A different dining mindset

A different dining mindset

Enrico Clementi, managing partner and head of F&B strategy and advisory at Tribe Creators, gives us the lowdown on the evolving mindset of today’s diner.

A renewed appreciation for dining out and socializing
One of the biggest effects that the last few years have had on people is appreciating the freedom and ability to do things that they had always considered basic like going to the shops, for a walk or to the mall.
An important activity in most cultures is going out to lunch or dinner. Socializing over a good meal in a restaurant creates a special bond and memories between people. This is especially true in the post-pandemic era.

Entertainment as part of the dining experience
A key trend is entertainment dining, although it’s not new; DJs and background music have frequently replaced entertainment at restaurants for a very long time. Today, a number of upscale venues like Salvaje, Lucia’s, Annex and Casa del Tango have reintroduced this aspect, with themed shows and dancers, creating a sense of engagement with diners. This trend is popular with those above the age of 35 who are looking for entertainment beyond nightclubs.

Chef-driven concepts
In cities like London, New York and Miami, there is a growing appreciation for local chefs who operate small venues that have curated menus and high levels of engagement with customers.
For some time, over-the-top lifestyle venues, where customers would go to be seen, were leading in terms of openings and expansion. Today, chef-driven restaurants that focus on quality, exciting food and genuine experiences are performing well.

Operational designs
Materials and visual elements that are natural and create warmth will become even more popular in venue design. Restaurants that make customers feel happy will attract more business. Reimagined authenticity will be crucial to the success of a restaurant.
Concepts and brands will continue to draw inspiration from a certain location or country in terms of cuisine; however, chefs will add their own twist, thus making dishes less conventional and more interesting.
It will be more efficient to maximize space, operational flow and investment in restaurants, especially those located in hotels. Often restaurants, particularly within large-scale projects, are designed by talented consultants and designers who, unfortunately, have never worked in operations. We anticipate more operations-driven designs in the future.


Enrico Clementi,
managing partner and head of F&B strategy and advisory

Tribe Creators




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