Get off a stuck level in restaurant rush
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It means focusing on quick-to-prepare, hard-to-ruin dishes such as sturdy meat cuts that can be tin-foil wrapped. Or throw in a Nutella-packed pancake freebie. Include a hand-written ‘Thank You’ note with the order. Consider investing in branded packaging to stand out from your competition.
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And that experience shouldn’t include being bumped into by couriers with huge Wolt or Glovo boxes strapped to their backs. Create a dedicated pick-up area for deliveries - your dine-in guests are paying for an experience.You want your staff focused on one thing to minimise mistakes. Why is this important? Well, two reasons:Ī) a separate delivery production team means your dine-in guests won’t be affected by a rush of orders (as well as shorter delivery time), and ī) there’ll be a significant difference between your dine-in and take-out menus and processes. Separate dine-in and delivery & take-out production lines - while you don’t have to physically separate dine-in and delivery production lines, you’ll want to make sure that you have dedicated staff working on both sides.Run with this for a few weeks to gauge the level of interest before committing to a new business model. Customers can pick them up as they head on their lunch break, or drive home from work. Create a strong online campaign centring on several select dishes. Offer take-out to willing customers - before optimising anything, test the waters.Those best practices include: For things to roll smoothly in a ghost kitchen, you need to tweak some processes and rebuild others from the ground up. This will ensure that there’s less rehauling or pivoting (and unnecessary expenses) down the road. You want to do that early on, following some of the cloud kitchen best practices. If you’re adding a delivery option to your existing operation, it’s tempting to leave the production line as is.įor things to roll smoothly in a cloud kitchen, you need to tweak some processes and rebuild others from the ground up. Optimise Your Kitchen Processes for Take-Out & Delivery Ready to learn how this collection of best practices can help you run a profitable cloud kitchen? Hit the ground running with these cloud kitchen best practices. Get serious about training, food prep & packaging.
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GET OFF A STUCK LEVEL IN RESTAURANT RUSH HOW TO
Yes, a ghost kitchen can be a lucrative business… but only if you know how to set it up AND run it the right way. Instead, they are solely delivery-oriented (with some offering pick-up), often partnering with service providers such as Deliveroo, UberEats, or Glovo. True ghost kitchens don’t serve patrons on the premises. Also known as virtual, dark, or ghost kitchen, it can offer onsite dining, but it’s more geared toward delivery and/or take-out. A cloud kitchen is an age-old (but still-developing) business model.