Consumer demand for online food ordering and delivery in the U.S. has been growing the past few years, and it really exploded when the coronavirus pandemic fueled the public’s desire for contactless points of service at restaurants. From large national chains to small chains and independents, operators of all sizes can and should be taking advantage of the off-premise demand in order to boost their bottom line. Discover the 10 important steps that all restaurateurs, regardless of their size or technological know-how, should follow in order to ensure the successful growth of, and a profitable future from, meals enjoyed outside your four walls.
Presented in collaboration with the Council of Hotel and Restaurant Trainers (CHART).
This webinar is approved for 1 Continuing Education Hour by the American Culinary Federation (ACF), and 1 Continuing Education Unit by the Foodservice Consultants Society International (FCSI). Please contact firstname.lastname@example.org to request a certificate of attendance.