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 ...
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