- 6 minutes ago
In the mid-20th century, there were 40,000 drive-in restaurants across America, complete with intercoms for ordering and carhops who brought out food on steel trays. They were the beating heart of the US's emerging car culture.
But today, there are only a handful of family-owned drive-ins left in America. Superdawg is Chicago's last remaining one. Its carhops ferry out its famous "dawgs" 362 days a year.
An hour north, the Miller family has kept the Dog N Suds name alive thanks to foot-long hot dogs, classic car cruise nights, and homemade root beer. Chief correspondent Abby Narishkin visits these two legendary spots to see how they've kept cars pulling into their lots and what the future might hold for the dying drive-in.
But today, there are only a handful of family-owned drive-ins left in America. Superdawg is Chicago's last remaining one. Its carhops ferry out its famous "dawgs" 362 days a year.
An hour north, the Miller family has kept the Dog N Suds name alive thanks to foot-long hot dogs, classic car cruise nights, and homemade root beer. Chief correspondent Abby Narishkin visits these two legendary spots to see how they've kept cars pulling into their lots and what the future might hold for the dying drive-in.
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00:01This drive-in restaurant serves up 15,000 pounds of fries a week and can cook up
00:07to 360 dogs at once. Super Dog is the only drive-in restaurant left in
00:13Chicago, complete with car hops and a strict no-catch-up rule.
00:19We'll make fun of you. You're in Chicago. In the mid-20th century, drive-in
00:24restaurants like this were king. You could order, pay, and eat without ever
00:28stepping foot outside your car. At their peak, there were 40,000 in the U.S.
00:34led by chains like A&W. They were the beating heart of America's new car
00:39culture. But today, traditional family-owned drive-ins are facing extinction.
00:46Dog & Suds, a Midwest chain, once boasted over 600 locations. Now it's down to about
00:52a dozen. As drive-ins have dwindled, we're one of not so many that are still left.
00:57We headed out to these two legendary spots to find out exactly how they've kept the engines
01:03roaring. And why the classic art of eating in your car is primed for a massive comeback.
01:11Super Dog in the northwest side of Chicago opened its drive-in lanes in 1948. And not much has
01:18changed since. Inside the original building, chefs slice fries on a machine from the 1960s.
01:25My name is Alberto Hernandez, and I've been here for eight years. And they call me the
01:31Spud Muscles. So this is our potato slicer, which enables us to get a fresh cut potato that
01:39are crinkled on all four sides. That's Don Drucker, co-owner of SuperDog. And why haven't
01:45you switched to something automatic? The companies that make the automated machines, they don't
01:50custom-make them to get the right depth of the cuts. It's not as easy as it looks.
01:56With one hand. With one hand? Yeah. That's your challenge. You can't do it. I got it. It
02:02just takes three. Oh, wow. That's... And then all the way back. That's actually harder. Okay,
02:14you're taking your job. What am I going to say? I guess I'm out of the job now. See, you
02:24won't
02:25need a gym membership after you work here. No, no. I mean, I can see why everyone has
02:28muscles that works here. Once the potatoes are cut, cooks rinse them to get all the starch
02:34off. And then we'll blanch them, which is like hard cooking. Get them about halfway through.
02:42This whole stack of blanched potatoes will be gone by this afternoon. When we're busy,
02:46we just need to finish them, which means we're dropping them to get them to crisp up, get golden,
02:52rather than having to cook it all the way through from start to finish, which takes a lot longer.
03:00It all comes together on this triangular steam table from the 1950s. We can cook and dress on all three
03:07sides of the steam table. You can expand it so that you can have as many as, you know, 360
03:14super dogs
03:15cooking at a time, or you can collapse it down to one side and be 60. The building's only 12
03:22by 20,
03:23so we can get from here to there, get the sandwich pretty easily, and come back and dress it. It's
03:29the beauty of being small and compact. There's a lot of efficiency in that, so we're able to do high
03:36volume with less people. The star of the menu is the iconic super dog. Whatever you do, don't call
03:44it a hot dog. You can get a hot dog anywhere, but you can only get a super dog here.
03:48It's made for us to
03:49our recipes. They boil in one of two chambers on the steam table. This tag tells chefs which
03:55chamber is currently cooking. They are a plumper dog. The dog will plump more when it is boiled as
04:03opposed to when it's charred. That dog will meet a warm poppy seed bun. They're baked fresh daily,
04:09right up the road at the Chicago Institution Alpha Baking Company. Chefs slice them in the back of the
04:15kitchen and store them in another compartment on the steam table. We have the traditional condiments,
04:21the mustard, the bright neon green relish, white chopped onions, kosher dill pickle spear. We use a
04:28green pickled tomato. It's unique to us. Hot spore peppers if you like. Okay, I don't see any ketchup
04:35anywhere. No. This is Chicago. You know, you just know not to do that. Supposedly this tradition comes
04:45from the depression era when all people could afford were low quality hot dogs. So they used
04:50ketchup to cover up the taste. The acidity of the ketchup kind of overpowers and doesn't really
04:56blend well with the other condiments. The fries from earlier get tucked under a super dog in a custom box.
05:04We buy these by the hundreds of thousands. They come in flat. So we're going to pull it out,
05:11pop it open, put the dog in. And then behind it, we're going to put the fries. And then you'll
05:18see
05:18as we close this, the vents open up so that we can let some of that steam out so that
05:25it doesn't become
05:26overly soggy. I notice they have their own language in here. Cheesies four, one grilled, mid-tees one.
05:33If they say, I've got two whooper cheesies that have grilled onions on them, that's going to take
05:39forever. So we just call them whoopsie cheesies, a pear grilled. Or we'll say burger dark. It means we
05:47want a burger, no cheese on dark bread. I'll put a dog down and I'll tell Oliver, hold the relish
05:54including. It means don't put relish on it. Including means put peppers on it. This guy holds the record
06:02for making seven super dogs at once. My name is Jose Dolores, but everybody calls me Lolo. Now I'm
06:08working here 31 years. I heard you're also called the wizard of dogs. Oh, no, no, no, no. The Houdini
06:14of
06:14Hot Dogs, a Wizard of Dogs. Yeah, I got different nicknames. After watching all this, I wanted to
06:22put in an order for myself. But of course, I had to get in my car. These spots are so
06:28tight.
06:30And I overshot it. There we go.
06:35Okay, um, I guess I, yeah, press button for service. Okay.
06:42Hiya, thanks for stopping. May I take your order, please?
06:45Hi, um, can I get a Super Dog with everything on it?
06:49Did you want hot peppers on that?
06:51Yeah, sure.
06:52Okay.
06:53Super Dog still uses metal speaker boxes from the 1950s.
06:56And a super burger.
06:58Okay, did you want cheese on that?
07:00Cheese, yes.
07:00That's going to be a super cheesy.
07:02Do you want everything on that? Mustard, relish, onion, pickle, hot pepper?
07:09Um, just onions. And can I have them grilled?
07:12Sure.
07:14My order goes to Dawn's wife, Lisa Drucker, in the switchboard room.
07:18Our parking lot is numbered so that every space outside has a number which corresponds
07:23inside to our switchboard. And we use a foot pedal here. So I press the foot pedal
07:30down when I'm talking to them. That way you always have a hand free to write. So we use our
07:36order ticket,
07:37that again was designed in 1948 by my folks.
07:41I would like to try a vanilla shake, a chocolate super malt, and then a tamale.
07:48Okay, I'll try the special one. Okay, now we wait, and I fear I overordered, which is classic.
07:55Classic Gabby. But I have to try everything for the sake of journalism.
08:00While we wait, I popped in to watch Lisa in action.
08:04Hiya, thanks for stopping. May I take your order please?
08:08Why do you say hiya? My dad was a cute, goofy, 1948 kind of guy. And it was just a
08:16friendly way of
08:17greeting customers. And why have you decided to keep it going?
08:22It makes you feel when you come back like you've never been away.
08:26Lisa's parents opened Superdog nearly 80 years ago.
08:29As a young child, I fondly remember sitting at my mom's feet at the switchboard and drawing
08:38and coloring on paper and learning letters and numbers because our parking lot is designed that way.
08:46She and her brother Scott watched their parents run this joint for 100 hours a week.
08:50Their dad was a returning veteran and their mom was a school teacher.
08:54The G.I. Bill only paid for a portion of their lives as a newly married couple in 1947.
09:01So to supplement the G.I. Bill, they opened this little 12 by 20 hot dog stand.
09:06Many G.I.s were coming back from the war and opening hot dog stands.
09:10They were usually like an old Airstream trailer with a flip front and those were called G.I.
09:16wagons. But they wanted something a little more permanent.
