As the neon lights dimmed at Hi-Pointe Drive-In’s final locations, an iconic chapter of American car culture closed. In January 2026, the St. Louis chain announced the shutdown of three outlets, slashing its footprint by one-third amid a relentless decline in drive-thru demand.
Drive-thru traffic plunged 5-8% year-over-year in 2025, reflecting a seismic shift in dining habits. Takeout jumped 15.5%, and delivery climbed 13.5%, together capturing 75% of all restaurant visits. These off-premises options now dominate, squeezing chains built around curbside service. Consumers favor the ease of home delivery or quick pickup over navigating lines in their vehicles, forcing even longstanding brands to reassess core operations.
Nostalgic Origins
Drive-ins emerged in the 1950s amid booming car ownership, with carhops delivering trays of food directly to parked customers. Efficiency later drove a pivot to drive-thru windows, eliminating servers on foot to cut labor costs. Yet today’s diners rarely seek that retro ritual. Without built-in trays or tables, in-car meals feel cumbersome, eroding appeal as preferences tilt toward dine-in comfort or app-based orders.
Hi-Pointe’s Closures
The Ballwin, Edwardsville, and O’Fallon sites—prized for chef-crafted burgers—could not steady sales despite operational tweaks and staffing boosts. Hi-Pointe President Ben Hillman called the move painful: “This one hurts.” Staff received transfer offers to remaining spots, aligning with a people-focused ethos. The decision aims to fortify the brand’s viability, trimming excess to match subdued traffic.
Industry Echoes
Hi-Pointe’s retreat mirrors wider woes. Sonic shuttered a net 60 locations in 2024. Salad and Go closed 41 stores in Texas and Oklahoma. Amy’s Drive Thru pulled out of the Bay Area entirely. Hot ‘n Now, a 1990s powerhouse with over 150 outlets, clings to just two today. These cases underscore how eroding drive-thru volumes expose vulnerabilities, prompting some to downsize while others test revamps.
Paths to Adaptation
Gastronauts Food Group, formed in 2024 by Hi-Pointe’s Hillman, Sugarfire’s Mike Johnson, and Taco Buddha’s Kurt Eller, now steers the chain. It emphasizes measured growth amid flux. Hi-Pointe refreshed its menu, blending smashburgers and shakes with innovative items to lure shifting tastes. Experts at Revenue Management Solutions caution that tech upgrades alone may not reverse the downturn, urging deeper reinvention.
Endure or Yield
The closures carve gaps in St. Louis neighborhoods, where these spots anchored casual dining. Affected workers face upheaval, though transfers soften the blow. As off-premises surges, drive-thru survivors like Hi-Pointe’s six holdouts must innovate swiftly. The coming years will test whether these relics of roadside Americana endure through agility or yield to modern convenience entirely.
Sources:
“Hi-Pointe Drive-In announces closure of 3 locations in St. Louis area.” Sauce Magazine, 5 Jan 2026.
QSR Drive-Thru Trends: Why Traffic Is Falling & How to Respond.” Revenue Management Solutions, 20 Aug 2025.
“From Trend to Transformation: Off-Premises Dining Now Essential for Restaurant Traffic.” National Restaurant Association, 15 Apr 2025.
“Salad and Go ceases operations in Texas, Oklahoma.” Restaurant Dive, 7 Jan 2026.