LSN : News : Bitters with a Japanese flavour

Little Space is a premium gym for kids

Little Space by Third Space, UK

London – Luxury health club Third Space has opened a child-friendly exercise area, Little Space, to welcome younger members into its Islington branch.

Making it London’s ‘first multi-active space dedicated to energetic little minds and bodies’, the club demonstrates how wellness practices are increasingly important to younger generations. Incorporating a crèche, athletic rig, sports hall and pool, Third Space allows both adults and children to enjoy the venue’s holistic approach to wellbeing. The children’s space also includes a registered crèche – Tiny Space – suitable for children aged up to five years.

Commenting on the launch of the new club, CEO Colin Waggett said: ‘There has been a very strong demand for young family facilities in the Islington area so keeping the Third Space adult club totally separate... The Little Space programme will be synchronised to the adult timetable to enable parents and children to work out at the same time.’

With parents and children increasingly focused on collective wellness practices, there is an opportunity for brands to tap into the market of Tweenage Fitness and provide wellbeing spaces for all ages.

Bitters with a Japanese flavour

Umami by The Japanese Bitters, Asia

Japan – The Japanese Bitters have been launched in a first for the nation’s alcohol industry – bitters that incorporate the flavours of yuzu, shiso and umami.

The bitters were created by veteran bartender Yuki Yamazaki and bring together ingredients that embody the nation’s preference for savoury and salt-infused cuisine. The shiso leaf, most often used for sushi and as a cocktail garnish, is transformed in its bitters format for use as an accent for cachaça or cocktails.

Currently made in small batches at a facility in Tokyo’s Chiba prefecture, the bitters have been in development for two years. Yamazaki hopes to bring their local flavours to a worldwide audience, targeting The Japanese Bitters at bartenders and bars that take an experimental approach to alcohol.

In the vein of Terroir Spirits, an increasing number of distillers and spirit-makers are exploring new flavour profiles, paving the way for more experimental spirits and global tastes.

Gymshark’s educational workplace waste plan

London – Fitness brand Gymshark has introduced a recycling initiative to empower its employees to better tackle workplace waste.

The company has joined forces with corporate recycling firm First Mile to service its offices across the UK, incorporating collection and recycling services for materials including paper, food, glass, compostable packaging and textiles. With First Mile hosting interactive recycling workshops to educate staff on waste and recycling, the scheme will allow more than 400 Gymshark staff to separate waste more effectively.

As part of the collaboration between the retailer and recycling firm, Gymshark has also restructured the layout of its offices by introducing more recycling points and improved graphics to signal to staff which materials should be recycled.

In Civic Brands, we explore how businesses are increasingly stepping in to act as educators and enablers. Gymshark’s initiative shows how a brand can inspire its staff to make better decisions both at work and at home.

Workplace waste plan by Gymshark, UK

Stat: Solo restaurant dining booms in Britain

Solo dining visits to restaurants in Britain is a growing opportunity, according to new insights from The NPD Group.

In 2019, more than 4.4bn solo dining visits were made in Britain, accounting for 38% of total visits to food outlets and restaurants last year. Amid the growth of Uncoupled Living, NPD Group reports that solo eating visits grew twice as fast as overall visits in 2019, rising 6.8% versus 2.9% for overall eating out visits. Diners are also more likely to splash the cash when eating alone, increasing their average spend on food and beverages away from home by 16% in the five years to the end of 2019.

Of note, lone diners are more likely to eat away from the place they have purchased their food. According to NPD Group, eight in 10 (81%) of visits are off-premise. With eating alone radically changing the way we eat, amplified by broader changes in relationships and digital connectivity, brands have an opportunity to re-ignite the experience and enjoyment of eating and drinking, whether alone or socially.