Retail Services
About Pret
"Pret operates a bit like a restaurant. We build kitchens in (or very near) every shop. You won’t find ‘sell-by’ dates on our fresh sandwiches and salads. Our milk and coffee is 100% organic. We offer our unsold food to charity at the end of each day rather than keeping it to sell the next day.
In 1986, Pret opened the doors of its very first shop. A shop with a mission. A mission to create, handmade, natural food, avoiding the obscure chemicals, additives and preservatives common to so much of the ‘prepared’ and ‘fast’ food on the market today. A fresh and healthy menu greeted our first customers and our good, natural food crusade had begun.
In the last 30 years, we’ve continued to grow cautiously. Today, we have over 350 Prets worldwide with shops in the UK, USA, Paris, Hong Kong and Shanghai. We serve more than 300,000 customers every day, all of them looking to enjoy our fresh, healthy menu."
About Fika
"In September of 2006, FIKA opened its doors to its very first location at Central Park South, on Manhattan's 58th street. Swedish tradition and appreciation of a coffee-centric lifestyle served as inspiration for founder and co-owner Lars Åkerlund who saw an immediate love connection between Sweden and New York.
At FIKA, the ambition is clear. Making sure the time you spend with us leaves you smiling and fulfilled. Everything we serve is made in house, by hand, with the highest quality and care in mind. Whether you are stopping by for your daily breakfast, sitting down for a business lunch, or treating yourself to an afternoon pastry and caffeine kick - we commit to making it one of the best moments of your day.
We pride ourselves on sourcing the finest coffee beans, roasting them to perfection, and creating the most delicious savory and sweet foods we can imagine. Our menu is heavily inspired by Swedish heritage and flavors, but always with an innovative and modern twist. Whenever possible, we partner up with local suppliers. It provides us the opportunity to nurture the local economy as well as ensure the highest quality ingredients."
"Pret operates a bit like a restaurant. We build kitchens in (or very near) every shop. You won’t find ‘sell-by’ dates on our fresh sandwiches and salads. Our milk and coffee is 100% organic. We offer our unsold food to charity at the end of each day rather than keeping it to sell the next day.
In 1986, Pret opened the doors of its very first shop. A shop with a mission. A mission to create, handmade, natural food, avoiding the obscure chemicals, additives and preservatives common to so much of the ‘prepared’ and ‘fast’ food on the market today. A fresh and healthy menu greeted our first customers and our good, natural food crusade had begun.
In the last 30 years, we’ve continued to grow cautiously. Today, we have over 350 Prets worldwide with shops in the UK, USA, Paris, Hong Kong and Shanghai. We serve more than 300,000 customers every day, all of them looking to enjoy our fresh, healthy menu."
About Fika
"In September of 2006, FIKA opened its doors to its very first location at Central Park South, on Manhattan's 58th street. Swedish tradition and appreciation of a coffee-centric lifestyle served as inspiration for founder and co-owner Lars Åkerlund who saw an immediate love connection between Sweden and New York.
At FIKA, the ambition is clear. Making sure the time you spend with us leaves you smiling and fulfilled. Everything we serve is made in house, by hand, with the highest quality and care in mind. Whether you are stopping by for your daily breakfast, sitting down for a business lunch, or treating yourself to an afternoon pastry and caffeine kick - we commit to making it one of the best moments of your day.
We pride ourselves on sourcing the finest coffee beans, roasting them to perfection, and creating the most delicious savory and sweet foods we can imagine. Our menu is heavily inspired by Swedish heritage and flavors, but always with an innovative and modern twist. Whenever possible, we partner up with local suppliers. It provides us the opportunity to nurture the local economy as well as ensure the highest quality ingredients."
