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Takeaway and the drive-through are growing fast in hospitality. Guests want something good in a hurry, ideally without leaving the car and without a long wait. But a drive-through is only a success when the ordering runs smoothly. We looked into what makes the difference, with the new Fat Phill’s location in Duiven as a telling example.
For a long time the drive-through belonged to a few large chains. Now snack bars, burger spots and coffee concepts are discovering how much guests value convenience. Anyone grabbing a quick bite between work and home increasingly chooses takeaway over a table. You see it in the growing demand for takeaway and delivery across the sector. For operators that’s an opportunity, but also extra pressure at peak hours while the team is often already stretched. The businesses that pull it off share one thing: their ordering process is tightly organised.
Speed is rarely decided by the kitchen, but by the ordering itself. A guest hesitating at a cluttered menu board, a misheard order or a payment that stalls holds up the whole line. A smooth takeaway flow therefore starts with clear choices:
The less hesitation and fewer steps per car, the more guests you serve per hour. During the busiest moments of the day, that adds up.
This is where ordering technology helps. A self-service kiosk lets guests choose at their own pace, while the order flows error-free to the kitchen. No confusion over an extra topping or an allergy. That eases two familiar challenges at once: staff shortages and the pressure of peak hours. A POS that keeps an eye on your stock and a Kitchen Screen that brings orders in clearly create calm behind the scenes. Fewer mistakes also mean less waste, and less loss of ingredients and time.
A good example can be found at the Food Valley business park in Duiven, where Fat Phill’s opened a location with a drive-through. Every smashburger there is prepared fresh only after it’s ordered, and franchisee Rick van Roij sums up the formula as enjoyment without the hassle. To deliver that even when it’s busy, the ordering is set up digitally, together with our partner VEBO Digital. Thanks to that collaboration with VEBO Digital, the technology outside works just as reliably as it does inside, so guests move smoothly through the line and the kitchen keeps its overview, even when it’s packed outside.
Thinking about a takeaway flow or drive-through yourself? Start with your ordering process and look for where unnecessary waiting and mistakes creep in. If you’d like to talk through ordering technology that fits, take a look at the Kiosk or feel free to get in touch.
Wouter works as a Marketing Specialist at Onesix. This news site offers relevant articles for people working in or interested in hospitality, retail, and amusement parks.
