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As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. The Bar Area: A Destination, Not Just a Feature In 2025, the bar will continue to evolve from a functional space to a destination within the restaurant.
For some, breakfast is a simple, grab-and-go convenience, while others prefer to savor a dine-in brunch. To further promote the social aspect, we’re also building bars towards the front of our new builds, rather than “old-school” counters placed in the back. The bars can seat up to 18 people.
Restaurant design, kitchens, and the dining customer experience has been changing over the past few years and with the COVID pandemic, it may be changing again. These aspects create a modern yet interactive dining experience with a connection to the built environment. Getting Creative with Outdoor Space.
“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.” What can you expect to see on menus in 2025?
This trend of using unique glassware to showcase specialty drinks and cocktails is growing in both fine dining and casual establishments across the country. This trend of using unique glassware to showcase specialty drinks and cocktails is growing in both fine dining and casual establishments across the country.
The world’s largest 3D-printed restaurant interior design recently debuted at MYATA Platinum Lounge, a hookah lounge with a restaurant and bar in the C2 Licensed District in Dubai's City Walk. “It’s an intersection of design, technology, and hospitality, offering a fully customised experience for everyone.”
As the desire to develop new and update older restaurant establishments increases, designers and owners seek to add an authentic historical touch to their spaces by incorporating architectural salvage. Unlike demolition, architectural deconstruction requires finesse instead of shear force. As the saying goes, you eat with your eyes first.
Walk over to the bar where Tipsy, the robotic bartender with eight arms, prepares your cocktail with speed and accuracy that would put the most seasoned mixologist to shame. Companies like Bear Robotics offer robots like Servi, designed to act as food runners and table bussers. Need a drink? This technology already exists today.
In 2020, the pandemic forced over 111,000 bars and restaurants in the United States to close permanently, severely impacting the drinking and dining scene abandoned last winter. Bars—and bartenders—create artistry the people at home cannot duplicate.
The name comes from the Japanese equivalent of the Rock, Paper, Scissors game and the space combines natural elements, fluid design lines, and Japanese precision throughout. The space features hanging lantern pendant lights, wooden wishbone chairs, and bouclé knit and leather banquettes, all custom-designed. “We
Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.
The design of a restaurant can provide the ambiance needed to keep customers coming back, even if the building’s space isn’t divided into specific use areas. As an architect who has designed many restaurants here are a few ways you can use walls in the design of your space. Build Half Walls. Create Partitions.
Remember when food trucks redefined street food in the early 2010s or when small plates turned casual dining into an adventure of endless flavors? In 2020, dining as we knew it disappeared overnight. Dining rooms sat empty, and the once-bustling hum of busy kitchens fell silent. Now, three years later, we see a cultural shift.
Music and dining are all about expectations. When someone goes to a nightclub or live music night at a bar, the expectation is that it will be loud and they may have to shout to be heard. When someone goes to a nightclub or live music night at a bar, the expectation is that it will be loud and they may have to shout to be heard.
So much data is generated at every point within a restaurant, whether fast casual or fine dining. The question now becomes – how to make sense of that data and use it to elevate the dining experience. For the first part, click here and for the second part, click here. Data, Data, Data. As of 2024, over half of U.S.
What details should operators pay attention to when setting up a patio for dining? A good patio setup isn’t just about adding seats, it’s about creating an extension of the guest experience that works just as hard as your dining room. How can operators optimize their outdoor dining for efficiency?
Diners are turning to online ordering in increasing numbers because of COVID-19 pandemic restrictions on on-premise dining. This rise in digital interactions has made it critical for restaurants to have well-designed websites. This rise in digital interactions has made it critical for restaurants to have well-designed websites.
Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”
Cheba Hut recently released a Mural Look-Book that celebrates these artist partnerships and how this unconventional design approach supports both culture and community in each location. Over time, the quality and detail of our murals have evolved, but the heart of the program has stayed the same. It is a very powerful and personal piece.
Bar and restaurant operators often face tough dilemmas, ranging from the daily question, “Should we be mixing more drinks or turning more tables?” With today’s technology, bar and lounge operators can have the best of both worlds. ” But these questions don't require an either-or answer.
To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.
based architecture and design firm / /3877, newly-available real estate offers prime locations and cheaper rent for fast casual restaurants such as taco shops and upscale burger joints. This has led to a growing appeal for unique dining experiences and fast-casual concepts. According to the hospitality experts at Washington D.C.-based
Supply chain issues and Covid-19 are not making it easy to run a bar right now. Most bar managers are pulling out their gingerbread martini and hot spiced rum recipes to fill their seasonal drink menus. What trends and opportunities can bar programs leverage in the current market with different dining options and guest preferences?
