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50 Great Ideas 2020

50 Great Ideas 2020

50 Great Ideas (2020)

Oct. 05, 2020
50 Great Ideas 2020

DIY doughnut decorating

 Aug. 11, 2020

Duck Donuts, a 92-unit chain, sold doughnuts along with containers of icing and sprinkles so kids could decorate them at home.

50 Great Ideas 2020

Instagram cooking demo

Aug. 11, 2020

Sage Restaurant Group in Denver asked chefs to record Instagram live videos cooking one of their restaurant’s signature dishes, offering viewers some kitchen tricks while also keeping them engaged with the restaurants.

50 Great Ideas 2020

Chicken and chill

Aug. 11, 2020

Through a promotion called Fried Chicken ‘n Chill, Popeyes Louisiana Kitchen provided its Netflix username and password to the first 1,000 customers to post a picture of themselves with a Popeyes meal and the hashtag #ThatPasswordFromPopeyes.

50 Great Ideas 2020

Immersive at-home dining

Aug. 11, 2020

The Darling in Chicago created a takeout meal complete with flowers, Champagne and a QR code that customers could scan to stream a cabaret performance on their phone.

50 Great Ideas 2020

Virtual prom

Aug. 11, 2020

Jack in the Box and Chipotle hosted virtual prom events on Zoom and Instagram, respectively, for high school seniors missing out on the springtime rite of passage.

50 Great Ideas 2020

Meal delivery help line

Aug. 11, 2020

LA-based chain Everytable set up a help line for senior centers, housebound elderly, school districts and others in need of food to call for delivery of free meals.

50 Great Ideas 2020

Date night faceoff

Aug. 11, 2020

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.

50 Great Ideas 2020

Opening up the pantry

Aug. 11, 2020

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.

50 Great Ideas 2020

Saving menus

Aug. 11, 2020

Most state reopening guidelines issued in May typically required restaurants to use disposable menus or permanent bills of fare that could be readily sanitized.

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