Sage Restaurant Concepts Predicts What’s to Come

BY Amanda M. Faison


Sage Restaurant Concepts Predicts What’s to Come

Dek goes here…

Execs at the restaurant group behind Poka Lola Social Club, the legendary Cruise Room and Urban Farmer (both located in the Oxford Hotel), among others, predict what’s new (and what’s sticking around).

Comfort is where it’s at…

“When dining al fresco, guests naturally prefer to be under an umbrella on a hot day and near a heater on a cold day. It’s more important than ever to take this need into consideration when designing exterior spaces, as the bar has been raised across the industry.” —Adam Olland, director of growth and business development

Perk up to-go…

“We’ll continue to see an appetite for to-go offerings, and restaurants will adapt their menus to meet demand—likely in the form of large-format options that families can prepare at home. Think: a cross between takeout and meal-prep kits like Blue Apron.” —Derek Simcik, director of culinary operations

Keep the website in tip-top shape…

“Guests want to book and order online—calling creates too much friction in the guest experience. Restaurants with up-to-date web presences and online options for sourcing accurate menus, hours, and online booking info will rise to the top.” —Heather Dratler, vice president of marketing and brand integrity

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Amanda M. Faison

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