HOW TO MAKE YOUR RESTAURANT’S FOOD
“TRAVEL WORTHY” By David P McGurn, CEC, CCACorporate Executive Chef Performance Foodservice-Springfield
In a time when operators are once again forced to pivot in order to remain viable it is critical that we make sure our food is “Travel Worthy”. The first step is to determine how your food gets into the hands and homes of a customer base that is leery of eating out, and perhaps entering your restaurant for takeout. Will it be a third-party delivery partner, or perhaps you will take on your own delivery eliminating third party fees? Possibly a push on take out or contactless curbside pickup? Whatever your decision, you must ask yourself “will my food hold up well packaged, as it makes its way to my customers? One of the most significant contributors to your “food to go” quality is the packaging. The right package may cost more but keeps food fresher, creates happy customers, and results in repeat business. Your PFG Area Manager can assist you in making that decision by showing you what is available in your area.
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