![]() Providing various formats to place orders can certainly speed things up, like ordering over auto infotainment systems or making arrangements with large quick serves to order on a smartphone. 2: Order entry and subsequent notification to the kitchen Kitchens will also have to be re-designed to make way for innovation.Ĭhoke-point No. Designing a drive-thru for peak performance is new-the current architecture of legacy restaurants is not always conducive to enable optimal performance. New restaurants are being designed to accommodate new technologies. If you speed up the line, you speed up the kitchen, in turn speeding up throughput, which increases sales. That data is compiled to generate menu analytics with that analysis output is sent to the kitchen to automatically drop protein-a hamburger patty or chicken cutlet-onto the grill. Retailers can build the profile by reviewing prior orders from the customer and starting an algorithm for their menu production requirements. As soon as Matt pulls into the drive thru, the restaurant can determine Matt is the customer with a high degree of accuracy.įrom that identification, a customer profile can be activated. Matt’s phone will offer the secondary authentication, which is more specific and can provide geo or micro location. For example, let’s say Matt is driving Mary’s car. Dual authentication can confirm customer identity and speed up traffic through the line. Imagine a world where once a customer opts-in, their vehicle can be pinpointed at any time, like the geo-tracking on a smartphone. ![]() This means fixing traffic in the entire restaurant environment, not just the parking lot. The key to increasing drive-thru sales is identifying the key choke-points that slow down the order process and finding solutions that alleviate these issues. Order entry to the restaurant’s kitchen.Technology can impact these areas in the drive-thru process: By breaking down these activities into components, technology can be applied to increase speed and efficiency. The drive-thru flow process, in general, goes like this: a consumer arrives at the drive thru, orders their food, receives their order, pays, and drives away. sales come from drive-thru windows.Īmericans make 12.4 billion trips to the drive-thru every year, so meals on-the-go are here to stay. In 2016, McDonald’s said approximately 70 percent of its U.S. ![]() According to The NPD Group, drive-thru sales account for 57 percent of business at burger restaurants, 40 percent at Mexican-themed, and 38 percent at restaurants that serve chicken. The 2016 QSR Drive-Thru Study revealed that a whopping 60–70 percent of the revenue in the quick-service business comes from drive-thru sales. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |