Receive a package of best practice materials created to help restaurants optimize for off-premise during COVID-19 and beyond including webinars, blog posts, and our new podcast.
Here's some of what's included...
Improve Your To-Go Product
From packaging to food prep to reheating instructions, our team will provide actionable tips for any restaurant to make that takeaway experience delightful and memorable for your customers.
Build a To-Go Menu That Works
Considerations to take into account as you are differentiating your to-go menu from your dine-in menu to make each as appetizing, functional, and successful as possible.
Keep Your To-Go Ops Running Smoothly
Take a deep dive into operations, and how restaurants can keep to-go operations smooth during this tumultuous time: from balancing pick-ups and dine-in service reopening to customer service from behind a mask.
Optimize for Takeout & Delivery During COVID-19
Top best practices for transitioning your dine-in establishments to effective and efficient takeout and delivery businesses covering topics from streamlining operations to getting the word out.
Set Up & Promote Online Ordering
From how to reach your dine-in customers to driving pick-up over delivery to avoid commissions, we walk through two of the biggest pillars of the off-premise food business.
How to Evaluate Virtual Kitchens
We answer the most frequently asked questions about virtual kitchens and Kitchen United. Including best (and worst) practices for opening at a virtual kitchen and assessing your concept’s readiness for an off-premise-only operation.
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