Advertisement

Rapidly changing consumer tastes put pressure on restaurants to update menus frequently.

Here, we talk to Yuwen Peng about food hall design.

Food halls are coming into their own.

had the good fortune to spend a few days in Boston during this issue’s production cycle touring some of the restaurants of COJE Management, one of the city’s hottest and coolest multiconcept operators.

Dining out is a popular activity all over the world, but in America it has become so commonplace and so central to our cultural experience that restaurant trends can’t help but reflect the national zeitgeist. These trends are truly a reflection of who we are and what is on our minds.

A family tree blooms on the walls of this Cincinnati soul food restaurant.

The seafood stalwart is expanding its urban opportunities via a new 900-square-foot prototype.

Nostalgia is a strong emotional driver for American consumers who often see previous decades through rose-tinted glasses.