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By Kathleen Furore
More and more restaurants are turning to takeout and delivery today to create a new revenue stream and to meet their customers’ increasing demands for convenient dining options.
Industry data, in fact, show that adding a delivery, drive-thru and/or carry-out option has become almost a necessity. In the current climate of coronavirus, 57% of consumers would be very willing to use drive-thru; 53% to order ahead and pick up their orders; 47% to use delivery; 46% to do curbside pickup or carry out; and 38% to use a walk-up window to order. And those numbers rise along with age: 69% of Boomers, for example, would be very willing to do drive-through vs. 45% of Gen Z.1
Data also reveal that restaurant operators understand they must jump on the takeout and delivery trend: 78% of those surveyed now consider off-premise programs a strategic priority.2
To help Hispanic restaurants implement “best practices” for off-premise dining—both during these challenging times and after—we present these Top 5 Tips for Takeout and Delivery.
#1 Simplify the Menu. In general, a limited menu can make managing takeout and delivery easier. For example, dishes that rely on hot, gooey, melted cheese as an essential ingredient—queso fundido and nachos fresh from the oven, for example—won’t travel as well as items whose flavor comes predominantly from moles, salsas, crema and guacamole.
#2 Create Combo Orders. Simple doesn’t mean single. Since appetizers and desserts often are not ordered for takeout and delivery, creating combo specials that include a soup, salad or appetizer plus entrée and dessert can boost check totals. Alcohol can also boost check averages; check the laws in your area to see if you’re allowed to deliver or offer takeout orders for beer, wine, pre-made cocktails and cocktail-making kits.
#3 Perfect Your Packaging. High-quality packaging is a must! All delivery containers should be strong and leak-resistant, maintain freshness and food temperatures, and include compartments for hot and cold foods when an order requires both.
#4 Tap Available Technology and Upgrade Online Ordering Options. Recent industry data show that 43% of delivery users place orders via restaurant apps, but that only 18% of operators offer mobile ordering via their own app.1 Consider adding mobile ordering through your app if possible, and always make sure diners can order through your restaurant’s website. Also list your number for call-in orders prominently on your homepage.
#5 Weigh the Pros and Cons of Outsourcing Delivery. Statistics reveal that 66% of operators offer delivery through a third-party service and 55% offer delivery through internal staff.1 Only you know what makes sense for your operation, so consider the pros and cons carefully.
For example, some third-party delivery services charge up to 30 percent in fees, which could take a significant bite out of your profit margins. But handling all take-out and delivery in-house might mean service will suffer for customers dining in, especially at the busiest times of day. Click here to view a PDF that can help you compare some of the most popular delivery services to help you decide what is right for your restaurant.
Whichever delivery option you choose, market your menu and don’t lose control! Promote your to-go menu on colorful cards that you include with every delivery order and keep them near the register for carry-out customers. And always keep your online menu updated, whether it’s on your own website or on sites like UberEats, Yelp or Google.
Contact your Sysco Marketing Associate or visit https://foodie.sysco.com/covid/ to learn more.
1 Datassential’s Coronavirus research, fielded March 17-18 with 1,000 US consumers.
2 “Harnessing Technology to Drive Off-Premises Sales,” a report from the National Restaurant Association in partnership with Technomic, October 2019