Overview
Intro:
Our project was questioning how local restaurants are attracting a younger, modern generation of people in Chattanooga, TN. We researched seven different local restaurants in the Chattanooga area taking notes on the categories of sustainability, aesthetic, diversity/inclusivity, food, and location. These categories were chosen based on their importance in relation to the principles of new urbanism. The restaurants researched were the following: Beast and Barrel, Goodman Coffee, Public House, Terminal Brewhouse, Tupelo Honey, Urban Stack, and The Feed Table and Tavern.
Methods:
We used the qualitative method to acquire all of the necessary information. At each restaurant, we evaluated the different categories with a survey method and two restaurants specifically with interviews: Tupelo Honey and Urban Stack. Interviews were recorded and then information was then later transferred into the five different categories. All of the gathered data was then thematically coded to fit each of the categories.
The type of data recorded in each of the five categories:
Our project was questioning how local restaurants are attracting a younger, modern generation of people in Chattanooga, TN. We researched seven different local restaurants in the Chattanooga area taking notes on the categories of sustainability, aesthetic, diversity/inclusivity, food, and location. These categories were chosen based on their importance in relation to the principles of new urbanism. The restaurants researched were the following: Beast and Barrel, Goodman Coffee, Public House, Terminal Brewhouse, Tupelo Honey, Urban Stack, and The Feed Table and Tavern.
Methods:
We used the qualitative method to acquire all of the necessary information. At each restaurant, we evaluated the different categories with a survey method and two restaurants specifically with interviews: Tupelo Honey and Urban Stack. Interviews were recorded and then information was then later transferred into the five different categories. All of the gathered data was then thematically coded to fit each of the categories.
The type of data recorded in each of the five categories:
Sustainability:
Aesthetics:
Inclusivity/Diversity:
Food:
Transportation/Location:
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Results:
Aesthetics were similar at each restaurant providing that southern and modern feel to their hungry guests. Words we frequently used to describe the aesthetics of these restaurants were ‘homey’ and ‘rustic’. Most of the furniture was modern and simplistic offering the guests an inviting experience for a southern meal.
Delicious food was eaten at all the restaurants we researched. The menus displayed meals that included ‘local’ right in the item description. A few food descriptions were specifically labeled as a southern meal but overall most of the menu offered a variety of items. The style of most of the menus were modern and more simplistic making them very easy to read and the price range fit $$.
A surprising result about the diversity of each restaurant was the age range. Our prediction was
that these restaurants would mainly attract more of a younger modern generation of people. However, although many of the characteristics of each restaurant would typically attract millennials, there was actually a broad age range. Restaurants themselves weren't actually trying to attract a certain age range of customers but adjusting to the wave of new urbanism.
The locations of six out of the seven restaurants were in all walking distance from each other supporting the walkability factor. There were several parking lots and one large parking ramp that was within a 5 minute radius to those six restaurants. Bus stops were in close proximity as well as bike rentals.
The most profound result of our research was that many of the restaurants focused on specific sustainability practices. One of the main trends that we found was that a high priority for restaurants was to serve farm to table meals. Every restaurant that we observed gathered from a little to a lot of local ingredients. Produce, meat and bakery items are examples of what type of products were being used locally. One restaurant in particular even used local materials for the building. However, although restaurants were using local ingredients, some were missing easy sustainable practices like basic recycling.
Aesthetics were similar at each restaurant providing that southern and modern feel to their hungry guests. Words we frequently used to describe the aesthetics of these restaurants were ‘homey’ and ‘rustic’. Most of the furniture was modern and simplistic offering the guests an inviting experience for a southern meal.
Delicious food was eaten at all the restaurants we researched. The menus displayed meals that included ‘local’ right in the item description. A few food descriptions were specifically labeled as a southern meal but overall most of the menu offered a variety of items. The style of most of the menus were modern and more simplistic making them very easy to read and the price range fit $$.
A surprising result about the diversity of each restaurant was the age range. Our prediction was
that these restaurants would mainly attract more of a younger modern generation of people. However, although many of the characteristics of each restaurant would typically attract millennials, there was actually a broad age range. Restaurants themselves weren't actually trying to attract a certain age range of customers but adjusting to the wave of new urbanism.
