Quick guide to off-premise growth
SUMMARY: Off‑premise growth offers operators a powerful opportunity to boost revenue by tapping into rising consumer demand for takeout and delivery.
The shift to off‑premise is here to stay
Delivery and takeout have become essential for restaurant operators due to slowing dine-in business. One in five U.S. consumers now order delivery more often than they did last year.1 At the same time, off‑premise dining has become a core revenue driver for restaurants, accounting for 54% of total restaurant revenue.2 Together, these trends highlight a powerful and sustained shift in consumer behavior, one that positions off‑premise channels as essential to growth.
But pursuing those booming opportunities brings its own set of challenges, not the least of them being the operational imperative of adding new sales channels without upending the core business. Yet research and operator experimentation have revealed best practices that can ease the fundamental burden of providing takeout or delivered meals of the same quality that dine-in patrons expect. Here are some tips on what to offer for off-premise, how to package it and how to get it out the door.
Tune into what people crave
Offering the foods diners want is key for restaurants. No matter what the cuisine, it pays to offer a few people-pleasing dishes, including sides and apps.
For an interesting mash-up, think of something like our Pizza Margherita Grilled Cheese made with Anchor® Italian Breaded Mozzarella Sticks. For a more shareable option, our Pull Apart Fry Loaf made with McCain® Redstone Canyon™ Skin-On Spiral Fries could be another fun addition to any menu.
American consumers turn to food delivery for guilty pleasures. Gen Xers over-index on pizza, Millennials and Gen Zers can’t say no to fast food and Baby Boomers are most tempted by dessert.1
Use high-quality packaging
One of the top concerns among diners who order delivery or takeout is that the food is just as high quality as it would be if they were dining in. For that reason, ensuring guests’ food is hot and crisp is crucial — no one enjoys soggy fries, after all. Use packaging that helps prevent moisture buildup and choose fry cuts like our McCain® SureCrispTM Fries that retain heat well with their special coating. Other tips for ensuring fries and fried food stay hot include using napkins to insulate the packaging and considering lids and other methods for keeping food fully covered. As for staying crisp, using vented containers can go a long way.
Encourage participation with promotions
Successful promotion of to‑go services begins with making them visible and accessible to dine‑in guests. Promote to‑go services to dine‑in guests via table tents, counter cards, napkin insets and posters.
Highlight takeout and delivery services online on the restaurant’s website, in social media posts and through third‑party delivery service communications. And for to‑go or delivery orders, include menus and business cards that call out delivery services and highlight the web address or third‑party app.
As time‑strapped consumers lean more and more on the convenience of meals picked up or delivered, restaurants must seriously consider adapting operations to satisfy the demand for off‑site dining. With the number of consumers regularly ordering delivery and takeout on the rise, it’s in restaurants’ best interest to ensure they’re appealing to their entire customer base, not just those dining in.
SOURCES
1DoorDash; DoorDash for Merchants, 50+ Food and Alcohol Delivery Statistics and Trends for 2025.
2Toast; 2025 Restaurant Trends Report.
