Arsalun Tafazoli and Nathan Stanton eyed the San Diego restaurant scene and didn’t like what they saw. “Restaurants were defined by bad entertainment, plasma TVs, cheap products—the worst common denominator,” Tafazoli says. “We wanted to take a step back and create places that were conducive to conversation and had a good product.” The two started creating “socially engineered” restaurants, designed to encourage interaction, with a focus on ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.