"In the restaurant business, first impressions aren't just important, they're everything. That truth has only sharpened in today's off-premises market, where many guests discover restaurants exclusively through third-party delivery apps. Instead of a warm welcome at the restaurant's entrance, or a beautifully plated appetizer in a cozy ambiance, the first customer interaction is often now a to-go bag left on the doorstep."
"The new first impression Off-premises dining is here to stay, as consumers appreciate the convenience of pushing a few buttons and having food arrive at home ready to eat. Restaurants are responding by expanding to-go options, but with many guests' first impression now happening through a to-go bag instead of a dining room, the experience must travel just as well as it would being passed across the table."
"Operators need confidence that their food will travel well, knowing that the quality of the ingredients and the care taken in the kitchen is reflected in every bite their customers take," says Faye Schoenherr, senior brand manager for McCain® SureCrisp®. "That is why operators choose our products. Chefs can prepare McCain® SureCrisp® fries knowing it will arrive as intended, giving operators peace of mind that every order meets their standards."
Off-premises dining has become a primary way guests discover and receive restaurant food, often making a to-go bag the customer's first impression. Convenience drives consumers to order delivery, increasing the importance of food that travels well. Restaurants are expanding to-go offerings and must ensure the dining experience survives transit through proper product selection and packaging. Fries exemplify a high-volume delivery item that is vulnerable to sogginess, and compromised fries can damage overall customer satisfaction. Operators can control ingredient quality and packaging even if they cannot control every delivery step. Reliable, travel-resistant products give operators confidence and protect brand standards.
Read at Food & Beverage Magazine
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