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How restaurants are being designed for a mobile future

Rapha Abreu, global head of design for Burger King owner Restaurant Brands International, joins the RB podcast “A Deeper Dive” to discuss the connection of technology and design.

Restaurant design is adapting quickly to meet changing consumer needs.

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Rapha Abreu, global head of design for Restaurant Brands International, to discuss the intersection of restaurant design and new technology and how it’s all being adapted in a post-COVID era.

Restaurant Brands International operates Burger King, Tim Hortons and Popeyes Louisiana Kitchen. Burger King just revealed its Restaurant of Tomorrow image, which was developed with the post-COVID consumer in mind—it features two or three drive-thru lanes and a walkup window and some of its iterations don’t even include indoor seating.

Abreu discusses the image and some of its more interesting components. He also discusses the importance of adapting restaurant design for a future where takeout and delivery are increasingly vital to survival.

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