Tue, Dec 1, 2020 2:00 PM – 3:00 PM EST
When COVID-19 hit the foodservice industry, many operators found themselves implementing takeout and delivery services for their brand. Although takeout and delivery usually provide positive results, there are often nuances – including 3rd party services and requirements, labor laws, etc. – that require a little more focus to ensure they’re used properly. In this session, our speakers will explain how they pivoted to takeout and delivery and what considerations had to be made when making the jump.
Speakers & Moderator:
- TJ Schier, President, SMART Restaurant Group
- Matthew Smith, CMO, Tocaya Organica
- Robert Notte, VP of Technology for MOD Pizza
- Moderated by: Rob Grimes, CEO, IFBTA