A State-by-State Look at Quarantine Takeout

In “research” on the quarantine takeout we prefer, Yelp tells us who likes what and where. Their results were based on the dishes that were most frequently ordered in each state. Thinking it would come in handy, I identified each of the states:

Quarantine Takeout

Takeout Preferences

As you might expect, pizza is most popular, but not the same kind. In Illinois, it’s thin crust and in Ohio, deep dish. Meanwhile, the people in Idaho, Connecticut, New York, and New Jersey all prefer cheese pizza. Next in popularity, we have the gyros that Kansas, Kentucky, Maryland, and North Dakota like the most. Then, for Virginia, North Carolina, and Arizona, the takeout tends toward tacos. And, it’s bubble tea in California, Michigan, and Hawaii.

As for single state preferences, we have Crab Rangoon in Colorado, naan in Wyoming, and nachos in Alabama. Or, in Florida, you would most likely order garlic rolls and Indiana, poke bowls.

Takeout Statistics

AXIOS tells us that our takeout orders are increasing. Comparing how many people got takeout during the first two weeks in April, they cite an increase from 19 to 22 percent. They also have numbers that show younger people get more deliveries:

I did discover that those of us who do not get delivery still enjoy takeout. According to WSJ, we use the drive thru and carry out:

Our Bottom Line: Fixed and Variable Cost

While the quarantine forced us to use takeout, the reopening will encourage businesses to continue offering it. The reason? It is less expensive than sit down dining.

As economists, we can say that a restaurant (like all businesses) has fixed and variable costs. The fixed costs exist no matter how many diners they serve. They include the rent, the insurance, the basic maintenance. The variable costs, though, depend on sales. When you sell or manufacture more, you need extra labor and inventory.

For restaurants, takeout has lower fixed and variable costs. With a socially distanced, sanitized reopening, fixed costs will skyrocket. Eating establishments will need to provide socially distanced meals, hands-free restrooms, no contact payments. At the same time, new variable costs could include sanitizers, thermometers, plexiglass barriers. The CFO of Denny’s told WSJ that a typical company restaurant needs approximately $1,500 in daily sales to top its food and labor variable costs. For sit down, that number rises to somewhere between $2,000 and $2,500.

Where are we? The takeout trend is bound to continue. And maybe Maryland, North Dakota, Kentucky, and Kansas will discover that they have more in common than they suspect.

My sources and more: I first read the story about quarantine takeout on RADIO.COM but then went to Yelp. Then, for its bottom line significance, WSJ had the analysis and AXIOS had delivery stats. (Please note thatYelp says in a May 21 blog that their state takeout facts begin on March 16. But they never tell us when they stopped collecting the data.)

Elaine Schwartz

Elaine Schwartz has spent her career sharing the interesting side of economics. At the Kent Place School in Summit New Jersey, she was honored with an Endowed Chair in Economics. Just published, her newest book, Degree in a Book: Economics (Arcturus 2023), gives readers a lighthearted look at what definitely is not “the dismal science.” She has also written and updated Econ 101 ½ (Avon Books/Harper Collins 1995) and Economics: Our American Economy (Addison Wesley 1994). In addition, Elaine has articles in the Encyclopedia of New Jersey (Rutgers University Press) and was a featured teacher in the Annenberg/CPB video project “The Economics Classroom.” Beyond the classroom, she has presented Econ 101 ½ talks and led workshops for the Foundation for Teaching Economics, the National Council on Economic Education and for the Concord Coalition. Online for more than a decade. econlife has had one million+ visits.