Whether it’s carry-out, curbside, delivery, pick-up, or drive-thru, the to-go service format is more popular than ever. But will this “golden child” status last? When the pandemic is in our rearview mirror, will the demand simply fade into the distance?
There are a lot of unknowns, but there are also a lot of indicators that to-go is not just a fleeting trend. Today we discuss the rationale supporting this outlook and share what goes into the making of a successful to-go offering. And to wrap it up, we’ll dish on the hottest to-go equipment innovations that are taking the foodservice industry by storm.
