Webinar: Maximizing Sales with Takeout and Delivery

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Winsight WEBINAR 

A 48 minute presentation providing insights into maximizing to-go business with best practices, menu adaptation and innovative ideas. Featuring two industry-leading speakers:

Patricia Cobe – Senior Editor Restaurant Business

&

Heather Lalley – Editor Restaurant Business

Webinar Details – 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

Click here to watch on demand.

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