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To-go innovation takes off
Though already on the rise, the onset of the COVID-19 pandemic has accelerated consumer demand for grab-and-go fare. Scroll below to see how the current environment is reshaping eateries' takeout and to-go offerings.
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A shift in eating habits spurs snacking
By Patricia Cobe on 08/17/2020
The pandemic is accelerating demand for smaller bites.
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27%
of consumers say they are snacking more often amid the coronavirus pandemic. Source: Technomic
Hospital begins offering curbside pickup for its farm-to-table meals
By Patricia Cobe on 08/17/2020
Diners can call ahead to place their orders and then drive by the hospital to pick them up.
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New twists on takeout emerge
By Patricia Cobe on 08/06/2020
After five months of to-go meals, restaurants are trying to tempt consumers with creative menu items and packaging.
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Senior living community transforms dining room into socially distant food court
By Benita Gingerella on 09/16/2020
The food court at Bayview in Seattle offers residents three socially distanced food stations as well as a grab-and-go marketplace.
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20%
of consumers say they are ordering takeout more frequently than before. Source: Technomic
The surge in meals to go brings packaging challenges and innovation
By Patricia Cobe on 07/22/2020
Operators share how they’re dealing with availability, sustainability and other issues as packaging demand grows.
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Recipe report: Prepped for takeout
By Patricia Cobe on 06/18/2020
Carryout and delivery surged during the pandemic, and most operators plan to continue these options once they reopen. One lesson learned: Certain menu items travel better than others.
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35%
of foodservice operators offer ready-to-eat items for grab and go. Source: Technomic
How diners' behavior has changed during COVID-19
By Benita Gingerella on 08/07/2020
The pandemic has altered consumer behavior like never before.
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