I believe the whole industry is going to have to re-examine everything it does. The major thing is to adopt the "Applebees Neighborhood" concept. Meaning that all restaurants are going to have top adopt a more "Mom and Pop" mentality when it comes to opening and operating.
Look at the neighborhoods of the 40's on. Taverns, storefront restaurants, counters, even Bistro style.
Restaurants are going to have to reduce their seating capacity to decrease their overhead. It's overhead that is hurting them and will ultimately be the downfall.
The days of 300 seat dino-stores are gone. Even a Small Applebees is almost too big. 75-100 seats, focus on service and food once again and turning tables instead of tumble-weeds flowing through the dining-room are gonna be par.
I think the Food shop is really the way to go. Very low overhead, meals are prepared to be reheated at home, a weeks worth can be bought at a time, no service staff, no "on premise consumption license" for alcohol. Granted it sounds like a grocery store but it's not. Even grocery stores haven't done this to the level that it could be. The Whole Foods that just opened up in Short Pump, VA is about the closest I've seen one get.