Tools commonly used in the Foods-Carry Out industry for day-to-day tasks and operations.

• Commercial-grade ovens and stovetops for cooking food
• Fryers for preparing fried foods
• Grills and griddles for cooking burgers, hot dogs, and other items
• Food warmers and holding cabinets for keeping prepared food at the right temperature
• Refrigerators and freezers for storing ingredients and prepared food
• Point-of-sale systems for processing orders and payments
• Packaging materials such as bags, boxes, and containers for takeout orders
• Food preparation tools such as knives, cutting boards, and mixing bowls
• Cleaning supplies for maintaining a sanitary kitchen and dining area
• Beverage dispensers for serving drinks

Common products and services typical of NAICS Code 722513-01, illustrating the main business activities and contributions to the market.

• Pizza delivery
• Sandwich shops
• Fried chicken takeout
• Chinese takeout
• Mexican takeout
• Fast food burgers
• Hot dog stands
• Donut shops
• Ice cream stands
• Smoothie shops

The specific certifications, permits, licenses, and regulatory compliance requirements within the United States for this industry.

• Servsafe Food Handler Certification: This certification is required for all food service employees in the US to ensure that they have the knowledge and skills to handle food safely. It is provided by the National Restaurant Association and can be obtained through their website.
• Food Manager Certification: This certification is required for food service managers in the US to ensure that they have the knowledge and skills to manage food safely. It is provided by the National Restaurant Association and can be obtained through their website.
• Food Allergen Training: This training is required for all food service employees in the US to ensure that they have the knowledge and skills to handle food allergies safely. It is provided by the National Restaurant Association and can be obtained through their website.
• Hazard Analysis and Critical Control Points (HACCP) Certification: This certification is required for food service establishments in the US to ensure that they have a food safety management system in place. It is provided by the International HACCP Alliance and can be obtained through their website.
• Safe Quality Food (SQF) Certification: This certification is required for food service establishments in the US to ensure that they have a food safety management system in place. It is provided by the Safe Quality Food Institute and can be obtained through their website.

A concise historical narrative of NAICS Code 722513-01 covering global milestones and recent developments within the United States.

• The Foods-Carry Out industry has a long history dating back to ancient times when street vendors sold food to passersby. In the United States, the industry began to take shape in the early 20th century with the rise of fast-food chains such as McDonald's and Burger King. These chains revolutionized the industry by introducing standardized menus, efficient production methods, and drive-thru service. In recent years, the industry has continued to evolve with the rise of online ordering and delivery services, as well as the increasing popularity of healthier and more sustainable food options. Globally, the Foods-Carry Out industry has seen significant growth in recent years, driven by changing consumer preferences and the increasing availability of online ordering and delivery services. In many countries, the industry has become a major part of the foodservice sector, with a wide range of options available to consumers. Notable advancements in the industry include the use of mobile apps for ordering and payment, the introduction of self-service kiosks, and the adoption of automation and robotics in food preparation and delivery.

The anticipated future trajectory of the NAICS 722513-01 industry in the USA, offering insights into potential trends, innovations, and challenges expected to shape its landscape.

• Growth Prediction: Growing

  The Foods-Carry Out industry in the USA is expected to continue its growth trajectory in the coming years. The industry is projected to benefit from the increasing demand for convenience and time-saving options among consumers. The COVID-19 pandemic has also accelerated the adoption of online ordering and delivery services, which is expected to continue even after the pandemic subsides. However, the industry may face challenges such as rising labor costs, supply chain disruptions, and increasing competition from other foodservice providers. Overall, the industry is expected to remain a significant player in the US foodservice market.

Recent groundbreaking advancements and milestones in the Foods-Carry Out industry, reflecting notable innovations that have reshaped its landscape.

