Curbside pickup and takeout help bridge the gap while we wait for restaurants to reopen at full capacity and for consumers to be confident returning to past behaviors. Pre COVID-19, takeout was growing — it’s now likely here to stay. Consider:

• 37% of consumers say takeout has become part of their routine¹
• More than 60% of restaurant foods are consumed off-premise²
• Only 34% of Americans believe it’s appropriate to visit restaurant dining rooms right away³

Listen in as Chefs Jessica Bograd and Peter Thornhill from CSSI Marketing + Culinary discuss what they’re seeing in the marketplace and offer helpful, actionable insights and advice.

“At this point, our dining DNA has been altered.”
— Chef Peter Thornhill

The downloadable toolkit shows 10 ways to do curbside and takeout right. Topics include:

1. It Starts with the Order — Includes Phone Order Checklist
2. Process and Timing
3. Everyone Knows Their Role
4. A New Parking Lot Experience
5. Accuracy Is Paramount
6. Elevated Packaging
7. Cheers to Takeout Cocktails
8. Communicate. Communicate. Communicate.
9. Show Off Safety
10. Considering Bringing It All in House

The future may seem uncertain, but one thing you can always count on is the strength of our community. While distancing is necessary, together we can make each other stronger, more agile, and prepared for a successful future.