MAKING IT WORK

摘要

It's an interesting time to be in the foodservice business. Consumers are increasingly leaning on foodservice operators to provide them with meals both on- and off-premise, leaving operators with the sometimes daunting task of developing delivery, online/mobile ordering and carryout programs that are seamless and user-friendly. Some operations may choose the third-party delivery route, but that too has its challenges. Retail, noncommercial and restaurant operators surveyed in February for FSD parent company Winsight's State of Foodservice Study were asked about the business-building potential of the aforementioned programs—in addition to others—and carryout topped the list at 44%. Social media and marketing efforts also ranked high, signaling a desire to stay in front of consumers even when they aren't walking through the door.