The Economics of Drive-Thru Coffee
Partha Sarathi Mishra, Ph.D., studies how service systems adapt to demand, technology, and urban mobility. His research was recently featured in Intelligence Coffee in a deep dive on the rise of drive-thru coffee.
He is an assistant professor in the Department of Marketing Management and Supply Chain at the Woody L. Hunt College of Business.
Why it matters:
The article examines how drive-thru coffee is reshaping consumer behavior, retail design, and off-premises consumption.
Hunt Business perspective:
Mishra explains that drive-thru stores generate higher throughput per square foot and faster service times, making them economically efficient for operators while appealing to consumers seeking convenience. His research explores persistent operational changes in quick-service restaurants and post-pandemic supply chain adaptation.
The big picture:
Drive-thru formats are capturing a growing share of coffee purchases as consumers prioritize speed, mobility, and low-contact service. Chains like Dutch Bros and 7 Brew are expanding rapidly with small-footprint, high-throughput store models.
What’s next:
Mishra notes that café and drive-thru models are likely to coexist, shaped by commuting patterns, remote work, and evolving expectations around convenience and experience.
