Stuffy and formal are out! We all crave novel experiences, and this trend, through warmth, approachability and genuine hospitality, represents an opportunity to try something new in a casual environment.

—ADAM MOORE, Chef/President, Flashpoint Innovation

Operators are taking the essence of dive bars, once only known by and coveted by locals, and amplifying this identity to embrace a wider audience. No longer unglamorously rooted in the past, the contemporary “dive bar” scene is quite convivial and, yes, refreshingly unpretentious.

—ROB CORLISS, Chef/Founder, All Things Epicurean (ATE)

Consumers are seeking value and experience. By prioritizing the experience and delivering drinks at reasonable prices, operators can build customer loyalty and maintain profitability in a competitive market.

—TONY PEREYRA, Co-founder, The Spirits In Motion

The modern dive bar is making a remarkable comeback, redefining what a laid-back, neighborhood joint can be while seamlessly integrating high-quality cocktails. This evolution caters to a new wave of consumers who are increasingly discerning but don’t want the fuss or the price tag of high-end bar experiences.

—LIZ MOSKOW, Food Futurist, Bread & Circus Ltd.

Many guests are looking for that cozy feeling where they can feel relaxed and welcomed. Think of this like the trend we saw years ago as the coffeehouse “third place.” It’s now the dive bar. There is also pushback from Gen Z on the ever-present trend of ‘mixology’ drinks with eight ingredients that no one can pronounce, bringing us back to simple drinks and less expensive beer brands.

—KATHY CASEY, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen

A limited labor model with select housemade comfort foods works well here. Create limited menu concepts and maximize profits through consistency and hospitality.

—CHARLIE BAGGS, President/Executive Chef, Charlie Baggs Culinary Innovations