Supported by FWE, FCSI’s special whitepaper outlines changes and opportunities in off-premise dining and the impact these have on foodservice design projects
A trend that was already in the ascent before Covid, the development of off-premise dining was greatly accelerated by the global pandemic that shut down dining rooms to the public and forced operators to think of different ways to keep the cash register ringing,
Today, as the foodservice sector moves on from the challenges of the past few years, the off-premise dining options, from delivery to takeout, shows no sign of slowing.
This new whitepaper from FCSI, and supported by FWE, explores how the rapid development of off-premise dining impacts the planning and design of new projects as well as existing operations looking to accommodate new avenues to serve customers. Taking in the views of leading FCSI consultants, it outlines how operators can work to meet the demand for off-premise dining.
Click on the link below to download the whitepaper:
“Many restaurants now produce more meals for mobile orders than dine-in guests, requiring kitchen design to be rethought,” says Christine Gurtler FCSI, design director at Jacobs | Doland | Beer in New York City.
“The overall footprint of the kitchen may need to grow, and equipment may need to be more multi-functional and high-volume.”
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