The locations of six out of the seven restaurants were in all walking distance from each other supporting the walkability factor. There were several parking lots and one large parking ramp that was within a 5 minute radius to those six restaurants. Bus stops were in close proximity as well as bike rentals.
The most profound result of our research was that many of the restaurants focused on specific sustainability practices. One of the main trends that we found was that a high priority for restaurants was to serve farm to table meals. Every restaurant that we observed gathered from a little to a lot of local ingredients. Produce, meat and bakery items are examples of what type of products were being used locally. One restaurant in particular even used local materials for the building. However, although restaurants were using local ingredients, some were missing easy sustainable practices like basic recycling.
Location
The concept of location is a critical aspect of New Urbanism, and the research we conducted on each of the restaurants we visited in Chattanooga reflect some of the key criteria of location based New Urbanist design. One of these criteria is walkability and pedestrian friendly street design. Almost all of the restaurants we visited were within a 10-15-minute walk of the downtown business and residential area. Many of the them, including 3 restaurants (Goodman’s Coffee, Tupelo Honey, and Public House) are located in the same converted warehouse building and had their own designated parking spaces and parking ramps. New Urbanist design plans try to eliminate parked cars in front of buildings which may bring down the curb appeal of the business. Sidewalks in front of these buildings were wide and often had a grassy tree lined median in the middle of the streets. Another aspect, smart transportation, is also important to New Urbanist location. Of the restaurants we researched all of them were located within a block or two of a bicycle rental station or a bus route. Density of buildings and presence of mixed use buildings are other factors. As mentioned earlier 3 of the restaurants are located in the same converted warehouse building complex called Warehouse Row. Warehouse Row houses many different types of shops for the ease of pedestrian walking distance. Another of our restaurants, the Feed Co. Table and Tavern was also located in a converted old historic building. Another appeal location appeal of these restaurants to millennials is proximity to college campuses. The University of Tennessee at Chattanooga is approximately a mile walk from the group of restaurants we researched downtown. Many college students do not bring vehicles to campus or prefer to walk or ride bikes places, so these restaurants are in proximity of a large group of possible customers, they just need to market to them. The only restaurant not located in the central downtown area was the Beast and Barrel. This restaurant is located next to a large riverside community park, Coolidge Park. It is also easily accessible from the main downtown area via the Walnut Street pedestrian footbridge. The day we visited the restaurant the bridge was full of people walking, biking, skateboarding, rollerblading, etc.
Demographics
Another concept that was examined in our restaurant research was customer demographics. Diversity is a principle of New Urbanism and also a value many millennials hold important. This includes diversity of age, ethnicity, and race. Creating an atmosphere of greater diversity makes the restaurant more welcoming to a variety of different people and more likely to draw younger crowds looking for “hip” and unique places. While some restaurants seemed to have a majority of younger customers (under age 30) like Goodman’s Coffee, the rest seemed to have older crowds or more of a mix of age groups. In general, restaurants that had more expensive items on their menus seemed to have fewer younger customers and had more nicely dressed professional looking customers, like the Public House. Our visits to the restaurants took place mainly over lunch time, so we observed many people dining and shopping during their work lunch breaks. Many of the restaurants, like Tupelo Honey, rely heavily on advertising through social media which tends to appeal to younger generations. Urban Stack expressed that online reviews are very important to them in spreading a good word about their restaurant. Once again, the greatest percentage of internet and social media users tend to be younger people (18-29 years old) and the percent of users over 64 drops down significantly. (https://www.statista.com/statistics/266587/percentage-of-internet-users-by-age-groups-in-the-us/). This means these restaurants are using technology significantly as a tool to market to young people. Some restaurants like The Terminal Brewhouse also had a majority of student employees, again making the restaurants more appealing to young people by having connections to the restaurant in their age group. Goodman’s Coffee employees stressed the importance of a positive friendly relationship between staff and customers. They emphasized creating events to interact with customers and attract a variety of people with different backgrounds and interests. However most of the restaurants we visited including Goodman’s Coffee, Beast and Barrel, and Public House had a majority of white customers, 50% or more for the duration of our visit.
