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How to Get the Most Out of Your Delivery Solutions

Now Available On Demand

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


Alan Liddle - Moderator
Data & Event Content Director
Nation's Restaurant News