Building a Menu That Differentiates Between Takeout, Catering, and Delivery

On this episode of The Takeout, Delivery, and Catering Show, podcast hosts Valerie Killifer and Erle Dardick chat with Tad Low to discuss the importance of menu differentiation within off-premise.

Tad Low is the Director of Off-Premise for Moe's Southwest Grill, an Atlanta based fast-casual restaurant chain with over 725 domestic and international locations. Low is leading a team that is working to bring delivery to the forefront of the guest experience.

When it comes to maximizing opportunity with off-premise, Low credits Erle at helping him understand the importance of recognizing the different revenue channels that exist within off-premise.

“We really have four main channels of revenue here. We have our in-store business, we have our catering business, we have our online business and we have now our third-party business. And understanding that each part of the business while representing a different percentage of our overall sales they each have a different impact to our bottom line,” says Tad Low. “And understanding that in order to maximize each of those channels we probably need to have a menu that is geared towards each of those segments.”

Learn how each menu for Moe’s Southwest Grill’s different revenue channels differ from each other along with more tips for off-premise success by listening to the podcast episode above!

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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Top 100 Fast Casual Innovators Report Released

Our release of the Top 100 Fast Casual Innovators Report breaks down the top fast casual restaurant performers in the segment as analyzed by our Foodable Labs data index. I got a chance to look back on the fast casual pioneers who edged their way into the fast casual restaurant industry in the mid-90’s and changed it forever to become the 21st-century behemoth of fast casual that we know it to be today.

The Innovators Who Envisioned Our Dining Future

Over 20 years ago I had the opportunity to meet and work with these pioneers early on in my career and see the hidden gems of restaurant brands and fast casual trends that they were forging. Today we see an entirely new crop of Top 100 fast casual operators that are being led by a new group of young execs that are destined to create a new benchmark for the top fast casual restaurant brands and their future. Brands like Sweetgreen, Mod Pizza, Tender Greens, Shake Shack are just a few of the innovators leading the way.

When I look back at the 25 years of analysis of fast casual trends and fast casual concepts, the one area that continues to rise to the top is the adoption of technology that these fast casual brands continue to drive home. Changes in technology continue to cause major shifts in the space with recent origin party delivery strategies with Modern Market that could start an entirely new approach to how delivery will be managed by fast casual restaurants in the future. These kinds of strategies could spell doom for the likes of Grub Hub and Uber Eats should the top fast casual restaurant brands create a new roadmap for on demand delivery.

Fast Casual Set to hit 100 Billion by 2025

Our Foodable Labs study finds a growth track that could exceed 100 billion in sales by 2025 for fast casual and potentially as many as 1,500 concepts in the U.S. alone. This growth is attributed to a massive adoption of food away from home and the on demand market by the emerging market of consumers in the 25-34 demographic.

Additionally the explosion of fast casual and emerging restaurant brands is due to the low cost of entry, digital marketing opportunities and now even ghost and virtual kitchens will lead a pioneering era for fast casual growth in the next decade. Technology adoption by consumers will assist in this massive shift and the continued desire by consumers to eat cleaner and more consciously.

Make sure to download the Top 100 Fast Casual Restaurant Innovators Report to get all the insights to the future of the fast casual restaurant business. See more reports and market insights on The Modern Chef Network brought to you by Tyson Foods.