#Fast food drive thru free#
7) while the same electronic payment system can make the operation of conventional fast food restaurants more time-efficient compared with their rivals.įor instance, Schneiderman (2002) claims that system of electronic payment can be established through free Wi-Fi or simply through mobile internet when a customer who is in the fast food restaurant can submit payment through electronic payment system using a mobile phone. As reported by Emmelmann, Bochow and Kellum (2010), “Electronic drive-through payment systems may be able to substantially increase vehicle throughput…” (p. However, some conventional quick service restaurants can speed up their operation by adapting the system of electronic payment. In other words, the order can be placed remotely to speed up its fulfilment and decrease the throughput time required to fulfil every order and increasing the throughput capacity of the fast food restaurant with drive-through services. The drive-through concept can be considered one of the most effective in terms of the time needed for serving one customer. In this respect, electronic drive-through payment is one of the methods that make the drive-through process faster compared with the conventional fast food stores where the speed of serving orders depends on the skills of the staff members and the number of staff members in one shift with regard to the busy or not busy hours. 46).Īt the same time, the conventional fast food restaurant operates on a queue basis when every customer is served by one staff member which takes some time to receive the order, perform the order, give the order to customer, and receive the payment.
As reported by Baraban and Durocher (2010), “Separate ordering, payment, and pickup stations have been shown to speed the drive-through queue in many operations” (p. When a drive-through process is arranged in an appropriate manner, its operation decreases the throughput time compared to the conventional quick service restaurants.
S such, it is necessary to compare the throughput time in a conventional quick service restaurant and a drive-through restaurant of fast food because they both are aimed at serving the customers in a timely manner on the highest possible level appropriate for the service. In this respect, the drive-through services are aimed at reducing the throughput time and serving a maximum number of clients in the minimum time compared to other similar services. When this concerns fast food restaurants and other quick services, there is such a concept that occurred in the USA in 1930s and spread all over the world named drive-through.
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