09:18So they built this little cinder block building on rented space, which is where we still are.
09:22This was a perfect spot. They were at the end of the train line and right across the street from
09:27one
09:27of the largest in-ground pools in the world at the time.
09:30And they wanted those kids coming off the bus with a rolled up towel.
09:34What was meant to be a one-time summer business went year-round by 1950.
09:39By then, they'd shifted to a drive-in, complete with intercoms and car hops.
09:44They still ferry out the food to this day. And Lisa's put her kids to work.
09:49Oh, I haven't seen him in two whole days, so I didn't know what he looked like.
09:55Car hops run food 362 days a year, no matter the weather.
10:00You're working in thunderstorms. You're working in blizzards. You're working in great days.
10:0670-degree days. 102-degree days. Every day there is, you're working in it.
10:12How long have you been doing it? 27 years.
10:15That's huge. What is that?
10:17It's Sunday. It's beautiful.
10:18It's prettier when it's in a for-here bowl.
10:21I like that.
10:24I never wanted to be like an office worker. I like being on my feet, moving around.
10:30I mean, I like my customers. In 27 years, I've seen a lot. I've seen new births. I've seen deaths.
10:47And when you know somebody really well and then they come in without their spouse one day and
10:51you're like, don't tell me. Yeah, that's happened quite a few times. I can't imagine being anywhere
10:59else. I'm 60 years old. This is going to be it for me. When I retire, it's going to be
11:03from here.
11:06After all of my patience, it was finally time to dig in.
11:10All right. I see a super dog. It's hefty. This actually has a lot of weight to it.
11:17All right. Going in. I'm going to admit something out loud. I'm not a huge yellow mustard person,
11:25and I don't love pickles. As a certified yellow mustard hater, I actually liked it.
11:32I feel like all of the acidity from the onions and the relish kind of negate just the punch
11:41that is yellow mustard to me. I'm going to take a second bite. It's a good third bigger than an
11:48actual hot dog normally is, so it's way more moist, super juicy. All right. For science.
12:01I like it. I like this pickle. It's like a young pickle, so it's not really pickly pungent.
12:10I think I'm most impressed by these fries, though, because they actually have held their form pretty
12:15well, considering they've been sitting in this box with a hot hot dog. With a hot super dog.
12:22This is super dog.
12:24The vegan tamale on the menu was a skip for me, but the onion chips?
12:31This is really good.
12:33I would like to point out that this is, I mean, that's my lap. Like, this is the collateral damage
12:39that is. Oh my god. Yep, these pants are probably toast. Like, I was trying to eat so clean.
12:48I look like a toddler. It's okay. I have a really good burger to distract me.
12:59Classic. It's good.
13:02The onions are the best part of that, for sure. It's cool to go to a place that, you know,
13:07its reputation perceives it, and then it lives up to that reputation. And I'm eating in a car,
13:11so I can, like, do my own thing. I can blast my own music. I could sit here in silence,
13:16call my mom.
13:17Yes, you're eating in your own separate vehicles, but I feel like there's more humanity here.
13:23Not only in the people that are hand cutting the fries, but in the service itself.
13:29That service, whether on foot or on roller skates, has been a staple of drive-ins from the beginning.
13:35The first one in the U.S. opened up in Dallas, Texas in 1921, just as car ownership was taking
13:41off
13:41across America. But drivers didn't want to park and walk inside. They wanted convenience. So the
13:48drive-in chain A&W employed tray boys to provide curb service. Enter the carhops. They got the name
13:56because they'd hop on the running boards of early automobiles to take orders. The word was likely
14:01based on hotel bellhops. During World War II, civilian car production was halted to produce
14:07military equipment. With men away at war, more women took over car hop duties. Post-World War II,
14:15the economy was booming and Americans were rushing to buy cars. By 1948, automakers were rolling out
14:22nearly four million a year to meet demand. Drive-ins represented we had arrived. We Americans had
14:28arrived. They were able to buy homes. Suburbs were beginning to blossom and grow. And people were
14:35able to buy cars. By then, cars had heaters and radios, making it more appealing to eat behind the
14:41wheel. In the 1950s, the U.S. introduced its interstate highway system. With more people on the road than
14:47ever before, drive-ins entered their golden era. Drive-ins were convenient and affordable. A whole meal
14:54cost less than 50 cents. Their layout with rows of parking stalls and car hop service encouraged people
15:00to stick around rather than rush off. Most homes didn't have air conditioning. So people who were
15:05crowded and hot in the urban areas would take a ride to the country, enjoy a super dog. Car hops
15:13began
15:13strapping on roller skates to get orders out faster. Architects designed circular drive-ins to fit as many
15:19customers as possible. Some even introduced automated systems, which delivered food trays on tracks.
