Supporting Veteran-Owned Eateries

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Did you know that Taco Bell was invented by a U.S. Marine Corps cook named Glen Bell? Or that Dave Thomas was a mess sergeant in the Army and served during the Korean War before founding Wendy’s? And who knew that the Waffle House was born from a brainstorming session between two veterans who wanted to open a 24-hour, sit-down restaurant? And the Colonel of “finger-licking good chicken” fame was honorably discharged from the Army after being deployed to Cuba. 

Diversity in local economies is and has been enhanced by the veteran community for decades. According to americaworkshere.org, about “58,000 restaurants in the U.S. are at least 50% owned by veterans.” They’re part of the larger group of veteran businesses that generate $1 trillion in the United States. 

Stars and Stripes Meet Plates.

It’s natural for many veterans to think about restaurant entrepreneurship. Many were trained in food service to feed each branch of the military. They know how to manage kitchen staff and understand the rules and regulations needed to keep a restaurant running safely. They’re no stranger to hard work and understand both discipline and teamwork. Which means, jumping in to flip an omelet or delivering food to a table if their staff is overwhelmed is no big deal. After rising through the ranks, they also delegate effectively, empowering their team and managing well. 

Help These Restaurants this November 

Here’s how grateful Americans can support veteran-owned restaurants during the month we honor them.

  • Eat at a veteran-owned restaurant. Opentable.com can help point you toward one near you. 
  • Uplift these restaurants by posting on social media
  • Join groups that support or mentor veteran entrepreneurs
  • Help connect veteran businesses with capital if that’s your expertise

Yummy Deals for Military and Vets

If you’re looking for a discount at a large restaurant chain, here is a link to those offering year-round deals to active military and veterans — from Applebee’s to the Melting Pot, Noodles & Company and nearly 60 others. A note: many franchisees can decide for themselves whether to participate in a promotion. So, there may be exceptions. 

For Veteran’s Day 2023, check out this list of restaurants that will cook up free meals and discounts for veterans and active-duty military, including California Pizza Kitchen, Bob Evans, and a long list of others. Don’t miss the red, white and blueberry pancakes at IHOP, a free Legendary Burger at Hard Rock Café and 10 boneless wings at Buffalo Wild Wings.

Thank You Veterans

We sincerely thank those who have served and their loved ones who make sacrifices while their family members serve our country. Please reach out to us directly to let us know how we can support your restaurant with a complimentary consult for your patio enclosure project.

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Women Make Their Mark on Restaurants

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Until the last few decades, women chefs were few and far between. Now women chefs bring their own heart and new energy to claim this space. Their experiences as daughters and mothers can’t help but inform what they cook and how they manage the kitchen. As more education, opportunity, and greater access to capital make more possible, women are doing big things. It’s been quite a journey and we’re all better for their accomplishments.

EntreprenHER Beginnings

Early on, women who came into the business often inherited establishments from their husbands and carried on the tradition. Then in the late 19th century, women began running their own venues, which were often tea rooms or cafeterias. After that, according to the BU Boston Hospitality Review,  “The home economics movement of the early 20th century produced women trained in food management, cooking and nutrition.” As women got better credentials, they began running restaurants in factories and institutions and then trickled into commercial restaurants. 

Chefs Doing It Their Way

Timeout.com says that James Beard award-winning Best Chef of the Southeast, Mashama Bailey, honed her technique all over New York City but “her cooking and instincts were shaped in her home kitchen by her grandmothers, aunt and mom.”  These women chefs create multi-generational kitchen staffs, mix their traditional roots with fine dining, and build teams tight enough to make maternity leaves possible for their staff. Some are self-taught. Some classically trained. All have grit. Café Juanita in Kirkland, WA is run by an executive chef owner who’s been a James Beard Award semi-finalist. She was hand cutting pappardelle pasta and making sorbetto with her son in a backpack to keep sole ownership of her restaurant when she started out.

 Trailblazers and Milestone Makers

Throughout the decades, women forerunners stepped forward to inspire us all. Here are a few:

  • According to HungerRush, “In 1940, the Restaurant Association elected Grace Smith its first female president.”  
  • In New Orleans, African American pioneer Leah Chase turned a family sandwich shop into Dooky Chase’s, a fine dining favorite of celebrities.
  • Alice Waters of the French Laundry invented the fresh culinary approach of the farm-to-table movement using locally grown foods.
  • To put her sons through college, Ruth Fertel started Ruth’s Chris Steak House. She then became the first woman to sell a restaurant franchise in the 70s, leaving an impressive legacy.
  • Dominique Crenn was the first woman chef to receive two Michelin stars in 2012 and now has a record-breaking three for crafting her distinctive cuisine.
  • Cat Cora, named the first female Iron Chef, is the name you now see on airport restaurants across the U.S.

 Affording Dreams

Our expert team is pleased to not only support women with revenue-boosting custom patio enclosure designs, but to also connect everyone with financing through our partner, Leaf Commercial Capital. As a direct lender, they make sure there are no broker fees or hidden charges for a patio enclosure project. That keeps the focus on making standout food and serving it in spaces that create abundance.

 We can’t wait to see what this generation of rising women stars will create for us all.

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Book and Street Smarts for Restaurants

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In a tough business, living through less trial and error can help tremendously. Is this the year to hire a consultant perhaps? And when was the last time you cracked a book to see a new world of possibilities? Here are some suggested reads to get you going.

Try Some Unreasonable Hospitality 

This book, written by legendary restauranteur Will Guidara, talks about what he did to take his restaurant from good to the number one restaurant in the world. It focuses on the “remarkable power of giving people more than they expect. 

Will emphasizes that the U.S. is now a service economy. Making a product is no longer enough. Efficient serving is no longer enough. You must make guests feel bigger than themselves and feel welcome. He says that you are “Not in the business of serving them dinner, you’re in the business of serving them memories.” That happens when restaurant owners slow down, listen to their guests, and give them the actual thing they want. One overheard conversation at a customer’s table can make everything click. 

Danny Meyer, an industry icon, wrote a book called Setting the Table: The Transforming Power of Hospitality in Business. He speaks clearly about turning what he calls “enlightened hospitality” into a competitive advantage. His personal stories bring the concept to life in an engaging, worthy way.

Boss Without the Bossy

Many get into the restaurant business because they like to cook, or they love food. It doesn’t take long to realize that success often rides on leading people well, from hiring and training to everyday motivation.  Managing doesn’t come as easily as baking a potato, but it can be learned and improved. Julie Zhuo’s bestseller, The Making of a Manager: What to Do When Everyone Looks to You adds a little practical MBA to the day. “When you build a great team that people are excited to become part of, you know you’ve done your job well.” 

Tap Into Real World Advice

Working with a pro who’s sweated in the restaurant trenches could be exactly what you need to turn down the stress. Coaches and consultants are ready to help restaurants thrive. Here are five top reasons to work with one.

  1. A successful start. Set up a first-class digital and physical presence before opening.
  2. Better branding. Make your restaurant’s look and voice magnetic everywhere customers see you.
  3. Efficient operations. Food waste needs to stay low and guest reviews need to soar. 
  4. A cost-effective, modern menu. Stay ahead of tight margins and know-how menus are evolving to please guests. 
  5. Staff retention. New insights can help you find, train, and keep the best talent.

Then, just find your best match. Who have they helped and what are the reviews? Do they have a specialty that suits you? Do you need more help in the kitchen or the business side?

Help is All Around

Many local restaurants informally help one another as neighbors. Belonging to state and national restaurant associations can make a difference. Tuning into industry podcasts and YouTube channels can offer a new perspective. 

We’re here too. If you’re mulling over a patio enclosure, our experts are always ready to answer a question or help put you on a good path, regardless of whether you work with us. People often want to know about patio enclosure financing, material longevity, design aesthetics, proper installation, heating and cooling for patio enclosures, lighting, and more. There’s likely no question we haven’t heard before, so ask away.

