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When Mikel Arteta had that crucial meeting with Declan Rice that fully convinced the midfielder to join Arsenal, it went well beyond his place in this team. It was about his place in what the Spaniard hopes could one day become a dynasty. Arteta told Rice that Arsenal would continue to be a fine side without him. With him, however, they could be a side to define an era. Arteta is always studying different psychological approaches, and he would naturally have read Sir Alex Ferguson's with Roy Keane. The Manchester United great gave his captain a similar speech on signing him in 1993. “Roy, Manchester United are going to dominate the domestic game with or without you,” Ferguson told Keane over a game of snooker. “With you, we can win in Europe.” When meeting Virgil van Dijk, Jurgen Klopp was more tactical, asserting how he would pin the entire Liverpool team together. Arteta got at some of this, too. It gets to a key question with the signing of Rice, and why it could be one of the most important of the summer. In a world of collective systems, and where Pep Guardiola’s finely-tuned Manchester City are treble winners, can any single player still be as transformative? Can Rice bring this Arsenal together, like Van Dijk with Liverpool? Can he take them to a higher level, like Keane? All of that might sound a bit much, but that is the importance Arteta has placed on the signing. It was why it got so tense in the summer, as it looked like City might spirit away the specific player the Arsenal manager had identified as absolutely crucial to his team’s evolution. Many other clubs do feel that is how the champions seek to do business, not just looking to strengthen themselves, but also enjoying the double effect of preventing their closest rivals from doing the same. There is a feeling within the Premier League that was the initial rationale for going so strong on Jack Grealish when it looked like he could go to Manchester United. It also explained part of the pursuit of Harry Kane in 2021. It was just no one else fancied doing business with Daniel Levy, which lessened City's motivation. All of that speaks to Rice’s influence now given the extent of City's interest, but it’s just as well Arteta’s own words were so convincing. The Basque was of course correct in telling the 24-year-old that Arsenal were going to improve either way. They’re a team whose best players are only coming to their prime, getting better as footballers while the manager’s system also becomes even more ingrained. In that, they’re similar to Liverpool in 2017-18, which was just at the point when Klopp went big on Van Dijk. The team is largely as the manager wants it, having steadily constructed it with shrewd signings over two seasons. It then becomes about the final missing elements, which is why the managers know precisely who to target, and why they’re suddenly willing to pay so much. This is why it’s rare to have a single player potentially make this kind of difference. It is even rarer for managers to be able to get teams to this sort of position. The modern game doesn’t allow this so much, for all sorts of reasons. Arsenal have allowed for a proper project, though. Arteta believes Rice can bring that to completion for all sorts of reasons, but among the most immediate is his physicality. Arteta gradually felt this was something Arsenal lacked last season. It was actually made clear in one of the few matches they won towards the end. Arsenal managed to undercut Newcastle United at St James Park, but only as they were physically overpowered. It strengthened Arteta’s resolve for a player like Rice. He needed that muscularity. As important as Rice’s presence, however, is where he makes it felt. Rice is highly respected within the game for how he screens the backline and then strides forward, although there has been some debate over whether he is best used as a six or an eight. It is one of a few differences between Arteta and Guardiola that the Arsenal manager has a different interpretation of the role. The City manager initially had some reservations over how quick Rice is with the ball at his feet, although that is understood to have passed as he has matured as a player. Guardiola was convinced by the time the champions made a play this summer. Whether he would have used Rice in quite the same way is the big question, though, which was illustrated in how the champions never went as far on the England international as they did with Josko Gvardiol. It was also why the midfielder chose Arsenal well before then. Arteta made this integral role abundantly clear. Rice will mostly be a six with authority over the midfield, and the licence to surge. Arteta has also envisaged systems where he is an eight, though, and is stil seeking to buy a young midfielder to allow that. It does illustrate another element that Rice