Course Abstract
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.
HIGHLIGHTS
- 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
Audience
- Hourly Employees
- Managers
Length
- 5-6 minutes
Features
- Interactive exploration
Accessibility
- Onscreen text option
- Mobile ready
- Tin Can compatible
Programs
- Employee Compliance
Help your team get ready for carryout and curbside service
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Employee Compliance
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Manager Compliance
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Custom Courses
AGM to GM