Across Canada, the takeout-and-delivery model has quietly become one of the strongest pillars of the foodservice industry. As dining habits evolve, consumers are increasingly prioritizing speed, convenience and food that travels well – not just for dinner, but for office lunches, weekend gatherings and group events.
Many restaurant operators are now adapting their business models accordingly. Some are redesigning kitchens to support higher delivery volumes, others are upgrading packaging and many are expanding catering options to meet the rise in group orders.
Darren Czarnogorski, President of WingsUp! restaurants, has been watching these shifts closely.
“We’re seeing consumers embrace takeout and catering not as an occasional convenience, but as an everyday solution,” said Czarnogorski. “Good food that travels well has become its own category – and it’s changing how restaurants operate.”
WingsUp! restaurants were built on a takeout-first model long before it became mainstream, and they’re now experiencing significant growth not only in delivery, but also in group orders and catering for offices, sports teams and community events.
Czarnogorski said delivery continues to anchor the company’s business model as the chain expands across Western Canada.
He said the company currently has 38 locations and is building another in Surrey, B.C. He added that WingsUp! is also working to finalize a lease for a site in the north end of Calgary.
“You never really know until we sign it, but we’re having some good conversations,” he said.
Czarnogorski said delivery accounts for between 60 and 70 per cent of the company’s sales.
“That’s a huge chunk of our business,” he said. He added that WingsUp! was built around the idea that consumers would increasingly eat at home rather than in restaurants. “People want more delivery options at home,” he said.
He said the shift in consumer habits has made large dine-in restaurants less viable, especially as rent costs increase.
“People’s habits have changed,” he said, adding that COVID-19 accelerated the move away from going out. He said people feel less need to socialize in person because they follow friends on social media, and many prefer to stay home because time is limited.
Czarnogorski said that emphasis on delivery has influenced how WingsUp! manages food quality in transit. “Whenever we can, we try to do deliveries with our own drivers,” he said, noting that in-house couriers allow better control of timing, handling and presentation.
He said packaging is also central to the product experience. “Packaging has to absorb moisture,” he said. He explained that paperboard and cardboard prevent condensation that can make food soggy, unlike plastic containers and bags. “The key is quick delivery,” he added.
Czarnogorski said workplaces have begun ordering more catered meals as employers try to entice staff back into offices. “Catering is a big part of it for sure,” he said.
The company’s busiest periods, he said, arrive in late September and again in November and December. “People like delivery when it’s cold,” he said, adding that families tend to stay home to watch sports and movies during those times. “This is the best time of year for our business.”
