On paper, the all-day restaurant is one of the most compelling ideas in hospitality. More hours open means more chances to generate revenue, capture different dining occasions, and make better use of expensive real estate. But as we explored last week, the reality is more complicated. Extended hours bring operational complexity, staffing challenges, and the constant risk of brand confusion if the concept isn’t carefully designed to flex across the day.

In other words, simply staying open longer isn’t the strategy. What are some of their secrets to success? Read our article: All-Day Dining Concepts: Monetize Time, Not Just Tables.

The operators who succeed with all-day dining don’t improvise their way through different dayparts—they build concepts specifically designed to thrive across them. Over time, a handful of models have emerged that consistently solve the challenge.

Here are some of the formats working hardest right now—plus a few of our favorite examples and why they’re so effective.

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On paper, the all-day restaurant is one of the most compelling models in hospitality. The math is seductive: more hours open = more opportunities to generate revenue and fewer dead zones where rent, utilities, and fixed costs quietly drain profitability. When it works, an all-day concept turns real estate into a high-performing asset that earns from morning coffee through late-night cocktails. In practice, however, all-day dining is one of the hardest formats to execute well.

We predicted a rise in more multi-concept all-day venues in our 2025 Hospitality Trends Report citing Gen Z’s propensity for snacking, the increase in more flexible work from home practices, and a rise in off-peak ordering. More recently we have seen both the New York Times and Eater delve into this topic.

Here we want to take a more practical approach: what are the advantages and challenges of an all-day restaurant concept, and what are some of the various models that make it work. We’ll also be sharing some of our favorite and most compelling examples along the way. Let’s get to it.

All-Day Appeal — Advantages On Paper

The upside is real. Extending service across multiple dayparts allows operators to build frequency in the morning and margin at night. The advantages include:

• Maximize revenue per square foot - You’re no longer paying rent for a dark, unused box between 2–5pm.

• Habit-building potential - Morning coffee creates frequency; dinner creates margin. The best concepts capture both.

• Broader audience reach - One space can serve locals in the morning, business lunches mid-day, and social or celebratory occasions at night.

• Operational leverage - Shared kitchen infrastructure, and space along with smarter inventory flow across dayparts.

The Very Real Challenges

The challenges are just as real—and often underestimated.

• Labor complexity & costs - Longer hours = more staffing, more scheduling complexity, more fatigue, and higher costs

• Brand schizophrenia - Guests struggle to mentally map “coffee spot” to “date-night destination” unless you force the transition.

• Menu dilution - Trying to be everything often results in being memorable for nothing.

• Dual-purpose design - Design needs to be appropriate for each different use or meal period.

• Vibe shift - A room that feels right at 9 am can feel dead—or awkward—at 8 pm unless there are intentional environmental shifts.

• Marketing clarity - You’re not selling one idea; you’re selling multiple occasions under one roof. A clear strategy and brand message is essential.

Strategic Levers That Separate Winners from Burnouts

The all day restaurant concepts that work are disciplined about design that transforms rather than decorates. They build menus by daypart and market occasions, not just menu items. They train teams for tempo, not just service. Most importantly, they understand that flexibility is not improvisation. It’s strategy.

Some concepts flex a single identity across the clock. Others split into two distinct experiences. A few evolve into something larger than hospitality itself. But in every case, the math only works when brand clarity, operational discipline, and guest understanding are aligned.

The opportunity is real: better rent efficiency, stronger frequency, expanded reach.

The risks are just as real: labor creep, brand confusion, diluted identity.

Insight-OUT: All-day restaurants succeed because they are engineered to own multiple moments in a guest’s life—morning habit, midday convenience, evening emotion—without creating friction. They are not the ones trying to be everything. They are the ones who define clearly what they are at each moment of the day—and execute it relentlessly.

The Secret Sauce:

• Design that transforms, not just decorates

• Menus built by daypart - with very clear intent

• Staff trained for tempo, not just service - morning speed and efficiency v. evening deliberate hospitality

• Occasion-based marketing - morning habit, midday convenience, and evening emotion

• Programming as a bridge - happy hour, afternoon pastries, late-afternoon coffee cocktails—these help smooth the dead zones.

