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
The pandemic is accelerating demand for smaller bites.
27%
of consumers say they are snacking more often amid the coronavirus pandemic. Source: Technomic
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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.
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New twists on takeout emerge
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
The food court at Bayview in Seattle offers residents three socially distanced food stations as well as a grab-and-go marketplace.
20%
of consumers say they are ordering takeout more frequently than before. Source: Technomic
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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.
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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.
35%
of foodservice operators offer ready-to-eat items for grab and go. Source: Technomic
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How diners' behavior has changed during COVID-19
The pandemic has altered consumer behavior like never before.