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The Curbside-ification of Foodservice Design

June 17, 2021

Kevin Atkinson was named executive chef for Angeline’s and Merchant & Trade, a pair of Charlotte-based restaurants. Both concepts are owned by multiconcept operator Kimpton Restaurants.

Drive-Thru Trends

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.

Back-to-Front Accelerations

From rethinking kitchen design components to equipping for off-premises dining, designers look to accommodate demands.

Kitchen on Display at Boutique Hotel

Bay St. Louis, a quaint seaside city in southern Mississippi, recently welcomed Thorny Oyster, an upscale seafood bistro and bar in the new Pearl Hotel. The restaurant’s focal point, a display kitchen, allows guests to watch culinary staff create Southern-style menu items.

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The Curbside-ification of Foodservice Design

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