Perspectives

Over the years, drive-thru as a sales channel has been the cornerstone of many successful quick-service restaurants. During the pandemic, though, the importance of drive-thru sales became even more important when this form of service became one of the only ways customers could get food from restaurants. While all of this may seem alluring to some, never lose sight of the simple fact that a poorly designed and poorly run drive-thru will impact a r...

Simulations are all around us.

Restaurant industry’s recovery reverses. DoorDash gets into the meal kit arena. Krispy Kreme makes a strategic investment north of the border. These stories and more This Week in Foodservice.

Consumer confidence takes a hit – again. One restaurant chain hopes to grow to 600 units in the next 25 years. Robots are making food deliveries on college campuses. A ghost kitchen operation adds a storefront. These stories and more This Week in Foodservice.

Justin Freeman, Bargreen Ellingson

Robert “Zack” Benson, TriMark USA FoodCraft/South

As the pandemic plays out, lots of conversations continue to take place trying to dissect the long-term impact this public health crisis will have on the industry.

Seems there are more questions than answers in today’s foodservice industry. But today we try to knock four questions off that list.