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Multi-channel ordering, back-office integration and practice, and review management are essential parts of the off-premise dine-in experience. They need similar attention as on-premise dine-in practice
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When you start a new operation in your restaurant, you target a client segment. Your customers’ knowledge of your new service is vital for your success. When they don’t know you have an online ordering platform, or boutique grocery, or a semi-prepared gourmet meal, they will not order them!
Part of the off-premise dine-in experience is related to your marketing.
A significant part of the off-premise dining experience is the ordering process. You either use an online ordering portal in your operation and/or you enroll with an online ordering aggregator. The aggregator might provide part of the ordering and delivery process, or it has a full-stack delivery portal.
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One part of the off-premise dining experience is the ordering process. Other workflows are coming around it. The ordering process should be seamless and easy to follow for your customer. Same time, it should take lots of information from the customers. And it will take some works in your restaurant.
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In a series of posts, we review all aspects of Off-Premise Dining in hospitality. The following post is the first part that considers basic technology requirements. Every week we discuss different elements to present a complete picture of the practice.
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