In an industry that works harder than most and works hard to keep us all happy, it’s good to know there’s support all over. It can be as easy as grabbing a book, making a call, or talking to someone who can relate.

 

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A Restaurant Patio for Fido

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Dogs have a pretty good gig in the U.S. Over 65 million people have befriended every breed from labradoodle to pug. Many paw-rents want to bring their pooch wherever they go. Is your restaurant ready to welcome the four leggers in the family?

Dog Rules and Regs

The first thing to consider is whether your state allows dogs at your restaurant. Right now, there are 20 states in the U.S. that support it. You can see whether your state is one of them with this interactive map. 

States that approve of having furry BFFs dine too usually have health and safety laws, plus additional guidelines. You may also need special licensing and want more insurance. 

In many states, you need to plan and implement a way for dogs to access the patio, offer clear signage for restaurant guests, document food safety to prevent cross-contamination, outline cleaning procedures for the area, and commit to cooking and cleaning materials that are safe for dogs.

For Everyone’s Comfort

Make sure furry friends can relieve themselves away from humans eating. This space needs to be large enough that a few dogs at a time could use it. Litter bags and clean up kits should be nearby. Have plenty of hand sanitizer around for guests to use. Consider hiring a dedicated employee to take care of removing dog waste and helping corral any dogs who misbehave. And every four-legged bestie should be on a leash. 

Menu du Dog

In addition to water bowls to keep dogs hydrated, they’ll probably want to eat as well. Who wants jealous canine eyes staring at you? Consider a simple, affordable dog menu with 3-4 choices on it. How about a mini-hamburger or pizza crust, chicken tenders or chicken and sweet potatoes? For dessert, dogs often enjoy offerings like peanut butter and banana popsicles or whipped cream.

The Nautti Dawg Marina Café has a “Yappi Hour” menu that includes mahi, scrambled eggs and chicken breast. 

Outdoor Patio Design

The entrance should be a direct patio access for furry ones so there’s no reason to go inside the restaurant. Like humans, dogs can be sensitive to temperature shifts. So cooling misters for summer and heaters for winter can be part of the plan. Some especially dog-friendly restaurants offer a fenced playground with toys and separate sections for large dogs and small dogs. 

You may want to dedicate a patio section to people-only dining and leave the other half for dogs and people. Our patio experts have 20+ years of experience helping countless restaurants create flexible enclosed patio options with panel walls that “disappear” with the push of a button. Let us know if we can help you attract dog owners with a design that bow wows.

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Restaurants in the Age of Millennials

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Every generation makes its mark on the world, including the restaurant world. Millennials, that often notorious and misunderstood group of folks born between 1981 and 1996 have taken it on the chin. Yet overall, they are globally and community-focused, digitally savvy, deeply curious, imaginative, and highly adaptive to change — all great qualities. What’s more, they’re now the largest age group in the U.S. So, what’s that doing to restaurants?

Millennial Vibes and Value

Liveaboutdotcom says, “Millennials are rapidly changing the way we dine. Their values of societal and environmental good, coupled with a thriftiness toward money are creating a new kind of restaurant experience that focuses on sustainability, local foods, healthy options, and bargain prices.”
Which means, they’re not eating out like their parents do.

It’s said that you can feel a Millennial-focused restaurant when you walk in. The script is flipped. Millennials have a new checklist for judging quality, one that centers on an exceptional experience. They’re not impressed by the fancy French creds of the chef. Philadelphia Magazine says, “The dining room at Royal Izakaya is nearly pitch-black, with 90’s Pokémon projected on the walls. That’s just the right vibe for high-end Japanese food, at least from a millennial’s perspective: stripped-down, nostalgia-laden elegance.”

