Sales of togo are steadily increasing, the forecast among professionals is a 15 to 18% of restaurant sales within 2018.
Unfortunately restaurants do not keep a close look at how orders are processed and annoying mistakes are rampant. In order to make this niche of your restaurant a profitable source of income you have to tie up the process of FOOD TO GO to your CULTURE.
We started to talk about Culture in a previous posting. There will be more on Culture coming soon.
Your policies and procedures will start from the girl taking the order, this is the first opportunity to make a mistake. You need to set up your POS system to reflect exactly the modifications and descriptives the same as when taking a dining room order (this will avoid confusion for the cooks to prepare the order as per customer’s specification.)
XTRA Mushroom, ADD Xtra blue dress, No onions etc…
The hostess has to repeat the order to the guests to confirm all changes and make sure all extras have been added correctly.
It is of the utmost importance to take the packaging as a major task––Not a Quick Jack I see Ya, Oops, gone. You need to have a check list which will be in front of the packer. Do not forget the forks, knifes, spoons, paper towels, S & P sauces, Chili or what have you by the guests requests.
Do not serve old fries, or a pastry from yesterday or old pieces of stale bread.
The packaging of your food reflect who you are and your Culture. Do not mess it up it could cost you big time.
Go for it and shine.