Restaurants were already adopting new digital tools before the pandemic. But COVID-19 forced years’ worth of innovation into a few months.
The brand had its best year yet in 2020, despite the pandemic. Its leaders say the company’s culture is to thank.
The upscale fast casual only did 12 percent of its sales via off-premises prior to the pandemic. But the last year has forced it to reconsider its approach for the long-term.
Chef JJ Johnson opened the rice-bowl fast casual FieldTrip a few months before the pandemic. The crisis might have saved the restaurant.
Portability and comfort take center stage during COVID-19.
Sweet Paris Crȇperie & Café wants to take its European bistro experience to more American markets.
Dog Haus sales took a massive hit last spring. But the brand’s pivot to proprietary virtual concepts brought the system roaring back to life.