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Chili_s_Waiter_Gloves_May_2020_In-Restaurant-35.jpg Whitney Strittmatter/Brinker International Inc.
During the pandemic’s most severe dine-in restrictions, brands were forced to rely predominantly — if not solely — on the relative anonymity of delivery, takeout and curbside pickup.

The once-high-touch full-service segment becomes no-touch

Full-service is hit hardest in coronavirus recovery

Of restaurant industry segments, the social-distancing requirements to stem the spread of the coronavirus have impacted few as deeply and profoundly as the once-high-touch full-service dining.

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