McDonald's released a take-out-only prototype late last year in Fort Worth, Texas. Customers can use mobile ordering, drive-thru windows or enter restaurants to place orders at digital kiosks.
Like many other companies, 300-unit sandwich chain Schlotsky's isn't ditching the dining room entirely, but is dipping its proverbial toe into the idea.
Wingstop has decided to innovate constantly to help customers get in and out quickly, so they can consume their wings from their homes.
Taco Bell unveiled plans to reach 10,000 stores over the next 10 years. As a result, the chain has developed innovative store designs that capture these shifting preferences.
Last year, Panera opened the new concept restaurant in New York City that half size of the regular Panera and features limited counter seating instead of cozy nooks and booths.
Burger King plans a future restaurant with many innovations: massive drive-thrus, food lockers, conveyor belts, and sometimes al fresco dining rooms.
Portillo's, a beloved Chicago-based brand, is as well known for its iconic hot dogs as its extensive dining rooms. However the future looks very different for the chain and its customers.
IHOP may be the main dine-in chain, but the brand has expanded with on-the-go offshoots more suited to takeout.
Del Taco's idea of a post-pandemic restaurant was dubbed Fresh Flex—a new design that offers potential operators a range of store sizes.
It introduced two new designs, one focused on drive-through expansion in suburban areas, and one with less dine-in capacity for urban areas where real estate is expensive.
In addition to adding its Chipotles across the US, Chipotle is expanding its digital-only restaurants. The locations do not have a dining room and employees cannot take in-store orders.
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