“ A lot more venues are using different materials such as wood , metal and even stone to serve food . Copper pots and cast iron often make bold statements on the tabletop and create a visually stunning impact on guests .”

– MICHAEL HUANG , DIRECTOR OF FOOD & BEVERAGE , KERRY HOTEL PUDONG , SHANGHAI

“ Restaurants are going away from tabletop linens . They are just too formal and too expensive to maintain .”

– THOMAS HAAS , VICE PRESIDENT OF F & B , NOBLE HOUSE RESORTS , SEATTLE

“ There needs to be some sort of activity . It ’ s almost like dinner theater . We ’ re dealing with a very visual society now .”

“ You ’ re seeing more and more young , talented chefs opening casual restaurants , but they ’ re using really good technique and sourcing really good food and doing it the right way . Casual great food is hard to fi nd — there ’ s so much room for it .”

– ROBERT WIEDMAIER , CHEF AND OWNER , MUSSEL BAR & GRILLE , REVEL , ATLANTIC CITY , NEW JERSEY

“ There is a strong emphasis on simplicity , comfort and ingenuity in modern dining . While formal dining has its place , to create a strong , busy business , the casual dining experience is vital to any hotel .”

– EDMUND O ’ DWYER , FOOD AND BEVERAGE OPERATIONS MANAGER , THE LODGE AT DOONBEG , COUNTY CLARE , IRELAND

– COREY NYMAN , DIRECTOR OF OPERATIONS , THE NYMAN GROUP , LAS VEGAS