With current restaurant restrictions in place, ensuring menus are optimized for off-premise is crucial. Test your knowledge of industry best practices, what consumers want and more, and see how your restaurant stacks up
With a global pandemic forcing many restaurants to close their dine-in spaces and shift to a takeout-and-delivery-only business, restaurants need to make sure they’re ready for the influx of off-premise orders. Consumer interest in off-premise dining was already up: Sixty percent of restaurant operators say they are receiving more takeout orders in 2018 than they did in 2016, according to Technomic’s 2018 Takeout & Off-Premise Consumer Trend Report, and with new regulations in place, it’s unlikely for that number to go down.
For restaurants who are used to delivery and takeout—as well as for those a bit newer to it—optimizing the menu can help encourage more orders. From limiting the number of menu items available for delivery to the order menu items are listed in, there are some strategies that restaurants can employ when it comes to ensuring delivery and takeout are up to par, as well as some things operators should know as they plan their delivery program. Test your delivery expertise with this short quiz.
Take action on delivery
As more consumers flock to delivery and takeout (in addition to or in lieu of dining in), restaurants will need to ensure their strategies are on point to lock in future success. There are a number of ways restaurants can snag additional off-premise business, such as offering signature items, trimming the menu and offering sustainable packaging. To learn more about off-premise dining and get inspiration for menus, visit campbellsfoodservice.com/.
This post is sponsored by Campbell's Foodservice