“For starters, most Burger King units generate between 50 and 60 percent of their daily total sales averages at the drive-thru. That’s just the tip of the iceberg: The National Restaurant Association’s 2007 Quickservice Restaurant Survey reveals that 89 percent of operators believe their drive-thrus will represent an even larger portion of sales in 2008. That alone speaks volumes for its value to the American consumer, insiders argue. Don’t forget, these are the same consumers demanding car manufacturers install more cup holders,”
Drive by a Quick serve concept at lunch and you will no doubt discover a line cars queuing up to purchase at the drive-thrus. Those vehicles unless they are hybrids are burning fossil fuels and creating greenhouse gases. Some municipalities are banning drive-thrus, others are starting to discuss the concept.
The carbon footprint of restaurant is a discussion that needs to be started. If you wait long enough, municipalities will tell you what you need to do. Perhaps you would rather participate in the discussion?
