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2025 Restaurant Design Trends: Elevating Guest Experiences with Innovation and Flexibility

Modern Restaurant Management

As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Beyond serving as a place to grab drinks, the bar is becoming a hub of social interaction and a key driver of revenue.

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BRING BACK THE 20 SEAT BISTRO

Culinary Cues

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.

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AI and Robotic Revolution: A Glimpse into the Future of the Restaurant Industry

Modern Restaurant Management

Instead, you're welcomed by Tao, a sleek robot host programmed to seat you efficiently based on your preferences, even remembering your favorite booth from past visits. You take your seat at a table embedded with a touchscreen menu. They weren't alone. Many people can’t fathom this future.

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Table for One – Elevating the Solo Dining Experience

Modern Restaurant Management

Across the globe, and largely amongst younger age groups, more and more people are choosing to go out to eat by themselves. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out.

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The Unlikely Perks of a Larger Restaurant Space

EATER

Here, co-owner, director of operations, and wine director Ryan Bailey explains what it was like taking over such a large restaurant. But what it did allow us to do was space out our tables 3-plus feet so guests felt comfortable dining indoors. We also have two seats at the bar that we reserve for walk-in drinks and la carte bites.

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Vibe Check: Elevating Experience for Better Guest Engagement

Modern Restaurant Management

Unique tableside services at a variety of restaurants are taking the experience factor to the next level. A caviar service at Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. "They want something memorable, interactive, and shareable.

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Jibaritos and Fried Crab Dip: How Baseball Stadiums Serve Their Teams’ Fans

EATER

But preparing a new dish and scaling it to feed tens of thousands baseball fans takes time, effort, and culinary chops. You have to be able to get to your seat and then enjoy your food and beverage there, Krivosik says. I was like, if the supply chain and technology and skill set makes sense, I can finally roll this out, he explains.

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