“We turned our fast-casual restaurant into a takeout concept featuring flatbreads, burgers, hot sandwiches, grain bowls and salads, and saw an immediate interest in those items. All of these travel well.” —Eric Eisenberg, Rogue Valley Manor

“Cold foods are great to-go choices, especially chilled seafood dishes. Popular options we offer are chilled grilled shrimp over a watermelon and tomato salad, and chilled ginger poached scallops served with a Sichuan noodle salad.” —Frank Turchan, University of Michigan

“Small handhelds, like sopes and empanadas, travel well.” —Iraj Fernando, Southern Foodservice Management