Sustainability
Arguably one of the most important factors that restaurants use to appeal to the up and coming generations are their sustainability practices. Looking for moral responsibility in their food choices is an example of the shift of newer priorities that younger people are seeking. Even though the world is becoming more globalized, there’s more recognition to the importance of local economies. Additionally, younger populations are passionate about the Earth and climate change. Thus they realize that there are significant impacts on the environment when food has been grown out of season and then shipped an average of 1,500 miles before being on their dinner plate. But being a restaurant that is considered environmentally ethical means a lot more than having a recycling bin, though the small practices are important. It is a large, complex set of practices that are both rewarding and challenging. A combination of accomplishing small tasks and balancing bigger food industry issues is what makes a restaurant sustainable, and likely more successful in appealing to younger generations.
To begin, there are many small tasks that add up to have a serious impact on a restaurant’s overall environmental footprint. After visiting seven restaurants in Chattanooga, it was apparent that there are a multitude of daily practices that can be done within the food industry to lower their impact on the Earth. For, Tupelo Honey is a modern-southern food style spot that practices small acts every day to help the environment. Though there are napkins at every table, they’re made from the recycled paper. The restaurant’s cups are from recycled plastic, and the restaurant is very adamant about its waste and recycling systems. Their motto as far as sustainability goes is trying to eliminate waste whenever possible, such as going paperless with their payment and schedule systems. Other places, such as Urban Stack in the Southside district, have invested in low-flush toilets that regularly cut water costs. Workers at this burger joint also emphasized the need for proper recycling and waste separation. Another restaurant that focused highly on the small practices was Terminal Brewhouse. The brewery takes a step above paper napkins and uses cloth instead, while also having waterless urinals. While some places undoubtedly had their own daily habits in place, it was shocking to see how other restaurants had almost no habits of sustainability. Even Goodman Coffee Roasters, a café downtown, does not have a recycling bin to collect common coffee waste such as stirrers, cups, sleeves, etc. Similar results of hardly any standout everyday practices were found with Beast & Barrel or the Public House. In these two places specifically, it was evident that both were using very few sustainability practices (big and small) as their main tools to promote their place of business. However, the many others emphasized the importance of sustainability for promoting their restaurant and because they truly care about the impact they have on the environment.
Though daily small tasks like recycling are important, sustainability within the food industry has a lot to do with the larger practices, like where the food is sourced from. Locally sourced food is one of the best things a business can do economically and environmentally. While keeping the money in the local community, eating locally and seasonally also is hugely beneficial to the environment. Cutting long transportation costs helps prevent more fossil fuels from entering the atmosphere. Additionally, local farms tend to have much more sustainable practices than their large-scale corporation partners. They tend not to use harmful pesticides that run off into the water system, as well as raising their crops and animals much more humanely and safe. Not to mention that the soil can paid with more respect and not be as damaged as it would be in a large-scale till farming operation. Chattanooga’s restaurants are definitely recognizing this and using it to their advantage, with almost every place boasting about their fresh, local food. This is also especially important when marketing towards younger generations, as they realize the significance of responsibly-sourced food. Beast and Barrel were especially pertinent in advertising their local and fresh meat, seeing as meat is a staple throughout their menu. The Public House and Urban Stack also use local produce whenever possible, as well as using fresh beef and fish delivered daily. Because there are so many businesses around the south and downtown districts, it is easy to set up partnerships with bakeries and shops to get local products. In fact, Terminal Brewhouse bragged that with a few farm exceptions, every ingredient and material used is within a 10 block radius of the restaurant. Pretty impressive. The entire building was even built with handmade or recycled material, definitely topping the list for the most environmentally friendly restaurant visited. The brewhouse takes freshness to a whole other level, with only one cooler in the entire building. This forces the restaurant to truly take advantage of every ingredient before it goes bad, and to get fresh food daily. Clearly, the sourcing of ingredients is infinitely important to a restaurant economically and ethically.
Being a bistro with a low environmental impact does not come without its challenges. Many of the places we visited surprisingly seemed to have challenges with using small sustainable actions in their industry. It seems as if a main concern of restaurant owners might be the upfront expense of eco-friendly products. For example, though cloth napkins are reusable and likely save money in the long run (like most sustainable practices), they are more expensive than the average paper napkins. In addition to this, these habits are not easy to use as a marketable item for their restaurant. A sign saying “We use local, grass-fed, fresh beef! Come see how it tastes better!” is a lot more appealing to a consumer than “We have recycled napkins! They’re as soft as the normal ones!” Expense and advertising is also a challenge for bigger scale practices, though expense is again the biggest factor. There is no doubt that local farms are more expensive than concentrated animal feeding operations or huge GMO farms in California. Also, there can be difficulty maintaining a level of consistency and getting food sustainably when a restaurant owner has 15 stores across the country. Yet usually the benefits outweigh the cost, as more and more people are interested in conservation. Though it is awkward to call sustainable eating a trend, it is becoming one. Thus, environmentally ethical restaurants are often bringing in more customers, especially those who can afford to pay the extra cost of local food. Large-scale practices like solar panels are going to be extremely expensive up front, but eventually will cut thousands from the businesses electricity bill. It is a balance between upfront costs and saving money in the long run, but many restaurants are still taking the leap into sustainability.
