In today's global world, it is observed that guests' preferences are rapidly changing alongside the rapid advancement of technology. Guests are constantly seeking something different and unfamiliar, and are on the lookout for surprises. Within this scope, it is seen that with the diversification of design areas and design regions, new concept restaurants and new generation restaurant concepts are emerging. New generation home-style restaurants have emerged as a product of such an environment and have allowed differences to emerge over time. New generation home-themed restaurants are restaurants that offer services based on a specific theme and concept for a specific period of time and on a temporary basis. It is possible to say that "pop-up themed restaurants," which carry the meaning of being suddenly or unexpectedly determined and occurring, have created a platform, model, and strategy that focuses on meeting the needs of consumers seeking new and temporary experiences for home-style restaurants. Thanks to their variability and flexible structures, they offer guests different socio-physical participation opportunities and experience environments. In this context, it is seen that nothing is offered permanently, and creativity also contributes to this. Home-style restaurants, which have emerged as the new trend in gastronomy today, offer chefs and restaurant owners the opportunity to grow with less investment and financial risk, while also enabling unique and memorable dining experiences. This study aims to reveal the effects of the concept of home-style restaurants, which has increasingly become a cultural expression of consumer society, on general design fields and, more specifically, on space design, as well as to compare and contrast cultural structures and examples of its application in public spaces. By evaluating the dynamism that home-style restaurants bring to food and beverage businesses and the innovative role of this new trend in the world of gastronomy, the study aims to contribute to the development of home-style restaurants by offering recommendations. A quantitative research method was used in the study. The demographic characteristics were analyzed in terms of frequency and percentage. To test the validity of the scale, exploratory and confirmatory factor analyses were conducted in that order. LISREL and SPSS 25.0 programs were used to obtain the findings of the study. As a result of the study, the factors affecting guests' consumption preferences in home-style restaurants were explained.