FSR March 2023

N E X TG EN CASUA L

From drive-thrus and QR codes to virtual foodhalls , the lines dividing full-service restaurants from fast-casual and quick-service concepts continue to blur, as the next generation of restaurateurs adapt to the new waves of tech and convenience seeking customers.

Learn the rules so you know how to break themproperly, so the saying goes. What was once basically taboo for traditional full-service restau rants—like integrating drive-thrus and other off-premises channels into operations—became essential during the pan demic to survive. And the restaurants and executives who come out on top aren’t lagging behind in trends, but are leading the way for others to follow.

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SELF-SERVICE KIOSK: ADOBE STOCK / WIFESUN, CHEF PREPPING TAKEAWAY BOWLS: ADOBE STOCK / HALFPOINT

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MARCH 2023

INDUSTRY-WIDE ISSUE