Dear Restaurateurs
Some of the hardest places to clean are the high traffic areas such as Fast Food drive thru and parking spaces. The top end of high traffic parking spaces and the stopping points found on drive thru can be particularly challenging to get and to keep clean. These areas can be so difficult because of the concentration of hydrocarbons, oils , greases & Gums that collect in these places.
The grease, oil and dirt that accumulate in these areas can, even after a short time, permeate the substrate material causing it to become stained or even begin to break down altogether, not to mention the ongoing slipping hazard it poses.
For all restaurants’ talk of mobile ordering, curbside service, delivery, kiosks and other strategies, the most tried-and-true way to provide a convenient experience is still just a hole in the wall.
The drive-thru, which first emerged in the fast-food business in the 1960s, is still effective today, and maybe even more so.
Many traditional quick-service chains generate more than two-thirds of their business through that window. And fast-casual chains that have added drive-thru have found them to be instant sales generators.
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