More consumers are seeking out restaurants with sophisticated take-out or retail options that offer cooked entrees to go, along with fresh cheeses, breads, charcuterie, and other grocery-type items but in a more artisan vein, and items that can't easily be made at home.

According to the report, consumers cited convenience as a strong reason for visiting a quick-service restaurant (40 percent), compared with 43 percent for supermarkets.

In Toronto, Chef Mark McEwan draws in many customers looking for more than just in-store dining options at McEwan Foods, his 22,000-square-foot gourmet grocery offering higher-end, fresh foods such as smoked salmon, braised short ribs (like the ones on his restaurant menus), prepared vegetable dishes and farmer's market finds.

At Sixteen in Chicago, Chef Frank Brunacci this summer opened up his restaurant to act like a farmer's market during weekday lunch hours, offering fresh produce, artisan pastries, homemade breads, locally-raised meats, craft cheeses and more.

In New Orleans, popular restaurant Cochon offers similar items through its deli and retail store, Cochon Butcher. Not only do such retail spaces offer regulars added opportunities to experience their favorite restaurants' specialties, but the help restaurants expand revenue sources to boost profits amidst rising food costs and a slowly recovering economy.