In this age of takeout and delivery dining, making a human connection with your customers is more important – and more difficult – than ever. Customers are craving new ways to bring the restaurant experience straight to their kitchen table.

We asked our Culinary Insiders, our group of expert chefs from around the country, what they’re doing to amp up their to-go options. Here’s what they said:

1. Make it DIY

Serve your dishes deconstructed, with instructions for preparation. Keeping things in separate containers is a great way to keep the food fresh during travel. Plus, your guests get to have some fun assembling their plate! - Chef Jill Barron, Beatrix

2. Think Fast

Worried about wait times? Streamline your menu to only include the hits that can be prepped quickly. - Chef David Peña, Goodfriend Beer Garden

Consider fast casual options. There’s a time and a place to take culinary risks, but with takeout, it may be better to keep it simple. - Chef Brian Jupiter, Frontier and Ina Mae Tavern

Pre-mix a few batches of cocktails before service starts for a quick and easy add-on. - Chef Jill Barron, Beatrix

3. Make it Customizable

Keep your menu simple, but give your guests the option to customize their order with add-ons to make the dish their own. - Chef Chris Gray, Sodexo

4. Add a Special Treat

Offer family game night packages that include a family-style meal and a deck of cards or board game. - Chef Brian Jupiter, Frontier and Ina Mae Tavern

Meal kits with a link to virtual cooking classes are a great way to engage guests from home. - Chef Mario Garcia, Hilton Hotels Chicago

Create an incentive for guests to come back, like a progressive discount or a gift for return visits. - Chef Chris Gray, Sodexo

Throw in an unexpected surprise, like a Rice Krispies Treat®. You can share the joy and your customers can win when they #TreatItForward. Learn More.

5. Get to Know Your Guests

Take advantage of the opportunity to learn new ways to communicate with guests, like with social media. - Chef Mario Garcia, Hilton Hotels Chicago

Follow-up with customers to see how their experience was and create a lasting impression. - Chef Bob Bankert, University of Massachusetts, Amherst

Go out of your way to let your guests know you appreciate their business. - Chef David Peña, Goodfriend Beer Garden

6. Overdo Cleanliness

Give your guests peace of mind by upping your cleaning standards in real, demonstrable ways. For takeout, putting food safety stickers on to-go containers is a great way to make guests feel comfortable. - Chef Bob Bankert, University of Massachusetts, Amherst