John Lewis is doubling down on hospitality as part of its festive trading strategy, reinforcing a wider shift across retail: customers want experiences, not just transactions.
The retailer has launched three new hospitality concepts across its stores, responding to continued demand for places where shoppers can pause, refuel and extend their visit. Hospitality sales within John Lewis are reported to be up almost 10 percent year on year, underlining the commercial impact of this approach.
- At Peter Jones, Sloane Square, a new festive Champagne Bar has opened in the atrium. Designed as a luxury centrepiece, it invites customers to stop, dwell and spend.
- On Oxford Street, John Lewis has introduced a European first with Warabi-Mochi Kamakura, a premium Japanese brand specialising in matcha and traditional warabi mochi.
- John Lewis Southampton has welcomed a new Ori Caffe, expanding the Mediterranean-inspired concept to eleven sites across the estate.
What This Means for Hospitality Operators
John Lewis is treating hospitality as a core driver of dwell time, spend and brand experience, not an add-on. This forms part of a broader store transformation strategy that includes major refurbishments and expanded food and beverage space.
For operators, the message is clear: well-executed hospitality enhances the wider offer and strengthens customer loyalty. Delivering it consistently, especially during peak periods, depends on skilled, service-led teams.