futureforecasts
TAKEAWAY PACKAGING IS THE NEW DINNERWARE
The boom in off-premises business as a result of COVID has increased the need for better to-go packaging. For most restaurant brands, off-premises represents the majority of their business. Now, more than ever, restaurants must maintain the quality, look, temperature, and particularly the convenience of their food as they attempt to re-create the in-store dining experience at home.
O
ff-premises is now the “new dine-in,” and to-go packaging is the “new dinnerware,” so it is critical that to-go packaging delivers a convenient experience. In these uncertain times, one thing is for certain, offpremises dining is here to stay, and will continue as the engine for growth for most restaurant brands.
Plant-Based Compostable Packaging BioPak products are made from sustainably sourced, plant-based raw materials and are certified carbon neutral. 5% of profits are being donated to positive change.
biopak.com
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restaurantandcafé.co.nz
IMPROVING THE TAKEAWAY EXPERIENCE Improved Off-Premises Packaging (IOP) is developed and designed to meet the specific needs of off-premises customers. By addressing off-premises customer needs, it improves hospitality and elevates the guest experience. The critical first step in the creation of IOP is developing a thorough understanding of the problems, annoyances and weaknesses customers have with off-premises food and beverage packaging in general, and your brand in particular. Effective ways to accomplish this include quantitative problem detection research to determine the most frequent problems, and importantly, their severity. Little if anything is gained from solving a frequent problem that many customers don’t consider a real problem. For restaurant to-go
