Elevate your to-go game with consistency and quality

Sponsored by Tyson Foodservice

Takeout and delivery have become routine for customers and a must for operators. Consumers have developed high expectations around the quality of the foods they order to-go. In this increasingly competitive environment, operators are improving their off-premises offerings by using ingredients that are tested and proven to maintain flavor, texture, and aroma.

People are willing to pay for the convenience of eating whenever and wherever they want. According to a 2023 report from Lending Tree, 82% of U.S. consumers used a delivery service in 2022, and spent an average of $407. That was up 159% from 2021, when they spent $157. While retail was the most popular category, used by 54% of consumers, food delivery was second, used by 42%.

In addition to delivery, consumers are ordering in-store or curbside pickup, or using the drive-thru. Operators must make sure these experiences result in satisfied customers and repeat business. Here are some tips for elevating to-go options.

Buy quality ingredients

One way to delight customers is to offer menu items they crave. Chicken is especially popular. According to the U.S. Department of Agriculture Economic Research Service, U.S. per capita consumption of chicken totaled 115.2 pounds in 2022. That amount has been steadily increasing for years. As foodservice operators add a variety of chicken-focused menu items, they must provide food that is consistently delicious whether served at the establishment or prepared for a to-go order.

Offering the appropriate protein solutions is crucial, and the key to success is to purchase items that are tested for various features. One solution is the Tyson Red Label^® product line of menu staples that include filets, patties, tenderloins, tenders, bone-in wings, boneless wings, chunks and nuggets. “Metrics and established standards ensure that our product quality consistently delivers in accordance with our high-quality standards and remains consistent over time,” says Kim Glenn, director of research and development at Tyson Foods, Inc. “Having defined metrics ensures we continue to meet our customers’ expectations for product quality.”

Tyson Foods Foodservice Team conducts primary consumer research in its Discovery Center, where resources include 19 test kitchens, a USDA-inspected pilot plant, and multiple demonstration kitchens. The staff of culinary-trained food scientists, sensory professionals, chefs, shelf-life experts, and other individuals test Tyson Red Label^® products for quality metrics including flavor, texture, and aroma.

Leverage expertise

As consumer demands change, operators adapt by updating their menus, which includes using value added products that streamline kitchen operations and elevate on and off premise programs. Operators know they must keep up with evolving customer tastes by offering menu items that have on-trend flavors and can withstand delivery and takeout.

To assist with this, Tyson Foods Foodservice Team continues its consumer testing on Tyson Red Label^® products beyond new product launches. “Products are reviewed on regular cadence and consumer data is collected on multiple product attributes,” says Kathryn McCullough, sensory scientist at Tyson Foods, Inc. These attributes include flavor, texture, and appearance for both freshly prepared product and product held to simulate onsite and offsite conditions. One important metric is hold time, which ensures products maintain aroma, flavor, and juiciness after 30 minutes. The hold-time check entails preparing products according to cooking instructions and placing them in a fiber to-go container in an insulated bag.

Tyson Red Label^® products are tested using consistent protocols to ensure they represent various foodservice channels. Products are cooked on equipment that operators would typically use. To ensure the products perform consistently for onsite service, the food is held in a back-of-house warmer.

Surpass expectations

Delivery and takeout remain a big part of consumers’ routines. People expect the food to taste delicious and to have the same attributes at home as at the foodservice establishment. Tyson Foods Foodservice Team tests the Tyson Red Label^® line to ensure it maintains flavor, texture and aroma after packaging and travel time, a capability that no other supplier has matched.

Crispiness is one important attribute. With Tyson Red Label^® Fully Cooked Breaded Authentically Crispy Original and Spicy Bone-In Chicken Wing Sections the proprietary breading process ensures a super crispy exterior that holds for 30 minutes, even when sauced. When tested, 92% of consumers said the breading crispiness is at the most optimal level, and 71% of consumers found it even more crispy than expected. ¹

Other products in the line include Tyson Red Label^® Fully Cooked Grilled Chicken Breast Strips, which provide premium quality, bite, and texture. The visible char marks and light seasoning offer grilled flavor and appearance, and are fully cooked to provide easy prep, back-of-house efficiency, and consistency while minimizing food-safety concerns.

Tyson Red Label^® Uncooked Homestyle Chicken Tenderloin Fritters are homestyle breaded tenderloins that provide great flavor and crunch that can be used across the menu. Whole muscle tenderloins provide premium quality, bite, and texture, and breading is seasoned with visible pepper flecks and garlic to provide scratch made taste without added labor costs and time. These are partially cooked, so the kitchen crew can quickly add the finishing touch.

Visit Tyson Red Label^® brand to find out more about how to elevate your to-go capabilities.