Technological Tools for QSR Operators

Tags: Drive-thru, Drive-thru Audio / Timers, Drive-thru Menu / OCB, Operations Management
Type: Mini-Guide
Overview|Table of Contents|Intro|Download

Restaurant industry sales are expected to reach a record $558 billion in 2008, according to the National Restaurant Association. Despite the sluggish economy, that’s a 4.4 percent increase over 2007 sales.   American adults buy a meal or a snack from a restaurant 5.8 times per week on average and spend 48 percent of their food budget on food away from home.
  This year quick-service restaurants are projected to post sales of $156.8 billion or nearly one-fourth of total restaurant spending, up about 4 percent from 2007.
  The majority of QSR customers don’t even set foot in the dining room. According to the NRA study, nearly 60 percent of a QSR’s daily sales take place at the drive-thru window, and 89 percent of operators believe their drive-thrus will represent an even larger portion of sales in 2008.
  Unfortunately, a poorly managed drivethru can be a source of trouble for a restaurant operator. An inefficient drive-thru operation can result in wasted food, dissatisfied customers and lost sales.   Backed up drive-thru lanes can also raise the ire of local politicians. Cities ranging from Madison, Wis., to Atlanta have considered banning drive-thru windows altogether due to long lines blocking traffic and concerns about pollution from idling cars.   Managing the drive-thru effectively, on the other hand, can spell success for a savvy operator.
In this mini guide, written by the editors of QSRWeb.com, we’ll take a look at the current state of drive-thru technology as well as offer a glimpse of what the future may hold.  

Richard Slawsky, contributing editor