Creating a Restaurant Millennials Like

If your menu calls out integrity like no GMOs, no trans fats, no corn syrup, or gluten-free ingredients, it’s a win. Sustainably raised foods get noticed. Less grease gets the nod too. They’re also adventurous eaters, willing to try a new ethnic dish without hesitation. Maybe that’s because they’ve seen food celebrated on social media and watched more food shows on cable TV than any other generation. They’ve been raised as foodies.

Juxtaposing the everyday with highbrow and nostalgic bites with international flavors is the secret recipe for many who see success with this age group. A fair number of successful ventures started out as pop-ups or food trucks. It’s a great way to test an edgier concept and fine-tune it.

Millennials as Restaurant Staff

To attract Millennial guests, it makes sense to represent them on your staff. You’ll want to give them input on decisions and create a spirit of collaboration. Many want to feel like they’re making a difference and have a pathway to bigger roles within an organization. So, changing things up and keeping the culture fun also makes a difference. Flexibility is a big deal because having a good work/life balance matters. “Millennials are about serving and helping one another for the greater good…And if you’re transparent about standards and expectations, they’ll hold themselves accountable,” according to QSR Magazine.

Design Counts

Some Millennial restaurants are building three-level concepts to create a part night club and part-restaurant vibe. They’re turning to high concept, Hollywood-style interior designers too. Restauranteurs who know how to create a feast for the eyes will do well.

Millennials also love outdoor seating. Think about how edgy a patio can be for these foodies. Is there a water feature to add? Neon lights? Upcycled furniture to incorporate? Or maybe you want to show off herbs grown for the kitchen on the patio. From fabric to color and patio screens, whatever customization is needed, you can get a one-of-a-kind-look. Whether it’s hiding an ugly view or shielding guests from a tough rain storm, great design inspires Millennials to hang out. After all, what’s more fun than eating outside? If you’d like to brainstorm, our design experts translate imagination into high-quality materials that hold up longer. So, play with it and take things in a new direction to welcome in the new majority.

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Restaurants with Soulful Goodness

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There’s nothing more natural than celebrating culture through food. Soul food is one of America’s most beloved cuisines and continues to evolve in delicious ways.

The Staples of Soul

Close your eyes and the first thing that comes to mind is crispy chicken or catfish fried to perfection. Tucked beside it, you may find collard greens that have been cooked low and slow with a hint of smoked ham hocks and vinegar. Or maybe some homemade mac and cheese oozing with flavor from shredded cheddar, mozzarella, and Colby. There’s cornbread on the table, likely cooked in a cast iron skillet and ready for you to drip butter on top. The ending to a meal like this is sweet with fresh peach cobbler topped by a biscuit or cinnamon crumbles, maybe with a scoop of vanilla ice cream saying hello to it all from above. Or was sweet potato pie the way you wanted to end this daydream?

Soul Food for Your Bucket List

The queen of soul food, Sylvia Woods, opened Sylvia’s in Harlem in 1962. She fueled the spark that made soul food mainstream. It’s so popular that presidents and celebrities have stopped there to enjoy its world-famous platters for lunch, dinner, and Gospel brunch with eggs, grits, and buttermilk biscuits.

Wille Mae’s Scotch House in New Orleans has been voted the best fried chicken in America by the Food Network. It has a storied history,  starting out as a beauty salon, barbershop, bar, and restaurant. Then Wille Mae’s expanded the restaurant as the hair business died down. People from all over the world visit the Lower Nineth Ward to eat there. 

When in the Mississippi Delta, you’ll want to visit Bully’s in Jackson which is known for some of the authentic soul food in the country. This humble little spot is the real deal and the place to get everything from fried green tomatoes to oxtail and pig’s feet, all of it served on red cafeteria trays with a big smile.

In Washington, D.C, the Florida Avenue Grill claims the title of “oldest Soul Food Restaurant in the world.” While there, you’ll want to go for the incredible pork chops, either lightly breaded or covered in their famous onion gravy. 

