TAKEOUT: Red Stripe in Providence is a city neighborhood restaurant that doesn’t have a drive-thru, but it has converted its back door into something approximating one. General Manager Mike Marchezzo delivers an order to Bill Heindel, of Providence. / PBN PHOTO/MICHAEL SALERNO
The lap blankets, heat lamps and tent-like enclosures will only carry a restaurant so far in the winter. What restaurants really need are drive-thrus. Or at least something approximating one. Vacant restaurant locations with drive-thrus are selling and leasing fast in the new coronavirus pandemic, according to commercial real estate brokers. Although usually associated with…
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