• Contactless Payment Options: Many Foods-Carry Out establishments have implemented contactless payment options to reduce the risk of COVID-19 transmission.
• Online Ordering and Delivery: The pandemic has accelerated the adoption of online ordering and delivery services, which has become a significant revenue stream for many Foods-Carry Out establishments.
• Menu Innovation: Many Foods-Carry Out establishments have introduced new menu items to cater to changing consumer preferences, such as plant-based options.
• Sustainability Initiatives: Some Foods-Carry Out establishments have implemented sustainability initiatives, such as using eco-friendly packaging and reducing food waste.
• Technology Adoption: Some Foods-Carry Out establishments have adopted new technologies, such as mobile apps and self-service kiosks, to enhance the customer experience and improve operational efficiency.

This section provides an extensive list of essential materials, equipment and services that are integral to the daily operations and success of the Foods-Carry Out industry. It highlights the primary inputs that Foods-Carry Out professionals rely on to perform their core tasks effectively, offering a valuable resource for understanding the critical components that drive industry activities.

Equipment

Commercial Refrigeration Units: Essential for storing perishable food items at safe temperatures, these units help maintain food quality and comply with health regulations.

Cooking Appliances: Ovens, fryers, and grills that are vital for preparing a variety of menu items quickly and efficiently, ensuring high-quality food service.

Display Cases: Units used to showcase food items attractively, encouraging impulse purchases and enhancing the overall aesthetic of the service area.

Food Preparation Tools: Knives, cutting boards, and mixers that are essential for efficiently preparing food items, ensuring consistency and quality in menu offerings.

Point of Sale (POS) System: A critical technology that allows for efficient transaction processing, inventory management, and sales tracking, enabling quick service and accurate financial reporting.

Material

Cleaning Supplies: Sanitizers, detergents, and other cleaning agents necessary for maintaining hygiene and cleanliness in food preparation and service areas.

Condiments and Sauces: Essential flavor enhancers that are often packaged for takeout, allowing customers to customize their meals and enhancing overall satisfaction.

Disposable Utensils and Containers: Single-use forks, spoons, and containers that provide convenience for customers taking food to go, enhancing the overall customer experience.

Food Packaging Supplies: Containers, bags, and wraps used to securely package food items for takeout, ensuring freshness and preventing contamination during transport.

Ingredients and Raw Materials: Essential components such as meats, vegetables, and grains that are sourced from suppliers to create menu items and meet customer demand.

Service

Customer Feedback Tools: Platforms or services that gather customer opinions and reviews, providing valuable insights for improving service and menu offerings.

Food Delivery Services: Third-party services that facilitate the delivery of food orders to customers, expanding reach and convenience for those who prefer dining at home.

Food Safety Training: Programs that educate staff on proper food handling, storage, and preparation techniques to minimize health risks and ensure compliance with regulations.

Marketing and Advertising Services: Professional services that assist in promoting the business through various channels, helping to attract new customers and retain existing ones.

Waste Management Services: Services that handle the disposal of food waste and recyclables, helping to maintain a clean environment and comply with local regulations.

Explore a detailed compilation of the unique products and services offered by the Foods-Carry Out industry. This section provides precise examples of how each item is utilized, showcasing the diverse capabilities and contributions of the Foods-Carry Out to its clients and markets. This section provides an extensive list of essential materials, equipment and services that are integral to the daily operations and success of the Foods-Carry Out industry. It highlights the primary inputs that Foods-Carry Out professionals rely on to perform their core tasks effectively, offering a valuable resource for understanding the critical components that drive industry activities.

Service

Beverages: Including soft drinks, iced teas, and specialty coffees, beverages are offered to complement meals, providing customers with refreshing options to enhance their dining experience.

Breakfast Items: Including options like breakfast burritos, bagels, and muffins, these items cater to customers looking for a quick and convenient meal to start their day, often available for early morning pick-up.

Burgers: Juicy patties made from beef, chicken, or plant-based alternatives are grilled and served with a variety of toppings, making burgers a versatile and popular choice for customers craving a satisfying and indulgent meal.

Desserts: Ranging from cookies and brownies to cakes and pastries, desserts are crafted to satisfy sweet cravings, often available for customers looking to indulge after a meal or as a treat on their own.

