“Marcy Kreiter”
The Food Institute
TCE’s Eric Fernandez, R&D Chef, contributed to The Food Institutes recent article about the futures of drive-thrus and dining rooms, respectively. Kreiter writes, “The pandemic shifted consumer behaviors while a tight labor market and rising real estate prices have forced restaurants to streamline operations.” Discover what new players are getting in the drive-thru game and who is doubling down on their dine-in guest experience.