The all-day restaurants that succeed aren’t simply open longer. They are deliberate about how they flex—operationally, emotionally, and experientially—across the day.

There are a handful of proven models that consistently get this right, when executed thoughtfully and intentionally. Read on to discover which in our Playbook: All-Day Restaurant Models That Actually Work.

Nowhere is that shift more visible than in ready-to-drink (RTD) alcoholic beverages.

RTDs remain one of the few bright spots in the alcoholic beverage landscape1. The category’s momentum didn’t come out of nowhere: the rise of hard seltzer—propelled by White Claw’s 2016 launch, and explosive growth in 2019—normalized low-calorie alcohol, casual daytime occasions, and cans as a legitimate cocktail format. It reset expectations around how alcohol could look, taste, and fit into everyday life.

From 2017 to 2022, hard seltzer grew at an incredible pace, rapidly scaling from novelty to default. And as quickly as it rose, the segment began to fragment—revealing the limits of sameness in flavor, format, and experience.

Today, the category has evolved well beyond bubbles. What we’re seeing now isn’t a pullback from RTDs, but an evolution of them. NIQ data shows the shift clearly: while hard seltzers have declined, spirits-based RTDs are up double digits.2 Consumers didn’t lose interest in convenience—they simply became more discerning. The brands winning today are the ones that understand how, when, and why people want to drink now.

What emerged in hard seltzer’s wake is a new set of expectations. We break down the current table stakes in the RTD space, the direction the category is heading, the new brands on the rise, and where the opportunity lies.

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We named “Next-Gen Indian” the “Cuisine of the Year” in our af&co. + Carbonate 2026 Hospitality Trends Report. Now, we’re breaking down what that actually means—from the shifts shaping the category, to the dishes and concepts defining its momentum.

Indian cuisine in America used to be relegated to uber-approachable dishes like tandoori chicken and naan bread, and items primarily originating in Northern India. As the Indian population in America has more than doubled in the past two decades, Indian cuisine has pushed past old expectations, bringing a huge range of regional flavors and concepts into the spotlight. And chefs aren’t watering anything down—they’re serving bold, unapologetic dishes that reflect true Indian cooking. Combine younger diners’ openness to unfamiliar tastes with Gen Z’s obsession with spice, and you get a market eager for bold, surprising flavor experiences.

From Michelin-starred tasting menus to chai-fueled dance parties, we’re seeing a new wave of concepts across all categories that reflect the richness and range of India’s regional cuisines—and the creativity of the chefs leading the charge.

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We’re proud to share that we’ve just released the 18th edition of our annual af&co. & Carbonate Hospitality Trends Report! Our partner agency, af&co., started this report as a small project, and over the years it’s evolved into one of the industry’s most trusted resources—cited by outlets like The New York Times, The Wall Street Journal, and Forbes—and used by hospitality professionals across the country to spot what’s next. We’re excited to share a sampling with our paid subscribers. Read on!

This year’s report explores how hospitality continues to evolve in an age of acceleration. As AI reshapes everything we know, people are questioning what’s real. They’re craving genuine, in-person experiences, stories that stand out, and moments that connect us. It’s also a time when diners are demanding value - at every price point.

A few of the key themes from this year’s report:

• Cross-cultural cooking—our top trend of 2024—still leads the way. Chefs are blending heritage, travel, and identity into food with a distinctly personal point of view.

• Connection and authenticity continue to drive travel. Guests want stories they can see, touch, and take with them.

• Value influences every decision, at every price point. The thoughtful, the meaningful, and the well-crafted rise above the noise.

• Aesthetics matter more than ever. The look, the vibe, the detail—all shape how people choose and remember—but authenticity gives beauty its staying power.

• Service is back. Guests expect genuine care, and they notice when it’s missing. A focus on hospitality turns a transaction into a lasting memory.

Purchase the Report

We’re sharing select trends from the report with our Insight Out subscribers—offering a peek into what’s shaping the future of food, beverage, travel, and experience design.

The full 90+ page report—featuring insights from over 150 brands—is available for purchase for $50.