Family Meal Packs: These bundled meal options are designed to serve multiple people, offering a variety of dishes that cater to families or groups, making it easy for customers to enjoy a complete meal without extensive preparation.

Fried Chicken: Cooked to a crispy golden brown, fried chicken is seasoned and deep-fried, offering a flavorful and comforting meal that is often served with sides, making it a favorite for family meals or gatherings.

Pizza: Available in numerous styles and toppings, pizzas are crafted using dough, sauce, and cheese, baked to perfection, and are a popular choice for customers seeking a hearty meal that can easily be shared or enjoyed alone.

Salads: Composed of fresh vegetables, proteins, and dressings, salads are prepared to cater to health-conscious customers looking for a nutritious meal option that is both light and filling, often available in customizable formats.

Sandwiches: Prepared with a variety of fresh ingredients, sandwiches are a staple offering that allows customers to choose from a range of meats, cheeses, and vegetables, providing a quick and satisfying meal option that can be consumed on the go.

Soups: Prepared from fresh ingredients and simmered to perfection, soups are offered in various flavors and styles, providing a warm and comforting meal option that is often paired with bread or crackers.

Tacos: Filled with seasoned meats, beans, or vegetables, tacos are wrapped in soft or crispy shells, providing a flavorful and portable meal option that appeals to customers seeking a taste of Mexican cuisine.

Wraps: These rolled sandwiches are filled with various ingredients such as meats, vegetables, and sauces, offering a convenient and portable meal option that is often perceived as a healthier alternative to traditional sandwiches.

A thorough examination of the Foods-Carry Out industry’s external dynamics, focusing on the political, economic, social, technological, legal, and environmental factors that shape its operations and strategic direction.

Political Factors

Economic Factors

Social Factors

Technological Factors

Legal Factors

Economical Factors

An in-depth look at the Foods-Carry Out industry's value chain, highlighting its role, key activities, and efficiency strategies, along with its unique value drivers and competitive strengths.

Value Chain Position

Category: Service Provider
Value Stage: Final
Description: Foods-Carry Out operates as a service provider in the food service industry, focusing on the preparation and sale of food and beverages for immediate consumption. This industry emphasizes quick service and convenience, catering to customers who prefer takeout options.

Upstream Industries

Downstream Industries

Primary Activities

Inbound Logistics: Inbound logistics involve receiving fresh ingredients and supplies from various suppliers. Efficient inventory management practices are crucial to minimize waste and ensure that ingredients are always fresh. Quality control measures include inspecting deliveries for freshness and compliance with health standards, while challenges such as supply chain disruptions are addressed through diversified sourcing strategies.

Operations: Core operations include menu planning, food preparation, cooking, and packaging for takeout. Quality management practices involve adhering to food safety regulations and maintaining high standards of hygiene. Industry-standard procedures include using standardized recipes to ensure consistency in taste and portion sizes, along with regular staff training on food handling and preparation techniques.

Outbound Logistics: Outbound logistics focus on the efficient packaging and delivery of food orders. Delivery systems may include in-house drivers or partnerships with third-party delivery services to ensure timely service. Common practices involve using insulated packaging to maintain food temperature and quality during transit, enhancing customer satisfaction.

Marketing & Sales: Marketing strategies often include social media promotions, loyalty programs, and partnerships with local businesses to attract customers. Customer relationship practices focus on engaging with patrons through feedback mechanisms and personalized service. Sales processes typically involve online ordering systems and in-store promotions to encourage repeat business.

Support Activities

Infrastructure: Management systems in the industry include point-of-sale systems that track sales and inventory levels. Organizational structures often consist of a kitchen staff, front-of-house personnel, and management teams that coordinate operations. Planning systems are essential for scheduling staff and managing peak service times effectively.

Human Resource Management: Workforce requirements include skilled chefs and kitchen staff, with practices focusing on ongoing training in food safety and customer service. Development approaches may involve workshops and certifications to enhance employees' culinary skills and knowledge of food trends.

