Takeout options are an increasingly important source of revenue for restaurant operators, with 57 percent of 1,500 respondents recently surveyed by Chicago-based Technomic, www.technomic.com, saying they purchase takeout once a week or more. If they had not done so, they would most likely have made food at home
"In many cases consumers do not view takeout orders as a part of the same consideration set as food purchased to be eaten in the dining room or onsite," says Technomic Vice President Joe Pawlak. "Operators have a real opportunity to gain an advantage if they can respond to consumers' needs for convenience, accuracy and food quality."
Notable findings include: About 60 percent of respondents say they are willing to pay more for takeout packaging made with sustainable materials. Trends toward sustainable, recyclable materials for takeout containers are taking shape at several major restaurant brands on the chain level; About half of consumers surveyed agree that their takeout occasion could be "ruined" by any of several mishaps: leaking food or liquids (52 percent), deterioration of food taste or freshness (49 percent), food that doesn't stay hot or cold (46 percent) or missing condiments (46 percent); Boxed meals, value meals and snacks stand out as leading take-out options for limited-service restaurants, while full-service restaurants are promoting family dining options.
