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| March 11, 2021 |
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| Four Best Practices for Pickup Cubbies |
| Cubbies have been making their entrance into restaurants, bolstered by the COVID-19 pandemic and consumers’ wish for contactless pickup. Here are four best practices for designing cubby-focused locations. |
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| MOOYAH Prepares to add Drive-Thrus |
| As part of a brand refresh that kicked off last fall, MOOYAH Burgers, Fries & Shakes plans to open up to three drive-thru locations by the end of the year. |
| Coolgreens Develops Flexible Base Model |
| Coolgreens teamed up with architecture and engineering firm Interplan to design a flexible prototype that will scale from 1,000 to 2,200 square feet. |
| BBQ Holdings to Introduce New Model |
| Famous Dave’s parent franchisor, BBQ Holdings, will open a cafeteria-service style prototype dubbed Quick-Que’ in September in Minnetonka, Minn. |
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| Light, Airy — and Moody? |
| Leaning heavily on dramatic blues, soft greys and luxe marble surfaces, Washington D.C.’s Mah-Ze-Dahr Bakery’s signature airy-but-moody aesthetic provides the perfect backdrop for an indulgent yet refined bakery experience. |
| Hoots Wings Goes Big in Texas |
| Fast-casual Hooters spin-off Hoots Wings signed its first franchise agreement to open 60 locations in Texas, targeting the Dallas-Ft. Worth Metroplex and Austin markets. |
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