These are just a few of many names that started as neighborhood joints and became famous. There are so many incredible soul food restaurants, you could create a whole road trip around them.

Soul Food Evolution

Food gets influenced by creativity and local ingredients. That’s the beauty of it. 

If you go to Richmond, VA, Croaker’s Spot reigns as the “Soul of Seafood.” You can skip the extra dash of hot sauce here when you order its flavorful main event, the Fried Fish Boat. Thick strips of fried whiting come with a sassy tomato sauce, fried onions, and peppers.

Vegan soul food is also now trending as our modern world realizes that the greens, beans, rice, and sweet potatoes are incredibly healthy. Sweet Soulfood in New Orleans is a standout, offering up sweet hot fried cauliflower and Soul Veg City in Chicago gets raves for dedicating themselves to plant-based cooking decades ago. Order up a black-eyed pea burger.

Upscale soul food has also blossomed. In Dallas, Roots Southern table Top Chef alum Tiffany Derry whips up award-winning black eyed pea hummus, oxtail ragu and duck fat-fried plantains. What’s more, it’s done with heart. Tiffany and her partners are working to help the local community through mentoring, workshops, and economic innovation for those who need entrepreneurial support by developing Roots Chicken Shak. 

Joy for Belonging

Bringing people together is what restaurants do best. As we all work to build a connected community, we thank the restaurant leaders who use a language we all speak — food with love baked in!— to help us all do exactly that. 

If you need tips on getting a design going to expand your restaurant dreams and bring more people together, we’re happy to share our knowledge. Our expertise is patio enclosures for everyone from simple family establishments to upscale hotel projects.

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Restaurant vs. Grocerant

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Grocery stores aren’t just for cartloads of food staples anymore. They’re becoming hybrids. You may hear the term “grocerant” as grocery stores set out to conquer eating out.

The Data Driving Groceranting

Consumers are feeling the pinch of inflation. Here are some numbers, according to Specialty Food Association. A typical restaurant meal costs 3.4 x more than a meal made with groceries. In October, grocery prices were up 12.4% annually, while restaurant prices grew 8.6%. Everyone is competing for limited dollars, while working to give consumers what they crave: convenience.

Salad Bar to Food Hall Evolution

For years, grocers have promoted prepared foods to offset restaurant meals costs with everything from salad bars to custom deli sandwiches to carry-out. Now, grab-and-go has become sit-down-and-eat. Big grocers offer food-hall style options that include BBQ, Asian food, and tacos. Think food hall on aisle 8.

According to CNN Business, big names like Kroger, Whole Foods and Hy-Vee are the grocers driving the grocerant trend. Kroger has even opened its own restaurant chain called Kitchen 1883 Café and Bar.

What’s Good for the Goose

Portugal has long had “taskinas,” cafes by day that also sell local meats, wines, and other goods. These taskinas then turn into fine dining establishments as the sun sets. While they can’t fully compete with real grocery stores, they pull dollars their way.

During the last couple of years, restaurants used their supplier relationships of bulk food at cost to sell their customers groceries. This raised the average order size and allowed locals to support neighborhood restaurants.

Do you have specialties that could make you more of a grocer to your guests? Maybe special seasoning that can make potatoes in the home air fryer sing? Or bread dough that can be baked at home to take sandwich night to new highs? How about pre-made burgers and sauces? Many restaurants also bundle up theme night fixings, much like meal kits, for an even more awesome Taco Tuesday or Chicken Night. Of course, all this can be delivered through Uber Eats for convenience.

Special, for the Win

Nobody really wants their birthday dinner at a grocery store. Ambiance and a break in routine still matter. So, while convenience may drive the grocerant trend, restaurants still do what they do best: create take-me-away experiences that feel like an everyday getaway.

If you want to transport your guests by adding extra ahh to your patio, let us know. Transforming outdoor spaces into pure bliss is our intention. We believe great custom patio enclosures make the owner smile and guests want to linger. And we love talking patio whether you decide to use us or not. So, ask us anything, anytime.

