Restaurant Development & Design

NOV-DEC 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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1 0 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • N O V E M B E R / D E C E M B E R 2 0 1 7 BUZZ 79% of diners agree that technology improves their guest experience 65% of guests have used an order- ing kiosk when it's been avail- able to them; 10% say they use it every time 57% of guests order from a restaurant's website daily, weekly or monthly 43% of guests rarely or never order from a restaurant's website 58% of guests never use mobile payment options 42% of people prefer emailed receipts 62% of diners use mobile ordering at least once a month who's doing what Let's Get Digital Data courtesy of Restaurant Technology in 2016 Industry Report from Toast P ie Five Pizza Co. began rolling out in-house delivery early in 2017. Approximately 30 percent of the fast-casual pizza chain's locations now offer the service, and the company plans to offer delivery from all of its 300-plus locations by mid-2018. This new initiative is part of a comprehensive review of the concept driven by Rave Restaurant Group CEO Scott Crane. Just this summer, the chain introduced a new prototype that includes a revamped interior, logo and menu that includes wine and beer on tap. Internal research found that patrons would order from the pizza maker more often if the fast-casual concept offered delivery and online ordering, according to Christina Coy, vice president of mar- keting for Pie Five Pizza Co. The move to in-house delivery over third-party solutions involved a desire to integrate online ordering with the company's rewards programs. Also, the presentation of product was important. "We went with in-house over third-party because our team members are more invested in how our product is presented to the guest than an outside company would be," says Coy. "We use delivery bags, specifically, to ensure we are de- livering fresh, hot products. Some of the third-party companies don't." To prepare for internal delivery, locations must have online ordering and provide a warmer unit, crisping sheets and an additional POS receipt printer. The chain advises locations hire or cross train eligible team members and that each restaurant should have six to eight drivers on staff upon launching delivery. Motor vehicle background checks will be conducted for each driver. Franchise partners must check with their insurance provider for additional requirements, such as naming drivers on their policy. Pie Five Pizza Goes All-In On In-House Delivery

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