COVID-19’s Impact on Restaurant Design

May 21, 2020

Pizza Inn Takes a New Look at the Buffet

Through thoughtful hard work and collaboration, one restaurant chain is doing what it can to ensure its self-serve options continue to thrive once guests return for on-premises dining.

Slapfish Wins with Flexible Approach

Slapfish has grown through every kind of venue, from delivery/take-away style restaurants for food halls and event venues to an operation soon to open that could go flex-casual: fast casual at lunch and full service with a full bar for dinner.

Designing in a Post-Pandemic World

In the wake of a global pandemic, how will the world of dining evolve? A mix of restaurant operators and designers weigh in.

Griffith Joins Marra Forni

Oven manufacturer Marra Forni turned to foodservice equipment industry veteran Todd Griffith to become the company’s vice president of marketing and sales.

Facility Design Project of the Month

The renovation at Auburn University’s Village View turned an outdated dining hall into a destination for Auburn University students.

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COVID-19’s Impact on Restaurant Design

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