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Design

Multiconcept operator Fish & Fire Food Group opened The Point, a sustainably focused restaurant featuring a menu of seafood, coastal cuisine and American fare.

Design
Four must-see restaurants in D.C.

Design

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.

Design

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.

Development

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.

Design

Summer’s here and customers are eating outside, both to enjoy the outdoors and to continue to feel safe.