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.

Subscribe on Apple Podcasts.

Subscribe on Spotify.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Restaurants have a hot opportunity to improve their reputation as employers

Reality Check: New mandates for protecting workers from dangerous on-the-job heat are about to be dropped on restaurants and other employers. The industry could greatly help its labor plight by acting first.


Some McDonald's customers are doubling up on the discounts

The Bottom Line: In some markets, customers can get the fast-food chain's $5 value meal for $4. The situation illustrates a key rule in the restaurant business: Customers are savvy and will find loopholes.


Ignore the Red Lobster problem. Sale-leasebacks are not all that bad

The decade-old sale-leaseback at the seafood chain has raised questions about the practice. But experts say it remains a legitimate financing option for operators when done correctly.


More from our partners