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A Year of COVID: The Mother of Invention

Here’s a look back at some of the most creative operational solutions during the pandemic, from dining in yurts to high-end meal kits for delivery

The restaurant industry buzzword of 2020 was pivot. As we approach the one-year anniversary of the first COVID-19-era lockdowns, we’re taking a look back at how restaurants pivoted to thrive (or just survive) in the face of shuttered dining rooms and vanishing customers.

From simply adding delivery and takeout options for the first time or trying out virtual kitchens, to thinking up even more creative solutions like fine-dining drive-thrus, virtual events and even employing drag performers as delivery drivers/entertainers, we’re highlighting the best of the most innovative restaurant solutions during the pandemic.

Some of these operations, menu, and off-premise solutions will likely be confined to the COVID era (like filling empty dining rooms with mannequins), while other innovations and investments have changed the restaurant industry forever like the rise of ghost kitchens and the modernized drive-thru design.

Keep clicking to read more from our innovations year in review: the Mother of Invention.

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