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.
Hospital begins offering curbside pickup for its farm-to-table meals
Diners can call ahead to place their orders and then drive by the hospital to pick them up.
New twists on takeout emerge
After five months of to-go meals, restaurants are trying to tempt consumers with creative menu items and packaging.
Senior living community transforms dining room into socially distant food court
The food court at Bayview in Seattle offers residents three socially distanced food stations as well as a grab-and-go marketplace.
The surge in meals to go brings packaging challenges and innovation
Operators share how they’re dealing with availability, sustainability and other issues as packaging demand grows.
Recipe report: Prepped for takeout
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.
How diners' behavior has changed during COVID-19
The pandemic has altered consumer behavior like never before.