Technology Development: Key technologies include kitchen equipment that enhances food preparation efficiency, such as commercial ovens and fryers. Innovation practices focus on adopting new cooking techniques and menu items that cater to evolving consumer preferences. Industry-standard systems often involve software for managing orders and inventory effectively.

Procurement: Sourcing strategies involve establishing relationships with local farmers and suppliers to ensure fresh ingredients. Supplier relationship management is crucial for maintaining quality and reliability, while purchasing practices often emphasize seasonal ingredients to enhance menu offerings.

Value Chain Efficiency

Process Efficiency: Operational effectiveness is measured through metrics such as order turnaround time and customer satisfaction ratings. Common efficiency measures include tracking food waste and optimizing labor costs to improve profitability. Industry benchmarks are established based on average service times and customer feedback scores.

Integration Efficiency: Coordination methods involve regular communication between kitchen staff and front-of-house personnel to ensure smooth service delivery. Communication systems often include digital order management platforms that facilitate real-time updates on order status and inventory levels.

Resource Utilization: Resource management practices focus on optimizing ingredient usage to minimize waste and maximize profitability. Optimization approaches may involve implementing portion control measures and utilizing technology to forecast demand accurately, adhering to industry standards for sustainability.

Value Chain Summary

Key Value Drivers: Primary sources of value creation include high-quality ingredients, efficient service delivery, and strong customer relationships. Critical success factors involve maintaining food safety standards and adapting to changing consumer preferences for convenience and quality.

Competitive Position: Sources of competitive advantage include the ability to offer diverse menu options and exceptional customer service. Industry positioning is influenced by location, brand reputation, and the ability to respond quickly to market trends, impacting overall market dynamics.

Challenges & Opportunities: Current industry challenges include rising food costs, labor shortages, and increased competition from delivery services. Future trends may involve a growing demand for healthier and sustainable food options, presenting opportunities for businesses to innovate and expand their offerings.

A focused SWOT analysis that examines the strengths, weaknesses, opportunities, and threats facing the Foods-Carry Out industry within the US market. This section provides insights into current conditions, strategic interactions, and future growth potential.

Strengths

Industry Infrastructure and Resources: The industry benefits from a well-developed infrastructure that includes numerous locations for food preparation and distribution. This strong infrastructure supports efficient operations and enhances the ability to meet consumer demand, with many establishments investing in modern facilities to improve service speed and quality.

Technological Capabilities: Technological advancements in point-of-sale systems and online ordering platforms provide significant advantages. The industry is characterized by a strong level of innovation, with many businesses adopting mobile apps and delivery services that enhance customer convenience and operational efficiency.

Market Position: The industry holds a strong position within the broader food service sector, with a significant share in the fast food and quick-service segments. Brand recognition and consumer loyalty contribute to its competitive strength, although there is ongoing pressure from alternative dining options.

Financial Health: Financial performance across the industry is generally strong, with many establishments reporting healthy profit margins and stable revenue growth. The financial health is supported by consistent demand for convenient meal options, although fluctuations in food costs can impact profitability.

Supply Chain Advantages: The industry enjoys robust supply chain networks that facilitate efficient procurement of ingredients and packaging materials. Strong relationships with suppliers and distributors enhance operational efficiency, allowing for timely delivery of products to market and reducing costs.

Workforce Expertise: The labor force in this industry is skilled and knowledgeable, with many workers having specialized training in food preparation and customer service. This expertise contributes to high service standards and operational efficiency, although there is a need for ongoing training to keep pace with evolving consumer preferences.

Weaknesses

Structural Inefficiencies: Some establishments face structural inefficiencies due to outdated kitchen equipment or inadequate layout designs, leading to increased operational costs. These inefficiencies can hinder competitiveness, particularly when compared to more modernized operations.

Cost Structures: The industry grapples with rising costs associated with ingredients, labor, and compliance with health regulations. These cost pressures can squeeze profit margins, necessitating careful management of pricing strategies and operational efficiencies.

