“Our direct competitors are currently doing 65% of their business in drive-thrus. Along with online ordering and delivery, the drive-thru is essential right now.” ~ Jeremy Biser, executive vice president of Roy Rogers (in August 2020)
The drive-thru. Consumers have been dining-on-the-go via this serving method since 1946 (or the early 1930s, if you ask some). In a year when franchise restaurant dining rooms were largely shuttered, or limited in capacity for most of it, we’ve all come to realise just how much we’ve taken the drive-thru for granted.
As stated in QSR Magazine, “many have theorised that drive-thru, curb side, and ghost-kitchen-powered delivery will become the beating heart of foodservice’s future.” With social distancing now a part of daily life, many Americans have a new outlook on the traditionally crowded dining room, and are responding by continuing to order food to eat off premises.