What is the drive-thru revenue for a burger joint?

This article was written by our expert who is surveying the industry and constantly updating the business plan for a burger joint.

Our business plan for a burger joint will help you build a profitable project

Who wrote this content?

The Dojo Business Team

A team of financial experts, consultants, and writers

We're a team of finance experts, consultants, market analysts, and specialized writers dedicated to helping new entrepreneurs launch their businesses. We help you avoid costly mistakes by providing detailed business plans, accurate market studies, and reliable financial forecasts to maximize your chances of success from day one—especially in the burger joint market.

How many vehicles use your drive-thru on an average weekday versus a peak weekend day?

A typical burger joint drive-thru serves 400-700 vehicles on an average weekday, with weekend traffic increasing to 600-1,000 vehicles per day.

During weekday peak periods, your drive-thru will handle approximately 40-60 vehicles per hour, primarily concentrated during lunch (11:30 a.m. to 1:30 p.m.) and dinner (5:00 p.m. to 8:00 p.m.) rushes. This translates to roughly 120-180 vehicles during these critical three-hour windows, which can represent 30-40% of your total daily traffic.

Weekend days see a 25-40% spike in vehicle counts, driven by more flexible meal times, family outings, and the convenience factor for weekend errands. Saturday typically outperforms Sunday, with peak hours extending beyond traditional meal times to create sustained mid-afternoon traffic. This weekend boost is essential for weekly revenue targets and often requires additional staffing to maintain service speed.

Location factors significantly influence these numbers—burger joints near highways, shopping centers, or in suburban areas with limited dine-in alternatives typically see higher drive-thru volumes. Brand recognition also plays a role, with established chains attracting more consistent traffic than newer independent operations.

What is the average order value per vehicle at your drive-thru compared to dine-in or takeout?

Drive-thru order values at burger joints typically range from $8-$15 per vehicle, which often exceeds dine-in or takeout averages by 10-20%.

This higher average stems from the strategic use of digital menu boards and audio prompts that encourage upselling at the order point. Customers are more likely to add sides, upgrade to larger drink sizes, or purchase combo meals when prompted by these systems. The drive-thru environment creates a natural opportunity for suggestive selling without customers feeling pressured as they might in face-to-face interactions.

Bundled promotions perform particularly well in drive-thru settings, where customers value convenience and speed over customization. A family ordering from a vehicle is more likely to choose preset meal deals rather than individual items, naturally increasing the order value. The psychology of drive-thru ordering also favors impulse additions—when you're already committed to the line, adding an extra item feels like a small incremental decision.

Dine-in customers, by contrast, often order more conservatively, especially solo diners who may skip sides or drinks. Takeout orders fall somewhere in between, lacking the immediate upselling prompts of the drive-thru but offering more time for decision-making than dine-in.

You'll find detailed market insights in our burger joint business plan, updated every quarter.

What percentage of your total restaurant sales comes specifically from the drive-thru?

Drive-thru sales account for 57-75% of total revenue at most burger joints, with leading chains like McDonald's generating approximately 65% of their sales through this channel.

This dominance has intensified over the past five years as consumer preferences shift toward convenience and speed. The COVID-19 pandemic accelerated this trend, with many customers who switched to drive-thru during lockdowns maintaining this preference even after restrictions lifted. For burger joints, the drive-thru isn't just another revenue channel—it's the primary business model.

The percentage varies based on several factors including location demographics, facility design, and operational hours. Suburban locations with ample parking and multiple drive-thru lanes often see percentages at the higher end of this range, while urban locations with walk-up traffic or limited drive-thru access may fall closer to 55-60%.

This heavy reliance on drive-thru revenue means that any operational issues in this channel—equipment failures, staffing shortages, or slow service times—directly threaten your overall profitability. Conversely, even small improvements in drive-thru efficiency can yield substantial revenue increases across your entire operation.

When are your busiest drive-thru hours and how many transactions occur during these periods?

What is the average service time per vehicle from order placement to receiving food?

The average service time at burger joint drive-thrus ranges from 4-6 minutes per vehicle from order placement to food delivery.

Leading chains like Taco Bell and KFC average around 4-4.5 minutes, while Burger King and McDonald's typically range from 4.5 to 5.5 minutes. These times include the full customer journey: approaching the speaker, placing the order, payment processing at the window, and receiving the completed order. Every 30-second reduction in service time can increase your hourly vehicle capacity by 10-15%.

Service time breaks down into distinct phases: order-taking (45-90 seconds), order preparation (120-180 seconds), and payment/handoff (30-60 seconds). The preparation phase represents the biggest opportunity for improvement through kitchen efficiency, but it's also the hardest to compress without sacrificing quality. Menu complexity directly impacts preparation time—a streamlined menu with pre-prepared components enables faster service.

Technology investments like dual-lane configurations, mobile ordering integration, and kitchen display systems can reduce service times by 30-60 seconds per vehicle. During peak hours, this difference is substantial—a restaurant serving 50 vehicles per hour at 6 minutes per vehicle versus 5 minutes can accommodate 10 additional customers hourly, translating to $100-$150 in additional revenue per peak hour.

