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
- Hourly Employees