Smaller footprints, drive-thrus, outdoor seating — all trending previously have become pandemic-proofing prerequisites for many.
The exterior is crucially important in getting customers inside.
Designing a prototype is no mean feat. Here we look at five best practices for creating one.
Fast-casual concept Freddy’s Frozen Custard & Steakburgers’new prototype design is its first without a traditional dining room,
The COVID-19 pandemic led to a surge in drive-thru and curbside pickup, and QSRs were well-positioned to take the lead. As demand for drive-thru service spiked, car
Focus Brands opened its first co-branded Auntie Anne’s and Jamba location that features a drive-thru.
Panera’s next gen restaurant design includes enhanced digital capabilities, personalized options and more drive-thru access.
According to Euromonitor, ghost kitchens could be a $1 trillion global business by 2030. Ghost kitchens are restaurants with no seats, whose business is all takeout.
Taco Bell is evolving its Cantina concept again — and circling back to drive-thrus.
Chipotle Mexican Grill continues its expansion into Canada with a location in Surrey, B.C.
As the pandemic raged on late last year, countless quick-service restaurants debuted shiny new prototype designs. While the menus of each concept differed somewhat, the
MOOYAH Burgers, Fries & Shakes plans to open up to three drive-thru locations by the end of the year.
The new prototype design for la Madeleine French Bakery & Café includes the chain’s first-ever drive-thru. In addition to a bright and airy interior, the
Under CEO Kevin M. Bazner's leadership, A&W has developed a new brand strategy, the result of which has been nine years of same-store sales growth. The pandemic
Designing for maximum flexibility was important before the pandemic, but the nimbleness that operators had to exhibit in 2020 was unlike anything the industry
The health-forward, Hawaiian-inspired chain will open the first location using these “Cruise Thru” lanes in the spring of 2021.
The first Rita’s compact drive-thru unit in Hermitage, Pa., has proved successful enough to become part of the chain’s development plans going forward.
Restaurant Brands International Inc. will modernize its drive-thru experience at more than 10,000 Burger King and Tim Hortons locations.
A suspended dining room is one of several eye-catching features in Burger King latest design.
Triple O’s has more than 70 quick-serve burger-focused restaurants but this is the chain’s first location in Calgary.
A&W Restaurants will expand from California to New York and from Louisiana to Minnesota, the result of development agreements inked with 10 new franchisees. The
Restaurants are pivoting to offer pickup, delivery and drive-thru during the COVID-19 pandemic. Never before has such widespread upheaval hit the restaurant industry.
Boca Raton, Fla.-based fast-casual Miami Grill announced a new prototype in the wake of the COVID-19 pandemic that does not include a dining room. Instead, it focuses on
Dunkin’ Donuts unveiled a new 2,200-square-foot concept store in Quincy, Mass. The unit features a new double
Hot on the heels of its new prototype and brand refresh, Salsarita’s Fresh
Organizing systems to speed throughput, maintain quality and improve accuracy determines drive-thru success.
Italian-American quick-serve chain Fazoli's has launched a "Drive Under 5" campaign to boost speed of service at the drive-thru.
Steering Toward Higher Profits with Drive-Thrus