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The sight of drive-thru lines wrapped around the building—or even around the block—remains common, but restaurants are applying technology and new service models to combat the string of idling customers.

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For Aimee Blake, “wax” is akin to a curse word. “We don’t say ‘wax.’ We have, almost like a swear jar. If you say ‘wax,’ you put a quarter in the jar,” said Blake, the founder of Sugar Sugar, a hair removal franchise that uses a technique called sugaring with a paste of sugar, lemon and water applied to the skin instead of traditional hot wax.