allows. Arteta now has much more tactical variety. That, after all, evolved into one of the other issues in an otherwise promising campaign last season. Arsenal quickly clicked into one system with one core of players, but that could only go so far. It also created a slight dilemma for Arteta. Did he persist with the same team at the cost of diminishing energy as the run-in went deeper, or did he take away from what got Arsenal there in the first place? Leandro Trossard was a signing made with this in mind, but more was required. Rice has been about that, too. Aside from the fact he can also play as a six or an eight, his range allows the team to do more. Kai Havertz then adds ingenuity, with Rice bringing influence. Arteta has been especially impressed by his drive, as well as his ability to fire up those around him. So, in theory, and certainly in the manager’s mind, Arsenal should improve in a few ways and maybe even be amplified as a team. The starting XI is better. They have more strengths. They have more variety. They may even have more resolve, with that complemented by the natural development of a young team, as well as the experience of last season. That is how the Gunners intend to bridge the gap. It is more than five points. It is the ability to push City all the way, no matter how far that goes. One other reason Arteta wanted Rice was because of how quickly he can help bridge that gap on the pitch. One of the most intimidating interactions Premier League players now have is the 24-year-old charging over to clatter into you. This is asking more. It will be a step up for the player, too. Rice has faced the greatest demands with England, but he hasn’t had them on a week-to-week basis, that suffocating need to win every game. That’s what Arsenal need now. Arteta and the players know it from last season. It’s why Arteta knew exactly what to say to Rice. Read More The Mikel Arteta transfer gambles that will shape Arsenal’s season Arsenal ‘obviously paid way too much’ for Declan Rice, says Roy Keane Can Mikel Arteta become Pep Guardiola’s greatest nemesis – or merely the latest? West Ham agree deals for England pair Harry Maguire and James Ward-Prowse The Mikel Arteta transfer gambles that will shape Arsenal’s season Arsenal ‘obviously paid way too much’ for Declan Rice, says Roy Keane

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As I sit in the dark of Screen 2 at Oxford’s Curzon cinema, a woman a few seats away from me does something I’ve not seen before: she orders pizza. Specifically, she orders £64.85 worth of pizzas and chips for her and her family. A few minutes later – after the film has started, in fact – the food is brought to her, as though she was sitting in any regular restaurant and not in a cinema. Eating at the pictures is becoming ever more sophisticated, with ushers bringing you food as fancy as sushi without you having to move a muscle. Is it getting a bit silly? It’s no secret that cinemas have endured a range of crises over the past few years, partly thanks to the rise of streaming and then the pandemic and even more streaming. Cinemas across the country have shut down and forecasters predict that screens won’t be as full as they were pre-Covid until 2025. Some of the cinemas that survived, like AMC, are saddled with billions of pounds worth of debt. Just showing people films may not cut it in this difficult new era. As they fight to survive, cinemas are having to up their game. They have to offer “experiences”. Christina Flourentzou, operations manager at Curzon, says they learned that customers wanted more food and drink with their film thanks to their feedback service, Feed It Back. This happened before Covid struck, she points out, but post-pandemic the company rolled their restaurants out on a bigger scale. “What we’re trying to do is elevate the guest experience,” she says. “For us it’s about giving the guest the best possible experience; so anything that they want, we can give them, essentially.” At my local Curzon this includes padron peppers, mushroom and truffle croquettes, and vegan hot dogs. What Curzon has discovered, according to Flourentzou, is that when at-seat food and drink service is offered, the spend per customer goes up – often by as much as £2 per person. There is a different mindset when ordering at your seat compared with ordering at the till: “You take your coat off, your hands are free, you look at a menu, suddenly someone comes to you and says, ‘What would you like?’ Your mentality changes.” On any new site Curzon will now endeavour to install tables at seats, in order to allow for this in-screen service. Eating entire meals in your cinema seat is becoming more and more popular but it isn’t a brand-new phenomenon. Studio Movie Grill, born in Texas but with sites in states including California, Florida and Georgia, has been offering at-seat food and drink since 2000. Tearlach Hutcheson, the company’s vice president for film, calls this kind of operation a “cinema eatery”. He agrees that it isn’t just the pandemic that has caused a shift in customer priorities; it’s been happening over the past 20 years as home entertainment systems have become increasingly more sophisticated and cinemas have had to compete. “I think that people are looking for a different experience when they go to the theatres,” he says. “We have to provide a more luxurious catering experience to the guest.” I think the immersion is only going to get more and more. I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now ... I don’t think it’s ever going to go back to popcorn and drinks Amy Fernando, creator of Taste Film At Studio Movie Grill, food revenue is more than twice that of ticket sales, and its CEO says that business is better for the company than before the pandemic. In cinemas, profit margins have always been higher on food than on tickets – though these margins are far smaller for cooked food than for popcorn and Coke. The kitchen staff at Studio Movie Grill are often dishing out six meals per minute. A recent innovation was a kitchen printer that printed orders faster than ever before. Servers are allowed to bring food and drink to guests at any point (unlike Curzon, where, Flourentzou says, it should strictly happen during the adverts and trailers) but the bulk of orders are placed within the first 30 minutes of arrival. Studio Movie Grill could represent the future of the cinema-going experience: it might soon be completely normal to bundle the film-and-a-meal experience into one. What Hutcheson is confident about is that cinemas will become more of a “destination spot” in order to entice people to leave the comfort of their homes. Flourentzou doesn’t think I’m right to call it “panic” but it does seem like cinemas are urgently fighting to stay alive. One person who knows all about using food and cinema to create an experience is Amy Fernando, creator of Taste Film, an enterprise that shows films to customers while serving them food featured in those films. Watching Goodfellas in 2016, Fernando was inspired by the infamous shaving garlic scene to marry the two things she cared most about. Seven years later, she has swapped teaching for running the business full-time. “I think the beauty of coming to the cinema, or doing an experience like this, is sharing it with like-minded people,” she says. “Post-Covid there is something special in getting dressed up, going out, and sharing the experience with other people.” When I go to watch Taste Film’s version of Mrs Doubtfire, I agree. I didn’t think of the film as one featuring all that much food but at appropriate moments we are served a savoury birthday muffin; chilli salt and pepper chicken wings; a meringue martini; tiger prawn skewers with chips and salad; a pina colada; and a chilli and chocolate mousse. As Fernando says, the frisson of fun is largely to do with two communal experiences: everyone not just watching the film at the same time but eating the same food at the same time. This won’t be replicable in regular cinemas (a Taste Film ticket is £75, for example) but the company is going from strength to strength, partnering with the big streamers, and its growth is indicative of people’s updated expectations around film. “Guests want more,” says Fernando, “and younger people want more.” Ultimately, of course, it will be the quality of films that govern whether or not cinemas stay afloat. This summer has seen an unusual boom in quality and business, with Barbie and Oppenheimer proving critical darlings as well as excellent earners. But where the cinemas can’t control how good the films are, they can control the various offerings they provide around them. “I think the immersion is only going to get more and more,” says Fernando. “I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now.” Hutcheson and Flourentzou agree. Hand in hand with this development, Hutcheson says, will be a resurgence in “purer cinematic experiences” – people wanting to experience cinema with as sophisticated a picture and sound experience as possible. He believes that it won’t be long before cinema eateries – at the moment confined to more modest theatres – will also enter the IMAX space. Look at the signs and it certainly seems as though it will be difficult to put the genie back in the bottle – which means cinemagoers may need to brace themselves for an exciting new range of smells. Fernando is probably right when she says: “I don’t think it’s ever going to go back to popcorn and drinks.” Read More Too gay, too weird, too pregnant: The most controversial Barbie dolls in history Doing things alone isn’t ‘self-love’ – we don’t need to make everything empowering Sizzling kitchen drama The Bear is spicing up the dating game for chefs ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy