The model allows customers to order food and beverages as well as perform curbside pickup.
The new design includes large lighted cherry on the building as an homage to the brand’s signature soft drink.
The pandemic accelerates company plans to offer convenience-led options.
Heated holding shelves keep off-premise orders at serving temperatures.
In Coeur d’Alene, Idaho, a flexible layout and smart equipment choices have allowed Kootenai Health’s new Kootenai Cafe to morph from self-serve to staff-serve during the COVID-19 pandemic.
When it comes to foodservice, there can be a tendency to group all healthcare operations into one bucket.
A luxury resort stars a high-end exhibition kitchen with plenty of firepower.
The chance convergence of a trailer, a permanent parking spot and a pandemic has helped Kona Poke pivot from a brick-and-mortar business to a pickup/delivery model.
Schools focus on meal pickup sites now, and look for ways to safely feed students when they return.