A lot of the talk in the "Boosting Your off-Premise Economics" panel arlt #fodc2024 was about growing revenue - making sure you online store is open with tools like LoopAI Voosh and GrubConcierge or driving sales with new channels like Devour. Curious if your #restaurant is more focused on driving off-premise sales or if you are now more focused on making what off-premise sales you do have more profitable? Michael Montagano ended the panel with a prediction: the next few years will see the entire ecosystem more focused on reducing the unit costs of delivery. He believes the marketplaces will continue to be an important part of the business, but that restaurants will increasingly find ways to cost optimize fulfillment with products like Empower Delivery. Why? Guests value the convenience of delivery, but there's a ceiling on what they are willing to pay. Winning restaurants will find ways to give customers what they want at a value that makes sense.
Meredith Sandland great question regarding focus on driving off-premise sales or focus on making existing off premise sales more profitable. I think restaurants should be focused on both. Sorry we didn’t get to connect at FOD, I have to fly home yesterday morning for a family emergency. Looking forward to connecting soon.
100% agree that restaurants should start thinking through how to make your current off-premise sales more profitable Optimizing on this and then reevaluating on what to invest in further growth will lead to better capital spend. Labor rate, food waste costs, and Chargeback rate are the top few categories which come to mind which can be solved for today with the right solutions
That last like. I keep screaming it from the rooftops.
Thank you for the shout out Meredith Sandland
Thanks for the shout out, Meredith Sandland. Much appreciated!
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