Today’s restaurant guests are craving experiences that go beyond the plate. After years of convenience-driven dining, there is a renewed desire for connection, storytelling, and craft. That’s where tableside food and drink preparation comes in.
“Tableside service allows chefs and bartenders to step out of the kitchen and bring the artistry of preparation directly to the guest,” says Chef Richard Sandoval, founder and CEO of Richard Sandoval Hospitality, a global restaurant group with over 60 restaurant concepts across four continents, focusing on modern and contemporary Latin American cuisine. “It taps into nostalgia while meeting today’s demand for memorable, Instagram-worthy moments that feel personal and special.”
At Richard Sandoval Hospitality, they’ve embraced tableside theatrics as a way to elevate both food and beverage. On the culinary side, dishes like their tableside guacamole or flaming tomahawk steak service highlight freshness, skill, and drama. On the beverage side, cocktails such as their flamed Mexican coffee or seasonal riffs on classics are prepared tableside, showcasing fire, smoke, and flair.
“These moments consistently spark conversation and often become the highlight of a guest’s visit,” Sandoval says. “When a dish or cocktail is prepared tableside, it creates theater, it engages all the senses. Guests see the technique, smell the aromas released in real time, and feel a direct interaction with our team. It’s not just service; it’s entertainment and education woven into the dining experience. That moment of engagement leaves a lasting impression and builds stronger emotional connections with our brand.”
Alessandro Piliego is the general manager at Costa, the newest concept from Easton Porter Group, the family-owned boutique hospitality group behind Charleston, South Carolina spots like Zero George, Cannon Green, and Wild Common.
Piliego says guests are looking for more than just a meal – they want an experience. “Dining today is as much about storytelling, entertainment, and connection as it is about the food itself,” he says. “Tableside preparations reintroduce an element of theater and nostalgia while offering the sense of personalization that guests crave.”
Tableside service also naturally engages guests. As Piliego explains, it sparks conversation, builds anticipation, and transforms a dish into a moment.
“When caviar is prepared and presented tableside, guests not only enjoy the flavors, but also connect with the craft and intention behind it,” Piliego says. “At Costa, our tableside caviar service has become a signature. It allows our team to showcase the luxury and playfulness of caviar in a way that feels personal and celebratory.”
On the beverage side, Costa elevates the moment with pairings designed to enhance the experience – most notably the venue’s very own Costa Gin, crafted in collaboration with Charleston Distilling Co.
“Cocktails made with our gin echo the same sense of refinement and fun, while thoughtful wine selections add even more ways for guests to interact with their server and the menu,” Piliego says. “Together, these elements turn the experience into something truly memorable and one-of-a-kind.”
Lucas Bumba, general manager of Nisos Prime, a steakhouse in Chicago, Illinois, believes there are a number of driving forces behind the return of tableside preparation.
“There is a shift in how we reach our guests, especially amongst the Millennial and Gen Z populations,” he says. “This has increased the value of Instagrammable and Tik Tok-attractive content. Additionally, these demographics inherently are dining out less the pandemic only exacerbated these trends.”
Bumba says this puts a greater emphasis on creating engaging and interactive dining experiences to excite and motivate guests – it also acts as a bit of an icebreaker.
“We have seen increased discomfort since the pandemic in casual social interactions amongst guests and service staff. These tableside presentations act as a soft barrier to entry for a social interaction,” Bumba says. “We can also create a vivid, distinctive memory and emotional response that stays with a guest – one they can draw back to when making the decision on where to dine next, with the hope they choose us. Further, it gives them an experience they can share with their community and friend group via social media which helps them drive their social narrative in a digital space. We have found that much of guest behavior is driven by these types of priorities.”
Nisos Prime currently has a handcranked tableside prosciutto cart. They carry three different prosciuttos to present while discussing the art and tradition behind the products, followed by the action of slicing it at the table.
“Just like when you were a kid at the deli with your parents, we give out that first facing slice for our guests to sample to provide a sense of nostalgia,” Bumba says. “On the beverage side, we do a tableside smoked Oaxacan old fashioned.”
According to Brooks Kirchheimer, co-founder and restaurateur of Hill Top Hospitality, which owns Urban Hill in Salt Lake City, Utah, more and more guests are looking for an experience that goes beyond just a meal.
“They want something memorable, interactive, and shareable. Tableside s’mores at Urban Hill give guests that excitement, allowing them to engage in a fun, hands-on moment that’s perfect for capturing and sharing,” Kirchheimer says. “It’s not just dessert, it’s an experience they’ll talk about long after they leave.”
Urban Hill staff has focused on making the s’mores both eye-catching and delicious. They’ve partnered with Solo Stove for sleek tabletop “fire pits” and Hedley & Bennett for custom wooden boards featuring the venue’s logo.
“With everything made from scratch, the end result is a visually stunning and mouthwatering experience,” Kirchheimer says. “To build excitement, we brought in a few influencers to showcase the s’mores, including a family with kids, to highlight how they’re great for both date nights and family dinners. Our guests have loved the tableside s’mores and how it brings the nearby mountains to life right at their dinner table in the middle of the city. It’s important to us to go above and beyond for our guests because hospitality is our identity and without it, we don't believe guests will feel the connection and want to come back. Guests have many dining options these days and you have to really make them say ‘wow’!”
Industry experts expect that the trend of tableside preparations will continue, especially in luxury and destination dining. As long as social media continues to be a driving presence in Millennial and Gen Z consumer choices, Bumba says tableside presentations will continue to be an important part of a restaurant's arsenal.
“Guests want memorable, one-of-a-kind experiences they can’t replicate at home,” Piliego adds. “Tableside preparations deliver that sense of occasion, and we believe they’ll remain an important way restaurants connect with their guests.”
Sandoval says that guests are valuing experiences over transactions, and tableside service speaks directly to that desire.
“As long as we innovate and continue to balance authenticity with creativity, this style of dining will remain a powerful way to connect with our guests,” Sandoval says. “I believe it will only expand, as restaurants explore new ways to bring storytelling and interactivity into the dining room.”
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