Quick-service restaurants have been reconsidering their formats for some time, reflecting the demand for drive-through and the increasing desire for home delivery services, but when COVID-19 struck, the need for many of the proposed changes became more pressing. Technology integration has been part of the impetus for change, with Chipotle taking the lead with its “Chipotlane” concept, an app-based system that expedites drive-through service at the firm’s new locations. Wendy’s introduced a smaller format without indoor dining, offering drive-through and walk-up service. And, recently, Taco Bell and Burger King have released designs for smaller-scale multi-lane drive-through formats decreasing indoor seating and expanding outdoor seating and technology-based services. In addition, designs are circulating for reduced-scale KFC, Shake Shack, Sonic and Starbuck’s locations, with others soon to follow. These new formats provide an opportunity for chains to employ modular constr
