What can I do to prepare my restaurant for takeout and delivery orders?
There are several things operators can do to prepare their dining room and kitchens for takeout and delivery orders, and we are getting this question a lot more as these services build momentum. The key to all of these options is to understand your new traffic flow. At peak, how many walk-in/dine-in, drive-thru and/or order ahead (off-premise) guests will you expect to serve? The standard rule of thumb for walk-in vs. drive-thru is 1 to 3. So, you need to first understand if and how that will change and what the new ratios will be (i.e. 1 to 3 to 2 for example). What this means is that for each one walk-in customer you serve, you will be serving three drive-thru and two off-premise guests in the same time period. The best operations don’t require sacrificing the walk-in experience to handle the added volume from off-premise guests.
So, how do you accommodate the added and/or shifting volume demands, keeping in mind that each type of guest has a different set of expectations around quality, speed and convenience? Here’s our take on the best three solutions:
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