To put the 'fast' back into fast food, operators need to rethink their business models and priorities, says Nanyang Business School’s Dr Lynda Wee.
Before the pandemic, the bulk of orders at fast-food restaurants came from onsite customers. The size of the kitchen and seating capacity were paired for optimal business outcomes to serve them.eventually became habitual as consumers became used to the convenience. Post-pandemic, they continued to order online.
It is not surprising that restaurants are struggling to keep up with the volume of orders, resulting in slower service and longer wait times for customers. To put the “fast” back into fast food, operators need to rethink their business models and priorities.
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