Foodservice Equipment & Supplies Magazine

Indoor cooking pairs with fresh-air dining at Longwood Gardens botanical gardens in suburban Philadelphia. YuiDesign worked with foodservice concessions provider Restaurant Associates to construct two free-standing concessions buildings around an existing beer garden. One features a grill with burgers as the primary menu item and the other offers pizza cooked in two wood-burning pizza ovens.

Rita Negrete-Rousseau

Some dining adjustments made to cope with COVID-19 may be abandoned once public life returns to normal, but others will become permanent fixtures in American lifestyles. One of the habits with staying power: three-season outdoor dining.

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