So, You’re Functioning as a Ghost Kitchen!
Essentially, restaurants are operating as ghost kitchens; short staff, limited menu and 100% take-out service.
Here are some great tips to successfully shift your business:
- Evaluate your menu for the items that travel and heat up well so they taste good as if they are eating in your restaurant.
- Outline re-heating instructions with all orders.
- Create value-added specials for families such as dinner for four: Appetizer, Salad, Entrée & Dessert.
- Offer bottled soda and water as a drink offering.
- Be prepared with proper packaging including utensils, napkins and condiments. Don’t skimp on bags and boxes.
- Create a Thank You item (or items) to be included such as
- $5 Gift Card for the future when full dining is available
- Handwritten note to express your appreciation
- Freebie (Cookies/Fried Doughnuts/Bread/Small Portion of another menu item) Get Creative…They will LOVE IT !
- Be certain to include a business card from the owner or general manager with a note outlining steps should a customer not be satisfied. If and when contacted, act promptly and courteously.
- Pay special attention to order taking AND checking of orders upon completion to ensure accuracy.
- Ask about special food preparation requirements.
- Add a personal touch by making sure customers know the name of the person taking their order.
- Phone calls must be answered as promptly as possible, and in a professional manner.
- Thank you for calling (name of restaurant), this is (name), how may I help you?
- After taking the order: “Thank you again for calling (name of restaurant), please contact me should you experience any problems with your order, we do appreciate your business, again…Thank You
- Pay attention to how the menu items are placed on containers to ensure they look attractive when the customer opens the containers.
- Include extra containers of sauces and dressings, as when re-heated, many menu items tend to dry out and a lot of customers just like extra sauce and dressings.
- Be sure to track all orders and hold accountable all delivery drivers.
- Follow up with all customers later that day or at the latest, the next morning.
- A good rule of thumb for managing expectations is to under-promise and overdeliver.
- Include a list of future specials and of course, the take-out and delivery menu with all orders.
- Utilize the restaurant’s Loyalty Program to communicate with and market to the database any specials.
- Create Special Offers to add onto the order amount:
- Place a second or third order at the same time for another date and receive 5% and 10% off.
- Every fourth order receives a $10 or 10% off discount
- Spend $50 and receive an order of spaghetti & meatballs at no additional charge.
- Market your meals, deals and special procedures for cleanliness on social media with video and photos.
- Document all processes and methods that work for your Take-Out and Delivery Program to incorporate into your operations when business reopens for full service.
- We have many family style foil pans, microwavable containers, foam and cardboard boxes.