Halfway to a Third Place
Though it was particularly identifiable in cafés, the same sensibility could be found in coworking spaces, start-up offices, hotels, and restaurants—all spaces where time was temporarily spent and aesthetic was flaunted, where physical space was turned into a product.
Kyle Chayka • Filterworld
As anything scales too effectively - from fashion to restaurants to music - the market opens for more non-scalable alternatives. Once Starbucks opens on every block, many of us crave the artisanal coffee shop. Once our favorite Italian restaurant becomes a chain of three, we grow tired of it. Why? First, so much of what we buy and do is tied up in ... See more
Scott Belsky • Joyspan, Emotional AI Bumpers, Persona Designers, & More Wild Concepts Bound to Become Commonplace Plus Where High-Tech Entertainment Brings Us
Unstructured quality time with friends is replaced with a scheduled series of continuous catch-ups. Subsequently, these overscheduled people lack meaningful ties with their neighbors, and so they patronize spaces to make those connections even less frequently.