Weather conditions, staffing levels, and order complexity all influence service times. A single inexperienced crew member or equipment malfunction can add 60-90 seconds to every transaction during their shift, costing hundreds of dollars in lost throughput during peak periods.

What are the most frequently purchased items through your drive-thru and how do they impact revenue mix?

French fries, soft drinks, and signature burgers (like the Whopper or Big Mac) represent the top three drive-thru items at burger joints, with fries and drinks often outselling burgers in unit volume.

Fries and drinks carry profit margins of 70-85%, significantly higher than the 50-65% margins on burgers. This makes them critical to your revenue mix—a customer ordering just a burger generates far less profit than one purchasing a combo meal. Drive-thru upselling focuses heavily on converting single-item orders into combos, which can increase per-transaction profit by $1.50-$3.00.

Signature burgers serve as traffic drivers and brand anchors, but sides and beverages provide the profitability that sustains the business. A burger priced at $5.99 might cost $2.40 to produce (60% margin), while a large fries at $2.79 costs just $0.42 (85% margin) and a large drink at $2.39 costs approximately $0.24 (90% margin). The $11.17 combo meal thus carries a blended margin of approximately 68%, with the sides contributing disproportionately to profit.

Limited-time offerings and promotional items create revenue spikes but can complicate kitchen operations during peak hours. Successful burger joints balance menu innovation with operational simplicity, ensuring new items don't slow down service times by more than 15-20 seconds per order.

This is one of the strategies explained in our burger joint business plan.

What is the average labor cost associated with operating your drive-thru compared to inside operations?

Drive-thru labor costs typically represent 25-35% of drive-thru revenue, roughly comparable to inside operations but with different staffing requirements.

A fully staffed drive-thru during peak hours requires 3-5 dedicated employees: one order-taker, one or two window operators (payment and food handoff), and dedicated kitchen support. This compares to 2-4 employees needed for inside operations during similar periods. The difference lies in the skill requirements—drive-thru staff must excel at multitasking, speed, and accuracy under pressure, often justifying slightly higher wages of $0.50-$1.50 per hour above baseline rates.

During off-peak hours, labor efficiency improves as single employees can manage multiple drive-thru stations while also supporting inside operations. This flexibility means the labor cost percentage drops to 20-28% during slower periods, while peak hours may see it rise to 32-38% when maximum staffing is required.

Training investment for drive-thru positions typically runs $400-$800 per employee, covering order accuracy, upselling techniques, POS system operation, and customer service protocols. High turnover rates in the fast-food industry (70-150% annually) mean this training cost recurs frequently, adding a hidden labor expense of $28,000-$56,000 annually for a location with 35 total employees.

Automation investments—like AI-powered order-taking systems or automated payment processing—can reduce labor costs by 8-15% while maintaining or improving service speed. However, the upfront investment of $30,000-$75,000 requires 18-36 months to achieve payback at typical burger joint volumes.

What are your daily, weekly, and monthly drive-thru revenue trends over the last 12 months?

Drive-thru revenue at burger joints shows pronounced weekly and monthly patterns, with weekend days generating 30-45% more revenue than weekdays and promotional months increasing revenue by 10-20% over baseline.

Daily revenue typically follows a 5:7 weekday-to-weekend ratio. If your average weekday generates $3,500 in drive-thru revenue, weekend days will produce $4,900-$5,075. This pattern compounds over a week—weekly revenue of approximately $28,300 breaks down into $17,500 from weekdays and $10,800 from the weekend, despite weekends representing only 28% of the week.

Monthly trends reflect seasonal patterns and promotional calendars. Summer months (June-August) typically see 8-15% higher drive-thru revenue than winter months (January-March), driven by increased travel, vacation activities, and favorable weather for drive-thru usage. December shows elevated revenue from holiday shopping traffic, while January and February often represent the annual low point.

Over a 12-month period, burger joints implementing digital ordering platforms and loyalty programs report revenue growth of 5-10%. This growth isn't evenly distributed—early adoption months show stronger gains as customers discover and begin using new ordering channels. The compounding effect of loyalty programs becomes evident after 4-6 months, when repeat purchase rates increase by 15-25%.

Monthly revenue variance typically ranges from 12-18% between your highest and lowest months. A burger joint averaging $105,000 in monthly drive-thru revenue might see peaks of $118,000-$124,000 in July and troughs of $89,000-$92,000 in February. Planning for this variance is essential for cash flow management and staffing decisions.

What seasonal or promotional factors significantly increase or decrease your drive-thru revenue?