Undoubtedly, both small-scale and large-scale practices add up to have a huge impact on how sustainable a restaurant can be. There is no set standard of how many of each to do, or which ends up being the most effective. Yet it is clear that besides this factor being beneficial towards the environment, restaurants can use it to their advantage when advertising to their younger customers. Sustainable restaurants are becoming the norm with their trendy, environmentally advantageous, and appealing habits.
To begin, there are many small tasks that add up to have a serious impact on a restaurant’s overall environmental footprint. After visiting seven restaurants in Chattanooga, it was apparent that there are a multitude of daily practices that can be done within the food industry to lower their impact on the Earth. For, Tupelo Honey is a modern-southern food style spot that practices small acts every day to help the environment. Though there are napkins at every table, they’re made from the recycled paper. The restaurant’s cups are from recycled plastic, and the restaurant is very adamant about its waste and recycling systems. Their motto as far as sustainability goes is trying to eliminate waste whenever possible, such as going paperless with their payment and schedule systems. Other places, such as Urban Stack in the Southside district, have invested in low-flush toilets that regularly cut water costs. Workers at this burger joint also emphasized the need for proper recycling and waste separation. Another restaurant that focused highly on the small practices was Terminal Brewhouse. The brewery takes a step above paper napkins and uses cloth instead, while also having waterless urinals. While some places undoubtedly had their own daily habits in place, it was shocking to see how other restaurants had almost no habits of sustainability. Even Goodman Coffee Roasters, a café downtown, does not have a recycling bin to collect common coffee waste such as stirrers, cups, sleeves, etc. Similar results of hardly any standout everyday practices were found with Beast & Barrel or the Public House. In these two places specifically, it was evident that both were using very few sustainability practices (big and small) as their main tools to promote their place of business. However, the many others emphasized the importance of sustainability for promoting their restaurant and because they truly care about the impact they have on the environment.
Though daily small tasks like recycling are important, sustainability within the food industry has a lot to do with the larger practices, like where the food is sourced from. Locally sourced food is one of the best things a business can do economically and environmentally. While keeping the money in the local community, eating locally and seasonally also is hugely beneficial to the environment. Cutting long transportation costs helps prevent more fossil fuels from entering the atmosphere. Additionally, local farms tend to have much more sustainable practices than their large-scale corporation partners. They tend not to use harmful pesticides that run off into the water system, as well as raising their crops and animals much more humanely and safe. Not to mention that the soil can paid with more respect and not be as damaged as it would be in a large-scale till farming operation. Chattanooga’s restaurants are definitely recognizing this and using it to their advantage, with almost every place boasting about their fresh, local food. This is also especially important when marketing towards younger generations, as they realize the significance of responsibly-sourced food. Beast and Barrel were especially pertinent in advertising their local and fresh meat, seeing as meat is a staple throughout their menu. The Public House and Urban Stack also use local produce whenever possible, as well as using fresh beef and fish delivered daily. Because there are so many businesses around the south and downtown districts, it is easy to set up partnerships with bakeries and shops to get local products. In fact, Terminal Brewhouse bragged that with a few farm exceptions, every ingredient and material used is within a 10 block radius of the restaurant. Pretty impressive. The entire building was even built with handmade or recycled material, definitely topping the list for the most environmentally friendly restaurant visited. The brewhouse takes freshness to a whole other level, with only one cooler in the entire building. This forces the restaurant to truly take advantage of every ingredient before it goes bad, and to get fresh food daily. Clearly, the sourcing of ingredients is infinitely important to a restaurant economically and ethically.
