Off-premise strategies demand proven ingredients

Key to the ongoing success of takeout and delivery, however, is the need for operators to provide the same high-quality experience that customers enjoy when they dine inside the restaurant.
take out solutions
Image Courtesy of Shutterstock

Restaurant takeout and delivery services, a critical part of restaurant survival during the past two years of the pandemic are expected to remain important elements of the foodservice landscape going forward.

Even as on-premise dining regains momentum, off-premise will remain a front-and-center strategy for most restaurants, according to Technomic’s recently published report, Global Look: Off-Premise Evolution at Restaurants Amid the Pandemic.

Operators will need to maintain sharp off-premise execution for the long term, according to the report, as uncertainty about future coronavirus outbreaks lingers and restaurants will want to “future prooftheir businesses.

In the U.S., 64% of food ordered from restaurants in the United States last year was either for takeout (43%) or delivery (21%), according to the report.

Meanwhile, the National Restaurant Association’s 2022 State of the Restaurant Industry report found that more than 80% of restaurant operators across all segments said they expected their off-premise sales volume to stay the same or increase in 2022, compared with 2021.

The report noted that consumers, especially younger generations, have embraced the convenience of delivery and takeout, as more than half of adults surveyed—54%—said purchasing takeout or delivery food is “essential to the way they live.”

Key to the ongoing success of takeout and delivery, however, is the need for operators to provide the same high-quality experience that customers enjoy when they dine inside the restaurant. Restaurants need to build their takeout menu using ingredients that retain their flavor and texture no matter where they are consumed.

This is especially true for some of the most popular takeout and delivery products, which include items such as fried chicken sandwiches, wings and tenders.

The Tyson Red Label® line of breaded chicken products have been tested* and proven to maintain their flavor and quality during delivery, offering operators a range of solutions that are crowd-pleasing in addition to being easy to prepare and economical. *The products were tested in a simulated delivery environment, placed in fiber to-go containers and held in an insulated pizza bag for 30 minutes before serving. Tyson Red Label® breaded products scored well on aroma, flavor and juiciness.

The lineup includes premium, mid-tier and value-priced varieties of the most popular poultry forms, including a range of fully cooked and breaded uncooked products including tenders, wings and filets, as well as grilled sliced and diced products and breast filets.

In addition, all products in the Tyson Red Label® portfolio are made with chicken raised with No Antibiotics Ever.

For more information about how to ensure that your off-premise menu delivers the high-quality experience that your customers demand, visit  Tyson Red Label® Delivery.


This post is sponsored by Tyson Foodservice


Exclusive Content


Older brands try new tricks in their quest to stay relevant

Reality Check: A number of mature restaurant chains are out to prove that age is just a number.


At Papa Johns, delivery shifts from its own apps to aggregators

The Bottom Line: The pizza delivery chain’s business with companies like Uber Eats and DoorDash is thriving while its own delivery is slowing. But this isn’t the beginning of the end of self-delivery, CEO Rob Lynch says.


How the shift to counter service has changed Steak n Shake's profitability

The Bottom Line: Sardar Biglari, chairman of the chain’s owner Biglari Holdings, details how the addition of kiosks and counter service has transformed restaurants.