Assignment task:
Topic: Business Design During the Pandemic
The COVID-19 pandemic affected restaurants in a number of important ways, and one of the most important was its impact on facility design for off-premises sales. The pandemic led to a surge in drive-through, curbside pickup, and delivery sales. As many foodservice operations faced the closure or severe restriction of capacity for on-premises dining areas, these operators were forced to reexamine how they could best serve their guests in this newly restrictive sales environment (Ninemeier, 2022).
Select a company in the food and beverage industry where you are employed or that you frequent as a consumer.
1. Describe with supporting details two changes the company faced concerning the design of their business to stay open during COVID-19.
2. Discuss two ways COVID-19 has reshaped the way customers eat.
3. What visible layout changes had to take place to accommodate the changes in operations during the pandemic?
4. Which of any of these changes will remain, and which do you think will revert back?