The automobile industry boomed in the 1920s. Families were able to afford vehicles because consumers were making more money. As a result, businesses such as drive-ins and restaurants became more popular.
Drive-in restaurants were first introduced in 1921 by the Pig Stand chain of restaurants in Texas. At drive-ins, customers parked their cars, and carhops took their orders and delivered them to the kitchen. The carhop would bring the food back to the car so that the customer could enjoy it in their vehicle after it was ready. The model improved the speed and efficiency of service. By speeding up the delivery of food to customers, restaurants continued to enhance their concept. The trend of roller-skating carhops spread like wildfire across the country.
As these leisure-inspired buildings became more popular, architects sought to improve their form and functionality. Carhops were given circular drive-ins to quickly get from the kitchen to the car windows and canopies to protect them from the sun. Over time, drive-ins declined and were replaced by drive-throughs, which negated the need to hire carhops, saving time and money. Conversely, customers wait in line at a drive-through restaurant and pass through one or more windows to order, pay, and receive their food. California-based In-N-Out Burger was one of the first restaurants to offer drive-through services in 1948, but it wasn’t until McDonald’s opened its first take-out window in Arizona in 1975 that the concept took off. At that time, drive-in restaurants were few and far between.