- Snacks replace the meal (small plates)
- It's in a hotel
- The bar is the focus
- Rejecting tradition (no white linen here)
- The restaurant is the entertainment (nightclub atmosphere)
- Wild cuisine
- Open floor plan (Bazaar is in a hotel lobby)
McLaughlin discusses each trend in general, and in terms of whether its a fad or something we can expect to see more of in the future. Though she kind of hedges and is reluctant to make any truly bold predictions, I got the sense that the first two, at least, are probably trends we'll see more of. Then again, tapas isn't exactly a new thing in the dining world, even in the U.S. And hotel restaurants...not new either.
Still, its worth a read, and its interesting to look at the industry's future based on the choices of one particular restaurateur.