At The Howard Company, we know a well-designed drive-thru boosts customer satisfaction and efficiency. Our guide, "Anatomy of a Drive-Thru," details the essentials for success. When planning, consider future growth and select adaptable equipment.

Anatomy of a Drive-Thru 102024

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1. Directional Sign

The first point of contact with a drive-thru customer is drive-thru lane directional signs. Make sure your first time customers can easily find the drive-thru lane.

ADT Components

2. Clearance Bar

A clearance bar is often necessary as taller vehicles can cause damage to canopies and awnings over the ordering station or pick up station.

Presell Board

3a. Presell Board

A presell board serves to inform and guide customers on food options, enhancing service speed and encouraging specialty item purchases. It can vary in size and be either static or digital.

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4. Canopy

Canopies are used at the ordering station where the driver is exposed to the rain and wind. Canopies also illuminate the ordering area, offering security to the customer.

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5. Order Confirmation System

The OCS, integrated with the restaurant's POS, ensures customers see their order is correctly received, using a speaker on the canopy or speaker post.

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6. Mic & Speaker

Installing a canopy allows for mounting the speaker and microphone to its pole, saving costs and removing the need for a separate speaker post. A speaker post is also an option.

Loop Detector

7. Magnetic Loop

These loops, embedded in the road, alert the crew when a vehicle arrives at the menu board and provide timing data by pairing with loops at the pick-up window.

Main Menu Board

8. Main Menu Board

This is the primary piece of equipment for any drive-thru lane. Its placement and size are important to the success of your entire drive-thru success. It can be digital, static, or a combination of both.

Brand Boosters

9. Brand Boosters

A brand booster topper and/or wing are economical and efficient ways to add space to the menu board and is ideal for branding identification; it’s also a great place to display and change out Limited Time Offers and Specials.

Shroud Graphic

10. Shroud Decal

A high quality vinyl graphic mounts to the base shroud of the menu board. This often-ignored area can further emphasize product branding.

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11. Waiting Stacking Space

Ideal open space between the menu board and pick-up window is four car lengths (40 feet).

Window Graphic

12. Window Graphics

Use graphics in the post-sale area to highlight upcoming offers, feature dessert items, or provide visual temptations of special food products.

Outdoor Graphic

13. Outdoor Poster Frame & Graphic

Poster frames with graphics used in the presell zone and/or the post-sale area prior to the payment or pick-up window.Graphics in the presell area guide customers to specials and combos.

Window Loop Detector

14. Pick-Up Window Magnetic Loop

Embedded in the pavement at the pick-up window and wired to the timing system, this magnetic loop completes the vehicle timing started at the presell menu board.

Tip Jar

15. Tip Jar

Positioned at the drive-thru window, this tip jar provides a secure and handy location for storing tips, featuring custom branding prominently displayed on the front.

Awning

16. Window Awning

Window awning keeps the customer and employee covered during inclement weather.


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17. Headset Communication System

A timer system is an important management tool to review statistics and performance of the restaurant’s drive-thru lane. The communication system is a multiple wireless headset system.

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18. Drive-Thru Wait Area Signage

A "wait" space with signage marks where customers can park until their order is ready. Wait line signage can be customized to various sizes and shapes, but typically vertical and measure 8” to 12” wide by 24” to 36” high for driver visibility.

Additional Directional Sign

19. Additional Directional Signs

An additional directional is often necessary to note one-way-lanes as “Exit Only” or “Do Not Enter”. Use a message of appreciation on the other side for leaving drive-thru customers.