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Times of change teach us the importance of a having a ‘Plan B’. As many hospitality businesses are discovering, the ability to adapt quickly can literally be the difference between making it through or going to the wall.

While disconcerting, bans on gatherings needn’t be terminal for restaurants and cafes. In fact, forced isolation is expected to result in an increased appetite for chef-prepared meals that can be consumed at home.
 

HERE’S OUR TOP RECOMMENDATIONS FOR HELPING EVERY BUSINESS GET THE MOST OUT OF FOOD DELIVERY/TAKEAWAY IN THE UNCERTAIN MONTHS AHEAD.
 

The secret of efficient production is to standardise dishes on your menu.
 

Increase your order rate by looking at the appearance of your dishes, their names and most importantly your menu categories.
 

When large orders come, how to keep up efficient production especially with a reduced number of staff per shift:

  • Pre-made dishes – have your kitchen prepare semi-finished meals for the popular dishes.
  • Use sauce recipes to simplify dishes – One step, Meal Ready.
     

To satisfy diners, your dishes should stand the test of delivery. For example a medium rare steak can be prepared but will continue cooking in the box, or a pasta sauce could dry up during delivery. Get more food preparation tips here.
 

Create the perfect presence on your partner delivery app by using your menu to your advantage. Consider creating menu categories that promote call to actions such as 'best sellers', and 'special discount'.
 

Food safety to be “seen” so that diners can feel relieved and reassured:

  • Check the food safety processing and upload it onto your social media and delivery platforms.
  • Build trust with your customers but adding a delivery card to record the employee’s temperature.
     

Ensure strict hygiene and safety measures are in place:

  • Delivery tools should be disinfected daily, we recommend at the beginning of service have all delivery boxes and scooters disinfected at your drivers’ gathering point.
  • Record driver’s temperature before picking up an order. This recommendation should go beyond just the drivers – all related staff including the Chef should have their temperature measured daily and recorded.
     

Look at changing your menu to get more customers:
 

  • No specific change to the menu offering.
    Collaborate with your delivery platform to offer a discount between 10%-50%
  • Offer a set menu by combining the original offering for the convenience of customer ordering.
    Make the set menu price lower than the original menu items.
  • Launch a special set menu for families or partners.
    Make the price of the special menu lower than the original menu prices.
    Make a special new menu category to promote in the delivery platform.