A jury evaluated the submissions based on feasibility, accessibility, health considerations, material and installation costs, inclusivity, climate comfort, sustainability, and flexibility. A key design principle is making sure the finalists are not only scalable for large and small establishments, but also cost effective for businesses already struggling from the impact of the pandemic. Running a restaurant in the time of COVID requires creativity and consistency to keep everyone healthy. Still, a willingness to pivot and try new off-premise options will help operators execute these restaurant innovations for COVID and stay afloat.
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