Best Practices to a Successful Off-Premise Program

Best practices are one of the biggest challenges of the Off-Premise Paradigm. But that does not mean there can not be success. On this episode of The Takeout, Delivery, and Catering Show we meet Mike Axiotis, CFE, President & CEO, Lehigh Valley Restaurant Group, who is the franchise operator for Red Robin, covering Lehigh Valley, Philadelphia, and Harrisburg. Lehigh Valley is known for being a model for off-premise sales success. They have differentiated their channels with a unique transaction workflow, product selection, packaging, and centralized services. This has laid the groundwork for their successful off-premise franchise story. But, this is not the full story. This episode will explore how one franchise system launched an off-premise program, maintains their program, trains the staff, and trains the customer through marketing and other brand touch points designed to keep guests coming back for more.

SHOW NOTES

  • 00:18 Introduction

  • 03:14The Development of the Lehigh Valley Restaurant Group

  • 04:32 Off Premise Systems

  • 06:09 Off Premise Strategies

  • 09:56 Lessons from catering

  • 11:44 Aligning the executive team

  • 14:08 Pillars to a standardized system

  • 17:02 The employees within the system


  • 20:13 Service experience

  • 22:26 Call Centers

  • 28:11 Marketing Differentiations

  • 33:10 In store marketing

  • 33:42 Corporate commercial Impact

  • 35:27 Determining a marketing channel

  • 37:23 Advice to operators

  • 37:53 Who influenced who?


DoorDash is Using Its Technology to Give Back to the Needy

DoorDash is Using Its Technology to Give Back to the Needy

By law, restaurant owners cannot serve leftover food to guests the following day. So, what is a chef or restaurateur to do with all the extra food?

You could always have employees take some home, but what if you still have more after that?

According to “Fast Company,” “An average restaurant might waste 100,000 pounds of foods a year.”

Enter DoorDash. This food delivery company is using its algorithm to help restaurant owners with a surplus of food finding a person to deliver it to the nearest shelter caring for hungry homeless people, for example.

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