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Strategies To Generate Off-Premise Demand: A Guide for Restaurants

Strategies To Generate Off-Premise Demand: A Guide for Restaurants

TLDR

Restaurants have long been known as a destination for people to gather and enjoy a meal. Over time, however, that mindset has shifted. With the advent of delivery, takeout, and online ordering, people are now just as likely to consume restaurant food in the comfort of their own homes.

As a result, restaurants are increasingly looking for new ways to generate demand off-premise. And that's where you come in. Below are some strategies that you can use to increase off-premise sales.

Maximizing Delivery Services for Restaurants

Delivery services are becoming more popular every day, and for good reason. They're a great way to get your food to your customers without them having to come to you. This opens up your business to a whole new group of customers who might not have been able to come to your restaurant before.

But maximizing your delivery services goes beyond just signing up for a delivery service and putting a few dishes on the menu. You need to tailor your menus to take advantage of the delivery format, and make sure that your kitchen is set up to handle food delivery orders. You also need to make sure that your delivery process is smooth and efficient, so that your customers are happy with their experience.

Food delivery technology is changing rapidly, so you need to stay ahead of the curve if you want to stay competitive. Make sure you're using the latest tools and technologies to make the ordering process easier for your customers, and that you're using tracking software to make sure orders are getting where they're supposed to go.

The Benefits of Drive-Thru and Curbside Pickup

Chipotle understands the importance of meeting off-premise demand, which is why they've invested so heavily in their drive-thru and curbside pickup options. These services are great for customers because they reduce wait time, and they can order anything from the menu.

Chipotle's drive-thru restaurants are perfect for people who want to get their Mexican food fix on the go. And their curbside pickup service is a lifesaver for busy people who don't have time to stop by the restaurant. In fact, I'm one of those people. I'm always on the go, and I love that I can place my order online and pick it up without ever having to leave my car.

Off-premise dining options are growing more popular every day, and Chipotle is leading the charge. They're expanding their delivery service, and they've even launched a food truck that serves some of their most popular items. And let's not forget about Chipotlanes—Chipotle's future for meeting off-premise demand.

Utilizing Third-Party Delivery Platforms

Third-party delivery platforms provide restaurants with detailed analytics about customer behavior and preferences. This data can help restaurants capitalize on off-premise demand and grow their businesses.

For example, a restaurant can see what items are being ordered most for carry-out and then adjust their inventory or menu to reflect that. They can also see which dishes are being ordered together most often and create packages or combos of those items to boost sales.

Additionally, restaurants can use this data to determine which days and times are most popular for off-premise dining and adjust their hours or staffing accordingly.

Third-party delivery platforms have quickly become an essential part of the restaurant industry, and their impact is only going to continue to grow.

Strategies for Effective Off-Premise Execution

Whether you’re starting from scratch or revamping your existing off-premise operation, there are a few key strategies you should keep in mind to ensure success.

First, it’s important to leverage lessons from Covid. What worked well during the pandemic? What didn’t? Make sure to take these lessons into account as you move forward.

Second, attitude is everything. Check your attitude at the door and remember that you’re in the food business – not the restaurant business. Food behaves differently when it’s off-premise, so you need to know how to adjust your recipes and cooking methods accordingly.

Third, sanitation is key. Be sure to have strict sanitation policies in place to protect both your employees and your customers.

And finally, don’t be afraid to think outside the box. For example, one Applebee’s franchisee is going delivery-only in response to the pandemic. This could be a great option for other restaurants as well.

By following these tips, you can set your restaurant up for success with off-premise dining.

Personalizing the Takeout Experience

One way to meet the demand for personalized experiences is by personalizing the takeout experience. This means offering guests the ability to customize their orders, as well as providing them with options for contactless pickup and delivery.

You can also use takeout as an opportunity to run targeted promotions. For example, you could offer a discount for guests who order takeout on a certain day of the week. Or you could create a special takeout menu that includes items that are only available for a limited time.

By personalizing the takeout experience and running targeted promotions, you can show your guests that you're catering to their needs and wants. And that's sure to generate some off-premise demand!

Tips for Streamlining Off-Premise Operations

Now that you know how to get started with off-premise dining, here are a few tips to streamline your operations:

- Leverage guest data with technology: There are a number of software programs that can help you keep track of your guests' preferences and order histories. This information can be extremely helpful when it comes to streamlining your off-premise operations.

- Stack up a craveable menu: Off-premise diners are often looking for quick, easy, and delicious options. So make sure your menu is stacked with craveable items that can be easily prepared and packed up for takeout or delivery.

- Check attitude and know food behavior: When it comes to off-premise dining, attitude is everything. Make sure your staff is friendly and accommodating, and that they have a good understanding of the food behavior of your target audience.

Conclusion

It can be difficult to keep up with off-premise demand, but with the right strategies in place, it's possible to maximize delivery and drive-thru orders while still keeping your customers happy and your restaurant running smoothly. Use these tips to get started.

Strategies To Generate Off-Premise Demand: A Guide for Restaurants

Strategies To Generate Off-Premise Demand: A Guide for Restaurants
by
Doron Segal
by
Tomer Molovinsky
by
Olivia Terenzio
by
Jessica Buckley
by
Ashley Rodriguez
October 10, 2022
TLDR

Restaurants have long been known as a destination for people to gather and enjoy a meal. Over time, however, that mindset has shifted. With the advent of delivery, takeout, and online ordering, people are now just as likely to consume restaurant food in the comfort of their own homes.

As a result, restaurants are increasingly looking for new ways to generate demand off-premise. And that's where you come in. Below are some strategies that you can use to increase off-premise sales.

