Restaurants Look to Architectural Design to Attract Customers

In a competitive landscape, chains are striving to differentiate themselves

Photo of a renovated restaurant
One goal is to get people to think of an individual eatery as a local spot. Courtesy of Bartaco
Headshot of Richard Collings

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.
@RichCollings richard.collings@adweek.com Richard Collings is a retail reporter at Adweek.
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