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Future foodspaces will need to be designed to meet the personalized needs of diverse customer bases, according to Culinary Crossroads: How Societal Shifts Are Defining Tomorrow’s Dining, the latest whitepaper from IA Interior Architects research initiative, HumanX.

“The future of restaurant design will be complex and dynamic, shaped by generational preferences, shifting family structures, and broader ecological and economic trends,” said Carlotta Dove, Director of Consumer Experience IA Retail, who co-authored the report with Mike Riggs, Managing Director IA Retail. “Emerging factors like hybrid work patterns, climate change, and growing interest in circadian rhythms could also reshape dining habits, potentially leading to the rise of a new nocturnal economy.”

More than 500 US consumers responded to the survey detailing the varying generational needs and desires including the need to offer tailored experiences—such as smaller portions and personal, analog interactions for senior diners, while providing immersive, social environments for younger guests in Gen Z and Gen Alpha.

“It’s more important than ever for restaurants to elevate the customer experience as habits and lifestyle needs change rapidly, with the design of the space playing a crucial role in shaping these experiences,” Dove told Modern Restaurant Management (MRM) magazine. “Staying innovative, forward-thinking, and agile in answering these questions will be essential for creating food spaces that not only meet customer needs but also set trends rather than following them.”

Zeroing in on your customer and community needs and evolving habits will be key to remaining relevant and ahead of the curve in the fascinating landscape of food spaces.

Dove added that the survey reveals a significant shift in what restaurant guests desire, driven by societal changes.

“With third spaces disappearing, cost of living rising, and work-life pressures increasing, people are now turning to restaurants not just for a meal, but for an escape. Consumers seek environments where they can truly relax, recharge, and disconnect from the daily grind. Zeroing in on your customer and community needs and evolving habits will be key to remaining relevant and ahead of the curve in the fascinating landscape of food spaces.”

She noted that brands are evolving their designs to create spaces that foster deeper connections with the self, supported by elements that mimic calming nature such as culturally conscious biophilic designs, curved architectural features inspired by neuro-aesthetic design principles, circadian lighting, and low-noise environments—all aimed at refreshing and rejuvenating guests.

“As social and personal time is becoming scarcer, the purpose of visiting eateries has evolved to be more inward facing. IA’s results show that diners across generations are now more focused on deepening existing relationships—whether with family, friends, or partners—rather than connecting with new people or engaging with the broader community. In response, all types of food spaces are adapting by increasing walkways, incorporating greater space between diners, and choosing furniture that supports comfort and privacy. With health top of mind, portion sizes are decreasing, and brands experimenting with digital interfaces that highlight macro- and micro- nutrients, nutrition, and health tracking through AI (Artificial Intelligence) multi-modal assist.”

She added that brands need to understand that inclusivity has also become a top priority for many guests wiith customers increasingly valuing spaces that cater to neurodiversity. This shift has led to a demand for spacious layouts that offer calm, quiet, and low-stimulation zones alongside high-energy environments, creating thoughtfully zoned areas that cater to different moods and energies.

As interactions grow more transactional and digitized, the craving for community and personalized recognition will only grow stronger.

“IA’s research highlights generational differences in food habits and dining preferences as key indicators of both current and future needs in dining spaces,” said Dove. “At the same time, common desires emerged across generations: the need to be recognized as more than just customers, a preference for private and spacious dining, and the perception of dining out as a celebratory reward. As interactions grow more transactional and digitized, the craving for community and personalized recognition will only grow stronger.”

Restaurants need to create dining spaces that resonate across generations, she added.

“Thoughtful design elements—such as wider walkways for accessibility, distinct zones for different dining experiences, a welcoming atmosphere, and spatial touchpoints that encourage personal interactions with staff—can help craft spaces that appeal to a broad audience while maintaining a sense of magic and cohesion across generational profiles.”

To be expected, the pandemic has had long-term impact on restaurant design and guest expectations including the need for more flexible and adaptable layouts.

“The post-pandemic landscape has increased the need for flexible restaurant layouts,” said Dove. “Pop-up and market-style food spaces are gaining traction, especially among younger generations who crave variety and non-traditional dining experiences. IA’s ‘Culinary Crossroads’ survey showed 68 percent of Gen Z are bored by the lack of variety and innovation in both menu and design. Restaurants are also exploring ‘black box’ spaces, defined by projection, lighting, music, and other experiential effects rather than materials and fixed design choices. Simplicity allows for a range of configurations that can be easily modified to meet diverse community needs and evolving customer preferences.”

For new build projects, there is a growing demand for prototypes that can be quickly adapted and scaled, whether for quick service or fine dining, Dove added.

Another factor influencing restaurant design is the increasing integration of technology that balances guest need for digitization without taking away from the human element of hospitality.

“The push to create immersive, digitally driven dining environments is stronger than ever,” said Dove. “However, when technology is used merely as a gimmick or to replace human interaction, it can harm the overall experience. For example, QR code menus are often criticized for reducing the personal touch in dining. Instead, as highlighted by IA’s ‘Culinary Crossroads’ survey, even the most tech-savvy diners prefer technology that enhances rather than replaces personalized human interactions. AI is at the forefront of this transformation, offering innovations like holographic displays that vividly highlight menu items, health-support devices that provide personalized wellness advice, and immersive settings that transport diners to otherworldly environments. The concept of synchronous dining is also gaining popularity, enabling diners to share meals with loved ones in virtual spaces, regardless of physical distance. These technological advancements aim to enrich the dining experience by fostering escapism, personalization, and a stronger sense of community.”

Source https://modernrestaurantmanagement.com/are-we-at-a-culinary-crossroads/

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