Curbside was broadly the single-most adopted off-premises jump of the pandemic. At least when you consider what was on the table already (delivery) and what wasn’t (creating a makeshift drive thru in the parking lot of a Texas Roadhouse). It was one of the least capital-intensive offerings operators could stand up during the pandemic. Not to say it was always easy.
A major slice of restaurants said they added curbside takeout this year, per the Association. Eight in 10 fine dining, family dining, and fast-casual operators did so.
Percentage of restaurant operators who say they added curbside takeout since the beginning of the outbreak in March
- Family dining: 78 percent
- Casual dining: 73 percent
- Fine dining: 81 percent
- Quick service: 58 percent
- Fast casual: 77 percent
- Coffee and snack: 64 percent
And if you’re still not convinced, just take a look at the restaurant of the future designs coming from
