On the Go
Top 10 Ways
with SYSCO Containers!
tooffercustomers“seamless&convenient” Carry Out
At Lankford-SYSCO it is our mission to offer you various ideas & items that will help drive repeat business and build incremental sales. Surveys performed through the National Restaurant Association have proven that Carry-Out has become a major growth segment for today’s full service restaurant. We believe that a significant force in growing your Carry-Out business is providing the proper container to protect the integrity of your food from the restaurant’s kitchen to the customer’s home.
ClearHingedLidwithPlasticBase Convenient hinged containers keep the tray and lid together, while the stylish black and clear design creates an upscale appearance for any restaurant carryout meal.
5729405 5729421 5750328
6724272
200/10 ⁄8 De Ster Container Plas Hngd Hogi
5689682
200/ea De Ster Box Snack Plas 6.25x5.5x2
5
100/11x8.5 100/11x8.5
De Ster Container Plas Hng 1 Cmp Bk/Clr Duni Container Plas Hng 4 Comp MW
SeparateClearPETLid withBlackFoamBase Separate container and lid, perfect for any application that needs a to-go option.
5610019
2/125 ct. Genpak Container Foam Carry Rect Blk
5774534
250/9x10 Genpak Container Foam Blk 3 Comp
5551973
2/125 ct. Genpak Lid Plas Clr for 50010/50310
AvailablethruSpecialOrder 6331334
75/11x8x5 Pactiv Container Foam Blk Smarttote The answer to a boring bagged lunch!
2. Dedicated Support Staff – whether it’s the hostess, an expeditor or a dedicated server…make sure that people are dedicated every shift to handling carry-out orders. 3. Friendly, Knowledgeable Service – make sure the person taking the order over the phone understands all the menu offerings, specials etc. and they can communicate pick up times appropriately.
InYourFullServiceRestaurant According to the National Restaurant Association’s 2006 Restaurant Industry Forecast, restaurant’s carryout business is growing at rate of 6-7% per year compared to growth in on-premise dining at about 4%. Also the Association reported that 56% of adults surveyed said they would likely use curbside pickup if their favorite restaurant offered the option.
4. Convenient Customer Pick Up – whether it is a separate entrance, curbside delivery or just going to the hostess stand…create an area that is conducive to easy customer pick up. 5. Proper Packaging – use the appropriate packaging to protect the integrity of your menu selections from your kitchen to your customer’s home.
200/6x3 De Ster 100/9x3 De Ster 100/7.5x3 De Ster Container Plas Blk/Clr Hng O
9533217 1721265
1. Restaurant Management Commitment – make sure management has created the culture that this is a mandatory part of our everyday business and enforces that it needs to be done right.
BuildingaGREAT Carry-OutOperation
6. Proper Accompaniments – have plastic cutlery, portion pack condiments, drink carriers, etc. on hand at all times. 7. Kitchen Support – make sure the packaging can be easily handled, food fits properly, orders flow easily to the kitchen…the kitchen staff needs to understand carry-out orders are as important as regular dine-in orders. 8. Create a Carry Out Menu – not a different version than your regular menu…just a menu that is conducive to taking home (maybe a pocket size version of the regular menu) and contains all the proper information…phone number, hours of operation, directions, etc. 9. Get Creative – offer specials for repeat patrons…offer something to encourage your dine-in patrons to call in for carry-out…offer something for the carry-out patrons to dine-in. 10. Customer Feedback – when your customers call in for carry-out they leave their phone number…call them back a day later and ask them how everything was to encourage repeat business & real feedback.
Lankford-SYSCO Food Services