How to Successfully Transition to Offering Your Restaurant’s Food To-Go

Historically, the food delivery and takeout market have been extremely limited in their scope. Many restaurants were hesitant to enter the market, with concerns around the feasibility of serving their food to-go, handling the added strain on kitchen operations, and the lack of consumer interest.

However, today, the global food delivery market is worth more than $150 billion, more than tripling in value since 2017. Much of this growth has been attributed to the pandemic, when diners and restaurants alike were forced to rethink how they interacted. In the United States alone, the food delivery market has more than doubled since the start of the pandemic, and the behaviors consumers learned during lockdowns are continuing.

Offering your restaurant’s food to-go is highly beneficial during this growth in the market. It allows you to not only retain existing customers who might now be looking for alternatives to dining in but also to tap into a growing segment of new customers who prefer dining at home but are less inclined to cook their own meals.

However, the transition to offering your food to-go requires a strategic approach. Handle the transition poorly, and you’re at risk of damaging your restaurant’s brand image. Let’s take a look at the top seven ways you can ensure a smooth transition to food takeout and delivery.

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