• Skip to main content
  • Skip to primary sidebar

Mike Hohnen

Coaching for personal growth, change and development

  • About Mike
  • Services
    • Coaching
      • A good coach might be what you need…
    • Keynote Speaker and Presenter
    • Workshops
    • Online Training Modules
    • Contact
  • Library / E-books
    • The Service Profit Chain
    • The Service Profit Chain – Answers to fundamental questions
    • The Service Profit Chain FAQ
    • GROW Model
    • Understanding Engagement (ebook)
    • We are all born leaders (ebook)
    • Exploring Leadership (ebook)
    • Action Learning – what is it?
    • Contact
  • Online Training
    • Login
    • The Service Profit Chain
    • Working with others
    • The Team Leaders Toolbox
    • GROW Leadership DK
  • Blog

Family dinner

October 11, 2004By Mike Hohnen

America’s constant quest for convenience has driven some of the most popular trends in eating out: the drive-through lane, the Styrofoam container, the to-go counter.

image

Take all those conveniences, add the cell phone and the Internet, and you have the fastest-growing sector in casual dining: curbside to-go

Curbside to-go is a simple concept. You call the restaurant ahead, place your order and tell them the kind of car you’re driving. Pull into a designated parking space and your food, packed to go, is brought to you.

It’s an improvement over a drive-through because you don’t wait in line, and the restaurants that feature curbside service are a step above fast food.

Curbside to-go is becoming a habit for some consumers, and an important part of many restaurant chain’s bottom line. At Outback Steakhouse, 10 percent of its sales are transacted through the car window.

https://www.enquirer.com/editions/2004/10/06/tem_wedlede06.html

Filed Under: Foodservice

Primary Sidebar

Search here

The Legal Stuff

Terms & Conditions

Privacy Policy

© Copyright 2023 Thoughts4Action cc - Privacy Policy - Terms & Conditions