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Associated Press
16-04-2025
- Business
- Associated Press
From Trend to Transformation: Off-Premises Dining Now Essential for Restaurant Consumers, Operators
2025 Off-Premises Restaurant Trends report shows how takeout, drive-thru and delivery are driving growth, innovation, and consumer loyalty WASHINGTON, April 16, 2025 /PRNewswire/ -- Nearly 75% of all restaurant traffic now happens off-premises—meaning that almost 3 out of 4 restaurant orders are taken to go. New data from the National Restaurant Association's 2025 Off-Premises Restaurant Trends report highlights how off-premises dining has become both a consumer preference and business essential, with the convenience and availability of takeout, delivery, and drive-thru now deeply embedded in everyday life. 'Off-premises dining has become a key revenue driver and an essential way to engage consumers,' said Dr. Chad Moutray, Chief Economist at the National Restaurant Association. 'It now accounts for a larger share of sales for 58% of limited-service and 41% of full-service operators compared with 2019—providing a critical path to restaurant resilience and growth despite ongoing economic pressures.' Who's Driving Demand – and Where Gen Z and millennials are leading the way: Two-thirds say takeout is essential to their lifestyle, and nearly 6 in 10 use takeout or drive-thru at least weekly. More than 60% say they're ordering off-premises more often than a year ago. What Customers Want & How Operators Can Deliver Consumers want speed, ease of use and rewarding experiences. 94% of all consumers say speed is critical, with over 9 in 10 citing customer service as a top priority. Three-quarters of delivery customers value tech-enabled ordering and payments. Value matters, too—over 80% of consumers utilize deals like 'Buy One, Get One' offers, combo meals, or real-time specials. Loyalty programs also matter: 65% of drive-thru users and over 60% of takeout and delivery users say membership affects where they order. Meanwhile, according to consumers, here are some opportunities for restaurants: With off-premises already accounting for most of the traffic, it's not just a trend—it's a critical pathway for operators to drive growth, meet evolving expectations and stay competitive. Click here to download the 2025 Off-Premises Restaurant Trends report. About the National Restaurant Association Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than 1 million restaurant and foodservice outlets and a workforce of more than 15.7 million employees. Together with 52 State Associations, we are a network of professional organizations dedicated to serving every restaurant through advocacy, education, and food safety. We sponsor the industry's largest trade show ( National Restaurant Association Show ); leading food safety training and certification program ( ServSafe ); unique career-building high school program ( the NRAEF's ProStart ). For more information, visit and find WeRRestaurants on Twitter, Facebook and YouTube. Media Contact Kristen Bennett [email protected] 804-822-5337 View original content to download multimedia: SOURCE National Restaurant Association
Boston Globe
04-04-2025
- General
- Boston Globe
Concord's Fife and Drum prison restaurant is revolutionary
The sunlit dining area features a few tables and plain cafeteria chairs, each set with paper napkins and basic silverware (except for the knives, which are plastic). The waitstaff is polite and attentive. In the small kitchen, other employees bustle over the daily-changing menu. Its name, inspired by a former dining room at the nearby Concord Colonial Inn, is an unique example of the enduring Revolutionary spirit that continues to shape Concord's culture. While the inmates working at the Fife and Drum may not give much thought to its name, their journey toward rehabilitation embraces freedom and independence, the very principles that fueled the American Revolution 250 years ago. But for them, the battle is between past mistakes and the pursuit of a better future. 'Every day, I'm trying to be better, learning from my mistakes … trying to make something of myself,' said inmate Alija Rosa, the restaurant's head baker. 'I don't want to end up in the same situation as before.' Advertisement Under the guidance of culinary instructor Eddie Jacobs, the restaurant prepares inmates for life after release. They have the chance to earn the ServSafe, a safety training certification, and develop skills to improve their job prospects. 