Maximizing Delivery Services for Restaurants

Delivery services are becoming more popular every day, and for good reason. They're a great way to get your food to your customers without them having to come to you. This opens up your business to a whole new group of customers who might not have been able to come to your restaurant before.

But maximizing your delivery services goes beyond just signing up for a delivery service and putting a few dishes on the menu. You need to tailor your menus to take advantage of the delivery format, and make sure that your kitchen is set up to handle food delivery orders. You also need to make sure that your delivery process is smooth and efficient, so that your customers are happy with their experience.

Food delivery technology is changing rapidly, so you need to stay ahead of the curve if you want to stay competitive. Make sure you're using the latest tools and technologies to make the ordering process easier for your customers, and that you're using tracking software to make sure orders are getting where they're supposed to go.

The Benefits of Drive-Thru and Curbside Pickup

Chipotle understands the importance of meeting off-premise demand, which is why they've invested so heavily in their drive-thru and curbside pickup options. These services are great for customers because they reduce wait time, and they can order anything from the menu.

Chipotle's drive-thru restaurants are perfect for people who want to get their Mexican food fix on the go. And their curbside pickup service is a lifesaver for busy people who don't have time to stop by the restaurant. In fact, I'm one of those people. I'm always on the go, and I love that I can place my order online and pick it up without ever having to leave my car.

Off-premise dining options are growing more popular every day, and Chipotle is leading the charge. They're expanding their delivery service, and they've even launched a food truck that serves some of their most popular items. And let's not forget about Chipotlanes—Chipotle's future for meeting off-premise demand.

Utilizing Third-Party Delivery Platforms

Third-party delivery platforms provide restaurants with detailed analytics about customer behavior and preferences. This data can help restaurants capitalize on off-premise demand and grow their businesses.

For example, a restaurant can see what items are being ordered most for carry-out and then adjust their inventory or menu to reflect that. They can also see which dishes are being ordered together most often and create packages or combos of those items to boost sales.

Additionally, restaurants can use this data to determine which days and times are most popular for off-premise dining and adjust their hours or staffing accordingly.

Third-party delivery platforms have quickly become an essential part of the restaurant industry, and their impact is only going to continue to grow.

Strategies for Effective Off-Premise Execution

Whether you’re starting from scratch or revamping your existing off-premise operation, there are a few key strategies you should keep in mind to ensure success.

First, it’s important to leverage lessons from Covid. What worked well during the pandemic? What didn’t? Make sure to take these lessons into account as you move forward.

Second, attitude is everything. Check your attitude at the door and remember that you’re in the food business – not the restaurant business. Food behaves differently when it’s off-premise, so you need to know how to adjust your recipes and cooking methods accordingly.

Third, sanitation is key. Be sure to have strict sanitation policies in place to protect both your employees and your customers.

And finally, don’t be afraid to think outside the box. For example, one Applebee’s franchisee is going delivery-only in response to the pandemic. This could be a great option for other restaurants as well.

By following these tips, you can set your restaurant up for success with off-premise dining.

Personalizing the Takeout Experience

One way to meet the demand for personalized experiences is by personalizing the takeout experience. This means offering guests the ability to customize their orders, as well as providing them with options for contactless pickup and delivery.

You can also use takeout as an opportunity to run targeted promotions. For example, you could offer a discount for guests who order takeout on a certain day of the week. Or you could create a special takeout menu that includes items that are only available for a limited time.

By personalizing the takeout experience and running targeted promotions, you can show your guests that you're catering to their needs and wants. And that's sure to generate some off-premise demand!

Tips for Streamlining Off-Premise Operations

Now that you know how to get started with off-premise dining, here are a few tips to streamline your operations:

- Leverage guest data with technology: There are a number of software programs that can help you keep track of your guests' preferences and order histories. This information can be extremely helpful when it comes to streamlining your off-premise operations.

- Stack up a craveable menu: Off-premise diners are often looking for quick, easy, and delicious options. So make sure your menu is stacked with craveable items that can be easily prepared and packed up for takeout or delivery.

- Check attitude and know food behavior: When it comes to off-premise dining, attitude is everything. Make sure your staff is friendly and accommodating, and that they have a good understanding of the food behavior of your target audience.

Conclusion

It can be difficult to keep up with off-premise demand, but with the right strategies in place, it's possible to maximize delivery and drive-thru orders while still keeping your customers happy and your restaurant running smoothly. Use these tips to get started.

Doron Segal

About the author

Hey I'm Doron, the co-founder & CTO of Per Diem — a mobile app platform for restaurants. I'm also a dad and a husband. I love to travel and meet new people.I love creating things, and see people using the stuff I built.Prior to Per Diem I worked at Saildrone, OpenTable, Apple, Beats Music, Siemens.

Tomer Molovinsky

About the author

A second time founder with a passion for building products at the intersection of hospitality and technology. I've had the pleasure of launching reservation systems, mobile payment solutions, and loyalty programs at OpenTable and Resy, and witnessed how operators were losing a direct connection with their customers online. We built Per Diem to strengthen the relationships that businesses have with those customers, and to ensure that local businesses can thrive in today's economy.

Olivia Terenzio

About the author

Jessica Buckley

About the author

Ashley Rodriguez

About the author

Ashley is a freelance writer and podcast producer based in Madison, Wisconsin. She hosts a podcast called Boss Barista and writes an accompanying newsletter with full transcripts of each episode and articles about coffee and restaurant work. You can check out her work here (ashleyrodriguez.work/).

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