Vibe Check: Elevating Experience for Better Guest Engagement

Tableside caviar service 

A prosciutto cart 

An authentic kaiseki tasting experience and members-only Japanese whiskey lounge

Tableside s’mores

These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation. 

inKind’s CEO Johann Moonesinghe noted this trend toward immersive, quality-focused experiences prioritizing ambiance and exceptional food.

"After COVID, people are craving social dining experiences where the detail is leveled up."

Moonesinghe said guests are embracing restaurants that offer both high-quality food and an authentic, curated experience inspired by social media, citing establishments such as Noble 33’s Toca Madera (Houston, Las Vegas, Scottsdale) and Mēdüzā Mediterrania (New York) — popular "vibe dining" spots.

Unique tableside services at a variety of restaurants are taking the experience factor to the next level. 

A caviar service at  Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. 

“This offering enhances the sense of luxury and hospitality while also allowing guests to enjoy a more interactive and personalized moment at their table,” said Alessandro Piliego, Costa* General Manager.”It’s not just about the caviar—it’s about the experience, the storytelling, and the attention to detail that make a meal at Costa special.”

Nisos Prime in Chicago offers its signature Tableside Prosciutto Cart, which delivers a show-stopping experience with Prosciutto di Parma sliced fresh right at your table. 

"Showcasing the WOW factor is key," Lucas Bumba, General Manager of Nisos Prime, explained.  "We offer tableside prosciutto carts with three different prosciuttos. We train the staff through a combination of practical and technical training. We bring in our purveyors to discuss the product, where it's from, how it's produced and any other fun facts we can use when interacting with guests.  From there we moved to the technical aspects of trimming and slicing the ham using our hand powered slicing machine. It has real gravitas as it moves throughout the room and always turns heads. Guests really enjoy learning about the subtle differences between regions, aging processes and how it ultimately affects the flavor."

Bringing a refined twist to a nostalgic favorite Urban Hill in Salt Lake City has a tableside s’mores experience with every element made in-house.

“We focused on making the s’mores both eye-catching and delicious,” said Brooks Kirchheimer, Co-Owner of Hill Top Hospitality.”We partnered with Solo Stove for sleek tabletop “fire pits” and Hedley & Bennett for custom wooden boards with our logo. With everything made from scratch, the end result is a visually stunning and mouthwatering experience.  Sometimes, there really isn’t anything better than a roasted marshmallow, melted chocolate, and a graham cracker.”

Kirchheimer feels guests are looking for unique experiences when they dine out, something that goes beyond just a meal. 

"They want something memorable, interactive, and shareable. Tableside s’mores give guests that excitement, allowing them to engage in a fun, hands-on moment that’s perfect for capturing ‘Instagrammable moments’ and sharing. It’s not just dessert, it’s a dining experience they’ll talk about long after they leave.”

Newly opened House of Yoshin in Huntington, NY. is a modern Japanese restaurant offering an authentic kaiseki tasting experience, as well as a seasonal cocktail bar with Japanese-inspired plates, and a members-only Japanese whiskey lounge. The restaurant's design and tableware are sourced from both Japanese and regional artisans, Every detail—down to the shape of a plate or the arc of a serving sequence—reinforces the spirit of "Yoshin," a concept that expresses lingering beauty, unspoken emotion, and a deep connection to nature.

Led by Chef Tadaaki "Zack" Ishizaki, with a background in Michelin-starred kitchens, the restaurant invites guests into the quiet precision and poetic beauty of Kaiseki, a centuries-old, multi-course dining practice rooted in Zen Buddhist philosophy and imperial court customs. Unlike omakase, which centers on raw fish, kaiseki is a cooked and composed tasting menu that flows with the rhythm of the seasons. The multi-course experience is served at a 10-seat counter with two seatings per evening.

The whiskey lounge, currently limited to just 30 members, offers a selection of rare and small-batch Japanese whiskeys, shochus, and imported spirits — many unavailable elsewhere in the region. Membership is $3,000 annually, with the full amount applied toward all food and beverage purchases. Members can entertain guests in an intimate setting and have preferred access to special tastings and other events.

Why do these operators feel it’s important to go above and beyond  to serve  and engage with guests? 

"In the Chicago market there are so many amazing restaurants," explained Bumba of Nisos Prime. "You can go a lot of places and get great service and great food so how do you stand apart? It's a connection, it's creating something special and memorable for your guests. It’s understanding why they are there and how you fit into that moment. Whether it's a business dinner or an anniversary, we have a unique role to play in our guests' experience and when we excel is when we understand that role and fill it to our highest potential. That can mean being a central part of that experience, that's where things like tableside service become so impactful and sometimes it's about being a background character and just executing at a high level."

Hospitality isn’t just about great food—it’s about connection, warmth, and making every guest feel special.

Piliego of Costa said that some guests appreciate the tableside presentation, which adds a touch of theater to their meal, while others enjoy the opportunity to learn more about the product itself.

"It’s been a conversation starter and a way to create memorable moments for our guests. Going above and beyond in service is at the heart of Costa’s philosophy. Hospitality isn’t just about great food—it’s about connection, warmth, and making every guest feel special. Thoughtful touches like tableside caviar service reinforce that commitment and help ensure that every visit is not only delicious but also unforgettable."

Hill Top's Kirchheimer added: :"It’s all about creating memorable experiences. Hospitality is our identity and without it, we don’t believe guests will feel the connection and want to come back. When we go above and beyond, we’re not just serving a meal, we’re giving guests something to remember and talk about. Engaging with them makes them feel special and appreciated, and it’s those moments that keep them coming back. Guests have many dining options these days and you have to really make them say wow!"