off-premise dining is no longer something that operators can leave off the menu.
But merely offering takeout and delivery isn’t everything.
Operators must also ensure the food is still
high quality and offers a restaurant-like experience,
no matter where the consumer eats it.
CHALLENGES OF OFF-PREMISE DINING
Things to consider:
Consumers increasingly want to eat their delivery/takeout food right out of the container that it comes in, rather than transferring it to a plate first. Operators should consider using heat resistant or non-foam packaging to allow for easy reheating. Ask your marketing associate about the variety of takeout container solutions offered here at Sysco Atlanta.
As off-premise dining becomes more prevalent, consumers are asking for eco-friendly packaging. According to Jeff Way, Senior Director for Sysco, one issue with this type of packaging is that one material can’t do it all. For certain items, eco-friendly packaging may not be the best choice for keeping foods in top form. But for foods such as salads, sandwiches, sushi and hot items that don’t need to be kept crisp, eco-friendly options are an ideal choice.