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| March 26, 2020 |
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| Indie Restaurant Pushes Forward Despite Pandemic |
| Just this month, chef Jarrett Steiber realized his dream and opened Little Bear restaurant in Atlanta. Here, Steiber explores the flexibility and ingenuity that goes into opening a restaurant in the midst of an unprecedented global pandemic. |
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| Takeout is the New Dine In |
| With stay-at-home orders affecting roughly 50% of the U.S. population, it’s a precarious time for restaurant operators. How this will affect development and longer-term trends remains to be seen, but for now takeout is the new dine in. |
| Upscale Aesthetic Pairs with Varied Spaces |
| Miami’s Navé is an upscale seafood and pasta restaurant from chefs Michael Beltran, owner of Ariete Hospitality and his partner, Justin Flint. Navé was designed as a counterpoint to the owners’ flagship restaurant, Ariete. |
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| Launching a Takeout and Delivery System |
| Getting creative in the restaurant industry doesn’t just put you ahead now. It keeps your restaurant alive. Steve Starr, principal of starrdesign, shares a step-by-step approach to launching an accurate, inexpensive and safe delivery and takeout effort. |
| Designers Dish 2020 |
| Ever wish you could pull up a chair with a few crack restaurant designers over cocktails to chew the fat about what’s in, what’s out, what inspires them and what they see coming around the bend? Us too. |
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| Coronavirus Fears Grip Diners |
| The novel Coronavirus has led to nearly 60% of consumers being concerned about dining out, with one in five “definitely” avoiding doing so. A breakdown of Datassential’s Coronavirus research report is ready for you here. |
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