While the offering of drive-thru convenience has long been held by quick-service restaurants appealing to time-starved diners, several fast casual brands are leveraging this add-on component to improve daily operations.

Shane’s Rib Shack has expanded its unit footprint and service model through a move designed to take advantage of free-standing restaurant locations. The company also is looking at those locations as an opportunity to add drive-thru service.

Shane’s Rib Shack founder Shane Thompson said the drive-thru offering has increased average unit volumes and “opened up doors that we thought were there.”

“This is going to be great path for us to go down,” he said.

The free-standing units are converted quick-service restaurants, and are generating sales 30 percent to 50 percent higher than other Shane’s locations.

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