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Topic: Business Design During the Pandemic
The COVID-19 pandemic affected restaurants in a number of important ways, and one of the most important was its impact on facility design for off-premises sales. The pandemic led to a surge in drive-through, curbside pickup, and delivery sales. As many foodservice operations faced the closure or severe restriction of capacity for on-premises dining areas, these operators were forced to reexamine how they could best serve their guests in this newly restrictive sales environment (Ninemeier, 2022).
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