 

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Austin Inspiration for Restaurants Everywhere

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One look at the ink on chef arms and hands in town and you have your first cue that folks in Austin ooze creativity. They care about fun, the environment, being good to their staff, and of course, throwing down some innovative cuisine.

Oaxaca to Double Bubble

Some Austin chefs go to great lengths, as in miles and miles, to get homegrown ingredients. According to OpenTable, for Nixta Taqueria that means crafting house tortillas from “an heirloom corn sourced from a family grower in Oaxaca.” Lucky Robot uses seafood sourced from the James Beard Foundation and Monterey Bay Aquarium’s sustainability programs to help protect the bounty of the ocean responsibly. Dolphin clap! In the quirky department, Voodoo Donuts shows they can bake and chew gum at the same time with Double Bubble dust and a wrapped piece of gum on the vanilla icing on their Bubble Donut.  There’s even pizza inspiration from Detroit. Order the Cadillac at Via 313 and you’ll get a mouthful of marinara and more offbeat extras like gorgonzola, fig preserves, balsamic glaze, and Prosciutto di Parma in the unmistakable deep dish Detroit crust. 

Tackling the Big Stuff

Recently, local chefs participated in a pop-up event to help draw attention to one of the biggest environmental issues today, food waste. They gave perfectly good food and drink scraps new life.  Their demonstrations on low-waste cooking included techniques like dehydrating, making vinegars, and incorporating mushroom stems as a desert ingredient.  

Staffing issues are growing these days. Some Austin restaurants are paying a living wage so that there’s no need for tips. Others are offering sick leave as a benefit. L’Oca d’Oro does both. That creates loyalty and generates top-notch hospitality for customers, a win-win for everyone. 

Special Experiences

Live large at a ten-seat restaurant in town that changes its menu weekly. Go hunting and learn butchering from an expert snout-to-tail chef in town. Eat a three-course meal blindfolded. Bowl and eat amazing enchiladas at the same time. Have Indian fusion inside a convenience store. Creative souls have thought about just about everything in this town, from answering bigger industry problems to making sure fun stays on the menu for locals and visitors alike.

A Slight Bias

Since we’re not far from Austin, we’re a little partial to the eating scene here. We’ve been lucky enough to sample incredible food from a variety of cultures and immerse ourselves in exciting venues nearly everywhere. Friends include those we got to know early on over a sketch pad and pencil, blocking out patio enclosure ideas. These local experiences took us out of state, then across the south and now all over the country. It’s fun for us! Suggestions on great patio ideas that help grow your business year-round and plans for dinner are always a call away.

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Eating In. Eating Out. What’s Next.

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Have you noticed that we’re all staying in our cars to drive through for coffee and carbs more than ever? Using our phones to interact with restaurants more? Eating breakfast at 7 a.m., 10 a.m. or noon on a work day? Yes. There’s a new normal for restaurants and take out, one that’s tied to the new normal for everyone eating out. What was the norm may be forever gone after the masks have come off. So, where are opportunities for chef•cess?

Consumer Behavior has Changed

New habits developed over the last two years have changed the rhythm of our days. This has impacted the times we eat and where and how we eat. Working from home continues, which means less noshing out earlier in the day and a trend to more cooking at home. It also keeps demand for ultra-convenience close to home. Get ready for more double drive-through lanes being constructed.

Oh, and lunch hour is no longer an hour. Dinner is no longer just a 5 o’clock focus.

New Views on Taking Care

As health consciousness spikes, juicers are coming out and things like intermittent fasting are trending. Entire meals are skipped with 16/8 and Eat-Stop-Eat fasting. Plant-based menus are becoming more and more common. And it’s a trend that goes beyond juice and smoothie bars. How will this self-care with food impact your restaurant?

Restaurants are taking care of their staff in new and inventive ways too. Tipping is being reinvented as some restaurants automatically add a flat 20% for service with the option for guests to leave more. To retain staff, new flexibility like shortened hours, vacation time and new support like health benefits are showing up to lure workers back and build happiness.

