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.