Mall faux marble and food courts are out-the Malls begin second coming
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Casual-dining menus reveal emboldening tastes of American public Flavors become more worldly
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Peel-off tabs on wine bottles help oenophiles keep track of new favorites Selecting wine gets sticky
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Payment is just a flick of the wrist away with SmartTransaction Watch Read More

Experimental drug CX717 puts sleep on the
back burner of life Read More

Malls begin second coming

Lots of luck finding a hot dog at the newest kind of mall. The retail standby of the past 30 years is morphing into what developers call "lifestyle centers." These open-air hangouts mimic a town square, with fancy landscaping, fine dining (hold the Burger King), edgier, more upscale shops (think Urban Outfitters over Old Navy), and draws like theaters and live music. This fine-tuning of the shopping mall concept promises to target niche cultures with more of what they want. And they're popping up everywhere, from the Vegas Strip to Cincinnati, where a mall is getting demolished to accommodate this latest trend. CBS MarketWatch (5.25.04) reports there are 55 lifestyle centers under construction, compared to just six traditional regional malls. Will the next big thing get overbuilt like its strip mall cousins? "I don't think it's a fad," says David Marks, owner of Orlando, Florida real estate consulting firm Marketplace Advisors (ICSC.org 6.04). "But you really have to start off with what a community needs."
Flavors become more worldly

Today's dining public is pretty darn sophisticated. It's not only the full-blown foodies who know what a summer roll is supposed to taste like. Premium, upscale and ethnic flavors are mainstreaming, particularly Asian, Indian and South American fare.

How exotic are consumers willing to take their tastebuds? A quick survey of current menus from chain restaurants provides some insight. The Cheesecake Factory CEO decided against mint in the Vietnamese summer rolls and anchovies in the pasta puttanesca, but Thai lettuce wraps (filled with chicken satay and coconut noodles) are one of the top three appetizers. The Dulce de Leche Cheesecake is No. 5 out of 40 varieties (Time.com 6.4.06). Cosí now serves a Shrimp Salad Chinoise with spicy Mandarin dressing and is testing a tikka masala "hearth-baked dinner" (Nation's Restaurant News 4.5.06). The lobster roll has trickled down from Maine seafood shacks to high-end restaurants to Panera Bread, which recently featured a lobster-salad sammie. Brie has moved from dinner-party cheese trays to Chevys Fresh Mex, where it shows up in the Napa Valley 'Dilla (a gooey quesadilla).
Selecting wine gets sticky

With the introduction of peel-off tabs on wine bottles, oenophiles can keep track of new favorites and they could become the equivalent of a stamp collection for wine lovers. The tear-off tags let restaurant-goers take the name of the wine with them. The easy-peel tabs made by Australia-based Collotype Labels-listing the vineyard, vintage, varietal and place-are starting to appear on the back of wine bottles from all over the world. Restaurant-goers often experiment with unfamiliar wines, but until now have had to rely on memory, notepads or PDAs to keep track of new favorites. Not only do these kinds of labels come in handy for future trips to the liquor store, but they also represent badges of experience when collected in a special diary.
Payment is just a flick of the wrist away with SmartTransaction Watch

Credit Ben Franklin for "Time is money." But kudos to Austrian watchmaker LAKS for creatively merging the two in its SmartTransaction Watch. Besides keeping time, wearers can tap and pay for purchases courtesy of an embedded MasterCard PayPass feature. LAKS is rolling out the unique payment device in conjunction with the 2006 FIFA World Cup and Taiwan's Chinatrust Commercial Bank. A limited-edition Chinatrust/FIFA watch, available in green, blue and orange, comes with a soccer ball-adorned face. Just don't scratch the crystal. Simply tapping to pay is handy. But not even having to pull out the card or carry it is the ultimate in convenience for time-sensitive consumers. A perfect example of how to streamline consumer lifestyles by rolling multiple solutions into one easy-to-use package.
Experimental drug CX717 puts sleep on the back burner of life

Forget pills that help you fall asleep. The new thing is drugs that liberate you from the sleep need altogether. Cortex Pharmaceuticals has developed a drug called CX717 that supposedly can help users stay awake for 36 hours without the "jitters, euphoria and eventual crash that come after megadoses of caffeine or amphetamines" (The Economist 5.06). Tests last year on rhesus monkeys were positive, as were more recent studies on human adults suffering from ADHD. But as of April 2006, the FDA has put a clinical hold on CX717. Also in the works: pills that can make people feel like they've gotten a full night's sleep in just two hours. Harried consumers are finding normal shuteye patterns elusive. "Conquering sleep" is big business today (The Economist 5.06). Taking away the eight-hour time sink might sound especially lulling to those consumers obsessed with constant productivity.

Thought Starters

New Zealand drivers have hit upon a novel way to circumvent high gas prices: barter. Drivers are offering station attendants the likes of marijuana and CDs for gas. While that isn't allowed, customers who can't pay must complete debt collection forms and turn over collateral.

--- GisborneHerald.co.nz 4.24.06

"Big, theatrical restaurants are going to continue to open ... but [some] consumers who feel like [restaurants have] been about excitement for too long are yearning for something more authentic and real. That seems to stack up with consumer trends overall."

--- Publicist Phillip Baltz on the trend of comfortable neighborhood restaurants, Bon Appétit podcast 6.06

52% of 18- to 24-year-olds and 27% of all adults say they would use wireless Internet access if their favorite table-service restaurant offered it, and one in four adults say they would watch a small TV at their table.

--- NATL RESTAURANT ASSOC'S "2006 RESTAURANT INDUSTRY FORECAST," SMARTBRIEF 1.20.06

When buying a vehicle, consumers tend to reject it within 90 seconds if they dislike its color, so automakers are already working on colors for 2010 models. Metallic colors, including bright blues and oranges, will be hottest, along with paint jobs with colors that change shades depending on lighting.

--- Chicago Sun-Times 5.29.06

Scooters have been coming back into fashion over the last few years, but as gas prices rise, the boom is turning into a bonanza. Retail sales in the U.S. have shot up from 12,000 scooters in 1997 to 113,000 in 2005, according to the Motorcycle Industry Council.

--- Chicago Sun-Times 5.12.06

As weekly attendance declines, many churches are turning to new media to promote spirtuality, using techniques like blogs, downloadable sermons, software that allows users to search scripture on their BlackBerry and services like FaithMobile, which sends a Bible verse to users' cell phones daily.

--- Fort Wayne Journal Gazette 5.27.06

While "urban" used to be a code word for black, poor and crumbling, it is now often a word for successful, cosmopolitan and rich.

--- Columbia News Service 5.2.06

"When this young, creative demographic graduates with their master's or PhD, they're not thinking 'Where will I work?' but 'What kind of lifestyle will I lead?' This group of people can find work anywhere. They're very mobile."

--- John Moore, President/CEO of the Memphis Regional Chamber of Commerce, discussing the city's attempts to attract and retain young professionals, CommercialAppeal.com 5.19.06

"There is a mentality on the part of a tourist that 'I'm paying $300 for a room; I should be able to use as many towels as I want to."

--- Bruce Adams, water conservation officer for the S. Florida Water Mgmt. District, on the hurdles the state is having in promoting "green lodging" practices, Orlando Sentinel 5.30.06

"The country is not quite ready for self-serve. This is a people business. People go to a restaurant to be served."

--- Devin Green, CEO of ESP Systems, on why self-serve kiosks haven't gained much traction in the restaurant biz, despite their prevalence in other industries, Sun-Sentinel.com 6.1.06

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