Build a winning playbook for off-premise success

Tap into the growing demand for convenience

Food delivery and takeout are not new concepts for restaurants, but growing consumer demand for convenience — and their continued reliance on technology — means that off-premise options are now critical for foodservice operators who want to compete for a bigger share of wallet. 

Rather than replacing onsite dining, off-premise has become a way for restaurants to earn additional revenue streams from consumers who don’t want to dine in. For operators who are considering implementing delivery, paying attention to growth and following these tips can help create a successful program. 

Growth in off-premise 

One in five U.S. consumers say they’re ordering delivery more often than they did last year, reflecting a steady shift toward at‑home dining habits.¹ That growth is even more pronounced among younger adults: More than six in ten report using takeout, drive‑thru, and delivery more often now than they did a year ago.² Together, these trends underscore a powerful shift in consumer behavior, one that positions off‑premise occasions as a critical and growing revenue stream for operators.

What’s more, offering appetizers for takeout and delivery can be a simple way for operators to increase check averages. Guests often look to round out their order with shareables or snacks, so featuring craveable options — like cheese curds, loaded fries or mozzarella sticks — can encourage add‑on purchases and drive higher off‑premise revenue. 

Off-premise options are growing across all segments, too. When Americans reach for delivery to satisfy a guilty pleasure, Gen X tends to crave pizza, Millennials and Gen Z are most likely to go straight for fast food, and Baby Boomers are most tempted by dessert.¹ 

That’s when getting creative in the kitchen pays off. A delicious mash-up like our Pepperoni Pizza Fries using a simple base of McCain^® SureCrisp^® Skin-On Fries could be an easy win. And for those with a sweet tooth, consider something like our Chocolate Hazelnut Spread Waffle Fries.

Off-premise best practices 

Operators face several challenges with delivered food, such as sogginess and lost heat. By implementing best practices in packaging and menu selection, restaurants can improve guest satisfaction. 

Even without modifying recipes or adding new items, there are several ways to help ensure your off‑premise food arrives at its best: 

• Choose packaging that supports reheating, as many diners plan to save part of their order for later — in fact, 51% of Americans say they “always” or “often” save leftover delivery food to get more value from their meal.¹ 

• Use leak-proof packaging and implement methods to ensure containers don’t accidentally pop open — for instance, tape lids shut or wrap cups in plastic wrap for additional security. 

• To combat issues with sogginess, operators can use McCain^® SureCrisp^® clear-coated fries to increase the crispiness for delivery or takeout but still give customers a consistent experience when they dine in. 

• For operators who want to retain heat, try offering tots (which stay hotter longer) as an alternative. 

• Provide cutlery and condiments, particularly if the food being delivered calls for condiments that a consumer may not have at home. 

• Use insulated food containers to ensure food is delivered at the proper temperature. 

• Create an appropriate delivery radius to ensure that the food reaches its destination in a timely manner (and, in turn, doesn’t take too long to get there, which can cause temperature problems).

Takeout and delivery dining is the key to restaurant growth, particularly because it’s driven by younger consumers who seek convenience for their busy lifestyles. To attract more customers and drive growth in that category, operators need to not only offer it but also ensure that they’re delivering the best quality food possible.  

SOURCES
¹DoorDash; DoorDash For Merchants, 50+ Food and Alcohol Delivery Statistics and Trends for 2025.
²National Restaurant Association. Off‑Premises Restaurant Trends 2025.
³Statista. Online Food Delivery Users Worldwide.