With on-premise restaurant operations restricted, restaurants have pivoted to run entirely through online orders, takeout, curbside pickup, and food delivery.
While off-premise dining was largely regarded as an add-on, a strategy to supplement on-premise sales, to expand a restaurant’s reach, and build rapport with a new digital customer base, off-premise dining has now shifted from a bonus dining experience to the only dining experience.
In this new age of off-premise-only dining, restaurants who adapt and pivot have a greater likelihood of surviving. Here are recommendations on how to success as an off-premise restaurant:
- Invest in a Restaurant Online Ordering System
- Build Your MVM (Minimum Viable Menu)
- Create A New Guest Experience for Off-Premise Orders
- Gather Insights from Restaurant Reporting
- Train Your Staff to Handle Off-Premise Orders
- Find Ways to Increase Your Off-Premise Restaurant Sales
- Build A Digital Presence for Your Restaurant
- Weigh Out the Pros and Cons of Third Party Delivery
- Consider Running Restaurant Delivery on Your Own
Read more at Toast.