FSR Magazine - June 8, 2020 CSSI’s Take: As chains begin to look at how to adapt to new models of profitability and sustainability, ghost kitchens pose an intriguing prospect by minimizing overhead costs, consolidating resources and offering well known chains the opportunity to create new brands around their signature offerings.

Nation's Restaurant News - May 18, 2020 CSSI’s Take: Brands like Panera are continuing to leverage technologies to better improve all aspects of their service model. “We hope that Panera curbside can be a natural extension of the Panera warmth inside our bakery-cafes,” -Panera Bread CEO Niren Chaudhary.

Minneapolis/St. Paul Business Journal - May 7, 2020 CSSI's Take: Like many businesses, small chain Crisp & Green is leveraging its diverse pantry of fresh on-trend flavors to drive sales through grocery pickup/delivery services.

Marketing Dive - May 6, 2020 CSSI's Take: How do you continue to forge connections with your customers when they’re sequestered at home? Branded puzzles are one solution. While this feels more like a stunt than anything, it’s also a way for the brands to acknowledge that they understand their audience and show that they’re committed to remaining part of their customers’ lives during lockdown.

Fast Casual - May 4, 2020 CSSI's Take: As the days go by more and more ghost kitchen partnerships with companies like Kitchen United have been initiated. Equipped specifically for delivery only, these facilities are leveraging technology to bring gold standard menu items from different operators at a lower operational cost (given no in-house dining). As the curve flattens, these ghost kitchens won't be going away soon. Hopefully these facilities will still be utilized to traffic delivery orders for partnering operators/chains.

QSR Magazine - April 28, 2020 CSSI's Take: How fast is fast enough? Some brands have been fortunate to turn to tech before it was absolutely critical for the business. But it’s not just tech; leaders have had to take crash courses on health, safety, tech and day-to-day consumer sentiment. Innovation strikes when necessary. We’ll continue to see both short-term and long-term industry wide changes.

MarketWatch - April 29, 2020 CSSI's Take: Darden, which owns Olive Garden, LongHorn Steakhouse, Bahama Breeze and The Capital Grille, reopened most of its dining rooms in Georgia on Monday, April 27. If Georgians choose to dine out at Olive Garden, they can expect to see staff in masks and new dining room layouts that promote social distancing. Darden will only be serving parties of six or fewer. It will be interesting to see the consumer response to these reopenings and the accompanying restrictions as they roll out region by region.

Restaurant Business - April 27, 2020 CSSI's Take: : In several states, restaurants are beginning to open their doors again – but federal recommendations note restaurants should discontinue self-service operations. There has been a shift away from buffets in recent years and with these recommendations in place, buffet chains are using different strategies to adapt in this new environment.

Restaurant Business - April 27, 2020 CSSI's Take: In New York City, many establishments have been closed since mid-March and with some states on the brink of reopening, chains in the city are working out what their next steps will be. Through May, Pret A Manager will be initiating its first wave of reopening locations with the hopes that their steps will bring in revenue and keep people safe.