The Evolution of the Restaurant From the Model T to the Model X

COVID-19 has been a vast accelerant for restaurant trends, and industry professionals likely never anticipated jumping into what’s happening now as fast as they have. The pandemic has been an invitation, welcome or not, to ask more “what if” questions and to investigate preconceived notions with questions that lead to deeper inquiries. In this Foodservice Equipment & Supplies Magazine article, Ed Doyle, President of RealFood, shares his thoughts on technology and design in the industry and how it can shape the future of the hospitality experience.