WHAT’S ON OUR PLATE
WHY WE EAT OUT — A LOT
At New School, eating out isn’t indulgence — it’s intel.
We stay in the mix to stay sharp. Every meal is research. By living the guest experience, we catch what’s landing, what’s falling flat, and what’s quietly becoming the next big thing.
What makes a dish stick in your memory? How does a hostess set the entire tone? Why do certain bathrooms go viral? The details matter — from the obsessively designed to the totally overlooked. That’s what shapes our strategy and sharpens our perspective.
EXPERIENCE > PRICE. ALWAYS.
Value isn’t just about numbers. Guests aren’t just chasing discounts — they’re chasing a vibe. And while inflation has people thinking twice, those who do go out want to feel like it’s worth every cent.
84% of adults say great service, ambiance, and quality make them feel like they’re getting more value for their money (NRA, 2025). The restaurants winning in 2025? They get it. They’re intentional about everything — from how the light hits the table to how the playlist builds tension, to how the menu feels in-hand.
If you're only focused on food cost, you're missing half the meal.
WHAT’S INSPIRING US RIGHT NOW
There’s no shortage of inspiration in the restaurant world right now — if you know where to look. From Tokyo to Tulum to Tulsa, operators are redefining what it means to deliver a standout experience. Globally, we’re seeing a rise in intimate dining — fewer tables, hyper-seasonal menus, and a strong sense of place. That translates to neighborhood spots with real personality, community-driven energy, and menus that feel both comforting and current. It’s not about reinventing the wheel — it’s about elevating the everyday.
Culinary minimalism is in. So is nostalgia. Tinned fish boards, martinis, and house-baked everything. Guests are gravitating toward restaurants that feel familiar but fresh. Think elevated diners, retro steakhouse energy, and chic takes on comfort food. Ambiance is evolving too — less sterile minimalism, more warm lighting, layered soundtracks, and a residential feel. Everywhere you turn, it’s about depth: spaces with stories, dishes with memory, teams with personality.
At the same time, we’re keeping a close eye on the economic signals. Guests are still dining out, but they’re more intentional. They’re looking for value — not just in pricing, but in how a place makes them feel. Loyalty is built in the little things: a strong pour, a warm greeting.
If you’re not thinking about how your playlist shapes the mood before cocktail #2, you’re missing an easy win.
The restaurants that will weather what’s coming are the ones that adapt without losing identity. That means tightening operations, honing the guest experience, and making every seat count. It also means paying attention — visiting other restaurants, tracking emerging concepts, studying the wins and misses. That’s what we do at New School. We stay inspired, informed, and in the mix — so our cents don’t fall behind.
CLIENT HIGHLIGHT: COSM LA
In June 2024, we partnered with Elevate Entertainment to develop and launch the full F&B program for Cosm at Hollywood Park in Los Angeles. Cosm is a global technology company delivering immersive experiences for Sports and Entertainment, Science and Education, and Parks and Attractions. After the successful launch in LA, Cosm has since expanded to Dallas and Atlanta.
Here’s what went down:
F&B Concept
Financial Modeling
Schematic Design
Equipment
Food Program
Beverage Program
Smallwares
Music
IT
Staffing
Training Program
And that’s all for now! See you next month.
Be Well & Eat Well,
The Schooligans
