Carryout and Curbside Best Practices During COVID-19

Course Abstract

5 minutes

Whether you’re new to carryout, curbside, or are adjusting your processes in reaction to COVID-19, this course provides best practices accumulated from your peers in the restaurant industry.

• Outlines ways to let the public know you’re open for carryout
  
  
• Provides best practices for taking orders over the phone, starting with how to greet the caller to cleaning and sanitizing the phone handset and POS terminal after each use
  
  
• Includes reminders and suggestions for packaging carryout orders to maintain food safety, quality, and accuracy

• Describes things to consider for curbside pickup, such as parking, delivering an order to the guest’s car, and taking payment
  
  
• Provides tips for managing pickups inside the restaurant to maintain social distance and reduce guest contact