Keeping takeout and delivery customers happy is even more important than it once was.

Since the pandemic, takeout orders have been skyrocketing in the restaurant industry. This includes not just quick-service operations but also fast casual and even fine dining. And, of late a growing number of noncommercial operators, like healthcare, college and even corporate foodservice, allow customers to order ahead and pick up their food.

Road-tested strategies for last-mile success.

Remember “The Chipotle Effect” and the rise of the super customizable, fast-casual-style meal? Various foodservice consultants see something similar on the horizon. We shall call it: “The Curbside Effect.”

This casual-dining concept redesigned with off-premises sales and on-premises experiences in mind.

Takeout and delivery dominated the foodservice industry last year, thanks to the pandemic.

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"Over the next year, the company plans to reinvest in our existing restaurant portfolio.”

This growing Italian chain gained a new takeout and delivery expo station as part of an awe-inspiring back-of-the-house refresh as the winner of FE&S’ Kitchen Storage Makeover Contest.

With state and local governments continually changing the rules around on-premises dining and consumer comfort with this activity fluctuating, restaurant owners have had to get creative in their search for new revenue streams.

The novel coronavirus has caused an onslaught of changes in the foodservice industry – many negative, of course, but also some positive ones that might just bring a silver lining to shine a light on future growth opportunities.

As takeout options continue to increase, eco-friendly packaging options come into question in terms of balancing sustainability goals with costs, availability and new normal realities.