Drive-throughs are on special order at many restaurants as owners race to put customers at ease during the pandemic and prepare for a food service future increasingly ruled by convenience.
Quick-service specialists such as Sweetgreen and Shake Shack are planning their first stores with drive-through lanes, while existing operators are scrambling to build new car-service portals or Jerry-build temporary openings to serve customers behind the wheel.
The efforts run counter to recent urban-planning thinking in which some cities seek to limit new drive-throughs to reduce auto emissions and litter, bring down obesity and improve pedestrian safety.
Drive-throughs and outdoor dining patios are rare bright spots in the restaurant industry, which has seen many businesses fold or endure a sustained battering from COVID-19 restrictions on communal dining and the reluctance of many diners to venture far from the safety of home. Some eating places around the country have even revived carhop service, a dine-in-your-vehicle option that presumably contributes to restaurant and patron survival.
Investors have taken note. Los Angeles retail real estate brokers at CBRE said properties with drive-throughs have jumped to 90% of their sales business from about half in the last 12 months as investors flee from strip centers and other struggling retail venues to places were customers are actively spending money.
COVID-19 anxiety has lifted sales at restaurants people can patronize by briefly rolling down their car windows, said shopping center landlord Sandy Sigal, president of Newmark Merrill Cos. The Woodland Hills, Calif., landlord controls 450 restaurants in 85 U.S. centers.
"The stores that had drive-throughs during this pandemic, their business went off the charts," Sigal said, citing data his company collected.
Drive-throughs are easy to build, he said, but not easy to operate when customers pour in.