The year 1894 brought the “paper pail” now ubiquitous in Chinese food takeout. The early 1960s brought us the cardboard pizza box. Now, in the face of consumer demand for eco-friendly packaging and growing demand for off-premise dining in general, we could be on the cusp of another big change in takeout food packaging. Technomic reports that in 2016, 60 percent of consumers said they would pay more for takeout meals if they were packaged in an environmentally friendly way. That number decreased to 52 percent in 2017, not because the demand for such packaging had fallen but because consumers now expect restaurants to offer it. If you currently provide single-use plastic for your takeout business, it’s time to offer alternatives and work with partners who support them — some third-party delivery partners now notify customers that they will not receive non-recyclable items like straws or packets of ketchup unless they request them. Shake Shack, for one, is now looking to bypass materials that are simply recyclable in favor of options that are biodegradable on their own.
Plant-based foods are having a big moment right now — and even lab-grown alternatives are generating some buzz as potential options on future quick-service menus. Still, many consumers are seeking the positive aspects of eating meat, such as the flavor, aroma, heat and heartiness, while minimizing the negative ones. Research from Mintel suggests operators can achieve this by applying cooking methods used with meat — such as curing, grilling and smoking — to fish, vegetables or plant-based options like Ahimi. Using pastrami spices or other seasonings normally reserved for burgers can help to provide an experience that will ensure guests don’t miss the meat. One Green Planet also suggests creating a spice rub of chili powder, oregano, cumin, coriander, mustard powder, brown sugar, salt and pepper for a steak-like taste.
As off-premise dining has become increasingly common, food packaging has been experiencing a bit of a renaissance. Take IHOP’s new multi-tiered take-away packaging, designed to keep combo menu items hot, with minimal moisture, in a compact carrying case. Whether you choose glass, metal, plastics, paper, cardboard, environmentally sustainable materials now in production or some combination of the above, Food Safety Tech advises operators to keep some parameters in mind. Above all, the packaging you select for your takeout menu should help you preserve food and provide a barrier to deterioration due to bacteria, contamination by insects or other pests, and physical jolts during transport. Balance the packaging’s impact on the environment with any benefits it provides in minimizing food waste. After all, inadequate storage, preservation and transport of food are key causes of food waste, so consider how your packaging might help minimize it. Is it durable enough to be reused? Can it be recycled or composted? Next, consider what marketing images and information can be added to your packaging. This, along with the indirect message you send through your choice of packaging materials, can help the consumer connect with your brand and values. Finally, in an environment where new players are entering the delivery market, consider adding an element of traceability to your packaging.