Restaurant take-out seems to be reaching some sort of peak. Everyone from Outback steakhouse to Chili's Bar & Grill have active take-out operations possessing the potential to grow faster than table sales, say their executives. Even c-stores have met some success incorporating hot foods and perishables like produce into their store mix. According to the National Restaurant Association, the trend is particularly evident among casual-dining establishments with average check sizes between ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Salary Survey 2015

Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive complimentary access to the SN salary survey data tables.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.