The National Restaurant Association research shows that
about one third of consumers say that purchasing restaurant takeout are an
essential part of their lifestyle. In addition, nearly half (46 percent) of
adults – and 61 percent of millennials – say an important factor in choosing a
table-service restaurant is the availability of takeout or delivery options.
Quick service, casual and even fine-dining restaurants are all capitalizing on
the benefits and possibilities of takeout and delivery services. If you’re
close to starting or growing a takeout business, consider the following as you
package a successful enterprise:
Facilitate easy ordering
- Be familiar and adept with ordering methods that appeal to
your customer base. - The most common methods of ordering takeout include phone
and online. Many restaurants are equipped to receive text-message orders and
orders through restaurant apps from mobile devices; this is especially popular
with teens and young adults.
Put thought into the menu
- An easy-to-read and audience-centric menu is just as
important to takeout as it is to a main dining area. - The menu should include all food choices that can be
transported safely and easily. It should also feature variety and
affordable price points. - Healthy options are very popular in take-out.
Set up a takeout area
- Consider having a separate counter or parking area for
takeout customers. - Treat it as its own business with clear, proper signage.
- Monitor accuracy
- You have one chance to get the order right; otherwise, the
customer might not return. - Utilize an accurate order-entry system. Train staff to
complete their tasks correctly and efficiently the first time. - Check for accuracy during and after order production. Ensure
the food is what the customer wanted. Verify that every item the customer
expects is present, including bread, sides, napkins, and utensils. Whenever
possible, go over the order with the customer at the point of pick-up.
Use sturdy packaging
- Takeout packaging must maintain the quality and integrity of
your restaurant’s food. - Containers should be durable to prevent leaking and resist
breaking. - Food items and utensils should be correctly packed and
stacked in bags or boxes. - Packaging that allows for reheating is another big plus.
Maintain food safety
- Hold food at safe temperatures until the customer picks it
up. Keep hot foods separate from cold ones. - Ensure food will remain at safe temperatures during
transport as well. - Provide customers with clear instructions for how to store
food and reheat food. Placing “use-by” date stickers on all packages
and containers is helpful, too. - Assign the right personnel Schedule staff appropriately.
Depending on your resources and requirements, you might assign specific roles
for taking orders, processing payments, monitoring quality control and, if
necessary, delivering orders. - Customer-contact personnel should be prepared to address
questions and concerns, as well as advise on how to store and reheat food. - Delivery drivers should be professional representatives
of the business – honest, respectful, personable and responsible.
Source: National Restaurant Association
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– no matter how small or large your food industry business is, we can
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