Restaurants aren’t dead; they’re just different.

24th June 2020

By richard

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Restaurants aren’t dead; they’re just different.

Or at least, they’ll have to become much more different from what they are if they’re to thrive in a rapidly evolving industry.

That’s the overall takeaway from a RestaurantSpaces discussion featuring Juliana Strieff, VP of Design & Construction for Blaze Pizza; Gabrielle Rosi, Senior Director of Store Design for Whole Foods; and Gwen Newland, Director of Design for Chick-fil-A; that was moderated by Paul Wainwright, Design Director for global architecture and design firm Harrison.

As off-premises dining and third-party delivery continues growing at an exponential rate (especially with the current state of affairs), restaurant design must be reimagined to accommodate this change in customer behaviour, while still appealing to those who want novel dining experiences.

Follow the following link for the entire article.

https://info.restaurantspacesevent.com/blog/physical-restaurant-design-in-the-age-of-on-demand-food-delivery

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