Restaurants Find New Life in Entertainment Venues

  • Jan 11, 2016

Grabbing a bite while catching a movie and going bowling, all on the same night, is just one more way that restaurants are attracting customers who want variety. A recent article in Building Design + Construction Magazine mentioned this trend as one of the eight key trends sparking the hospitality sectors.

The article sites EVO Entertainment who recently opened this type of entertainment venue in Kyle, Texas, as an example. Designed by Beck the 70,000 SF facility includes an 11-screen cinema, 14-lane bowling center, full-service restaurant/bar and 35,000 SF floor. And the design reflects all the entertainment options. Jeffrey Hill, Principal Design, at Beck says that one of the project’s objectives was to “let customers see all the facility has to offer at the entrance.” Lots of glass at the entrance is designed to spur a bowler to catch a movie or a meal – just one more way to attract more customers.

Other hospitality and restaurant sector trends mentioned in the article include:

  1. Lobbies and public spaces that take center stage. No longer just a place to wait, the newest lobbies now feature living rooms, dens, libraries and bar spaces.
  2. Hotel brands for every personality. Hotel chains are adding sub-brands to cater to a variety of niche demographics, including Millennials.
  3. Hotels that feel like home. There is a blurring of lines between hotels and home as hotels start to offer guests more home-like experiences.
  4. Technology that improves the guest experience. Some hotel chains are jumping on the technology bandwagon. Aloft Hotels, as an example, recently launched a keyless entry system where a guest can use their smartphone to gain access to their room.
  5. Food and beverage to enhance the revenue stream. Many hotels are leasing space to third party restaurateurs that attract local residents to hotels for business or family gatherings.
  6. Restaurants are cutting back on extravagance. Restaurants are holding down construction costs to translate the savings into more affordable offerings for customers.
  7. Fine dining goes downmarket. Restaurants are becoming more casual still offering the same quality of food as a white-tablecloth establishment.

Read the complete version of this article on Page 36 of Building Design + Construction Magazine.