Being a bistro with a low environmental impact does not come without its challenges. Many of the places we visited surprisingly seemed to have challenges with using small sustainable actions in their industry. It seems as if a main concern of restaurant owners might be the upfront expense of eco-friendly products. For example, though cloth napkins are reusable and likely save money in the long run (like most sustainable practices), they are more expensive than the average paper napkins. In addition to this, these habits are not easy to use as a marketable item for their restaurant. A sign saying “We use local, grass-fed, fresh beef! Come see how it tastes better!” is a lot more appealing to a consumer than “We have recycled napkins! They’re as soft as the normal ones!” Expense and advertising is also a challenge for bigger scale practices, though expense is again the biggest factor. There is no doubt that local farms are more expensive than concentrated animal feeding operations or huge GMO farms in California. Also, there can be difficulty maintaining a level of consistency and getting food sustainably when a restaurant owner has 15 stores across the country. Yet usually the benefits outweigh the cost, as more and more people are interested in conservation. Though it is awkward to call sustainable eating a trend, it is becoming one. Thus, environmentally ethical restaurants are often bringing in more customers, especially those who can afford to pay the extra cost of local food. Large-scale practices like solar panels are going to be extremely expensive up front, but eventually will cut thousands from the businesses electricity bill. It is a balance between upfront costs and saving money in the long run, but many restaurants are still taking the leap into sustainability.
Undoubtedly, both small-scale and large-scale practices add up to have a huge impact on how sustainable a restaurant can be. There is no set standard of how many of each to do, or which ends up being the most effective. Yet it is clear that besides this factor being beneficial towards the environment, restaurants can use it to their advantage when advertising to their younger customers. Sustainable restaurants are becoming the norm with their trendy, environmentally advantageous, and appealing habits.
Aesthetics
Quality architecture and urban design are another principle of new urbanism. This principle focuses on the importance of beauty and aesthetics which helps to create a sense of place for someone when they are dining and enjoying a meal. Imagery can be a very important addition to a person when they are going out to eat. Design and architecture can really set the scene and influence a persons emotions and attachments to a place. Throughout our research, we noticed a few architectural trends amongst the restaurants. Since these restaurants were located in Chattanooga, TN which is considered to be the 'South' to most Americans, there was definitely a southern and rustic feel in the design of the restaurants. The architecture and design in Tupelo Honey was the best example of representing a southern and rustic feel for their guests. Right when you walked in, the host stand was sided with different painted square panels that had paint chipping or cracks running through which immediately gave off a rustic feel. There was also a decorative chicken placed on the counter emphasizing what type of design the guests would experience during their visit. Going along with the rustic feel, almost all the restaurants we looked at had one or all the walls show exposed brick. We concluded that this trend was probably the trait that was a similarity that was consistent across the board that all the restaurants had in common with each other. Also, there was a homey feel to each of these places. There was warm lighting along with wooden furniture and accent pieces that was very inviting. All of the restaurants that weren't located in Warehouse Row, included an outside dining option with large patio and outdoor lighting. Chattanooga is warmer for a longer period of the year compared to Wisconsin, so the restaurants can really utilize outdoor dining. Another trend we noticed was that although the restaurants we looked at represented a southern style, they also had modern and simplistic characteristics. A part of the new urbanism movement is the focus on modern aspects. The dining areas were open and not overcrowded with materials. Most of the furniture is simplistic in design and many of the items were of a wooden base. A continuing trend that has also been observed in the other categories was the emphasis of materials. In Goodman Coffee, there was local art hung up on the walls for decoration and the pieces were also available to purchase. At the Terminal Brewhouse, materials that were used to build the restaurant were locally sourced. Also, the furniture was either recycled or handmade. These different aspects can be important to people when they are choosing a place to eat at. Obviously the taste and quality of the food is very important, but the atmosphere and aesthetics of a restaurant can improve the experience of the guests by creating a sense of place while they are eating. Aesthetics based from new urbanism can be found in each of the restaurants that we researched.
Food!
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The obvious factor when analyzing tactics restaurants use to market themselves to young customers is the actual food: is affordability a major factor? Are certain cuisines more popular than others? Does a bigger menu mean a better restaurant? These are some of the questions we were looking to answer while visiting each local eatery in Chattanooga. We found that while features like these are important, it is more about the marketability and taste of the food rather than the affordability or type.
