Carryout and Curbside Best Practices During COVID-19
Watch a 20-second clip showing steps that can be taken to prepare for carryout service.
Whether you’re new to carryout, curbside, or are adjusting your processes in reaction to COVID-19, this course provides best practices accumulated from your peers in the restaurant industry.
- Outlines ways to let the public know you’re open for carryout
- Provides best practices for taking orders over the phone, starting with how to greet the caller to cleaning and sanitizing the phone handset and POS terminal after each use
- Includes reminders and suggestions for packaging carryout orders to maintain food safety, quality and accuracy
- Describes things to consider for curbside pickup, such as parking, delivering an order to the guest’s car and taking payment
- Provides tips for managing pickups inside the restaurant to maintain social distance and reduce guest contact
Help your team get ready for carryout and curbside service
Audience
- Hourly employees
Length
- 5 minutes
Features
- Interactive exploration
Languages
- English
Accessibility
- Onscreen text option
- Tin Can compatible
- Mobile ready