The Spokesman-Review Newspaper
The Spokesman-Review Newspaper The Spokesman-Review
Spokane, Washington  Est. May 19, 1883
Current Temperature
35°F
Current Conditions
Mist
View complete weather report

Color Scheme

Subscribe now

Drive-throughs look for an edge

Wendy's worker Maria Velasquez serves a customer at the drive-thru in Columbus, Ohio. As customers have demanded faster, more accurate service at drive-throughs, restaurants have introduced new technologies and techniques to shave seconds off of wait times. (Associated Press / The Spokesman-Review)
Associated Press
Wendy's worker Maria Velasquez serves a customer at the drive-thru in Columbus, Ohio. As customers have demanded faster, more accurate service at drive-throughs, restaurants have introduced new technologies and techniques to shave seconds off of wait times. (Associated Press / The Spokesman-Review)

COLUMBUS, Ohio — When Pam Farber, the daughter of Wendy’s founder Dave Thomas, worked at one of her father’s fast-food stores in the 1970s, customers were unfamiliar with the drive-through concept.

Farber said she often had to run outside with a pen and pad to talk to customers who were baffled by the bullhorn speaker or whose loud mufflers muffled cashiers’ voices.

Unfamiliarity is no longer a problem for consumers hungry for convenience, and drive-thrus now represent a large portion of the chains’ sales — 70 percent at Burger King Corp. alone.

Fast-food chains are trying new ways to stand out in an industry ultimately limited by how fast a human being can hand food out the drive-thru window. Companies are trimming bulky text from menus, using computer programs that guess upcoming orders and routing order-taking duties to call centers.

Speed remains a benchmark of success. But the average service time hasn’t budged past about three minutes for five years. So many chains have also made changes to avoid mistakes in orders and make ordering easier.

“Getting faster and faster and faster isn’t necessarily meeting the experience,” said Mike Watson, vice president of operations at Wendy’s International Inc. “You can go too fast, and then it’s just messy.”

Wendy’s is replacing some of the text on menus with more pictures and placing awnings over menu boards to shield customers from rain and snow.

Technology firms such as TechKnow Inc. are stepping in with digital menus, used at many major chains, that can increase sales by suggesting “missing” side items or desserts to customers who order only entrees. And outsourcing is expanding at McDonald’s Corp., where some stores are using central call centers rather than cashiers in the restaurant to take orders from drive-thru customers.

Smaller chains, such as Checkers Drive-In Restaurants Inc., have started testing confirmation screens, which display orders back to customers so they can make corrections before pulling up to the window. That technology has helped boost accuracy by more than 11 percentage points in four years at fast-food leader McDonald’s.

Burger King is working to break the speed barrier with its own technology that helps cooks ensure that precooked food remains fresh by keeping track of how long it’s been since it was prepared.

Without such developments, speed will continue to stagnate, said Brian Baker, president of marketing research firm Insula Research, whose clients include Burger King.

“I think we’ve pretty much gotten as fast as we’re getting” with the current technology, said Baker, who wrote part of the 2005 drive-thru study for trade publication QSR Magazine.

To help cut the waste from leftovers, Pittsburgh-based Hyperactive Technologies developed a computer system that tells cooks how much food they need by counting vehicles in the drive-thru line and factoring in demand for current promotions and popular staple items.