Off-premise programs have become a requirement, not an option, for all operators in the pandemic environment, and delivery is a key component of many such initiatives. Whether the result of a hasty pivot to keep sales rolling in as dining rooms were ordered closed, or a carefully thought out strategic move stress tested by coronavirus restrictions on business – the success of delivery, in addition to curbside and other off-premise channels, has become critical to restaurant survival.
Join our speakers as they share their experiences and tips around:
- Best practices for working with 3rd party delivery providers
- Contactless delivery – What it means and how it’s being done
- Meal kits/family bundles as experiential offerings and check builders
- Ways to work groceries and other non-traditional goods into your foodservice offerings
- Leveraging relaxed off-premise-alcohol rules for greater guest satisfaction and spend
Mark Toth
Founder & CEO
Urban Wok
Mark Brandau
Group Manager
Datassential
Alan Liddle - Moderator
Data & Event Content Director
Nation's Restaurant News
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