UP YOUR RESTAURANT’S TAKEOUT GAME- YOUR LIVELIHOOD DEPENDS ON IT

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UP YOUR RESTAURANTS TAKEOUT GAME- YOUR
LIVELIHOOD DEPENDS ON IT
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Making your take out menu travel-proof boosts
profits and diner loyalty

• Executing takeout can seem simple until it
  isnt. During a pandemic, when takeout and
  delivery are the best options for survival and
  repeat business is critical, to-go should get
  more love.
• We werent sure if we were going to survive when
  this all started, says Dash Harrison, co-owner
  of Curtis Park Deli in Denver. But heeding
  various measures while transitioning to takeout
  has allowed the company to thrive.
• When so much is at stake, it makes sense to take
  a harder look at how transport can affect the
  menu.

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KEEP IT SIMPLE

• To Harrison, uncomplicating the menu has kept his
  sandwich shop going. A dish that has a long prep
  list or too much labor should be cut. We want to
  give the customer options while still being
  mindful of food waste, food integrity and overall
  waste, Harrison says.

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GET AS MUCH USE FROM ALL INGREDIENTS

• To cut one dish over another, consider all the
  ingredients. We try to marry food items on
  dinner delivery and party boxes so we dont have
  to keep too much inventory in-house, says Andrea
  Correale, president of Elegant Affairs, a New
  York and Long Island-based caterer.
• Ingredients that do double or multiple duties
  also reduce labor, especially important when
  illness is more likely than ever to impact
  staffing. Many composed pasta (dishes) all use
  some combination of four sauces, says CEO Elliot
  Schiffer of Denvers Mici Handcrafted Italian.

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FERRET OUT TAKEOUT DOWNERS

• Dine-in food that works for takeout is food that
  keeps, says Correale. Items that hold well and
  dont get dried out easily, she says. Foods that
  eat well at room temperature or reheat easily are
  good choices.

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 PAY CLOSER ATTENTION TO PACKAGING

• Its not just the food, but what it goes inside
  of, says Schiffer, who moved from foil containers
  to recyclable plastic bowls so the food can be
  reheated in the microwave.
• Especially during this time, it is difficult,
  expensive and bad for the environment to use
  multiple containers for a single dish, Schiffer
  says.
• Packaging helped Gejas Cafe, a longstanding
  fondue concept in Chicago, transition to
  takeoutby packing cheese in heatable containers.
  This COVID time has caused us to stretch out of
  our comfort zone and add a bit of reinvention,
  says proprietor Jeff Lawler, who also gives out
  equipment for fondue at home.

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• Contact Us
• Address 1
• 110 Glen Cove Avenue, Glen Cove, New York 11542
• Address 2
• 240 West 30th Street, New York, NY 10001
• Phone
• [phone] / 212-991-0078
• Website
• https//elegantaffairscaterers.com/