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" ... After opening a boutique in Geneva, a flagship on New Bond Street in London, a seasonal shop in Courchevel and a showroom in Hong Kong, Moussaieff plans to launch a store in Paris in 2020 and is currently studying locations on Rue du Faubourg Saint-Honoré and Place Vendôme. “Paris becomes more important every day,” says Alisa Moussaieff. “Also bear in mind that there is a Brexit in England and maybe it will no longer be in the European markets, so we have to try to get a foothold in Paris, which before was not that important because it was all one big happy family. We aim for an international clientele from the Far East, America, Europe and the Middle East, who frequents Paris all the time. Not to be in Paris seems criminal.” ... "
" ... He pointed out the Baylan bakery, the first Western-style cake shop in the area, where his parents used to go on dates; the fish vegetable markets where they shopped; the pickle shop where he would drink mugs of pickle juice as a kid; and the new yoga studios, hipster fabric-printing classes and gluten-free vegan cafés that his family frequents now. And he gave me something that can sometimes feel rare: an honest perspective on his long experience. ... "
" ... So, why isn’t Pirch succeeding on a national scale? As cool as it is, the showrooms have high fixed costs and the assortments appeal to the 1%, which means that locations must be spot on. The shuttered units are in shopping centers, and declining traffic can’t help. And, despite my many visits to the Chicago area location, the wow factor didn’t necessarily translate into a sale. Most of the products are out of reach for even the higher end consumer who frequents that shopping center, and there never was a clear call to action to make a purchase. ... "
" ... The bottom line is: There are so many bartenders (and bar owners) in the world. Good ones. But spectacular is hard to come by. I say this as someone who frequents watering holes and prefers spirits neat—versus the all-too-abundant selection of cloyingly sweet cocktails found in every menu from New York to Neptune. But the thing about the way Chetiyawardana does things, approaching challenges with curiosity and experimentation, without fear of innovation, is mighty refreshing. Compared to many “prestige bars” that rely on fancy vessels, smoked cocktails, and garnishes galore for the sake of the ’gram, Lyaness at Priceless delivers what real drinkers really want: A good-sized space that’s relaxed enough to have a proper conversation, a friendly enough feel that makes it possible to mingle with likeminded strangers, excellent cocktails, and (above all) service that feels like a big bear hug. ... "
" ... To make your space an experience that keeps the customers coming back, you must also focus on content. While we build out customizable experiences designed by our brands, there are plenty of ways that retailers can create content. Does someone who frequents your store also make flower crowns? Invite them into your space for a few hours of flower crown creation. Not only will you get to build a connection (another aspect of c-commerce we will discuss below), but you may land a few new customers based on their following. This is a low-lift way to get great content you can use in the future. Content can also be planned out through a calendar of events that features Q&As, panels or even small gatherings with brand leaders to discuss the future of their brands. You’d be amazed how interested consumers are when it comes to hearing about the future of retail from brands they have been following for years. ... "