The other day I was in “line” to buy a hamburger at a local fast food restaurant. I’ve put the word “line” in quotes, because you could not find a dictionary where the definition for “line” would match the cluster of people standing at the counter. It was difficult to determine where the line began or how many lines there were. I’m sure you have experienced this. First, you try to find the entry point to the line. Then you try to be as polite as your hunger will let you as you nudge your way to the front. It's pretty irritating, but what can you do.
After getting my food, I sat down between a window and the soda fountain and started to eat. The window overlooked the drive-thru exit, and a steady rhythm of cars passed by. I noticed that a number of drivers parked in the lot and ate their meal in their car. I also overheard a woman at the soda fountain, who had just stood in the line with me, say - “It would be faster and easier to go through the drive-thru and then come in and eat.” Her words and watching the drivers eat in their cars gave me an interesting thought:
The disorderly line inside was lowering sales both at the drive-thru and inside the restaurant.
Here is my reasoning. I bet that those drivers eat in their cars to avoid the lines inside. And if the lines inside were faster and less stressful, more of them would order inside. This shift of customers would decrease the average service time at the drive-thru increasing drive-thru sales. According to a study sponsored by QSR magazine, the number of cars in line for service has a direct impact on the total time a customer spends at the drive-thru. And McDonald’s former CEO, Jack Greenberg estimates that “
unit sales increase 1% for every 6 seconds saved at the drive-thru”. I would also bet that there are other customers who want to eat inside, but go to other restaurants to avoid the line. Therefore, if you add all of these factors together, improving the inside line could significantly increase sales.
So how can you increase in-store line speed and employee efficiency? One way is to use video analytics to monitor service times and provide the restaurant manager with insight into the speed of his or her team. A similar approach, using car counters, has worked well to increase drive-thru service times. According to the same QSR study mentioned above, restaurants that electronically monitor their drive-thru service speed are on average
31 seconds faster during lunch and 27 seconds faster during dinner. If we use Jack Greenberg’s estimate of the impact for this speed increase on sales, simply monitoring the drive-thru increases sales by about 5%.
In all likelihood, monitoring the in-store lines would provide a similar increase.QSR Study:
http://www.qsrmagazine.com/articles/news/story.phtml?id=6764&from=rssMcDonalds: http://www.hme.com/collateral/Operations_2005.pdf