Takeout also has presented a different cash flow reality, as high-margin items like iced tea are generally not ordered to-go, Osborne said. Restaurants can make up for it by charging for extras, like adding bacon or avocado to a burger, or replacing a cooked rib-eye with a steak kit, with all the ingredients for a DIY grilling session, but charging the same.
Takeout gets a makeover: How COVID-19 is forcing restaurants to improve the to-go experience
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