• New menu launches: Limited-time offerings generate revenue increases of 12-20% during the promotional period, typically lasting 4-8 weeks. These promotions drive both new customer trials and increased visit frequency from existing customers, though revenue often drops 5-8% below baseline in the immediate post-promotion period as customers wait for the next offer.
• Summer season boost: June through August sees consistent drive-thru revenue increases of 8-15% compared to spring months. Longer daylight hours, vacation travel, and outdoor activities all contribute to higher fast-food consumption. Weekend revenue during summer months can exceed winter weekend revenue by 20-28%.
• Weather impact: Inclement weather (rain, snow, extreme heat) increases drive-thru usage by 15-35% compared to pleasant weather days, as customers avoid leaving their vehicles. However, severe weather conditions (heavy snow, flooding) can reduce overall traffic by 40-60%, creating a net negative revenue impact of 25-45% on those days.
• Holiday shopping periods: The week before major holidays (Thanksgiving, Christmas) and the post-Christmas week see drive-thru revenue increases of 18-30% as shoppers combine errands with meals. Black Friday typically represents the highest single-day revenue of the year, exceeding average daily revenue by 45-75%.
• Back-to-school season: Late August and early September generate 10-15% revenue increases as families re-establish routine schedules and seek convenient meal options during busy transition periods. This boost typically lasts 3-4 weeks before normalizing to standard fall patterns.
• Value meal promotions: Aggressive value pricing (combo meals under $5-$6) increases transaction volume by 20-30% but may decrease overall revenue by 5-10% due to lower average ticket values. The strategy proves effective for maintaining market share during economic downturns but requires careful margin management.
• January downturn: Post-holiday financial constraints and New Year's health resolutions create a 12-18% revenue decrease in January compared to December. This dip is predictable and requires operational adjustments including reduced staffing and inventory levels to maintain profitability during the slowest month of the year.

We cover this exact topic in the burger joint business plan.

What is the average profit margin on your drive-thru orders compared to other channels?

Drive-thru profit margins at burger joints average 12-15%, typically exceeding dine-in margins of 8-12% and takeout margins of 10-13%.

This margin advantage stems from multiple operational efficiencies inherent to drive-thru service. The higher throughput rate—serving 40-60 vehicles per hour versus 20-30 dine-in customers—allows you to spread fixed costs like rent, utilities, and management salaries across more transactions. Additionally, drive-thru orders require less labor per transaction as customers serve themselves once receiving their food, eliminating table service, cleaning, and dining area maintenance costs.

The superior margins also reflect the drive-thru's effectiveness at upselling. Digital menu boards and audio prompts consistently drive combo purchases and add-ons, increasing average order values without proportionally increasing food costs. A customer who adds fries and a drink to their burger order increases the ticket by $5.18 while adding only $0.66 in food costs, contributing $4.52 in gross margin (87% margin on the add-ons).

Dine-in operations carry additional overhead including dining area maintenance, restroom upkeep, extended occupancy costs, and the labor required for table management. These expenses typically add 3-5 percentage points to the cost structure. Takeout margins fall between drive-thru and dine-in, avoiding dining area costs but lacking the same upselling effectiveness.

However, drive-thru margins depend heavily on maintaining service speed. When service times exceed 6 minutes per vehicle, throughput drops enough that margins compress to 10-12% as labor costs remain fixed while transaction volume decreases. This makes operational excellence non-negotiable for maintaining superior drive-thru profitability.

What operational constraints currently limit your drive-thru revenue?

What local competitor benchmarks exist for drive-thru revenue and performance in similar burger joints?

Local burger joint competitors typically generate 60-70% of their total sales through drive-thru operations, with leading chains like McDonald's, Burger King, and Chick-fil-A setting performance standards across key metrics.

McDonald's benchmarks include average service times of 4.5-5.5 minutes per vehicle, transaction volumes of 45-55 vehicles per hour during peak periods, and drive-thru revenue contributions of approximately 65% of total sales. Their multi-lane configurations and advanced kitchen technology enable them to maintain these standards even during high-demand periods. Chick-fil-A, despite having the highest order accuracy rates (95-97%), typically shows slower service times of 5.5-6.5 minutes due to food preparation complexity, yet maintains strong drive-thru revenue due to premium pricing and loyal customer base.

Regional competitors and independent burger joints generally operate with single-lane configurations and achieve service times of 5.5-7 minutes per vehicle, handling 35-45 vehicles per hour during peaks. Their drive-thru revenue contribution typically ranges from 57-65% of total sales, slightly lower than major chains due to stronger dine-in emphasis or limited hours of drive-thru operation.

Competitive benchmarking should focus on three primary metrics: service speed (target under 5.5 minutes), order accuracy (target above 90%), and average transaction value (target $12-$14 for burger joints). Locations that excel in all three metrics consistently outperform competitors by 18-25% in total revenue. Queue management also differentiates top performers—the ability to handle 6-8 vehicles in line without losing customers to perceived wait times represents a significant competitive advantage.

Local market conditions heavily influence these benchmarks. In markets with multiple burger options within a 2-mile radius, drive-thru speed becomes the primary competitive differentiator, as customers will choose based on visible line length. In markets with limited competition, service quality and product consistency matter more than service speed, allowing for 30-45 second longer service times without revenue loss.

It's a key part of what we outline in the burger joint business plan.

Conclusion

This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.