NEW YORK -- MoseleyBona Retail, a global convenience-store design firm, has rebranded and reincorporated as New York-based Bona Design Lab LLC.
The change follows the sudden passing in March 2016 of foodservice consultant Thomas C. Moseley Jr., who had co-founded Franklin, Mass.-based MoseleyBona Retail along with veteran c-store/petroleum designer and consultant Joseph Bona in December 2015.
In launching the new venture, Bona acquired the outstanding shares of MoseleyBona Retail from Moseley's estate. The rebranded firm has relocated to Manhattan, with an office in London via its alliance with Dan Munford of Insight Research, a U.K.-based global specialist in convenience-retail strategy.
"Tom and I were just getting started with MoseleyBona Retail when the devastating news came that Tom, who was only 58 years old, had passed away while traveling in Saudi Arabia," said Bona. "I am so thankful for the time I was able to spend with him and am particularly grateful for the generous support I have received from his family. Bona Design Lab will continue our mission of delivering transformative design and consulting services to c-store, fuel and food retailers around the world."
The new firm's suite of services includes brand strategy, consumer insights, naming/logo development, site planning, store layout, exterior/interior design and graphic design. Its capabilities in business analysis/consulting include menu and communications strategies, equipment layout, workflow analysis, financial metrics and operational consulting.
"Our goal is to help leaders in this sector integrate the science of retail with the art of retail design," Bona said. "However, this isn't just about big-picture strategy. Bona Design Lab drills into the details of practical execution." Toward that end, the firm assists clients with concept rollouts, architectural drawings, project management, culinary initiatives and integration of touchscreen and digital menu technology.
Faced with challenges such as channel blurring, today's convenience retailers are under pressure to up their game, said Bona. "That's why we're so focused on elevated approaches to what we call 'foodvenience,' " he said. "The old model is giving way to a more sophisticated one, and our clients are on the leading edge of the change."
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