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WEBINAR ENDED
Thursday, Jul 9, 1:00 PM CDT · 1 hour

Maximizing Sales with Takeout and Delivery

July 9, 2020 at 01:00:00 PM · Central Time (US & Canada)
About This Webinar

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.

Who can view: Everyone
Webinar Price: Free
Featured Presenters
Webinar hosting presenter Winsight
Winsight delivers connections and intelligence to four of the fastest-growing verticals—convenience retailing, grocery businesses, restaurants and noncommercial foodservice—through broad and cutting-edge platforms. No company is better positioned to meet the food industry’s needs than Winsight.
Webinar hosting presenter Patricia Cobe
Senior Editor
Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s biweekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.
Webinar hosting presenter Heather Lalley
Editor, Foodservice Group
Heather Lalley is an editor with Winsight's Foodservice Group, covering emerging restaurant concepts for Restaurant Business magazine and RB Online. She also works with Winsight's sister company Technomic to produce research-based reports on emerging restaurants and chains.

Heather spent nearly a decade as a reporter for the daily newspaper in Spokane, Wash. She is the author of "The Chicago Homegrown Cookbook," about chefs who work with area farmers. She holds a journalism degree from Northwestern University and is a graduate of the two-year baking and pastry program at Washburne Culinary Institute in Chicago.

She is the mother of two children and rarely passes up a chance to eat tater tots.
Hosted By
Winsight webinar platform hosts Maximizing Sales with Takeout and Delivery
Winsight delivers connections and intelligence to four of the fastest-growing verticals—convenience retailing, grocery businesses, restaurants and noncommercial foodservice—through broad and cutting-edge platforms. No company is better positioned to meet the food industry’s needs than Winsight.