For many restaurants, the order to close down during the coronavirus pandemic was crippling—but not for all. At a time when your car felt like the safest place you could be, drive-thru held a considerable advantage over their dine-in-only competition.
Preparing and delivering food in an off-premise format has its own set of challenges. It pays to build your programs to provide a quality experience so those customers are happy and want to order from you again.
When we look back on the COVID-19 pandemic, we’ll remember the sinking uncertainty of February, the toilet paper shortages and panic grocery shopping of March—and the stuck-at-home creativity of making, cooking, and baking that followed.
With ongoing uncertainty about trajectory of COVID-19, now’s the time to implement takeout and delivery options with your restaurants if you haven’t already.
The first big decision you’ll have to make when implementing a new takeout and delivery program is whether to keep everything in-house or work with an established third-party service that handles the customer interactions and logistics.