'The goal is to get these guys ready for the world ... so they don't come back,' as Jacobs puts it. Advertisement Inmate Alija Rosa, head baker at the Fife and Drum, presents the daily dessert: "Our version of s'mores." Jonathan Wiggs/Globe Staff For Rosa, who never considered himself a 'creative person,' the Fife and Drum has ignited a personal revolution. 'I found something that I'm passionate about. I dance with the measuring spoon, I sing back there,' he laughs. 'I'm having fun with it.' Transformation is within everyone's reach if they have the willpower, Rosa says. 'The first step comes from within a person.' But the opportunity at the Fife and Drum is unique, and 'I'd be a fool to ignore it.' He has already secured a catering position through a job fair organized by the program. Culinary instructor Eddie Jacobs teaches soon-to-be-released inmates how to cook and serve meals, equipping them with skills for life after release. Jonathan Wiggs/Globe Staff Another inmate, 34-year-old Dwayne Reavis, had worked in many restaurants . But at the Fife and Drum, he's thinking about how his life has changed, and could for those who follow. When he returns home to Worcester, he wants to cook for his son and daughter, to 'show them what I've learned.' He envisions launching a food truck called 'Crazy Fries,' serving battered waffle fries with toppings ranging from buffalo chicken to mac 'n' cheese. Jacobs has offered helpful advice and guidance on programs for formerly incarcerated individuals looking to start their own businesses. Inmate Dwayne Reavis works as a waiter at the Fife and Drum, a role he chose "because I'm a people person," he said. Jonathan Wiggs/Globe Staff The Fife and Drum also plays a vital role in providing inmates a sense of the shared history and culture of the larger community. The center, a pre-release facility for men, is located on acres of farmland where inmates also grow crops, providing key ingredients for meals made at the restaurant. Surplus food is also donated to local senior citizens and food pantries, said Dean Gray, the prison's superintendent. Since it opened in the 1970s, the Fife and Drum remains the only prison-based restaurant in the country open to the public. Despite strict rules — no phones or wallets allowed, and patrons must bring exactly $3.21 in cash to pay for their meal — the restaurant is busy during its one-hour lunch service from 11:30 a.m. to 12:30 p.m., Tuesday through Friday. Advertisement The offerings on the daily-changing menu are a far cry from prison fare, such as cream of broccoli soup. Jonathan Wiggs/Globe Staff 'There are locals who come every day,' said Gray. 'They're on a first-name basis with [the inmates].' Interacting with regular patrons helps inmates build meaningful relationships with the community, crucial for overcoming the stigma of incarceration, according to Gray. 'They're still human beings ... They're going to go home. They're going to be your neighbors,' Gray said. In Concord, the spirit of the American Revolution commonly is honored through reenactments, historical exhibitions, and commemorative ceremonies. The town is gearing up for the 250th anniversary of the Battles of Lexington and Concord on April 19. At its heart, appreciation of the revolutionary spirit is rooted in the belief in the power of change — the fight for a country where individuals can live freely and shape (or reshape) their own futures. The inclusion of the Fife and Drum as part of the Concord community, along with recognizing inmates as community members upon their release, also pays tribute to that history. 'We're trying to break the cycle,' Gray said. 'And for the community to open up like it has ... it means a lot.' Superintendent Dean Gray believes that inmates' ability to engage with the public is vital to overcoming the stigma associated with incarceration. Jonathan Wiggs/Globe Staff Rita Chandler can be reached at
Buzz Feed
09-02-2025
- Health
- Buzz Feed
If You're Thinking Of Just Eating Around The Mold On Your Bread, We Have Some Bad News For You
