The coronavirus crisis has been hammering restaurants for more than a month now, and we want to help. Below are three resources:
Best Practices & Tips for Takeout and Delivery
Like myriad restaurants around the country, your restaurant is likely turning to takeout and delivery to help you weather the downturn in business the coronavirus crisis has caused. Whether you've always had delivery, or have just recently added it to your lineup, it's important to make sure you're optimizing service for your customers.
Sysco’s Top 5: Best Practices & Tips for Takeout and Delivery will help you do that, both during these challenging times and after as we work together to drive the business forward.
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Another Mexican Restaurant Take-Out Success Story
Before the coronavirus crisis, Chavas Mexican Restaurant in St. Louis did 10 to 15 takeout orders per day, and no delivery at all. For Chavas, which has 80 seats, delivery and takeout were simply not important. That all changed when coronavirus struck and all restaurants were forced to close their dining rooms.
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el Restaurante Online Guide to Delivery and Take-Out Supplies
If your restaurant is doing something innovative to deal with this crisis, please share it with us. We'll spread the word!
Thank you.
