Restaurants Look to Architectural Design to Attract Customers

In a competitive landscape, chains are striving to differentiate themselves

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To compete in a crowded space, restaurants were experimenting with all sorts of tactics to lure in diners prior to Covid-19, from KFC rolling out fried chicken Crocs to plant-based proteins.

While attention-grabbing collaborations and trendy food items will always be on the menu, restaurants are increasingly adding localization and safety measures to a mix of ingredients they hope will boost sales in a post-pandemic world. Through design, restaurant operators are going to even greater lengths not only to ensure diners’ health but to also provide an ambiance of escape.




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This story first appeared in the June 8, 2020, issue of Adweek magazine. Click here to subscribe.