Restaurants Look to Architectural Design to Attract Customers
In a competitive landscape, chains are striving to differentiate themselves
One goal is to get people to think of an individual eatery as a local spot.
Courtesy of Bartaco
Key insight:
To compete in a crowded space, restaurants were experimenting with all sorts of tactics to lure in diners prior to Covid-19, from KFC rolling out fried chicken Crocs to plant-based proteins.
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This story first appeared in the June 8, 2020, issue of Adweek magazine. Click here to subscribe.
