STRATEGY SESSIONS 006
The Age of Contrast
At the end of 2024, our Strategy & Commercial Director, David Carofano, led a panel at BDNY on the food and beverage trends we expect to see more of in 2025. The panel included a wonderful group of professionals from various backgrounds that provided an in depth look at all aspects of the hospitality industry, and inspired the write-up below. Enjoy.
Panelists
Luke Mathot - Sandals Resorts
Kevin Yi - Tao Group
Alexis Soler - Drift Hotels
It seems like every year there’s an onslaught of new headlines about what’s “in” – but fascinatingly, these often contradict each other. One day it’s all about Scandi minimalism, and the next we’re back on the colorful maximalist train. There’s no avoiding conversations about nostalgia and neo-nostalgia in food and design, but in the same breath we discuss modernism and innovation. And while caviar bumps and champagne climb in relevancy, so too does the tsunami of greasy smashburger joints. It begs the question… how are all these contradicting trends happening so quickly, all at the same time?
In what we consider “The Age of Contrast”, hospitality is ushering in a blend of seemingly opposing elements. Ones that caters to a complex set of needs from comfort to curiosity to welcoming both whimsy and a more natural state of mind. Where high-end design meets low-key dining, nostalgia blends with the modern day, and minimalist spaces collide with maximalist energy.
The conversation of creating experiences around hospitality moments is pushing boundaries, pushing us to think outside the box, to create tension, to create surprise, to create contrast where least expected. Let’s take a look at some of the most defining moments of tension and contrast defining hospitality strategy today.
BIRCH CABINS, IRELAND
High & Low
The contrast of high and low—luxury design meets laid-back food— has provided a recipe for success with pioneers like Tao Restaurant Groups showing us how it’s done. Their spots take street food, Chinese classics, and dim sum comfort dishes to a whole new level with sleek, high-end vibes. It’s the perfect mix of over-the-top, upscale surroundings with food that feels more familiar than it does fancy. With over 80 locations under 20 different brands - worldwide - we’d say they’ve proven the point of what happens when high meets low.
An up-and-coming project we’re working on that explores a like minded combination of comfort cuisine and dramatic design is Palladino's Steak & Seafood. An iconic steakhouse and seafood restaurant that will open in Grand Central Terminal in NYC, Palladino’s offers vintage steakhouse fare and classic NYC favorites - from burgers to hot dogs to decadent cakes. The New York State of mind doesn’t stop there with big, bold, Gatsby-inspired design. Led by the team at Rockwell, the same team behind Tao’s iconic downtown NYC location, the drama of art deco will certainly add to the fanfare of eating cuts of the city's best steaks.
Minimalism vs. Maximalism
A perfect introduction to another movement supporting The Age of Contrast, Sandals’ approach is a key example of the rise of both minimalism and maximalism. Their stripped down design combined with ultra-exclusive destinations and culture encounters, satisfies their guests’ desire to create meaningful connections.
Luke Mathot, leader of F&B innovation for Sandals Hotels & Resorts, utilizes the dual approach to bring authenticity to a concept; where simplicity in design goes hand in hand with indulgent primal dining experience go above and beyond to bring local culture and cuisine to life..
One of our most recent client projects with the team at Birch Cabins showcases a similar mindset of minimalistic luxury, taking guests on an escape in Northern Ireland where somehow the bare necessities offer the optimum level of comfort.
A strategy Nashville-based entrepreneur Alexis Solar is employing at her latest venture at The Drift Hotel in Nashville, playfully namedThe Sun Room. The space leads with clean, minimalistic design while providing a sense of home through its warm touches and comforting cuisine.
BIRCH CABINS, IRELAND
Nostalgia Meets Modernism
Nostalgia and modernism continue to collide in hospitality, offering a comfortable balance of timeless charm and fresh, contemporary vibes. Alexis and her team nailed it with the historic refurbishment of her first bar, Old Glory, blending the vintage surroundings with a modern mindset. By reviving cozy, vintage spaces with contemporary characteristics, she’s crafting spaces that feel both familiar and exciting.
Just as exciting as a concept we worked on with our clients at Si Cara, a modern day pizzeria concept in South Boston. Taking contemporary surroundings with a menu mindset inspired by his roots, Chef Michael Lombardi and team are bringing Boston a pizzeria for the next generation.
Whether it’s low country BBQ in a high-end cocktail bar or an ultra-exclusive dinner in a simply natural environment, it’s clear to us that opposites attract. Where upscale design meets laid-back dining, nostalgia merges with modern flair, and minimalist spaces buzz with maximalist energy. With careful balance of meaningful offerings and equally thoughtful design, we welcome you to The Age of Contrast.
SI CARA, BOSTON
