As convenience continues to be paramount for consumers, more restaurants are offering takeout. While takeout brings in incremental revenue, it isn’t without risk – a bad experience can reflect poorly on the restaurant overall. Things to consider:

Offer a limited menu of those items that travel well, but be prepared to give customers what they want. “Our takeout menu features items we’ve tested to be sure they transport well – raw and fried foods are not included,” says Jeff Tenner, executive director of culinary operations, Legal Sea Foods. “If customers ask for fried dishes, we try to steer them away by saying these items are best enjoyed in the restaurant. Of course, if they insist we will package them for takeout.” Bistrot Margot, Chicago, IL, discovered that as its takeout business grew, customers began asking for items not listed on its limited takeout menu – their favorite frites and onion soup. “This forced us to figure out how to maintain the integrity of these items for takeout,” says Joe Doppes, owner. “A food runner came up with the idea of wrapping the frites loosely in butcher paper so air can circulate to keep them crisp.”

“Offering great takeout is a continual process of testing and tweaking menu items and researching packaging.” – Mike Thom, director of culinary research/development, Old Chicago

Optimize menu items for takeout. “We’ve found that by slightly undercooking protein it reaches the proper temperature in our takeout containers,” says Joe. He adds that breads are sent out whole rather than sliced and vegetables are blanched and reheated slightly so they finish cooking in the container. When takeout customers at Old Chicago restaurants complained that the lasagna noodles were too soft, Mike Thom, director of culinary research/development, found a better noodle that stands up to reheating and freezing (customers also wanted to buy whole pans to have on hand at home), and they’re using it in house as well. Mike says that while testing in house is important, the best and final test is having friends and neighbors order and report back.

Package food well and provide instructions. “We find using an individual container for the entree, another for the side dish, and not dressing the salad allows food taken out to retain its quality and individual flavors,” says John Arents, gm, Sola, Chicago, IL. Macaroni Grill adds a label containing heating and food safety instructions to each item, which also advises customers not to heat up the dish after three or four days. Instead, the label reads, “It’s time to toss this and come back to Macaroni Grill.”