Market Trends

🏠 In Montreal, Atelier Échelle refurbished Clinique Monkland, featuring a residential atmosphere, in a century-old building in the Notre-Dame-de-Grâce neighborhood. The 90-square-metre clinic includes light wood features, a walnut desk, a white-painted brick fireplace, green velvet benches, and fluted glass panels for privacy. Custom millwork offers storage and display, while a coffered ceiling conceals electromechanical and dental equipment. The clinic is nominated for Dezeen Awards 2024 in the health and well-being interior category.

🍴 Nuri Steakhouse opened on August 20, 2023, in Dallas' Uptown, with a $20 million design and buildout cost. The 9,500 square foot venue offers seating for 150 inside and 50 outside. Wan Kim, Smoothie King’s global CEO, introduced the steakhouse presenting a menu that blends steakhouse classics with Korean flavors, designed by culinary director Minji Kim and executive chef Mario Hernandez. It also features a wine cellar with 750 labels and 6,000 bottles, curated by master sommelier Barbara Werley.

🏠 Bedruthan Hotel & Spa offers a unique stay overlooking Mawgan Porth beach, with rooms equipped with Hypnos beds ensuring a restful sleep. Hypnos, with over 120 years of experience, caters to diverse hospitality needs and has partnered with Bedruthan to enhance guest comfort. The hotel features adaptable guestrooms with beds and sofa beds. Hypnos will showcase at the Independent Hotel Show, Olympia, on 15-16 October, and at HIX, Business Design Centre, on 27-28 November.

🍸 Non-alcoholic spirits are increasingly prevalent on menus, rising by 487% over four years to feature on 2.8% of U.S. menus. Younger consumers often opt for these beverages to socialize without alcohol. Brands like Seedlip offer booze-less options that rival traditional spirits in complexity. The shift in perception from "mocktails" to standalone menu items caters to both drinkers and non-drinkers.

📈 Saladplate, Informa Markets' hospitality, food, and beverage hub, offers weekly news, a monthly newsletter, and a bi-monthly e-magazine. It features a supplier directory with over 10,000 brands and updates on more than 35 international trade events.

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts the podcast "In the Kitchen with Bret Thorn." He covered New York City's restaurant scene for The New York Sun from 2005-2008. In Thailand during 1992-1997, he contributed to Manager magazine and Asia Times. A Tufts University magna cum laude graduate and Phi Beta Kappa member, Thorn studied at Le Cordon Bleu in Paris and in China at Nanjing and Beijing Universities, witnessing the 1989 Tiananmen Square events as an ABC News runner. His work earned the 2006 Jesse H. Neal National Business Journalism Award and he was president of the International Foodservice Editorial Council in 2005. Thorn was inducted into the Disciples d’Escoffier in 2014 and has written for the Oxford Encyclopedia of Food and Drink in America and the Oxford Companion to Sugar and Sweets.

🏡 Dezeen magazine showcases a selection of luxurious members' clubs from around the world. Highlighting venues such as Soho House São Paulo – the first South American Soho House in São Paulo's Italianate early 20th-century Cidade Matarazzo; George in London's Mayfair with its bronze dachshund and art-deco style bar; Annabel's in Mayfair with its "fantasy" ambiance, pink onyx basins, and one of London's first nightclubs; House of Koko, also in London, offering a "timeless" members' club with retro train carriage vinyl rooms; Soho House Mumbai in India, adorned with regional materials and textiles; Allbright London, a women-only club in Mayfair with art by female creatives; Làlia in Palma, Mallorca, with a jewel-toned palette inspired by local architecture; and Chief Los Angeles in the USA, a club for influential women in business set within a 1940s puppet theatre with interiors designed by AvroKO.

🏠 The Barcelona School of Arts & Design (LABASAD) launched a 12-month online master program in interior design and hospitality, led by Italian architect Chiara Luzzatto. Classes are capped at 25 students, taught in English, and cover 13 courses in five modules, including 3D practices and project-based learning. The program is designed for industry professionals, designers, and enthusiasts, and it aims to equip students with comprehensive design skills for the professional world. Classes are held weekly and can be recorded for flexible learning.

🏖️ Designed by Carlo Colombo for Giorgetti, the MOOREA collection features inox steel and Teak wood in a mud colour, with removable upholstery in various fabrics from the Open-Air collection, suitable for outdoor spaces from the Côte d’Azur to New York terraces. More at giorgetti.eu.

🏷 The Plume chair, characterized by its feather-inspired lightness, features a solid ash wood structure, padded plywood seat, and foam backrest with concealed screws by Pau Ferro plaques. Elegance is enhanced by piping and zipper closure. Details at giorgetti.eu.