Drive-thru customers thrive on fast service. One of the key elements in getting their orders to them as quickly as possible is to get it to the kitchen as quickly as possible. Some of the best ways to do that include:

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It’s hard to keep a drive-thru running smoothly without well-maintained drive-thru parts. It’s even harder without enough trained employees. Here are three tips for hiring employees when you need them.

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If you think fast service and order accuracy are the top priorities of drive-thru customers, think again. These days more and more drive-thru fans are ranking convenience as their #1 priority. Of course that includes fast service and accurate orders, but there is more to it than just those two elements. It also includes:

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Despite continuing long lanes in drive-thru lanes, speedy service remains a top expectation for fast food customers. Getting orders to the kitchen quicker is one way to deliver it.  

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Drive-thru lines throughout America don’t seem to be getting much shorter. You can reduce your average service times with these techniques:

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Mobile ordering has rapidly become a popular alternative for drive-thru customers who don’t want to wait in the queue to pick up their meals. But lines in the drive-thru lane don’t seem to be getting shorter, which means you will always need to keep your drive-thru parts and equipment in good working order.

To keep your mobile customers coming back for more, here are four ways to provide a great mobile experience:

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Curbside pickup at QSRs is rapidly increasing in popularity for several reasons. It’s safe. It’s quick. It’s ideal for customers who love fast food but don’t want to wait in a queue to order and receive their meals. Here’s what you need to make curbside pickup work:

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As cars continue to pile up in drive-thru lanes at record numbers, one way to reduce service times is to encourage remote ordering. Whether by phone, internet or social media app, remote ordering offers five important benefits.

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These days, more drive-thru customers are looking to place their orders before they arrive at your restaurant. If you’re thinking about adding this service, here’s what to do and what not to do to make it work.

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If you’re still sending crewmembers out into the queue with a pencil and paper during busy dayparts, it’s time to update your linebusting methods.

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