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Seafood restaurant owner – “We’ve had a decent to-go business, but nowhere to put the to-go orders,” Chase said. “It was a 30-minute to two-hour wait in the summer. It was hard to get a space to sit.”

As she pondered solutions, she called Outback Steakhouse, who took her order, asked for details on her car and told her to park in a specialized location. Once she did, a camera notified wait staff to walk out with her order and take her money. It was effortless.
Inspiration struck the seafood restaurant owner, and it smelled like beef. “I sat there and laughed,” she said. “I thought, ‘This is my answer. What am I thinking?’ So it just went from there, and we fine-tuned it from there.”

Instituting the same to-go program as the 915-restaurant chain, Adams unknotted the bar’s tangled crowd flow. Take-out orders swelled from a few dozen to 130-170 orders during season.

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Article by Ryan Knoll

Ryan is an attorney and valuation specialist residing in Chicago. He chronicles his thoughts and research on FranchisePundit.com. You may reach him by email ryanknoll@gmail.com or mobile telephone 312-715-8115. Read 455 articles by
2 Comments Post a Comment
  1. Anonymous says:

    Take and bake is fad. People want quick and good. If they want to cook a pizza they’d get frozen which has improved dramatically over the past decade.

  2. Anonymous says:

    Aaron Rents seems to be doing well. Though I’d feel bad renting someone stuff when I know they can’t really afford it. Wayne Huizenga of Blockbuster/Waste Management fame always loved renting things (portable toilets, videos, dumpsters, etc.)…I guess he was right!

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