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Jess Druey is shaking up the wine world with Whiny Baby—a bold, playful, and unapologetically Gen Z wine brand. Since its launch, Whiny Baby has rapidly expanded across the U.S., earning shelf space in major retailers like Sprouts, Whole Foods, and Target. Known for its approachable blends, interactive packaging, and personality-driven marketing, the br…

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The wine world is at a new turning point—driven by demographic change, cultural shifts, and questions about its role in modern life.

For thousands of years, wine has held a prominent role in cultural, religious, familial, and communal celebrations. Its relevance has been rewritten again and again, through evolving tastes, new technologies, and shifting t…

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What’s emerging is a dynamic blend of tradition, innovation, and cross-cultural exchange. Coffee is no longer bound by familiar formats or flavor expectations. Instead, it’s being reimagined through new textures, ingredients, and rituals rooted in global influence. These shifts reflect a growing consumer appetite for discovery—and a willingness among coffee professionals to rethink what a coffee drink can be.

Yemeni Coffee

In November 2024 when we released our 2025 Hospitality Trends Report, we cited Yemeni Coffee as our top coffee trend, highlighting its distinct flavors and traditions, and predicting its continued ascendance in popularity across the country. Since then the rise of Yemeni coffeehouses has been widely chronicled.

In March 2025 bon appétit declared, “The Yemeni Coffee Boom Is Only Just Beginning,” spotlighting the 30 Yemeni‑owned coffeehouse brands operating in states like Michigan, New York, California, and Texas. In June The New York Times asked, “Why Do Yemeni Coffeehouses Seem to Be Everywhere Lately?,” and The Pourover discussed how warm hospitality and community spaces with late-night hours are positioning Yemeni coffee houses for further growth (movements we discussed in our report).

According to Qahwa World, there are currently around 30 different Yemeni coffee brands operating in the U.S., including Qahwah House with 26 locations, and plans to reach 100 by 2027; and Haraz Coffee House, with 27 locations and 167 additional stores in development.

Sweet & Savory Coffee

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Sweet and savory coffee drinks was another trend from our 2025 Hospitality Trends Report, where we talked about umami driven beverages like a Miso Latte or Caramel Gochujang Latte. These drinks balance sweet ingredients with savory notes, providing an alternative to the predominately cloying drinks that endure in popularity.

While not necessarily umami-driven, we are seeing a parallel rise in sweet and savory coffee drinks that feature tahini, like the Date Tahini Latte at Jerusalem Coffee House (Oakland, CA), the Tahini Latte made with tahini and almond milk at Royal Ground Coffee (4 locations in San Francisco, CA) or a Tahini Cold Brew Slushie at Edith’s Sandwich Counter (Brooklyn, NY).

Good Housekeeping even ran a recipe for Tahini Cloud Coffee, proving the tahini latte has taken hold.

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It’s July, which means we’re officially halfway through the year—and six months into the predictions we laid out in the 17th edition of our af&co. + Carbonate Hospitality Trends Report, published in November 2024. So we thought we’d pause, check our rearview, and ask: how are we doing?

Our report cited over 60 individual trends across restaurants, food, …

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For a generation that grew up online, nothing feels more radical than going analog—and communal. That might explain why Gen Z and millennials are trading screen time for steam time, turning to bathhouses not just for detox, but for connection. From Brooklyn to the Bay Area, the ancient ritual of communal bathing is having a thoroughly modern renaissance, complete with infrared saunas, cold plunges, and curated playlists.

Hot Steam, Cool Crowd

The U.S. sauna market is projected to grow by 6.2% annually through 2030, driven in part by increasing interest in wellness, social rituals, and sustainable self-care. This cultural and economic momentum is helping fuel a new wave of socially-oriented bathing experiences across the country (The Booming U.S. Sauna Market: Trends, Drivers, and Future Outlook).

Unlike spas, which focus on individual pampering, bathhouses thrive on shared experience—think steamy rooms, open-air cold plunges, and towel-clad conversations with strangers.

This IRL comeback is also a post-pandemic reaction: People are seeking spaces that aren’t tethered to alcohol or TikTok. “People are craving real, analog experiences. They are looking for ways to let go and de-stress in a healthy way…it's not just about wellness; it's about community conversation, and remembering what it feels like to truly connect,” says Andrew Lachlan, CEO & Founder Sauna House.

