4 trends shaping tomorrow's dining rooms

FOH of the future
bruno pizza interior

The next wave of restaurant dining rooms might focus less on looking spacious and cool and more on feeling like intimate living spaces—only with slightly less Netflix and slightly fancier cocktails—slightly. As consumers’ preferences tend toward social, convenient, transparent and authentic eating experiences, restaurateurs and designers are meeting the demand with designs that are smaller, faster and more open. 

1. A disappearing back-of-house

New York City’s heretic-theme pizzeria Bruno blurs the lines between front- and back-of-house. Owner Demian Repucci, who won a 2002 James Beard award as the designer of Chicago’s Blackbird, says he considered today’s evolving views about tipping when designing Bruno’s 600-square-foot dining room. By bringing the kitchen up front, not only is there an entertainment factor, but cooks can pitch in with service. “I see this no-tipping thing as the direction the industry is heading,” Repucci says. 

2. Lighting and staging for amateur photos

With smartphones, every guest is a photographer, so designers must think about how spaces will look in pictures. At Bruno, a bright LED fixture lends studio lighting for amateur food stylists. Backdrops are a consideration for Dallas design firm Studio 11. Its curators find and place sculptures and artwork in restaurant dining rooms, sometimes near branded signs, to create social media opportunities, says Kellie Sirna, founding principal of Studio 11. At The Yard, a casual-dining restaurant in Austin, Texas, customers can sit on a life-size “Howdy Y’all” sculpture, which owners are hoping will prove an Instagram hit.

3. Smaller, more intimate spaces

Instead of high ceilings and cavernous layouts, restaurants are breaking up their spaces with soffits. Brider, the fast-casual sister of Oak and Acorn in Denver, has lower ceilings with textural details in the center to create an intimate, family-friendly atmosphere and keep noise levels at bay. “I’ve noticed people spend more time and money in warmer atmospheres,” owner Bryan Dayton says. “It adds a human element.”

4. Versatile seating for a reservationless world

As some restaurants move toward ticketing systems and walk-ins only, seating must adapt. At Bruno, banquette seating and two-tops can adjust with the flow of guest traffic and accommodate large groups or couples on a first-come basis. Sirna predicts communal tables that don’t suit introverted diners and intimate experiences will soon be passé, in favor of couches and lower tables that seat the same number of diners. 

 
InOut
BoothsIndustrial metals
Pale pine woodEdison light bulbs
Textured fabricsDark hardwood floors
TilesCold neutrals
Warm colorsCommunal tables
Lower ceilingsLarge multi-level spaces
Smaller footprintsDark lighting
Sculptures and murals 
Lower tables 

 

Today's top stories

1
Brinker International has shifted the president of its Maggiano’s chain to a marketing and menu-development post at the company's core brand, Chili’s . As Chili’s EVP and chief marketing and...
2
Breakfast continues to be an area of growth and point of focus for operators across segments. But it’s no longer just reserved for the morning hours. Millennials are more interested in breakfast for...
3
Pie Five Pizza has pulled the plug on all eight of its Chicago locations this week as well as its locations in Minneapolis and Denver. The closures came with little notice. According to a statement...
4
Restaurants in Utah are mounting a last-ditch effort to prevent their state from becoming the first in the nation to limit how much alcohol people can drink and still legally drive to roughly one...
5
The parent of the Carl’s Jr. and Hardee’s burger chains has named Jason Marker, the former president of KFC’s domestic operations, to succeed Andy Puzder as CEO. Puzder, who has been CEO of CKE...
6
KFC has promoted Kevin Hochman, the creative force behind its offbeat multi-Colonel marketing strategy, to president and chief concept officer of the chain’s rebounding U.S. operations. He succeeds...
7
When Asian chain Wagamama opened its first New York City restaurant in November, it also launched its first brunch menu, starring a breakfast-inspired version of ramen. In scouting locations, Adam...
8
With the growing popularity of brunch, operators are turning to the bar—not just for dining room overflow or selling bloody marys, but as a focal point. Because whether diners are feeling social or...
9
Scratch-made biscuits are not new for Bojangles’. But as more restaurants tout housemade fare, the chicken concept realized it needed to communicate those claims more overtly. “As we go into new...
10
One of the industry’s boogeymen is a tightening labor market that seems to be snatching talented candidates from under hiring managers. “With historically low unemployment rates, you’ve got to move...