Packaging is a Key Differentiator to Off-Premise

The wrong packaging can make or break your diner’s experience. With a growing demand for takeout, delivery, and catering, restaurant operators should embrace an increase in packaging costs. Something so little as a higher quality material, or something innovative like an indicator to let consumers know their food may have been tampered with in transit is critical.

On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Jennifer Crawford, director of off-premise sales at Fazoli’s System Management, an Italian quick-service restaurant, and Ernie Davis, National Account Manager for Accurate Box, a box manufacturing plant that produces high graphics boxes. The group discusses what is quickly becoming a true differentiator for brands as more and more product is going the way of takeout, catering, and delivery.

Be sure to stay tuned for the next season, and if you have questions for Erle or Valerie, please reach out to us at producer@foodabletv.com!

SHOW NOTES

8:43 - The Challenges of Corrugating to Franchisees

11:39 - The Challenges In The Delivery Channel and Packaging Innovations

16:02 - Fountain Drinks and Sabotaged Delivery

24:14 - Off-Premise 2.0

28:19 - Marketing Tips for Packaging

34:15 - What is Accurate Box?

:50 - Packaging Is Critical to Off-premise

2:36 - Welcoming Ernie Davis, and Jennifer Crawford

2:57 - Fazoli’s Off-premise Over the Years

5:35 - Strategies Regarding Packaging Costs

7:15 - Packaging Continues the Consumer Experience


Synopsis by:

Rachel Brill

Rachel Brill

Social Producer


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Your Takeout, Delivery, and Catering Questions Answered

The off-premise paradigm shift continues to force restaurant operators to change their operations or risk being left behind. Erle Dardick, a foodservice takeout, delivery, and catering expert and CEO and Founder of Monkey Group, and Valerie Killifer, editor of Catering Insights both know a thing or two about helping multi-unit restaurant executives create successful off-premise revenue channels and have been sharing their knowledge in The Takeout, Delivery, and Catering Show podcast. The idea is to provide you, the operator, with strategies and insights that will help you leverage your brand and make your off-premise initiatives smart, fast, and profitable. As a restaurant operator, if you have not listened to The Takeout, Delivery, and Catering Show, then you are missing out on the only podcast that is tackling the many questions and challenges in the off-premise space.

We are nearing the end of the first season, so in this episode, we decided to answer some of your questions. From food safety issues in the delivery channel to social media marketing, we cover the gambit of the most significant problems facing operators today.

Be sure to stay tuned for the next season, and if you have questions for Erle or Valerie, please reach out to us at producer@foodabletv.com!

SHOW NOTES

26:48 - Question 5: What will impact the future of your off-premise business more, automation or AI?

36:35 - Question 6: What is the biggest challenge to growing takeout and delivery sales?

39:06 - Question 7: How does takeout fit into off-premise and how can it best serve the customer?

50:27 - Question 8: Who are my biggest competitors in off-premise?

00:42 - Welcoming Paul Barron, CEO to the show.

01:19 - Question 1: When it comes to delivery, how do you protect your business from a food safety issue?

07:22 - Question 2: Is there a way to reduce the costs of these third-party services.

17:42 - Question 3: Do you trust Facebook or Linkedin as a real catering marketing solution

21:25 - Question 4: Should we incorporate a pick-up counter in our fine dining restaurant? Take out is
exceeding 11% of sales.