15:25At their peak, there were about 40,000 drive-ins in America, with the chain A&W leading the pack.
15:32You had movie stars showing up to eat in them. In movies themselves, rowdy teenagers at car hops were
15:38a Hollywood trope. This was around the time the chain Dog & Suds launched in the Midwest. Some music
15:44teachers from the University of Illinois opened up the first location. Dog & Suds meant they served hot dogs
15:50and root beer. In its heyday in the 1960s, there were locations across Illinois, Indiana, Ohio, and Michigan,
15:58making it one of the biggest drive-in chains in America. My parents built it and opened in 1967,
16:05and it's been in our family full-time ever since. That's Roy Miller, former owner of this location in
16:12Ingleside, Illinois, about an hour north of Chicago. Back in those days in 67, Fox Lake was a much
16:18smaller town, so they started off with a bang. They were unique. The evenings here were crazy busy
16:26because people didn't have air conditioning. They'd come to Dog & Suds to get ice cream and root beer
16:32floats and to cool off. But by the 1960s, Roy had started to notice a new kind of format taking
16:39over, fast food.
16:42McDonald's actually started as a drive-in, but it abandoned the model in 1948 in favor of a self-service
16:48counter. Without the need for car hops, it could be cheaper. In 1955, it started rolling out franchises
16:55across the country. Ten years later, McDonald's had 700 locations. McDonald's introduced the speedy
17:02service system. Its kitchens were designed like factory lines, so they could pump out food quickly.
17:07Workers could make an entire meal in as little as 20 seconds. McDonald's franchise model made it
17:14affordable and accessible for entrepreneurs to get into the business, helping the chain spread rapidly
17:20across the U.S. Then, drive-throughs roared onto the scene with a two-way speaker system invented by the
17:27founder of In-N-Out. Drive-throughs gained traction as a faster, more efficient alternative to drive-ins.
17:34Wendy's adopted the drive-through in 1970. Burger King and McDonald's followed suit five years later,
17:41and slowly independent drive-ins started to dry up. Now, Sonic is one of the last chains keeping the
17:48drive-in alive in America. It has over 3,000 locations and is famous for its giant slushies, burgers,
17:55tater tots, and limeades. In a lot of ways, Sonic feels like half drive-in, half fast food concept.
18:03It introduced drive-ins at most locations and kept growing its menu. But I've heard some news that some
18:09locations are shutting down. Sonic isn't the only chain that has closed some stores. There's still
18:14about a dozen or so of us left. Meaning over 98 percent of Dog & Sud's locations have shuttered since
18:21its peak.
18:2259 years later, I'm happy we're still here. One thing that sets this location apart from the
18:28few other remaining Dog & Sud's is that it still makes a lot from scratch, including its root beer,
18:33which flows into a frosty mug. There we go. Nice and pretty. And the coleslaw. We go through about
18:40100 pounds of cabbage a week. Bradley Miller is Roy's grandson and the fourth generation to work here.
18:46This is my grandfather's recipe. We've been doing it since 1967. We can't go wrong with making
18:51everything in a house. Cabbage usually smells like farts. Especially after you shred it. I don't know
18:58why. I don't know why. I wish I educated myself more. But in final coleslaw form, what does it smell
19:03like?
19:03Oh, it smells like coleslaw sauce in just heaven. It just smells like heaven. They also make that sauce
19:10from scratch, too. The base is two gallons of mayo. Is that the most things you spend your money on,
19:15is mayo? Mayo, hot dogs, french fries, and ice cream mix. Bradley's dad was set to buy the business
19:23from Roy in 2022. He was actually about to sign the papers right before he passed away. It was a
19:30big
19:30loss. My dad was rocking the family. He was one of the hardest workers. He dealt with a lot of
19:36perseverance. He had a genetic disorder, the same one I have, ankylosing spondylitis. And it's a hard
19:44disease to live with. It is. And seeing how he dealt with it is helping me how I have to
19:50deal with
19:50it as well. Bradley and his mom purchased the family dog and suds from Roy instead. I took over because
19:58when my father passed away, nobody else could do it. He stepped right in and he's doing an absolutely
20:04amazing job. He's young. He's energetic. He's got ideas. This is his life's calling. He grew up in the
20:12business. He knows this is what he wants to do. I'm very fortunate for that. Today, that legacy continues
20:18with Dog and Sud's fifth generation. Roy's great-granddaughter slurping up ice cream. And these
20:25are probably going to be the only great-grandchildren. I often look up and I think if my parents could
20:30see what
20:31their dog and suds has become over all these years, they would cry and they would just be joyful
20:39for us as a family to continue the legacy that they started for us.
