In a world where fast food sales continue to climb, Amy’s Drive-Thru is rewriting the quick-service rulebook. At their California drive-thru locations, organic burgers, shakes and more replace the usual fried fare. For co-founder Andy Berliner, the concept was decades in the making.
“For many years, our consumers have been saying… ‘Why can’t you guys open a drive-thru?” Andy Berliner remembers. With customer demand as their guide, Amy’s took the drive-thru plunge in 2015. Strategic growth won out over rapid expansion, as president Paul Schiefer notes: “We don’t want to chase some short-term trend.”
This measured approach has fueled their ongoing success. Amy’s original drive-thru quickly outperformed nearby chains, proving the organic fast-food model had legs. New thoughtfully designed locations continue opening, like June’s sustainability-focused Thousand Oaks outpost.
While Amy’s Drive-Thru was an experiment initially, staying true to their values paid off. “We created a different organization,” says co-founder Rachel Berliner. “It’s separate from Amy’s Kitchen…made it all sustainable and fun.”
Now the drive-thrus are winning over vegan YouTubers and Instagrammers. The Berliners admit it takes work, but they’re elevating fast food for the organic age one burger at a time.