fbtechreview.comMARCH - 20238in myviewFrom New York to Chicago and Toronto, while many fine-dining restaurants shuttered during the darkest days of COVID-19, some were adapting to the ever-changing and increasingly challenging pandemic with never-before-seen take-out options.NYC's Masa was introducing an $800 temaki (handroll) box, Chicago's Alinea sold out their $34.95 beef short-rib Wellington and mashed potatoes, and Toronto's Alo was doing weekly at-home rotating coursed menus for $65 (CAD) per guest. The case was no different at Aburi Hana; we sold out $800 bespoke take-out Osechi (traditional Japanese meals served in square lacquer boxes) on celebrated evenings during the pandemic.While most of these establishments quickly returned to their dine-in-only format after the pandemic, fine-dining take-out remained top-of-mind as it was made more accessible. It is essential to look at some key elements when considering the place of take-out in your restaurant operations when dealing with rising food and labor cost.Occasion or On-demandThis past year at Aburi Restaurants Canada, we decided to maintain our premium take-out option for New Year's Eve after receiving Canada's first MICHELIN star. The pick-up-only New Year's Eve Oju box was priced at $1,000 (CAD) and was suitable for a group of 3-4 at-home diners. Despite having full reservations during the holiday season, the pandemic has allowed us to expand and capture a unique audience that prioritizes the intimacy and convenience of dining at home while still satisfying the cuisine and ingredient quality that our Executive Chef Ryusuke BY HUY TRAN, NATIONAL MARKETING DIRECTOR, ABURI RESTAURANTS CANADAIS THERE A FUTURE FOR TAKE-OUT IN THE FINE-DINING SPACE?Huy Tran
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