Call it the New Schvitz.

Bathhouses offer a third place that’s as restorative as it is reviving. And they do so with a new generation’s stamp of approval—design-forward interiors, red light therapy, and a device-free ethos that turns off the noise, literally.

In this article, we explore what’s behind the modern bathhouse boom, spotlight standout concepts shaping the space, and share actionable ideas for how hospitality brands can get in on the steam.

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From bars to grocery shelves, the beverage industry is changing before our eyes. Consumer habits around alcohol are shifting fast—driven by younger generations who drink less, favor functional alternatives, and are often just as happy staying in as going out. Demand for non-alcoholic and wellness-focused drinks has surged, while traditional categories like wine struggle to stay relevant amidst a huge diversity of new products. In the middle of this transformation, a powerful new player has emerged: hemp-derived THC beverages.

Thanks to the 2018 Farm Bill (more on that below), these drinks are now widely available in convenience stores, bars, restaurants, breweries—and even on DoorDash. Despite varying state and local regulations, THC-infused beverage sales are growing rapidly, fueled (surprisingly!) by markets where marijuana remains illegal or highly restricted. For foodservice operators, this is more than just an interesting trend—it’s an opportunity.

As alcohol sales decline and consumer preferences shift, THC-infused RTD (ready-to-drink) beverages are poised to become a critical revenue stream.

The question isn’t if the hospitality industry will take notice—it’s how quickly.

Read on to discover:

• How this happened—even in states where cannabis is illegal

• Market potential in monetary terms

• Types of products available from seltzers to spirit alternatives

• The consumer behaviors driving these trends—and how to market them

• Operational considerations

• How to integrate THC beverages into your menu

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We cited Asian dessert cafés as a concept to watch in our 2025 Hospitality Trends Report, and the wave has grown so big, we had to take a deeper dive…

Asian dessert cafés are one of the hottest concepts of 2025. Independent shops with unique offerings are springing up in big cities and smaller markets alike, and major Asian chains are continuing to grow their U.S. footprint. South Korean bakery café chain, Paris Baguette, was ranked #133 on Technomic’s Top 500 Chain Restaurant Report last year, and operates over 170 locations across more than 20 U.S. states, aiming for 1,000 North American locations by 2030. Taiwan-based 85°C Bakery Café has expanded to 10 states across the country, while French/Asian bakery Tous les Jours has over 100 locations in the U.S.

These concepts tap into Gen Z and millennials’ craving for social, visually-driven, and experience-first dining. Unlike traditional coffee shops, which are often designed for sitting with your laptop, or bars, which center around alcohol, Asian dessert cafés offer something different: a vibrant, late-night-friendly “third place” to gather, socialize, and indulge. They’re redefining what it means to “go out,” swapping cocktails for black sesame Einspanners, boba mille crêpe cakes, and stretchy mochi cubes—treats that are as fun to eat as they are to post.

So why now? Bubble tea paved the way, evolving from a niche drink within Asian American communities into a $3 billion industry, and sparking broader curiosity about Asian drinks and desserts. Social media has only accelerated the trend, with hyper-photogenic treats taking over Instagram feeds and TikTok FYPs. (Check out our articles about the Top Ten Asian Desserts Set to Take Over Your Feed!)

From grab-and-go pastry shops to elaborate high tea experiences, the rise of Asian dessert cafés reflects a larger shift in how younger generations want to eat, drink, and connect.

A Sweet Landscape: From Grab-and-Go Treats to Immersive Cultural Experiences

Asian dessert cafés appear in different formats, shaped by factors like footprint, daypart, dining style, and menu offerings. Some specialize in quick, on-the-go treats, perfect for a midday snack or a late-night indulgence, while others encourage a slower experience, where presentation and ambiance play just as big a role as the sweets themselves. They tend to fall into a few distinct categories.

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One of the latest trends in packaging design is actually a time-tested tactic making a comeback.

At the turn of the century, a strong reputation was the key to selling products. But after World War II, and with the rise of supermarkets, consumer behavior shifted. Packaging design became all about differentiation.

