While operating a restaurant has long been a practice of managing on razor-thin margins, the rising costs of everything from food to labor to energy have given many operators no choice but to adjust their model. According to a recent report from Fast Company, that has meant a growing crop of restaurants are entering the consumer packaged goods arena, providing popular menu items and accompaniments that consumers can pick up at the grocery store and keep in their pantry or freezer. To be sure, restaurant-branded condiments and meals are hardly new – they have been around for decades. But the range of them has been exploding in the past few years and continues to grow, with products as diverse as burritos from the Mexican chain Tacombi and smoked mushroom garum from Copenhagen’s Noma getting into the act. The income stream not only has the potential to help a restaurant expand its brand well beyond the regions where it prepares and serves food, but also to more easily ride the waves of a challenging economy (or even a pandemic). The perception of restaurant-quality food in a grocery setting may also give it the lift it needs to secure a sale. Indeed, even in an environment of high inflation, consumers have still been able to justify splurging on their favorite restaurant brands in retail settings, according to the Food Institute.