Initially, we believed affordability of the city’s restaurants was going to be a major concern to most young customers. Though most places we visited were pretty affordable, even those on the expensive side were not lacking in young people. Many of the places were near the downtown or university area, where a large part of the population is made up of new families and students. Location definitely had an influence in how expensive a restaurant was. While the Public House tended to be pricier, the majority of their customers were businessmen and other financiers who worked at downtown corporations. On the other hand, Terminal Brewhouse in the railroad district is a more affordable, family-oriented restaurant. When asked, restaurants found it important to have a variety of price options to appeal to everyone it can. For example, Beast and Barrel’s menu ranges from a cheaper and smaller list of “peckish” dishes to an expensive and large “ravenous” list of meals. This allows for people to treat themselves if they want, or to eat lightly on a budget if desired. Another concept consumers are looking for is quality ingredients. Younger generations especially are willing to pay more for their food if the ingredients are fresh, local, quality, and/or humanely raised. Again, the importance of sustainability and where food is sourced from is a huge actor. People are recognizing that the extra money they are spending is worth it if it helps lower their environmental impact. While price is a significant consideration in a restaurant’s appeal, it is about the balance between price, quality, and location that makes it worth the expense.
So what about the style of the cuisine? The taste and presentation? These aspects are important, and southern food tends to be pretty popular (considering we were in the south). Yet what is more central to its customers rather than the type of food was its presentation and advertising. While Tupelo Honey focuses its food on a reinvented southern style, many other places like Beast and Barrel and Terminal Brewhouse take more of an American pub theme. All of the spots visited found it necessary to include a variety of food options even within that type. This includes having options for people who are vegan, gluten-free, or vegetarian. Though there is an obvious set of standards a restaurant holds for the taste of its food, the marketing is key here. Each place embraced its food style through its atmosphere, menus, preparation, presentation, advertising, and more. These factors matter so much more and have a greater impact than the actual style of food.
Clearly, there are a multitude of factors that are essential to a local Tennessee restaurant appealing itself to the younger, modern generations of people. While each factor is subjective and different for every place, they remain crucial to the success of Chattanooga's regional diners, drive-ins and dives.
Initially, we believed affordability of the city’s restaurants was going to be a major concern to most young customers. Though most places we visited were pretty affordable, even those on the expensive side were not lacking in young people. Many of the places were near the downtown or university area, where a large part of the population is made up of new families and students. Location definitely had an influence in how expensive a restaurant was. While the Public House tended to be pricier, the majority of their customers were businessmen and other financiers who worked at downtown corporations. On the other hand, Terminal Brewhouse in the railroad district is a more affordable, family-oriented restaurant. When asked, restaurants found it important to have a variety of price options to appeal to everyone it can. For example, Beast and Barrel’s menu ranges from a cheaper and smaller list of “peckish” dishes to an expensive and large “ravenous” list of meals. This allows for people to treat themselves if they want, or to eat lightly on a budget if desired. Another concept consumers are looking for is quality ingredients. Younger generations especially are willing to pay more for their food if the ingredients are fresh, local, quality, and/or humanely raised. Again, the importance of sustainability and where food is sourced from is a huge actor. People are recognizing that the extra money they are spending is worth it if it helps lower their environmental impact. While price is a significant consideration in a restaurant’s appeal, it is about the balance between price, quality, and location that makes it worth the expense.
So what about the style of the cuisine? The taste and presentation? These aspects are important, and southern food tends to be pretty popular (considering we were in the south). Yet what is more central to its customers rather than the type of food was its presentation and advertising. While Tupelo Honey focuses its food on a reinvented southern style, many other places like Beast and Barrel and Terminal Brewhouse take more of an American pub theme. All of the spots visited found it necessary to include a variety of food options even within that type. This includes having options for people who are vegan, gluten-free, or vegetarian. Though there is an obvious set of standards a restaurant holds for the taste of its food, the marketing is key here. Each place embraced its food style through its atmosphere, menus, preparation, presentation, advertising, and more. These factors matter so much more and have a greater impact than the actual style of food.
Clearly, there are a multitude of factors that are essential to a local Tennessee restaurant appealing itself to the younger, modern generations of people. While each factor is subjective and different for every place, they remain crucial to the success of Chattanooga's regional diners, drive-ins and dives.
Sources
“New Urbanism .” New Urbanism, www.newurbanism.org/.
“New Urbanism .” New Urbanism, www.newurbanism.org/.