Restaurants are still seeing 16% fewer people dining on-premises compared to pre-pandemic. However, off-premises has picked up according to National Restaurant Association. Delivery is up more than 5%, and drive-through is up to 13%.

“There’s a dichotomy in what customers want. They want value and convenience but also crave an experience. ” – David Henkes, a Senior Analyst at the Market Research firm Technomic.

Taco Bell’s Defy, a concept in Minneapolis suburb in June, with four drive-through lanes, with lanes devoted solely for delivery drivers or orders. McDonald’s is also doing the same, debuting a prototype restaurant design in Fort Worth for go-to and delivery orders. It’s a quest for delivery and efficiency, something virtual only restaurants and kitchens promised at the beginning of the pandemic.

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