Curbside pickup has taken the foodservice industry by storm in recent months as the public continues to embrace minimal contact dining experiences. As the industry continues to adjust to the new normal, it is important for businesses to optimize operations to meet the expectations of the modern consumer. In this blog we will go over the most efficient ways to maintain food quality and safety while waiting for customers to pick up their orders.
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Here are Metro’s tips for making curbside pickup a better experience for your staff and customers.
Create a full-proof order pickup system. Having a well thought out plan to get orders to customers is a great way to minimize overall error as orders go out. With less confusion, orders do not require remakes and your business will have less cost associated with remaking orders.
Making sure customers get their orders fresh and on time also creates a preferred customer experience that keeps customers coming back. When it comes to curbside, organization is everything. A great way to create a plan is to simply copy what works for others. Some of the biggest names in the industry have perfected getting customers their food curbside. Use them for inspiration.
Invest in proper equipment. Having proper holding equipment can make or break a business when transitioning to a curbside carry method. Having equipment that can properly keep food at the proper temperature is imperative to the success of transitioning your business to a curbside model. One of the biggest challenges is maintaining quality. With the help of heated and refrigerated cabinets, food can be organized and kept at a proper temperature until the arrival of the customer.
Make it mobile. When buying equipment make the most of your investment by choosing tools that can both hold and transport orders. By putting both applications together, you can deliver product while also maintaining quality. To build a system for both easy transport and holding, choose quality products that are designed for regular movement, such as cabinets with high quality casters and external insulation, or pan carriers on a an easy-to-move cart. This will allow your staff to move orders quicker and more efficiently while still maintaining quality.
Divide and conquer. Keep orders separate with the use of dividers or compartments. It is a great way to ensure that orders get to the proper customers while also keeping the kitchen on track. Systems with dividers include shelving, carts, and individual order pickup stations.