Operations, People & Management SOURCING DRIVERS
SPEED OF SERVICE BEST PRACTICES
• Utilizing your own staff — get more staff back to work
Software efficiencies • Kitchen order management: Lead time accuracy
• Utilizing third-party delivery, even if you have produced the order through your own channels
• Fleet management and routing: Fast delivery and management
• Hiring former drivers from services directly
• POS Integration: Ability to measure speed of service. Tracking order in times versus when it actually leaves the building.
• Hire direct, referral bonuses, postings, word of mouth
Scheduling: Ensure sufficient staff to execute for projected volume. • Capacity assessment: Based on past metrics, what is your true capacity? Assess days of the week and hours of the day for peaks and troughs of volume.
INCENTIVES • Dedicated shifts
• Make sure to properly quote for each segment: Dine-In, Delivery, Takeout.
• Bonus potential • Efficiency bonus
• With dining rooms reopen, factor carryout, dine-in, and delivery. Ensure fair delivery windows and prioritize when necessary (for example, delivery over curbside).
• Customer feedback/secret shopper bonuses
MANAGING LIABILITY • Accept liability and factor into cost of employee • Waive via contractual obligations, if employee is willing • 1099 Route - Contractor
RESTAURANT TECHNOLOGY NETWORK
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