20:45When Bradley's not running around after his three daughters, he spends his day in the kitchen.
20:50I'm a true owner-operator. Something breaks, I fix it. I try to do everything myself.
20:55I'm only open for seven months out of the year. I'm like a reverse teacher.
21:00I'm working during the summer and the winters. I'm a lot more laid back.
21:04Do you just go to like Jamaica for free events in the winter?
21:07Actually, no. So I coach youth wrestling. I'm an assistant head coach over at the middle school
21:13over here and I also snow plow. Just like at Super Dog, the kitchen split up with fryers on one
21:19side,
21:20the grill lined with burgers on another, and the steam table. But these hot dogs,
21:25yes, hot dogs, can be a foot long. Cooks keep this famous coney sauce on top using a tool from
21:32the 1960s.
21:33That is our version of a chili dog. It doesn't have beans. It's not spicy. It's on the sweeter side.
21:39The most popular thing on the menu is the Texas burger. While they sell 40,000 hot dogs a year,
21:45they'll sell 50,000 burgers. It's two all beef patties, a third of a pound of meat with cheese,
21:52coney sauce, special sandwich sauce, and lettuce. Two different kinds of sauces.
21:57Yes. Orders come through the intercom system at the front of the building.
22:02So when a call comes in, it has a loud beef to it and it also shows which intercom is
22:07pressing the
22:07button. I have 32 intercom stalls all together though. That's like the equivalent of 32 drive
22:13throughs out of McDonald's, right? That is indeed correct. Welcome to Miller's Dog and
22:18Suds in Ingleside. May I take your order please? Can I get a Texas burger, order fries, and a large
22:24root
22:25beer plate? Would you like that root beer in a frosted mug or a paper cup? Is there any other
22:30way to
22:30have it in a cup? No ma'am. I like how it's almost sing-songy. Okay and welcome to Sods
22:38and Suds.
22:39Like it's almost like a cadence to how you speak over the intercom. Yes, yes. Is that something you
22:43teach people or? We teach repetition, repetition. We want every customer coming in. We want the same
22:50experience as they had 60 years ago when my great-grandparents opened the place.
22:54All the food comes together on these old-fashioned trays. These trays will sit on each and every
23:00window on each car. What happens if a car comes in and it's very, very thick? The glass? Yeah. We
23:07haven't had that problem yet. The president hasn't come here yet with his thick glass cars. No bulletproof
23:13cars yet? No, no. And here too, the car hops are the lifeblood of the business. Started working here when
23:20I was 13 the first year they opened up. It used to be that people couldn't wait to get a
23:24job here.
23:25They'd have to stand and we had a waiting list because everybody wanted to work here. When I got
23:28to car hop, which was a big deal, to make $150 a shift in 1968 was like, wow, yes. Kendall
23:37Jurek has
23:37been running food here for 10 years. My best friend and I got our first job here. Kendall even met
23:43her soon-to-be
23:44husband here. My fiancé and I started working around the same time. He was a cook and I was a
23:51car hop and the love story sprouted from there. The first time he made a burger, you were like,
23:56that's the one? That's my man. I had to try one of these love-inducing burgers, so I hopped into
24:03my
24:03car. God, I'm not a good enough driver for this. Do not hit anything.
24:10Welcome to Miller's Dog & Sons. May I take your order, please?
24:14Hi, um, can I get a Texas burger, uh, but make it a basket, please? And I'm gonna try a
24:21Coney Dog,
24:21the foot-long one. Sure thing.
24:24And, um, the world's creamiest root beer medium. Oh my god. That tray is packed.
24:33That's perfect, actually. Thank you. Look at how cute this is. Oh my gosh. That is beautiful.
