Excerpts freely adapted from this article: …The branded product becomes dominant and ubiquitous because it changes the purpose of the shop. In effect, we move from a food retail business model (frequent purchases of various items and brands, with a low average spend) to one more akin to that of fashion houses (sporadic purchases of a single main brand and a few items, with a high average spend). Obviously, as we are still talking about food, Eataly’s average spend will never be comparable to that of luxury clothing, but the logic is the same…
…Over the last few years, Eataly’s strategy seems to have changed significantly. Firstly, its locations are concentrated in areas where customer footfall is high and where people generally pay less attention to prices. We’re talking about petrol stations and airports, for example. Secondly, the focus is shifting more towards catering because, by reducing retail space, the problem of tied-up capital is alleviated…
Dear Massimo [Schiraldi] , the problem of stock – with all that it entails – such as expiry dates, wastage, loss of freshness, etc. – is reduced in larger outlets, but it is far from being resolved in larger outlets!
Just look at thephotos taken in Milan on 8 September 2025. ‘Small – in terms of floor space – is beautiful’, as we have already said.
As had already been highlighted, Eataly, in Italy, had no reason to exist.
Drafted on 5 June and updated on 10 June 2026