It's lunchtime, your stomach is growling and you've decided to make a sandwich. But as soon as you head to the pantry and open the bread bag, you see it: a whitish, greenish spot. Ugh — it's mold. Some slices look OK, though, with smaller or no moldy bits. Are those safe to eat? Maybe they haven't been touched by the mold yet, you think. The idea of eating them is gross, but if you are super hungry or haven't been to the grocery store lately, you may be low on other options. Plus, with the expectation that food costs will rise under President Donald Trump 's administration and the desire to reduce food waste, who wants to toss a whole loaf? Some might wonder if certain slices are still fine to eat, or at least won't cause major stomach problems. Let's see what food experts say. What To Do If You See Mold On Just 1 Slice Of Bread Unfortunately, mold on one slice is essentially mold on every slice (which is also the case for produce, by the way). It doesn't matter if one piece looks fine or isn't touching the moldy area — it's all dangerous to eat. 'No matter how little the mold spot is on the bread, or how many slices are left of the loaf, it is not safe to eat moldy bread nor just cut around it and eat the rest, because the root of the mold already has deeply penetrated into it,' said Shelley Balls, a registered dietitian nutritionist with ServSafe manager certification on food safety. And just because you might not see mold doesn't mean it's not there. 'You may only see visible mold growing on the surface, like leaves on a tree or the petals of a flower,' explained Leanne Blommaert, the manager of food research and development at NSF, a public health organization. 'But there is an entire network of roots called mycelia that can spread into and across all surfaces of bread.' Besides being gross, this can make you feel sick. The Dangers Of Eating Mold If you're a fan of blue cheese, you may think it's perfectly fine to eat some mold. You've done it before and been OK, right? That's understandable and, in some cases, true. Mold isn't always bad — but it can be. 'Eating moldy bread can upset your digestive system or cause allergic reactions, depending on the type of mold,' said Chris Mohr, a fitness and nutrition adviser at the website Garage Gym Reviews. Dr. Kelly Krisna Johnson-Arbor, a medical toxicologist with the MedStar Health hospital system, explained how this can happen. 'Some types of mold that are found in spoiled bread, including Aspergillus and Penicillium, are also associated with allergies that can occur immediately or hours after people come into contact with them,' she said. She added that gastrointestinal symptoms — like abdominal pain and diarrhea — may come from mycotoxins, which are secondary compounds from mold. They can change normal intestinal functions, with unpleasant results. Those aren't the only issues you may face, unfortunately. Even breathing in mold can cause health problems, according to Balls. People with asthma are especially at risk, Johnson-Arbor added, as the allergens can trigger breathing difficulties. Johnson-Arbor recommended playing it safe. 'Since some types of mold can cause unwanted health problems, and since it's impossible for most people to tell whether a specific mold is harmful or not based on its appearance on food, it's best to avoid consuming most moldy foods,' she said. If you want a cheat sheet on when mold may be safe to eat (or eat around), check out this webpage from the U.S. Department of Agriculture. Even when bread slices sit together, some can mold faster than others. How? Balls said slices that mold faster may have more moisture or be warmer. She gave the example of a bread loaf with one side closer to a toaster, thus making it warmer and more likely to grow mold first. Touching bread — with your hands or utensils — can cause mold spores to grow, too, Blommaert added. And that mold can spread. Plus, mold can be airborne. Mohr said that slices near the seam of a bread bag, or near the end of a loaf, may mold faster. That's because they're closer to the air and moisture in your kitchen. Even if you don't leave the bag open, it's exposed to more air when you open it. To some degree, mold growth is unavoidable with certain foods. However, there's a way to slow its progress. 'You can safely store your bread in the fridge to extend its shelf life without any dangerous health risks,' Balls said. The bread may become harder, she noted, but it's safe to eat. Whether this is the best option depends a little on the type of bread, however. Balls said to store crusty types of bread at room temperature only, but commercially made bread will have no or minimal problems with texture or flavor after sitting in the fridge. Just place it in an airtight container to prevent it from drying out. Putting bread in the freezer can also keep it from drying out, and it could still taste about the same as when you first bought or baked it. If you have more than you can eat in a few days, your slices may best reside there. Additionally, Blommaert suggested checking the expiration date of your bread and not consuming it past then. According to the USDA, commercially baked breads can be stored at room temperature for two to four days, refrigerated for seven to 14 days, or frozen for three months.
