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Featured Articles
The Point Comes Ashore in Washington, D.C.
- Design
- The Editors
Multiconcept operator Fish & Fire Food Group opened The Point, a sustainably focused restaurant featuring a menu of seafood, coastal cuisine and American fare.
Brighter Days Ahead
- Design
- Maureen Slocum
In the last issue, I told you that we were beginning to see signs of life stirring in the restaurant industry as we careen toward a recovery based on vaccination progress, general post-pandemic economic improvement and pent-up consumer demand for restaurant dining.
Drive-Thrus Trends
- Design
- Peter Fabris
The COVID-19 pandemic led to a surge in drive-thru and curbside pickup, and QSRs were well-positioned to take the lead. As demand for drive-thru service spiked, car queues and wait times lengthened. As a result, many chains scrambled to find ways to make drive-thrus more efficient.
Freddy’s Frozen Custard’s Path to the Future
- Development
- Rebecca Kilbreath
In this Q&A with Freddy’s Frozen Custard & Steakburgers’ Co-Founder and COO, Scott Redler explains the company’s vision and long-term plans to grow the brand — and encourages other operators to establish founding visions to lead the way.
7 Ways to Improve Restaurant Landscaping
- Design
- Amanda Baltazar
Summer’s here and customers are eating outside, both to enjoy the outdoors and to continue to feel safe.