Chick-fil – A unveils futuristic design featuring kitchen above drive-thru lane

Chick-fil-A is rolling out a new futuristic restaurant design in its Atlanta and New York City locations next year, featuring a four-lane drive-thru below the kitchen.

Chick-fil A is planning to launch a new restaurant concept in its Atlanta and New York City stores in the next year. The design will include a four-lane, under-the-kitchen drive-thru. This move will increase efficiency to cope with the already busy drive-thru ordering lanes.

Chick-fil A released a news release on 27 July that stated: “By building a kitchen above drive-thru lane, meals will be expedited directly to the Team Member delivering the order to the customer, in an area protected by the upper floor, so the hospitality won’t have to be sacrificed to speed service.”

The restaurant design is designed to enhance and speed up the experience, but maintain the human element at its core.

According to the company, the four-lane drive through concept can accommodate up to 75 cars.



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span v-1fd77e21 =””>A Chick Fil-A counter with customers is seen at Queens Center Mall, Queens, New York. (Lindsey Nicholson/UCG/Universal Images Group via Getty Images)

The elevated structure offers the benefit of a double-sized kitchen compared to typical outlets. Customers can place their orders using the mobile application or by asking an employee to take them at the drive-thru.

In a news release, Khalilah cooper, executive director of restaurant design, stated that digital orders accounted for more than 50% of sales in certain markets.

There are an estimated 200,000 Drive-Thrus in the United States. This causes congestion in cities with high populations, such as New York and Atlanta.

The first location to receive the dedicated mobile lanes will be New York.



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Customers enter a Chick Fil-A restaurant on June 1, 2023. (Justin Sullivan/Getty Images)

This system will involve an elevated conveyor belt with channels along its sides. The system will deliver their famous chicken sandwiches to the staff positioned on the ground floor.



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Cooper stated that they wanted to use technology to enhance the human touchpoints in their restaurants. These new digital formats are more seamless and memorable for both the Team Member and Customer, giving them more time to interact with each other.

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