The surge in restaurant productivity in the U.S. during and after COVID-19 can be attributed to a significant shift in consumer behavior, particularly the increase in take-out orders and reduced customer dwell time. Data shows a more than 15% rise in productivity that isn't linked to economies of scale or demand fluctuations but rather to the efficiencies gained from serving more customers in less time. This trend reflects changing habits in dining, with many restaurants pivoting to take-out only, which has lasting implications on social dining experiences. Despite these productivity gains, there are concerns about the overall dining experience, quality, and social interactions being diminished.