It is my great pleasure to announce that titled “Dine in or take out? Trends in restaurant service demand amid the COVID-19 pandemic” has been accepted for publication in Service Science. This was the first research of my journey at GW and Linxuan’s inaugural research endeavor. It represents a departure from the style of my doctoral dissertation and a brand-new experience (and challenge) for me. The paper underwent a rigorous review process spanning three years at Service Science, during which three anonymous reviewers provided sharp and invaluable feedback. We are proud to have survived through this process and to see our work published. It has been a rewarding learning experience for both Linxuan and me! [URL]