Yelp is introducing a slew of new AI-powered updated tools designed to help restaurant operators be more efficient as well as improve the overall dining experience. This will collect post-dining feedback from guests, givingrestaurants comprehensive insights into the guest experience.
It’s no secret that the dining scene has changed drastically in the wake of COVID-19. From customizable protective shields and partitions to hand sanitizing stations and tricks for taking an outdoor dining space to the next level (umbrellas and planters, anyone?), Design Your Floor Plan with Social Distancing in Mind.
Staffing levels have been on the upswing since the dark days of the pandemic, with the number of jobs at bars and restaurants up nearly 0.7 Restaurant owners often get in trouble for designating a worker that should be a full-time employee as an independent contractor. Quit rates have also fallen since then.
Brand Expression Through Uniform Design Branded apparel offers a controlled visual communication channel that reinforces your establishment's aesthetic. Strategic use of color should inform uniform design decisions. In the food service industry, branded apparel is a critical extension of your business's identity.
A restaurant with more spaces or zones, such as a dining room, bar, patio, or private room, plus the back of house and guest communications, especially if a restaurant has an outdoor waiting area, requires a system with more capabilities and power to reach these zones. The volume at which restaurants play music varies widely.
The announcement included nominees for Outstanding Restaurateur, Best New Restaurant, and the regional Best Chef awards, as well as finalists for three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. Check out the full list of finalists below.
US Foods Springs into Helping Bars and Grills. In other news, US Foods launched its Spring Scoop, “Raising the Bar: The Classics – Celebrated and Elevated.” (NYSE: APO) (the “Apollo Funds”) for $970 million in cash. Smart Foodservice had 2019 revenues of approximately $1.1 reducing to approximately 3.0x
Three designers on the inspiration that goes into creating the bottles you reach for. As the design director of Eater, judging things on how they look is part of my job. Designer and founder of Studio MMBB. Mel Barat Bours is a visual storyteller who explores narratives through art direction, design, and illustration.
Some restaurants are designed from a tabula rasa, a complete blank slate with nothing more to go on than the client’s vision and the architects’ imagination. where our own offices have been for more than 45 years, into a contemporary American whiskey bar, Bosscat Kitchen and Libations. Next, the creative design phase began.
Having been deprived of these types of social gatherings – and similarly a romantic candlelit dinner for two – even allowing for the requisite Covid restrictions, returning to restaurant dining holds huge appeal for many. The communal table and bar eating might need a slight rethink, or at least some gaps between groups.
Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.
It’s not exactly a secret that getting a new restaurant up and running is a significant challenge, with a high bar for entry that includes formidable logistical hurdles and financial obstacles. The good news is that despite the initial setbacks in the early days of COVID, many restaurants have not just survived, but thrived.
With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019. Alcohol To-Go Will Expand.
In the competitive restaurant and bar industry, customer feedback is vital for success. Restaurants and bars can use it to identify areas needing enhancement, adapt to changing trends, and refine operations. Actively seeking and acting on feedback sets restaurants and bars apart in a competitive market.
Music can play a role to enhance the dining experience, setting the mood and complementing the menu and design. Across Soundtrack’s 80,000 brand partners, country music plays in cafes increased by 27 percent, restaurants by 22 percent and bars by 10 percent YoY. percent increase from 2022.
With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Additionally, customer satisfaction with full-service restaurants varies significantly depending on the type of purchase experience (dine in, carry out, or delivery). At the same time, U.S.
As the world is largely re-opened post-COVID, people are eagerly out and about dining in restaurants and bars to reinvigorate their social routines. According to Morning Consult , 77 percent of all polled adults are comfortable dining out at restaurants or cafes as of June 2022.
Amid the ongoing pandemic, restaurants are expanding their curbside pickup, delivery, and outside dining options, while reconfiguring their tables to meet social distancing guidelines. They’ve eliminated shared condiment bottles, self-serve coffee stations, and salad bars. Communicate with Customers and Employees.
But, a restaurant’s brand identity – and visual brand design – is equally important and not to be forgotten. Your logo design is the visual symbol that will represent your restaurant to the world. Even if you have a unique business name , a generic logo design will quickly get lost. That’s staggering.
When it comes to designing restaurants, creating spaces that rise above mere aesthetics requires a deep understanding of the guests who will be a part of the experience. Nowhere is this more evident than in the consideration of generational differences, which play a large role in shaping dining experiences.
During the pandemic, restaurants were forced to shut down or limit their indoor dining areas to prevent the spread of COVID-19. Most restaurants took advantage of al fresco dining or turned to alternative pick-up and delivery service methods to regenerate revenue. This is especially true for the hotel bar.
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