Old-Concept Shelf Life: Restaurants Must Adapt To Burgeoning Demand For Delivery Or Fold
Old-Concept Shelf Life: Restaurants Must Adapt To Burgeoning Demand For Delivery Or Fold

Congestion and inefficiency involved in meeting huge delivery demand can be resolved with the simple edition of a customer-facing shelving system.

Consumers today are increasingly foregoing an in-store experience in favor of delivery and restaurants aren’t designed for it, according to an article on FastCompany. The third-party delivery service industry is estimated to be worth $13 billion, the article said, and “some believe online food delivery in general could blossom into a $365 billion industry globally by 2030,” per the article.

“Most restaurants aren’t optimized to have their food picked up; they’re designed for in-person service,” the article said. Couriers for delivery services clog customer lines and the less-efficient delivery times frustrate those ordering in.

The solution? According to Chipotle: more shelving.

“‘The couriers really like the pickup shelves because it allows them to quickly pick up the order without waiting in lines,’ a spokesperson explains. Only half a year later, Chipotle has shelves installed in 1,000 of its restaurants, and plans to retrofit all of its stores with shelves within the next six months,” according to the article.

Looks like restaurant evolution will bring a whole new meaning to “grab and go.”

Read the full article here.

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