The massive growth of off-premise third-party service providers is going to continue to proliferate. Working with third-party service providers can be a lucrative venture when done correctly, but it can also be a curse when done wrong. With so many variables, there are a lot of challenges that operators have to tackle on the quest to create a streamlined, successful, and profitable off-premise program. From technology, staffing, and packaging to call centers, order entry, and delivery – today’s restaurants have gone from a retail operation to a manufacturer with several distribution points.
On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Gracie Prasanson, director of sales for Jason’s Deli and a member of the Catering Council for Multi-Unit Operators, about how restaurant operators working with third-party service providers can make sure that a strong foundation is in place, and known risks are mitigated so that your restaurant does not get outmaneuvered by the third-party service provider.
00:55 - Gracie Prasanson, welcome to the show!
04:24 - We have to separate third-party marketplaces from third-party service providers
07:02 - Make sure you understand the fees
10:38 - Every detail about these transactions are different
12:54 - Third-party completely changes your menu pricing structure