Technology Gaps: While some establishments are technologically advanced, others lag in adopting new ordering and payment technologies. This gap can result in lower customer satisfaction and higher operational costs, impacting overall competitiveness in the market.

Resource Limitations: The industry is vulnerable to fluctuations in the availability of key ingredients, particularly due to supply chain disruptions. These resource limitations can disrupt service delivery and impact customer satisfaction.

Regulatory Compliance Issues: Navigating the complex landscape of food safety and health regulations poses challenges for many establishments. Compliance costs can be significant, and failure to meet regulatory standards can lead to penalties and reputational damage.

Market Access Barriers: Entering new markets can be challenging due to established competition and regulatory hurdles. Companies may face difficulties in gaining distribution agreements or meeting local health regulations, limiting growth opportunities.

Opportunities

Market Growth Potential: There is significant potential for market growth driven by increasing consumer demand for convenient meal options. The trend towards healthier and more diverse food offerings presents opportunities for establishments to expand their menus and capture new market segments.

Emerging Technologies: Advancements in delivery technologies and mobile ordering systems offer opportunities for enhancing customer experience and operational efficiency. These technologies can lead to increased sales and improved customer loyalty.

Economic Trends: Favorable economic conditions, including rising disposable incomes and busy lifestyles, support growth in the carry-out food market. As consumers prioritize convenience, demand for carry-out options is expected to rise.

Regulatory Changes: Potential regulatory changes aimed at promoting healthier eating and food safety could benefit the industry. Establishments that adapt to these changes by offering healthier options may gain a competitive edge.

Consumer Behavior Shifts: Shifts in consumer preferences towards convenience and quality create opportunities for growth. Establishments that align their offerings with these trends can attract a broader customer base and enhance brand loyalty.

Threats

Competitive Pressures: Intense competition from both traditional restaurants and emerging food delivery services poses a significant threat to market share. Establishments must continuously innovate and differentiate their offerings to maintain a competitive edge.

Economic Uncertainties: Economic fluctuations, including inflation and changes in consumer spending habits, can impact demand for carry-out food. Establishments must remain agile to adapt to these uncertainties and mitigate potential impacts on sales.

Regulatory Challenges: The potential for stricter regulations regarding food safety and labeling can pose challenges for the industry. Establishments must invest in compliance measures to avoid penalties and ensure product safety.

Technological Disruption: Emerging technologies in food delivery and meal prep could disrupt the market for traditional carry-out options. Establishments need to monitor these trends closely and innovate to stay relevant.

Environmental Concerns: Increasing scrutiny on environmental sustainability practices poses challenges for the industry. Establishments must adopt sustainable practices to meet consumer expectations and regulatory requirements.

SWOT Summary

Strategic Position: The industry currently enjoys a strong market position, bolstered by robust consumer demand for convenient food options. However, challenges such as rising costs and competitive pressures necessitate strategic innovation and adaptation to maintain growth. The future trajectory appears promising, with opportunities for expansion into new markets and product lines, provided that establishments can navigate the complexities of regulatory compliance and supply chain management.

Key Interactions

Growth Potential: The growth prospects for the industry are robust, driven by increasing consumer demand for convenient and quality meal options. Key growth drivers include the rising popularity of delivery services, advancements in food technology, and favorable economic conditions. Market expansion opportunities exist in both urban and suburban areas, particularly as consumers seek out diverse and healthy carry-out options. However, challenges such as resource limitations and regulatory compliance must be addressed to fully realize this potential. The timeline for growth realization is projected over the next five to ten years, contingent on successful adaptation to market trends and consumer preferences.

Risk Assessment: The overall risk level for the industry is moderate, with key risk factors including economic uncertainties, competitive pressures, and supply chain vulnerabilities. Industry players must be vigilant in monitoring external threats, such as changes in consumer behavior and regulatory landscapes. Effective risk management strategies, including diversification of suppliers and investment in technology, can mitigate potential impacts. Long-term risk management approaches should focus on sustainability and adaptability to changing market conditions. The timeline for risk evolution is ongoing, necessitating proactive measures to safeguard against emerging threats.