When You’re Out You’re Out

There may be an increase in drive-through, fast casual, sipping a meal through a straw and cooking at home, but going out for a real meal will always be special. Providing that sense of escape and hospitality at a table will never go out of style. Consumers are realizing that they may have to be more patient with reduced staffing. They’re embracing smaller, more curated menus that have become the norm as restaurants battle to keep food waste down and plating
realistic for kitchen staff. Most especially, they’re enjoying the new level of creativity that’s sprung up out of necessity.

At an OpenTable panel, chef JJ Johnson recently said, “We should come back as a new industry.” Change is always constant in life and business. We’ve had a rapid dose of it over the last two years. Restaurateurs who can ride the tsunami of change with nimble optimism and practicality, will feed the joy the industry offers in the years ahead.

We amplify joy by helping more people eat outside through more seasons with the patio enclosures we build. If our experts can help you make the most of a change that’s clearly here to stay, please let us know. We are happy to offer information, tips on quality or a design quote so that you can make the most of your outdoor space. Here’s to the ever-evolving new normal for all of us.

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Destination Dine

Far Out Destination Restaurants

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In an interview with Skift Table,  acclaimed chef Thomas Keller, founder of one of the premier destination restaurants in the country, French Laundry, defined a destination restaurant. He says that it’s all about when a guest leaves, “they’re going to really have a memory that they’re going to be able to embrace for a long time.” Thanks to this chef with two Michelin three starred restaurants, Yountville, California is now a serious culinary destination. Destination Dine

Creating Long-Term Memories

What story can a restaurant tell to evoke that kind of long-term and closely held memory for a guest? How do you create a sense of place? A sense of history? How are the servers dressed? What design cues develop the story you’re building? Everything that touches all five senses makes its mark. Of course, both food and service must be exceptional.

A destination can be one stellar restaurant or a collection of 25 different dining concepts in one Manhattan space like the development at Hudson Yards. One of the most enormously ambitious projects in the country, it’s designed to attract a steady flow of guests, both locals and tourists, with a mix of retail stores and unique dining spaces at a variety of price points.

City and Country Destinations

And just as city centers are becoming destinations, so too are out-of-the-way hotels. Chefs who have done their time in the city are uprooting their lives and falling in love with being the star at a country inn. The pandemic nudged this along. There’s also experimentation with pop-ups with rotating chefs offering guests radically different menus. This model that keeps diners engaged and coming back to the same destination regularly to see how everything’s been reinvented. 

Foodie Tourism

For serious food lovers, vacations get planned around restaurants. The table reservation comes before the plane or hotel reservation. It’s what’s called “foodie tourism,” according to a Dandelion Chandelier article on the best destination restaurants in the world. For visitors who want to go way out of their way, trying authentic foods in their natural environment is a big draw. Some of these special destinations are only accessible by boat. Others are farm-to-table on a real working farm. Europe’s first underwater restaurant called “under” sits 5.5 meters underneath the Norwegian coast. You’ll want to book that reservation 6 months in advance. And for every down, there’s the ultimate up. The highest restaurant in the tallest building in the world is in Dubai. This vertical feast happens at atmosphere, 122 stories in the air. 

Nature Goes Center Stage

The more out-of-the-way a restaurant becomes, the greater the connection to nature is possible. Guests linger when they feel comfortable whether beside a forest or on top of a skyscraper rooftop. They want to know that a magical eating experience includes a controlled climate. We help our clients do this with enclosed patios. A custom project allows you to add warmth or cooler airflow as seasons change. When colors can be finely tuned and materials matched, it adds to the overall design, seamlessly creating ambiance. These touches are felt by guests on a subconscious level. Yet, it’s all very deliberate. If you’d like expert design advice, we’re happy to share it anytime. How far would you go out of your way for a meal? Across town or to another time zone with passport in hand? Today, the possibilities are incredible.