Restaurant Design Archives

What does COVID-19 mean for the future of the buffet?

One segment of the foodservice industry that may see some of the greatest changes of all post-COVID-19 is the beloved buffet.

Concept Watch: Pizza Studio, Chat Bar, Snakes & Lattes

In the latest edition of restaurant “concepts to watch,” we highlight three standout restaurant concepts that appeal to Canadian diners. This month, the focus is on Pizza Studio, Chat Bar, and Snakes & Lattes.

Adapting outdoor dining for the winter season during COVID-19

How can winter patio dining spaces be provided by restaurants without exacerbating COVID-19 transmission and other safety risks?

Ghost kitchen experimentation shouldn’t spook operators

David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept.

Under the dome: Could outdoor dining pods offer a new future for patios?

Various Canadian and U.S. restaurants are exploring dining pods as an option during COVID-19 but their viability is still a point of contention.

Big restaurant chains are modernizing their drive-thru experience

The drive-thru modernization will include installing more than 40,000 digital screens with “predictive selling” technology and loyalty integration.

The rise of ghost kitchens in the age of COVID-19

Ghost kitchens, based on setting up facilities focused exclusively on online delivery and takeout orders, are becoming ubiquitous during COVID-19.

The indomitable passion of restaurateurs

Restaurant owners are putting everything on the line in 2020 and winning, writes TouchBistro’s Alex Barrotti.

Extending outdoor dining season for year-round revenue generation

Restaurateurs are realizing additional year-round revenue opportunities by integrating outdoor dining spaces as a permanent part of their establishment, and there are a multitude of options.

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