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Even with restaurants reopening after pandemic closures, operators are still in flux as they face changing regulations, evolving guidelines from government, and other challenges. Most operators had to quickly become off-premise experts who were adept at carryout/takeout and delivery, even if they never had done so before.

In 2020 and 2021, consumers also became more skilled at adapting to ever-evolving conditions, and the curbside and delivery trends that some expected to be short-term became part of regular consumer routines.

Delivery and carryout have become a way of life. And as consumers continue to be more comfortable with them, they’re gravitating toward some favorite items: