Must-try tips for taking to-go to the next level

Strengthen your off‑premise strategy 

With takeout and delivery orders on the rise, there’s a great opportunity for commercial operators to add new customers and increase revenue with simple enhancements to menuing, marketing and helping back-of-house operations. Off-premise dining now accounts for 54% of restaurant revenue¹ — making it more important than ever to ensure a seamless takeout and delivery program. 

One of the biggest challenges commercial operators face in takeout and delivery is making sure the quality of the food does not change and that guests are just as satisfied with their dining experience as they would be in the restaurant. 

You can take to-go to the next level with these tips: 

Choose the right product 

Chefs are proud of their creations and always want to serve the best possible version of them. The important thing to remember is that not every dish works for takeout and delivery. If you want to turn a best-selling regular menu item into a to-go dish, there are many things that need to be considered — from the way it’s prepared to the sauces, and how long it will sit in a container.

Offering menu items that maintain flavor and texture, such as McCain^® SureCrisp^® Fries, is a straightforward way to ensure quality in off-premise orders.

Choose the right packaging 

To ensure guests receive hot and crispy items, it’s essential to prevent moisture buildup in their packaging. Consider using napkins to insulate and keep the heat, and use vented containers or vent existing containers to preserve crispness.

A must-try solution for offering menu items to-go is to experiment with what packaging works best for the establishment. Fry sleeves, clamshells and folded cartons are popular to-go packaging options that ensure meals hold up during delivery. You should also consider packaging sauces and other add-ons in separate containers that guests can assemble. 

An example is the Mole Mac & Cheeseburger, topped with golden brown battered Anchor^® Battered Mac & Cheese Wedges, with an order of sauce-drizzled fries. When menued for takeout and delivery, try packing tomatoes, fresh cilantro and a lime wedge in a separate container and serve mole and crema in disposable ramekins for dressing fries on-the-go. 

Create an experience 

Pick a menu item that is going to showcase everything the restaurant is known for — the quality, flavor and appearance. It’s important to think through how your restaurant model translates to takeout and delivery, and make as many test runs as necessary to ensure customer satisfaction. 

Customize to-go packaging and add personal touches to keep guests coming back for more. When food looks and tastes good, people remember the experience. Try to place emphasis on how you are presenting the food to meet both of those needs, like garnishing with seasonal fruits or herbs. 

Ninety percent of consumers say they’d order a wider variety of items if delivery could match on‑premise quality, and more than half are willing to pay extra for premium packaging that keeps food at its best.²

A strong off‑premise program doesn’t require an overhaul. By making thoughtful choices across product, packaging and presentation, operators can deliver takeout that delights guests and drives long‑term success.

SOURCES
¹Toast; 2025 Restaurant Trends Report.
²National Restaurant Association; From Trend to Transformation: Off‑Premises Dining Now Essential for Restaurant Consumers, Operators.