24:44Oh my god. It just keeps coming out. It's so long. Basically, my entire forearm
24:53in hot dog form. Logistically, I'm terrified of ruining my clothes because I'm a very messy person
24:59and I have no barrier of a table between me and the food, so it's a bit of a risk.
25:10The Coney sauce is way sweeter than I would have expected, but in a good way. It's like sweet,
25:16salty from the hot dog, pillowy bun, delicious. It's not that much resistance,
25:22so I could see why someone could finish this whole thing. That is a big burger.
25:31I have, I have no idea how to describe things because there's so much going on,
25:35but somehow it all works. I thought the two sauces would fight each other because one's sweet and
25:40one's very salty, but they actually work in harmony pretty well. This is a good burger. Here we go.
25:48Oh, that's so good.
25:52I know root beer is basically just straight sugar, but somehow the bubbliness of the root
25:57beer actually kind of balances out the sweetness of the soft serve, so it's not as heavy as one
26:03would expect, which is kind of dangerous. And it's landed on me. And there you have it.
26:18The Millers credit the town of Ingleside for their relevance at a time when so many other
26:23drive-ins have nose dived. They're wonderful people and they appreciate what we have here
26:28and they help make it what it is. Every Saturday during the summer the lot transforms into a classic
26:34car cruise night. See some of the different cars that might come in and hang around with all the
26:39pals here, be friends. Yeah. Enjoy Roy's company now and then. It aggravates us once in a while.
26:47We have a good time here. But I do it on purpose. Yeah, I know.
26:53As well known as we were before that is a wholesome family restaurant. When we did the cruise
26:58nights, it gave us exposure we didn't have before. So it's really been a big boon to our business.
27:04I always felt they liked me as a person and I was their friend and their next door neighbor,
27:11not a customer. I'm spending my money, but it was a good place to spend my money.
27:18Just like Dog & Suds, Superdog has become a pillar in its community.
27:22It's a great place from great people with great food. This would always be the place we come
27:28for the night before our first day of school. It's nostalgic for a time I wasn't alive for.
27:33I didn't write to my child because he's coming here all the time. Come for the dog and the atomic
27:39relish.
27:42While many Dog & Suds locations have shuttered, Superdog has expanded.
27:46It built a second location 20 minutes up the road in Wheeling, Illinois in 2010.
27:52It has a similar look to the original, but it's a lot bigger.
27:56This lot has 34 spaces in Wheeling. We have 100 parking spaces.
27:59It's two acres and we have six picnic tables here and there. We have 18 picnic tables.
28:05That wasn't the only thing they changed. They also put beer on the menu and added...
28:10A drive-through. Today, successful drive-ins like Superdog are few and far between,
28:16but the habit they helped popularize never disappeared. 87% of Americans eat in their cars.
28:23Gen Z alone is averaging up to four meals in their cars per week, more than any other generation.
28:30But unlike at the drive-ins of the 1950s, a lot of these meals are eaten alone.
28:35In the age of social media, food reviews in our cars and mukbangs have racked up millions of views.
28:40I feel like our cars have transformed into a private sanctuary, like a second living room or
28:47a filming location or another dining room. And I think probably the biggest thing is if you're eating
28:54alone, you don't have to feel awkward if you're doing it in your own car.
28:58Now you've even seen fast food chains like Taco Bell and Chick-fil-A redesigning their restaurants
29:03to focus more on car lanes, cutting down on traditional dining rooms. Bojangles added EV
29:10charging stations where people can juice up their cars while they eat.
29:13I mean, when you're eating in your car alone, at least if you're going to do it here, you get
29:17to enjoy
29:17a true 50s-style experience and you're always going to have good company here.
29:23Maybe this is the drive-in's chance to stage a comeback.
29:26And I think what's lost nationally is the Americana. I think not only is a drive-in part of that
29:32and
29:32drive-in movies likewise, but movie theaters. I think all of that is part of the American community
29:38experience that if people would do, they would enjoy themselves more. Even though they might sit
29:43alone in their car, they're part of a communal eating experience. That's what I think drive-ins are
29:49and were and should be.
29:50A lot of things in life have cycles. Maybe this will come back.
29:55Time will tell.
29:57You guys, you were a pleasure. You really were. No, you were.
30:01Aw, thank you.
30:02You were.
30:03I appreciate it.
30:03So, stay easy going.
30:06Thank you, dear.
30:07Thank you, dear.
30:12Thank you, dear.
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