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Momentum for Takeout, Delivery Continues into 2022

Operators invest in digital ordering, drive-thru capabilities to capture on-the-go sales.

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Operators Tackle Unique Challenges of Holiday Season

Events must be carefully thought out, with a focus on labor and menu offerings.

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Mashups Give Comfort Foods Fresh Appeal

Operators pair familiar favorites with global ingredients, cutting across cuisines and dayparts.

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Restaurants Rethink Formats, Menus for Future Success

Operational efficiencies, evolving consumer demands drive concepts to adjust.

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Satisfy Football Fans with Contests, Promotions

Fantasy leagues, game-day offers present opportunities for takeout and delivery.

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Menu Simplification Helps Operators Cope with Labor Crunch

Eliminating items drives efficiencies, creates excitement through limited-time specials.

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Rethinking Customer Service in an Off-Premises World

The coronavirus has obliged operators to revise safe and convenient service practices.

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Ordering To-Go Has Staying Power

Operators will continue to pursue off-premise business opportunities in 2021.

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Flavor, Experience, Value Drive 2021 Takeout Menus

Customers seek rewarding, affordable meal solutions that meet their diverse demands.

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Growth of Delivery Paves Way for Ghost Kitchens

Delivery-only brands let operators expand to new markets, add new concepts at relatively low cost.

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Pandemic Fuels Snack-Menu Opportunity

The pandemic has accelerated the opportunities for operators to showcase snacks on their menus, building on a trend that has already been gaining traction in the industry.

Beating the Winter Blues with Holiday, Sports Tie-Ins

The seasonal slowdown in restaurant dining that typically occurs every year in February and March always takes a toll on business. But there are things operators can do to keep customers engaged throughout the winter, even during the pandemic.

A Master Class Guide for Takeout & Delivery

Expert advice, game-changing tips and menu inspiration for foodservice professionals looking to take off-premise operations to the next level.

Best safety practices for delivery and takeout in the COVID-19 age

With most restaurants forced to close their dining rooms because of state and city coronavirus restrictions, operators are increasingly turning to the sole off-premise channels such as delivery and carry-out.

6 Ways the Coronavirus Pandemic Will Change Eating Habits

Times of crisis inevitably change the way consumers eat, as they rethink their values around food and return to familiar favorites. So how are recent events likely to impact the way consumers eat in the months, and perhaps years, to come?

The New Consumer Mindset

Consumers are drastically cutting back on restaurant purchases, scrutinizing the cleanliness of operations and seeking solace in familiar comfort foods, according recent research from Chicago-based firm Datassential.

Here’s What Your Business Insurance May (or May Not) Cover

As restaurants have shut down across the United States in response to city and statewide coronavirus-related lockdown mandates, business owners are wondering if this disaster is covered under their business insurance protection plans.

Shareable Comfort Foods Strike a Chord During Crisis

Operators are revamping their communication strategies during the COVID-19 pandemic to highlight their community connections, showcase family meal solutions and remind consumers of their efforts to protect customer health and safety.

Community Safety Paramount During Takeout, Delivery

The foodservice industry is facing an unprecedented array of challenges amid the rapid spread of COVID-19, but the most important threat restaurants must focus on is protecting the health of their workers and customers.

Maintain Brand Identity in Marketing Off-Premises Offerings

Foodservice operators seeking to promote their delivery and takeout offerings during the COVID-19 crisis should strive to maintain messaging that showcases their own brand identity.

Streamlined Menus and Recipes Are the New Norm

Operators have been streamlining their menus to focus on items best suited for takeout and delivery, while at the same time seeking to minimize their costs for inventory and production.

Restaurants Rethink Messaging to Highlight Family, Community

Operators are revamping their communication strategies during the COVID-19 pandemic to highlight their community connections, showcase family meal solutions and remind consumers of their efforts to protect customer health and safety.

Consumers Seek Clear Evidence of Safety

Protecting the health and safety of customers has long been an essential, yet largely behind-the-scenes aspect of restaurant operations. However, it has become the primary focal point of communications in the era of COVID-19.

Operators Explore the Great Outdoors

As the nation gradually acclimates itself to the pervasive COVID-19 pandemic, most states have begun allowing restaurants to open outdoor dining spaces.

Persevering Through Challenges

Closing a restaurant or a chain of restaurants is much easier than reopening one. That’s the hard truth operators around the country are confronting as customers begin returning to their dining rooms amid the COVID-19 pandemic.

Keeping Profits on the Menu for a ‘New Normal’

After many restaurants around the country optimized their menus for takeout and delivery, they have begun expanding them again as states and local municipalities loosen restrictions on in-restaurant dining.

Restaurant, Grocers Partner on Retail Meals

The pandemic has led some restaurant operators to form strong relationships with the same companies they have long been competing against for consumers’ share of stomach.

Driving Higher Off-Premises Checks

As operators around the country were forced to shutter their dining rooms during the COVID-19 outbreak, many discovered that they could drive higher check averages for takeout orders by offering bundled family meals.

Catering calls for creative solutions

Just as operators have had to reassess their business models to optimize takeout and delivery services during the pandemic, they must also rethink their catering services.

Growth of Delivery Paves Way for Ghost Kitchens

Delivery-only brands let operators expand to new markets, add new concepts at relatively low cost.
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