Restaurant Reopening: 4 Challenges and Their Consulting Solutions

July 15, 2021

Good news: restaurants across the country are fully reopening after the pandemic. Bad news: some of the challenges they faced during the pandemic are lingering. That’s where consultants like Mark Moeller are stepping in. Here are some of the various issues restaurateurs face, and ways that design and technology advancements may provide solutions to those challenges.

Microrestaurants Debut at Ball State

Eight microrestaurants greet customers at Ball State University’s North Dining complex. This marketplace-style dining venue primarily serves 2,000 residents living in four large residence halls near the dining facility.

Open Kitchen Design: Function Meets Art

This past year has seen tremendous change in the foodservice industry. One thing that remains the same, however, is a continuing desire among both operators and consumers for open kitchens.

The Condiment Conundrum

Condiments typically support a variety of uses, and trending flavors tend to stick around for a while. Here’s what’s trending now.

Bosscat Kitchen & Libations

Transforming a 105-year-old building in historic Old Towne Orange, Calif., into the newest unit of Bosscat Kitchen & Libations was not without unique challenges. Given its age and iconic status in the community, the space came with some emotional and historical hurdles for Bosscat Co-Founders John Reed and Leslie Nguyen and their design and construction teams to clear.

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