Months into the pandemic, drive-thrus have become reliable revenue engines that offer consumers a coveted combination of convenience and safety. According to the location technology company Bluedot, 74% of people have used drive-thrus the same amount or more often than usual since the onset of COVID-19—a 43% increase from April.1
Downsized menus are a must for many operators re-orienting their businesses for less dine-in and more off premise sales. Major chains have been at the forefront of shrinking menus to achieve more manageable margins during the pandemic.
The pandemic may have put an unforeseen strain on the industry and brought business to a crawl, but a Bank of America study has revealed that sales have gone from fizzle to sizzle as the big brands turned the corner on the coronavirus.1 Small chains and independent restaurants, meanwhile, remain stalled.1
Topics: Restaurant Operations, Trends, Quick Service Restaurant, Casual Dining Restaurant, Delivery, Sales & Profitability, Operations, Drive-Thru, Restaurants, quick service restaurants, COVID-19, Coronavirus
In our increasingly fast-paced world, the demand for super-quick, super-tasty snacks and meals is causing the competition for traditional quick service chains to enter warp speed. As more and more convenience and grocery stores are getting into the act—stocking isles with a mouthwatering array of prepared food options—QSRs have to create tempting offers to keep pace with this service shift.Fact is, as consumers turn to multiple channels to purchase grab-and-go foods. C-stores and grocery stores are eating into QSRs’ market share as they compete for the same consumers during the same dining occasions.