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

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.

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.

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

The Halal Guys worked with Rubber and Road Creative, a San Francisco-based brand strategy and retail design firm, to create a new fast-casual design that balances the brand’s street cart roots and its desire to elevate the customer experience and brand identity as a growing international franchise operation.

Located in the Wynwood District in Miami, Florida, Pastificio Propaganda Restaurant is an Italian bistro with a strong Sicilian heritage touch. The brainchild of Italian entrepreneur Fabrizio Gallina, the modern Italian trattoria targets Miami’s upscale Millennial customers.

To boost sales and help patrons and employees feel more comfortable, restaurants are reducing touchpoints and seeking to create contactless experiences. Here we take a look at what three operators are doing.

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