Restaurant Operations Guru on How to Win the Takeout Game
Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry. The restaurant guest experience looks remarkably different; however, the pandemic didn’t create the desire for frictionless, easy, and fast to-go ordering. It did…
This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.
Promoted content from The Main Course on MarketScale.
Get featured
Want to get featured in MarketScale Food & Beverage?
Create a free MarketScale workspace and get your company's expertise featured across our Food & Beverage coverage. No credit card, no demo required.
Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.
The restaurant guest experience looks remarkably different; however, the pandemic didn’t create the desire for frictionless, easy, and fast to-go ordering. It did accelerate it. So, how can restaurants win the takeout game? Host Barbara Castiglia welcomed TJ Schier, a veteran restaurant operator, and consultant, to discuss the change. Shier is the author of four books, has been an in-demand trainer for restaurants, and is a Which Wich franchisee.
At the start of 2020, Schier wasn’t focused on off-premise. He was working on a book about generating more catering dollars, something he’s had success with at his restaurant. Then the pandemic hit, requiring a pivot. “Catering orders declined, but it flipped the switch to off-premise with curbside, pickup, drive-thru,” he said.
He then began to make changes in his own restaurant while studying those in the industry that were doing well. “You need the basic things, online ordering and being on third-party delivery apps. You need QR codes for touchless ordering, and you’ll have to answer the phone. Make it as easy as possible for the guest to order,” Schier shared.
Schier also recommended using software to support and automate some practices, as it’s cost-effective for independents and small franchises. “Brands also need to communicate their safety and sanitation practices to instill trust.”
Overall, it’s about redefining the guest experience. They want less interaction, accuracy, high food quality, and the food ready on time.
Schier also noted that starting with third-party apps is necessary but then incentivize customers to order directly with promotions inserted into the bag.
How can operators know how they are doing? “The food is eaten away from the restaurant, so to know how we did, I use surveys for drive-thru and online ordering. Then I can respond to this immediately,” he said.
A New Episode is Served Up Every Tuesday and Thursday!
Follow us on social media for the latest updates in B2B!
Twitter – @MarketScale
Facebook – facebook.com/marketscale
LinkedIn – linkedin.com/company/marketscale
Part of this channel
The Main Course
Where restaurant and food industry insiders talk real business.
Your experts belong here
Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.
Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.
