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For a gourmet meal, head on over to … the food court?
Battered by the recession and competition from non-mall retailers, shopping centers are trying to attract customers with a decidedly upscale culinary hook.
Burger joints and smoothie shops are giving way to sushi bars and churrascarias. Flatware is replacing plastic utensils. And forget grungy cafeteria seating with the sticky table tops and fluorescent lighting. Now customers are chowing down in Wi-Fi-equipped patios with lush landscaping, waterfalls, fireplaces and city and ocean views.
Years ago, Steven Polen, 59, would have never ventured to a mall to eat. But he recently headed to Westfield Century City just to have lunch at its food court, now called the “dining terrace” following a posh makeover.
Thanks to consumers' interest in healthier and portable foods that can be eaten on the go, the juice-bar segment of the foodservice industry continues to prosper.
Upscale menus, high end décor and a focus on quality and service have become common sports bar attributes.
By streamlining operations and incorporating efficient equipment, the Italian restaurant segment has held up in hard times.
Although wine bars typically attract an upscale demographic, these operations are being positioned as a less costly option for consumers.
As the first hotel in Illinois to achieve LEED Certification status, the Hotel Arista in Naperville uses 30 percent less water and 21 percent less energy than hotels of comparable size by adhering to the USGBC's standards.