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DineAmic Hospitality’s Bar Siena in Chicago sold pizza-making kits for couples to make together, post on social media and challenge other couples to top their creations.
As more consumers began cooking from home and supermarkets were slammed, chains of all kinds, from Panera Bread to Subway and Beef ‘O’ Brady’s, began selling groceries in their stores.
Most state reopening guidelines issued in May typically required restaurants to use disposable menus or permanent bills of fare that could be readily sanitized.
Dog Haus launched several delivery-only concepts based on the most-searched-for foods in its markets.
Seattle fine-dining stalwart Canlis (pictured) launched a variety of creative take-home offerings, including family meals, Community Supported Agriculture boxes, cocktail kits and more.
Chicken Salad Chick put up pop-up tents at its locations in strip malls to create quick and easy drive-thru locations.
Sandwich chain Potbelly Sandwich Shop and full-service restaurant Beatrix were among the operators selling preformed cookie dough for customers to take and bake.
Eatertainment chain Chuck E. Cheese, known as a birthday party celebration spot, sold family fun packs and party packs for delivery, including goody bags with toys, a doll, cake and gaming tickets for a future visit.
Shaw’s Crab House hosted online sushi-rolling instruction with its sushi chef. Ingredients could be picked up at Shaw’s and participants could then follow along with the class on Facebook Live.
See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.
Peter Romeo highlights the moments restaurateurs miss at their own peril
As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.