This ignited the modern packaging wars as we know it, and the relentless battle for shelf attention. With shrinking attention spans, simplicity and convenience became essential. Brands embraced imagery for instant communication. And since a picture is worth a thousand words, they leaned in.

Suddenly, packaging wasn’t just a container; it was a promise. A steaming bowl of soup—so vivid you could almost smell the broth and feel the warmth in your hands—was no longer just a photo; it was an invitation.

But then, packaging became...complicated. Buzzwords took over. Exaggeration became the norm. A frozen meal promised to be gourmet, only to come out of the microwave looking like sad airplane food.

Amid all the noise—brands shouting for attention with the loudest, busiest designs—we’ve come full circle.

Now, the packaging that truly stands out is often the one that says the least: Fewer words, less fluff, a moment of calm in a chaotic sea of "pick me" messaging.

In this micro-report, we explore how minimalism, authenticity, and smart visual cues are helping brands break through the clutter—proving that sometimes, less really is more.

The Shift Back to Transparency

Minimalist packaging has made a strong comeback in recent years, but an increasing number of brands are taking it even further—stripping it down to the essentials: a container, and a clear representation of what’s inside. No excess, no need to say more.

Mag St. Bread Co. (Mumbai) packs pastries in custom printed boxes designed to perfectly fit the contents inside, featuring nothing more than a high-quality, life-size image of the contents and a logo mark.

It’s not just about adding a photo of the product. It’s about embracing a simplicity and straightforwardness that eliminates a barrier between the product and the consumer. No tricks, no embellishments.

It's a response to a growing consumer demand for honesty, transparency, and reliability—plus a desire to return to a simpler time when ingredients were recognizable, and products spoke for themselves (mirroring the growing trend of “ingredient households”). This approach extends beyond food, resonating across beauty, home goods, and tech, where clarity, functionality, and purpose take center stage. No distractions, no overpromises—just a clear connection between the product and the person using it.

Gelée is a gelatin dessert brand founded by chef and artist Zoe Messinger who wanted to create a new take on Jell-O that was more healthful and creative. The brand has quickly developed a cult-like following for their minimalist packaging, bold branding, and nostalgic, retro-inspired photography, which make the dessert feel fresh yet familiar.

By blending playfulness with sleek simplicity, Gelée has elevated everyone’s favorite childhood desert into a stylish experience that resonates with a new generation of design-savvy (and fun-loving) consumers.

Barcelona-based Blank Space Studio designed new packaging for Twist & Twine Glassware saying, “To stand out on shelves, Twist & Twine embraces bold, transparent packaging that proudly showcases the product’s craftsmanship and design. The packaging highlights the intricate details of each glass, enticing customers with a sneak peek of the quality they’re investing in. The approach is simple yet impactful: let the glassware speak for itself while inviting consumers to mix, match, and elevate their drinking experience.”

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2024 was the hottest year on record. Before that? 2023 held the title—by a lot. (Thank you, National Oceanic and Atmospheric Administration, for the grim update.) People around the world are feeling the heat—literally—and looking for ways to escape it. With traditional vacation hotspots becoming unbearably warm and overcrowded, travelers are shifting gears and heading to cooler destinations instead. Enter: the rise of “coldcations” and “coolcations.”

If the existence of the term alone isn’t enough to prove the point, Google Trends data showed a 300% spike in searches for “cooler holidays” in 2024. Even Pinterest called it, predicting more mountain travel in their Top Pinterest Trends for 2025. Searches for the Dolomites—a breathtaking Alpine region in Northern Italy—jumped 45%, and The New York Times put the Dolomites at #15 on their list of “52 Places to Go in 2025.”

But what does all of this have to do with food? Travel and food trends often fuel each other. The same way coastal vacations put oysters and crudo in the spotlight, the more people dream about glacier-blue lakes, craggy peaks, and cozy après-ski vibes, the more they crave the flavors that come with them. Ever heard of canederli? It’s a simple bread dumpling in broth. Maybe not your first pick off a menu right now, but once you've sat in a cozy hut after a crisp mountain hike, and enjoyed a bowl in front of a roaring fire? Game changer.

