Whether your food is to-going across the street or across town, it's important to have containers that understand the assignment. Brands like Handi-foil® and First Mark® make the grade for performance, reliability, and versatility, so you can focus on what you do best: bringing the flavor. 

The To-Go Future Is Bright

Off-premise is the new black — as high as 75 percent of restaurant traffic is credited to takeout, delivery, and drive-through¹. Coming off a summer that saw consumer restaurant spending rise over four consecutive months², the road ahead looks promising, especially considering the calendar is jam-packed with corporate events, holiday parties, and must-see sports (hello, football!) that attract to-go diners.

For off-premise dining, the Magic 8 Ball is showing “signs point to yes” for a busy rest of the year. That means ensuring you have a strong off-premise game, from logistics to menus to promos and, perhaps most importantly, packaging. Because if the food you send out isn’t best-in-show when it’s time to eat, nothing else really matters.

Bring It!

These days, getting 90 percent of people to agree on anything is practically unheard of. So, it’s really saying something that 90 percent of off-premise diners would order a greater variety of takeout and delivery if packaging helped better preserve quality.³ Read that again. Packaging matters.

First Mark® Carryout Containers may not leap tall buildings in a single bound, but the portfolio of higher-end containers is a team of superheroes you’re looking for to help preserve food integrity, maintain temperature, and keep meals looking their best. With a variety of materials, compartments, and lid styles, operators can find the right fit for nearly any meal. And they look good while doing it.

First Mark containers can handle the go-to to-go champ of every football season (looking at you, Buffalo chicken wings) as capably as new and noteworthy up-and-comers like tteokbokki and shawarma (tip: give your kitchen a leg up with craveable, ready-to-serve shawarma proteins from Zebec® Mediterranean ).

If you’re packing up build-your-own options or dishes with multiple components — like Buddha bowls, tacos, dips with dippers, or any kind of combo — First Mark delivers, with multiple sizes of containers, recyclable and natural fiber options, and containers with up to three compartments to keep everything ship-shape in transit as well as on the table.

Dishing It Out

The surge of parties and corporate events that dominates the second half of the year also brings a flurry of catering opportunities. Once again, the secret to service is in the serving — specifically: strong, reliable steam table pans. Handi-foil® Steam Table Pans are get-’er-done workhorses delivering rugged performance that stands up to heat, heft, liquid, and long service, taking pressure off your team while the food takes center stage.

Handi-foil’s deep-capacity, waffle-bottom pans are designed to perfectly nest, maximizing mix-and-match versatility with full, one-half, one-third, and one-quarter pan liner options. Choose a lid by size, or a single lid to contain the entire package. It’s a system that stacks and packs better than Jenga, with no worries about slippage or collapse — or, for that matter, leaking, warping, or buckling, either.

Bonus Points

Everyone’s feeling the strain on restaurant labor, so anything you can do to improve efficiency for your team makes a difference. Once again, containers and packaging provide some welcome relief.

Handi-foil’s superior steam table pans can be transported quickly and securely with confidence — no muss, no fuss. Not only are they designed for extra food capacity, they keep dishes hot through service, meaning less hands-on time and labor for your team.

First Mark’s containers can be utilized for hot or cold dishes, reducing your overall inventory and staff time spent deciding which to use. Containers are easy to close, ensuring the food inside is protected all the way through to its final destination. And optional see-through lids not only enhance presentation but limit order mistakes. It all adds up to keeping diners happy, limiting inventory and waste, and eliminating do-overs that can cost valuable staff time and ding your bottom line.

¹National Restaurant Association, “From Trend to Transformation: Off-Premises Dining Now Essential for Restaurant Consumers, Operators,” April 25, 2025

²National Restaurant Association, Total restaurant industry sales, July 16, 2026

³National Restaurant Association “Increased sales come in the right packages” May 21, 2025