According to a survey conducted by Rasmussen Reports in November of 2008, 57% of all Americans polled were more inclined to eat out less, while another 34% responded that their eating out would continue regardless. With the current economic outlook and backlash of unhealthy fast food offerings, restaurants are quickly reaping the benefits of all insights gleaned from consumer trends by offering a better alternative in the form of curbside takeout.

If you’re a restaurateur looking to add a curbside-to-go program to entice the 34% of the population that order curbside-to-go meals, just where do you start? A great place to begin with is your curbside takeout menu. Most restaurants will offer the exact same dine-in menu to curbside-to-go customers with some small exceptions.

A key question to ask when deciding what items to include or exclude should be focused upon what will maintain its tastiness and freshness after a 15-25 minute drive? Another great question to remember is what will still taste great if reheated?

Next, a lot of time should be spent focusing on the type of packaging and container that will be holding your restaurant’s delicious edibles. It’s not just enough to use the same “doggy bag” approach for your curbside-to-go guests. Remember that you want to choose a container that is suitable for a variety of ingredients, which can be used for different food applications, and presents your food in a desirable fashion.

Consumers notice the extra attention paid to great packaging selection done by restaurants and of course are not interested in opening up leaky containers of food. The proper packaging can set you apart from competitors and allow for repeat business to occur.

Continuing on with the concept of customer service, it’s important to designate some easily accessible parking spaces devoted to curbside-to-go diners. These spaces usually are right in front of the main doors. Consumers definitely appreciate quick, time-conserving service and steps to expedite and simplify their ordering process will greatly help your curbside-to-go program.

Having dedicated curbside-to-go staff, and possibly a separate area for ordering curbside, also decreases the likelihood of confusion and misplaced or incorrect orders. It’s important to train the right people because these are the faces that are representing your restaurant. Remember to equip your staff with multiple forms of accepting payment because not all customers are going to pay with cash. Being unprepared to accept credit cards or bankcards will just slow down your service and possibly create disgruntled customers.

If you have all these details down, you should take a serious look into all the ways that you can advertise your new curbside-to-go program. Take every opportunity you get with each customer to promote this service whether it’s through inserts included with receipts, or t-shirts worn by staff emblazoned with information, and of course your online media presence.

Lastly, spend time updating your website, twitter, and Facebook accounts with curbside-to-go promotions offering coupons and special deals. It’s important to spread the word around so you’ll have another profit generating operation to add to your already successful restaurant.