Maximizing Sales with Takeout and Delivery
This webinar is sponsored by our partner DoorDash.
Once the coronavirus shut down restaurant dining in mid-March, meals to-go became the only option—other than closing operations completely. Takeout and delivery skyrocketed in popularity, as consumers sheltering-in-place sought alternatives to cooking at home night after night. Restaurants got creative with their menus, offering packages such as family meals, curated kits, wine-and-food pairings and themed dinners. And the demand for off-premise dining drove renewed interest in ghost kitchens as operators looked to quickly ramp up to-go business.
Now that restaurants are reopening for dine-in customers, many operators intend to continue and even expand curbside pickup, takeout and delivery. These revenue streams are key to a profitable business model, at least in the short term. In this session, Restaurant Business editors Patricia Cobe and Heather Lalley provide insights into maximizing to-go business with best practices, menu adaptation and innovative ideas.
Pat came to Winsight from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.
Heather spent nearly a decade as a reporter for the daily newspaper in Spokane, Wash. She is the author of "The Chicago Homegrown Cookbook," about chefs who work with area farmers. She holds a journalism degree from Northwestern University and is a graduate of the two-year baking and pastry program at Washburne Culinary Institute in Chicago.
She is the mother of two children and rarely passes up a chance to eat tater tots.
