Co-Working Space Every Day - Where's Yours?

Back in 2017, I wrote an article that uncovered the potential of home-meets-work environments and how these trends have affected the drinks industry. In the last two years, more and more people have turned to working in stimulating and creative environments rather that uninspiring offices. In this article, I continue to uncover the movements of those choosing to work outside the office and take a look at how the industry has responded to this change.

There is nothing more  refreshing than an environment that inspires creativity. With establishments really starting to cotton on to the idea, it has become easier than ever for 9-5 workers to enjoy some well-needed time away from the office in a space they know and love. When I decided to set up Kolibri, much of my time was spent in bars and restaurants deliberating ideas, indulging myself in the market and making decisions. With time, this out of office working environment became my daily dose of unlimited inspiration.

What sort of impact DOES this have on the dining sector?

In my previous article, I quoted “Today, the work sphere has filtered firmly into the domain of leisure, and food and drink venues are at the heart of this. From business meetings over brunch to individuals working remotely on projects or students writing papers, these venues have become arenas of efficiency as much as relaxation. Eating out has become habitual, and not just in downtime, or even during lunch breaks. Whereas customers would once call their favourite bar or café their ‘second home’, they can now refer to it also as their ‘second office’.”

If anything, I have seen cafés, bars and restaurants turn up the dial on work-friendly environments by really making a conscious effort to provide their customers with the spaces they require. More and more establishments are seeing a return of customers who have previously used their spaces to work, but why? 

Whilst many may think that a busy working environment will hinder working performances, in fact, it has the opposite effect. Many find that background noise enables them to focus, especially in an active space that creates a motivational atmosphere, sparking creativity. Landmark Space recently reported that: 

“A study published in the Journal of Consumer Research discovered that people were able to think most creatively when exposed to noise levels of about 70 decibels. This is about as loud as the background noise of a coffee shop, and those in this environment significantly outperformed participants exposed to both louder and quieter levels. The authors concluded: “Getting into a relatively noisy environment may trigger the brain to think abstractly, and thus generate creative ideas.”

Office spaces can become lacklustre and many begin to find them draining and unmotivating, many professionals choose restaurants, cafés or coffee shops for their refreshing atmosphere and ambient scenes. Much like offices, home working environments can be a hole for procrastination and little to no productivity. J.K Rowling wrote the first Harry Potter book in the comfort of an Edinburgh café, and many of the ideas for my own book Bespoke came from meetings and coffee breaks in similar locations. 

As well as creative spaces, these new working environments also offer professionals, like me, all the facilities we could need. An endless supply of unique beverages, snacks and toilets a couple of meters away, convenience is a real customer driver.

How has the drinks industry been affected by this growth?

As you can imagine, there has been a huge boom in drinks sales as the levels of people choosing to work out of the home continues to grow, Marie Claire recently reported that “every employee spends roughly £10 every time they work in a coffee shop.’, which can add up to a considerable amount of a business’s yearly profit.”

Over time, establishments that have seen a growth in returning business-based customers have adapted their offerings to suit these frequently requested needs. Today, most venues offer free Wi-Fi, have accessible plug sockets and larger tables and understand that a happy customer is always going to return and spread the word about a great venue.

For small brands like my own, this café culture trend is one that I see great potential in. The more choice people find, especially when it comes to sugar-free alternatives, the more likely they are to return. It is no secret that the coffee shop culture is simply booming. Cafés are continuing to thrive on the business of students and working visitors and so are the drinks that are being served. Personally, I think that these locations are paving the way for a new, innovative way of working where you are surrounded by inspiration, down to the drink you are drinking.

So, will it be a Kolibri with that croissant?

About the author:

Kamila is a bestselling author of  “Bespoke. How to radically grow your bar and restaurant business through personalisation”, and passionate trend-spotter for the UK Eating Out market with thousands of followers on her widely popular blog www.Bespoke.World

With a decade of hands-on experience collaborating with hospitality influencers and insight experts and background in setting strategies for leading brands, Kamila has become the industry champion for truly bespoke and guest-centric experiences.