Moderator: Daniel Scovill
Founding PrincipalArcsineDaniel Scovill is a licensed architect who founded Arcsine in 2003, an architecture and interiors studio in beautiful downtown Oakland, California. Alongside partner Adam Winig and the Arcsine team, he brings owners, chefs, artists, and fabricators together throughout the design process, believing the best ideas emerge when different perspectives meet. Hospitality, in its broadest sense, is the thread he weaves through every project, from restaurant, hotel, and workplace design to food, beverage, and retail within airports. Daniel is drawn to what makes a place feel alive. To him, design is more than how a space looks. It’s the experiences it creates, the connections it fosters, and how people feel long after they leave. From the dishwasher to the host to the guest, he believes everyone plays a role in bringing a place to life and deserves the chance to shine.
Is Fine Dining Dead? Rethinking the Modern Restaurant Experience
As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditiona
…As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditional restaurant model is evolving. This discussion will explore whether fine dining is truly disappeari
…As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditional restaurant model is evolving. This discussion will explore whether fine dining is truly disappearing, or simply being repackaged into more accessible, experience-driven formats. Panelists will discuss the rise of destination restaurants, the staying power and adaptability of long-standing establis
…As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditional restaurant model is evolving. This discussion will explore whether fine dining is truly disappearing, or simply being repackaged into more accessible, experience-driven formats. Panelists will discuss the rise of destination restaurants, the staying power and adaptability of long-standing establishments versus pop-ups, generational influences on dining habits and viral menu trends, and the growing hybridization of high-quality food with counter service. Against the backdrop of labor shortages and rising labor costs, inconsistent dining patterns, and shifting alcohol consumption, the conversation will examine how operators are balancing quality, hospitality, efficiency, and profitability. This session will dive deeply into what the next generation of dining really looks like and whether the future of fine dining may be less about formality and more about delivering exceptional experiences.
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