Smaller Footprints, More Drive Thru: Restaurant Design in a COVID World - QSR Magazine

As restaurants open back up for dine-in service, brands are scrambling to make stores feel as safe as possible, both for guests and employees. Many measures are being taken, like moving tables to create 6 feet of space between them, or adding barriers at ordering points. Most employees are wearing masks and gloves at all […]

QSR #290 April 2022 by WTWH Media LLC - Issuu

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Danny Klein on LinkedIn: Smaller Footprints, More Drive Thru: Restaurant Design in a COVID World

Taco John's 2.0

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