Who’d have thought that a style of cuisine—the hearty, cheese-laden fare once confined to kitschy ski chalets and 1970s fondue nights—would feel of-the-moment in 2025?

Suddenly, Alpine foods are appearing in places you’d never expect—from fine dining restaurants, to global chains—proving that the cuisine is much more than touristy ski lodge fare or a rustic relic of Old Europe; it's a current trend to watch. Let’s hit the trail…

From Kitsch to Cool

Once relegated to themed restaurants and ski resorts or mountain towns, a new wave of chef-driven restaurants celebrating Alpine cuisine is beginning to emerge. Covering a huge swath of land from Southeast France across Switzerland, Southern Germany, Northern Italy, Austria, and Slovenia, Alpine cuisine is often distinct from that of any one country as a whole. It is shaped by ingredients that can withstand cold winter climates, and hearty foods to sustain those living there. Despite the relative obscurity of the cuisine, some of these new restaurants are achieving acclaim.

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Once reserved for the truly exclusive, “luxury” is now a descriptor as likely to be used for a $25 scented candle as a $15,000 hand stitched bag. A thoughtfully curated, but still budget-priced, hotel may describe itself as a luxury experience as confidently as a lavish five-star resort. Our team’s first observations on this led to a lot of internal debate.

Are too many marketers confusing “luxury” with “premium”?

Does this dilute its marketing power, making the word almost meaningless?

Has luxury become less of a denotation and more of a key word—an important search term that speaks to a deeper consumer desire for “nice things” at many different price points?

Do we need better descriptors for new types of experiences, which may very well be special and curated, but in another time would not be labeled “luxury”?

Or, is the very idea of what constitutes luxury evolving as we enter a new quarter-century, and leave the late 1900s and its ideals in the rearview mirror?

In short, yes!

Today's high-earning consumers are looking for experiences that are quite different from those sought by previous generations. Young people, perhaps influenced by social media induced FOMO, are integrating luxury into their daily lives. While Bain & Company reports a shrinking market for traditional luxury goods, luxury experiences—especially within hospitality, dining, and experiential products—are growing. This is a promising shift for hospitality operators who have an opportunity to deepen their understanding of these new desires to build relationships with current and future guests. In today’s world, it’s less about declaring luxury, and more about embodying it.

In this micro-report, we explore ways to capitalize on these changing expectations, translating the essence of luxury to meet modern tastes and values.

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Little Luxuries: Small Treats That Make A Big Impact

We’re in our “treat ‘yoself” era. Luxury has expanded beyond unattainable indulgence; it’s about accessible moments of joy that enhance daily life. The rise of “little treats,” popularized by creators on TikTok, reflects this shift. These small, more affordable “luxuries” can be anything from a favorite cup of bubble tea to a haul of Bon Bon Swedish candy.

Xing Fu Tang has been dubbed "the Hermès of bubble tea" due to its premium, and sometimes over the top, menu items. The most expensive drink on the menu is the Gold Foil Boba Milk, which is topped with an entire sheet of edible gold foil and served in a cup with a diamond-shaped lid. At around $13, it’s a splurge for a milk tea, but still an attainable price point for many—making it the perfect anytime “little luxury.”

Google Trends has seen the search term “little treats” rising consistently over the past five years, peaking in November 2024. This concept reflects the “lipstick effect”—a phenomenon where consumers buy small, affordable indulgences (like high-end lipstick,) during times of economic uncertainty. This indulgence is considered “self-care” for Gen Z—80% of whom, according to Ogilvy, use self-care as a form of mental health care. This provides an opportunity for brands to position their offerings for future growth by appealing to younger generations.

Traditional Luxury vs. Modern Luxury

Across the world of hospitality—from restaurants, to bars, hotels, and airlines— there is opportunity to reach new potential customers, and generate buzz for your brand, by offering “luxury” experiences that speak to modern tastes and trends.

Restaurants

If a $200 caviar service is traditional luxury, the modern answer is a $20 tater tot with crème fraîche & caviar, or a bar menu that includes a wagyu burger with black truffle aioli or uni toast. (Find more inspo from Alina Dizik’s recent article in the Wall Street Journal:“It’s Delicious. It’s One Bite. It’s…Almost $25.)

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