Transitioning to focus on takeout presents unique challenges, but as guests form new expectations and habits, there are plenty of opportunities to grow and thrive.
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:
- It Starts with the Order — Includes Phone Order Checklist
- Process and Timing
- Everyone Knows Their Role
- A New Parking Lot Experience
- Accuracy Is Paramount
- Elevated Packaging
- Cheers to Takeout Cocktails
- Communicate. Communicate. Communicate.
- Show Off Safety
- 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.
1–Restaurant Business Online, Consumer Carryout Craze, 2019
2–The National Restaurant Association, In Partnership With Technomic, Survey “Harnessing Technology To Drive Off-premises Sales,” October, 2019
3–Datassential Coronavirus Report 16 The Human Condition