Takeout Takeover
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Story by Tannan Luzzo Design by Tannan Luzzo
Over the past year or so, we have all seen the COVID-19 pandemic rock the world in so many ways, but there is one part of life no one never imagined would ever change: how we eat out. Restaurants, bars, breweries and those alike are staples in American life, especially California, but the pandemic has pushed for change in the way we eat and how we’re served. We’ve already seen some of the best buffets and family style restaurants succumb to the virus, like Souplantation (RIP). The thought of that business model ever working again just doesn’t seem feasible. At least in the upcoming years, maybe even decades. One thing I did see was some restaurant master the takeout experience, at least in my perspective. Takeout ruled in 2020 and has so far this year too. Cal State Fullerton and the surrounding area has a slew of restaurants, some of which are staples within the student body. The ability to serve takeout during the pandemic has helped them stay afloat. Not only did the primary option change 12 | Basement
to take out but the menu items and bundles were re-tailored to a take-out experience. For example, the Lucille’s BBQ chain, which has a location up the road in Brea, has completely revamped and changed their menu. They now have drinks to go, which come in a mason jar, cold food to heat up at home, amongst other new take-out style options. Not only has takeout taken over, but the idea is elastic. As places open back up and Fullerton phases into re-opening, takeout adapts as well. Recently, as I was driving by campus and turning onto Nutwood, it said “open for takeout.” Then a couple weeks later I noticed a sign saying you could take out, drive in, or dine in. I thought how interesting a drive in experience, I haven’t seen that at a Denny’s before. So already, there was a Denny’s offering drive in style, which just shows how they are adapting with the times. Takeout options for a place like What’s Up Japanese Noodles, otherwise wouldn’t have been probably a preferred method to eat those types of foods, but given the pandemic it’s almost preferred now given the long wait times and the amount of residents eager to go out is steadily increasing.
Wait times are into the several hours, and depending on location, reservations aren’t even an option at the moment. Takeout is quicker, more efficient, and in some cases restaurants even offer a percent off discount for ordering online or via apps, takeout, call-in, etc. I think the coronavirus will change the way we live at least for a while longer. I may be in the minority, but the takeout experience has been nearly perfected by restaurants after they were thrust into the situation of having to close their doors to indoor customers. Some had the luxury of using the streets for outdoor dining, like Downtown Fullerton restaurants had space in the street they could use. But some were forced to come up with a new idea. Takeout takeover was the result. Takeout has taken over and it’s honestly likely that it will stay. While there are indeed cons with every innovative process, takeout takeover has too many positives to let it go. Customer ease and satisfaction, simplicity and overall trends in the market suggest takeout is likely to remain dominant for the long haul. In this day and age everyone wants instant gratification. While food ordering will never be quite instant, takeout serves the needs of the consumer at this given time in the world. We’ve seen the parking lots with the delivery spots in the front takeover. It is a takeout frenzy and it’s here to stay people.
