Takeout

Takeout refers to meals prepared by a restaurant for consumption outside the premises. The customer orders, pays, and collects the meal at a counter or curbside, rather than eating on site. Takeout contrasts with dine-in service and, where available, with home delivery. In different markets, the term varies: takeout is common in the United States and Canada, while “takeaway” is widely used in the United Kingdom and Australia; some places also use “to-go” or “carryout.”

Takeout orders may be placed in person, by phone, or through digital platforms. Restaurants package items in heat-retentive containers; packaging choices influence temperature, aroma, and potential leaks. Food safety standards require proper handling, temperature control, and allergen labeling where applicable. Advances in packaging, labeling, and logistics support consistent quality from pickup to consumption. Many establishments also offer curbside pickup for convenience.

Takeout is a significant revenue stream for many eateries, often complementary to dine-in and delivery. Online ordering and third-party platforms have broadened customer access but can affect pricing margins and service fees. The modality supports urban dining patterns and busy lifestyles, enabling meals to be eaten away from the restaurant environment.

Historically, off-site meals date from early 20th-century dining-out patterns and the rise of fast-food and sandwich shops; the practice grew with standardized packaging and franchise networks. The COVID-19 pandemic accelerated reliance on takeout and delivery, prompting measures to adapt operations and safety. Ongoing concerns include packaging waste and sustainability.