Restaurants After COVID: An Industry for the Better? - QSR Magazine

Picture quick service three decades ago, Papa John’s CEO Rob Lynch says. The game was get guests through the machine. You heard clandestine stories of restaurants building uncomfortable stores just to keep people from hanging around. “Becoming more consumer centric, I think that’s an evolution that’s been in the works for some time,” he says. […]

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QSR #289 March 2022 by WTWH Media LLC - Issuu

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