Strategic Recommendations

An exploration of how geographic and site-specific factors impact the operations of the Foods-Carry Out industry in the US, focusing on location, topography, climate, vegetation, zoning, infrastructure, and cultural context.

Location: Urban areas with high foot traffic, such as downtown districts and shopping centers, are ideal for carry-out operations due to their accessibility and visibility. Locations near public transportation hubs enhance customer convenience, while proximity to residential neighborhoods ensures a steady stream of local customers. Regions with a diverse population often see higher demand for varied menu options, allowing businesses to cater to different tastes and preferences, which can significantly boost sales.

Topography: Flat terrain is preferable for carry-out establishments as it allows for easier construction and accessibility for delivery vehicles. Locations with ample parking space are advantageous, facilitating customer pick-up and delivery operations. In hilly or mountainous regions, accessibility can be a challenge, potentially limiting customer reach and increasing delivery times, which may deter customers from utilizing carry-out services.

Climate: Milder climates support year-round operations without the need for extensive climate control systems, making it easier to maintain food quality during preparation and delivery. In regions with extreme weather, such as heavy snowfall or intense heat, businesses may face operational challenges, including reduced foot traffic and delivery delays. Seasonal variations can also influence menu offerings, with warmer months seeing increased demand for lighter fare and cold beverages, while colder months may shift preferences towards hearty meals.

Vegetation: Vegetation around carry-out establishments can enhance the dining experience by providing a pleasant atmosphere, but it must be managed to prevent pest issues. Local regulations may require landscaping that complies with environmental standards, particularly in urban areas. Additionally, businesses may need to consider how nearby parks or green spaces can attract customers looking for a quick meal before or after outdoor activities, influencing their operational strategies.

Zoning and Land Use: Carry-out operations typically require commercial zoning that allows for food service activities. Local land use regulations may dictate the types of signage permitted, hours of operation, and parking requirements. Specific permits may be necessary for food handling and preparation, especially in areas with strict health codes. Variations in zoning laws across regions can affect where new establishments can be opened, impacting market competition and accessibility.

Infrastructure: Reliable access to utilities such as water, electricity, and gas is crucial for food preparation and service delivery. Proximity to major roads and highways facilitates efficient delivery routes, while well-maintained infrastructure supports timely service. Communication systems, including internet connectivity, are essential for online ordering and delivery management, which are increasingly important in the carry-out sector. Adequate waste disposal systems are also necessary to manage food waste effectively and comply with local regulations.

Cultural and Historical: Community acceptance of carry-out operations often hinges on their perceived contribution to local culture and economy. Areas with a rich history of food service may have established customer bases that support new carry-out ventures. Social factors, such as the growing trend towards convenience dining, influence customer preferences and acceptance. Additionally, local food trends and cultural diversity can shape menu offerings, making it essential for businesses to adapt to regional tastes and preferences.

A detailed overview of the Foods-Carry Out industry’s market dynamics, competitive landscape, and operational conditions, highlighting the unique factors influencing its day-to-day activities.

Market Overview

Market Size: Large

Description: This industry focuses on the preparation and sale of food and beverages intended for immediate consumption, primarily through takeout services. Operations typically involve quick service at counters where customers place orders and receive their food to go, emphasizing convenience and speed.

Market Stage: Growth. The industry is experiencing growth as consumer preferences shift towards convenience and quick meal options. This is evidenced by the increasing number of establishments and rising sales figures, particularly in urban areas.

Geographic Distribution: Regional. Foods-Carry Out establishments are commonly found in urban and suburban areas, with concentrations near office complexes, schools, and residential neighborhoods to maximize customer accessibility.

Characteristics

Market Structure

Market Concentration: Fragmented. The market is characterized by a large number of small to medium-sized establishments, with no single operator dominating the landscape, allowing for diverse offerings and competition.

Segments

Distribution Channels

Success Factors

Demand Analysis

Demand Drivers

Competitive Landscape

Entry Barriers

Business Models

Operating Environment