Doing it all: The restaurant of the (near) future will be designed for multiple revenue streams, minimal costs

There was a time when a restaurant’s segment said a lot about what features a concept might have. A casual-dining concept likely had lots of dine-in seating, a bar area and, ideally, a patio and plenty of parking. A quick-service concept sought space for a drive-thru, and a fast-casual player designed restaurants for quick pickup.