<p>For the 30 years leading up to the COVID pandemic, productivity in US restaurants was essentially flat. Since the pandemic, restaurant productivity has soared—because of the rise of take-out and delivery. Chicago Booth's Chad Syverson about his research into the restaurant productivity boom. How has take-out and delivery transformed the economics of the food industry?</p>

For the 30 years leading up to the COVID pandemic, productivity in US restaurants was essentially flat. Since the pandemic, restaurant productivity has soared—because of the rise of take-out and delivery. Chicago Booth's Chad Syverson about his research into the restaurant productivity boom. How has take-out and delivery transformed the economics of the food industry?

How take-out and delivery boosts productivity

The Chicago Booth Review Podcast is the audio companion to CBR's coverage of the latest academic research in business, policy, and markets. Each week we dig into CBR articles and videos to examine a different topic in depth, from inflation to artificial intelligence. Join host and CBR editor-in-chief Hal Weitzman for groundbreaking research, explained in a clear and straightforward way.

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How take-out and delivery boosts productivity

How take-out and delivery boosts productivity