How to Prepare Your Restaurant for Off-Premise Dining

If you keep up with restaurant news, you know off-premise dining is one of the hottest industry topics to date. Dining room traffic continues to taper off across the nation as off-premise dining becomes increasingly popular. According to Restaurant Business’ Consumer Trends: The Consumer Carryout Craze, only 14 percent of consumers do not order to-go food at least once a month. In fact, the same study found that more consumers purchased takeout 10 or more times per month compared to three years ago. Many restaurants are trying out off-premise dining and finding success, especially several chain restaurants including Brinkers and the Bloomin’ Brands.

Although some have found success, it takes a lot of planning in order for it to be fruitful. If you’re thinking about offering take-out and delivery, there are factors to contemplate. We’ll walk you through aspects you should consider, including restaurant layout challenges, educating staff, selecting restaurant technology…