Five COVID-ERA Fast Food Restaurant Best Practices

In the Food and Beverage sector in general, Fast Casual, Café’s, and QSRs have been adapting to COVID-19. Many of these practices, in fact, can be adapted even in international markets like Seoul, South Korea.

As in many countries, dine-in has continued to see waves of push back. In some cases, we have seen new dine-in measures put in place only to have a spike in COVID-19 cases force local governments to again limit dine-in.

That said, many customers are also wary of COVID and have elected to either not dine inside or weather permitting sit outside. The latter has worked fine for summer and fall dining in many markets, but with cold winter weather, it may not be an option.

So, what are some of the best practices?

One. Early on amid COVID-19 restrictions, F&B brands who moved fast to contactless drive-thru have done well. In fact, a number of brands like America’s Chick-fil-A added additional drive-thru lines to cope with the volume of new business.

What I find as revealing is even months after we’ve seen restrictions rolled back a number of QSR have opted out of offering their dine-in option. Overall, we’ve seen a smart best practice is to add a drive-thru or even double the number of drive-thru lanes — the costs being well worth…