Experiential Dining is Essential
Mateen discusses how the restaurant industry, already struggling with rising costs and labor shortages since COVID-19, has increasingly shifted toward an "experiential" dining model. He notes that in today’s market, simply offering good food may not be enough, as many areas already have high-quality dining options. Instead, he suggests that successful restaurants now often incorporate unique elements—like entertainment, food halls, or other immersive experiences—to create a memorable atmosphere that draws guests in.
Hybrid Service Models Are The Future
Mateen highlights how the restaurant industry, hit hard by rising costs and labor shortages since COVID, is increasingly turning to experiential dining to attract guests. With the market now saturated with quality food options, restaurants need something extra to stand out—whether that’s entertainment, food halls, or even elevated fine dining experiences. This trend toward hybrid service models, which combine great food with unique, engaging experiences, has become almost essential for operators to create meaningful connections with guests and encourage repeat visits.
GoTab’s RFID Tech is Revolutionizing Guest Experience
Mateen explains how GoTab’s RFID and Easy Tab features streamline the guest experience while reducing labor needs. With Easy Tab, customers receive a text with their tab that allows them to order more, move freely, and pay directly from their phones, making it ideal for venues like food halls or entertainment spaces where guests are mobile. This flexibility not only enhances the guest experience but also enables operators to run large venues with minimal staff during off-peak times by activating only certain areas as needed, optimizing both space and labor efficiency.
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In this episode of Data Delicacies, host Arun Kumar sits down with Mateen Habib, VP of Growth at GoTab, to explore the future of dining experiences. From the popularity of food halls to the growing importance of hybrid service models, they dive deep into how the industry is adapting to post-pandemic challenges like rising costs and labor shortages. Mateen explains why restaurants are embracing experiential components—like entertainment and immersive dining experiences—to stand out in competitive urban markets. Discover how technology, such as GoTab’s innovative solutions, is enabling operators to meet these changing demands while providing flexible, engaging options for guests.
As the restaurant industry grapples with rising costs and labor shortages post-COVID-19, many operators are embracing experiential dining as a way to stand out in a saturated market. Mateen Habib, VP of Growth at GoTab, explains that serving great food alone may no longer be enough to attract and retain guests.
“I think because of all the issues that operators are facing right now, hybrid service in general has become almost a necessity," Habib notes. "Either you're gonna have some sort of experiential component to the dining experience that draws people in beyond just great food, because you know most areas that you go to right now you can find great food. Is it enough to just be a restaurant that serves great food? Sometimes. But I think oftentimes you kind of need something else there."
This "something else" might include entertainment, immersive dining experiences, or creating spaces where people can connect and feel present. Habib adds, “Fine dining is experiential dining in my mind as well... something that draws people together and enables them to have a more present experience than just coming to sit and eat."
The shift toward hybrid service models—blending great food with unique, engaging experiences—has become increasingly important in today’s dining landscape. According to Habib, these models cater to consumers' desire for connection and escapism, making restaurants more than just places to eat but spaces to share experiences.
"It's easy to go out to just a normal mom-and-pop restaurant," says Habib. "Or if you want food, you can go to a quick-service restaurant, and it's quicker and fast. But when you want to escape... you’re driving people toward experiences."
Habib believes this trend is here to stay, as humans are inherently social beings: “At the end of the day, we need to interact with other people. It’s such a human basic core... Being able to have places where we can go escape together and just be present with each other... that’s kind of a growing segment for a reason."
Technology is playing a critical role in enabling operators to adapt to these evolving trends. GoTab’s RFID and Easy Tab features are prime examples of how tech can streamline operations while enhancing the guest experience.
“We do some pretty... unusual things with RFID ordering," Habib shares. "We can text the guests their tab. We call it Easy Tab. So it's part of the normal experience. When you walk up to a bar, for example, I can go order a round of drinks, and then we’ll text you your tab."
This innovation gives guests flexibility, allowing them to move freely in venues like food halls or entertainment spaces, continuing to order and pay from their phones. “The tab follows the guests wherever they go," Habib explains. "It makes the guest experience so much smoother and reduces the need for as much labor."
By optimizing labor and space, such technologies enable restaurants to operate more efficiently while meeting guests' evolving expectations for flexibility and convenience.
Episode Links
ABOUT MATEEN HABIB
Mateen Habib has a diverse work experience spanning over a decade. Their most recent role is as the Head of Product at GoTab, Inc., where they started in March 2022. Prior to that, they served as a Product Manager from October 2021 to March 2022 at the same company. Before joining GoTab, Inc., Mateen worked as an Account Growth Specialist from August 2020 to October 2021.
Earlier in their career, Mateen held the position of Director of Operations at Jupiter, Drake's Brewing, and Triple Rock Brewing from February 2010 to October 2020. In 2015, they also served as a Co-Owner at Arthur Mac's Tap & Snack from November 2015 to September 2018.
Mateen Habib earned a Bachelor's degree in Business/Managerial Economics from the University of California, Santa Cruz. Mateen attended the university from 2005 to 2009.
ABOUT DATA DELICACIES—
Data Delicacies is a weekly podcast that dives deep into the world of technology and data as it pertains to restaurants. Host Arun Kumar interviews some of the best and brightest in the industry about all things hospitality tech, artificial intelligence, and machine learning.
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