Sysco – Optimizing Indoor Dining Toolkit

SEPTEMBER 2020

OPTIMIZING

INDOOR DINING TOOLKIT Innovative tools and resources to help you capture indoor dining traffic today!

In the midst of the ongoing COVID pandemic, your customers have developed new expectations and standards for dining in at a restaurant. Meeting these expectations is not only essential for the health and safety of your staff and guests, but also for the success of your business – your customers need to know that you are staying current with recommended safety and sanitation practices so they don’t have to. Sources such as the Mayo Clinic* advise diners to confirm that the following practices are enforced before heading out for dinner.

With this in mind, you will want to make sure that you are covered to ensure the comfort of your guests.

Verify the safety practices of the restaurant, including: • Employees wear masks and follow recommended safety protocols • High-touch surfaces are disinfected regularly • Social distancing standards have been implemented • Tables are appropriately arranged to allow for distancing • Outdoor/patio dining is available • Contactless ordering and payment is an option • Self-service or common utensil areas are not offered • Wait lines are appropriately setup for social distancing Sysco is here to support you. We understand that this pandemic has caused havoc on the foodservice industry and to combat that we have thoughtfully put together the following recommendations and resources to help you reimagine your indoor dining experience. We always encourage you to put the safety and comfort of your guests and staff first. *Source: https://www.mayoclinic.org/diseases-conditions/coronavirus/in-depth/coronavirus-safety-tips/art-20485967

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OPTIMIZING INDOOR DINING TOOLKIT

Preparation & Process • • • • • •

Steps for successful indoor dining Safety & Sanitation – Your top priority!

Reimagine your restaurant for social distancing Best practices checklist Redesign your layout for indoor dining How to maximize seating under social distancing guidelines • Maximize your inventory • Inventory basics

Staffing & Training

• Plan sufficient staffing and efficient workflow • New roles in today’s restaurants • CDC: Daily Checklist for Managers of Restaurants and Bars • Reservation Options

Products • • • •

Social Distancing Signage Safety & Sanitation Single-Use Products

Menus & Marketing • • • • • • • •

Menu Engineering Streamline your menu for success!

Contactless Ordering Social Media Messaging We’re open! Marketing Kit Safety & Sanitation Marketing Kit QR Code Customization Ideas Masks & Social Distancing Marketing Kit

iCare Services • iCare partnership summaries

Please review federal, state and local regulations to ensure your compliance with the law. For safety and sanitation, stay up to date and check the latest information on CDC.gov. Consult your legal advisors regarding any risks associated with starting a new venture or implementing any recommendations.

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As you move forward with indoor dining services, it’s important that you strategize your plan – including current safety and social distancing standards, contactless ordering and payment options, the power of an online and social media presence, and the training and resilience of your team!

Understand the rules.

• Reach out to your local resource agencies for the latest information and guidelines.

Suggested agencies: Local Health Department, Chamber of Commerce, State Restaurant Association National Restaurant Association California Restaurant Association

Communicate with your customers.

• • • • •

Engage your customers in-house and online.

Keep them informed of your hours, services, and special offerings.

Let them know you care about their safety by promoting your sanitation practices.

Get creative! Give them a reason to visit you and come back for more.

Thank your customers for their support and tell them you value their business.

Streamline your business – smarter, faster, better!

• • • •

Focus on what you do best – provide a consistent, quality product that your customers can count on.

Evaluate and update your menu considering the 4P’s: profitability, popularity, preparation, and portability.

Review and reduce your inventory to minimize stand-alone items and excess stock.

Consider staffing needs to accommodate your dining room capacity, updated menu, and available services.

Expand your services.

• Offer online ordering and payment services for contactless, on-premise dining or carryout and delivery.

• Create an on-site or virtual “marketplace” to sell signature items, family-style bundles, and take & bake meal kits for do-it-yourselfers.

• Interact live with your customers when not dining at your restaurant through virtual cooking classes or mixology demonstrations.

Reconfigure your space.

• Redistribute tables and seating to reflect social distancing standards, creating a comfortable and safe experience for your guests.

• Avoid lobby crowding by limiting wait area capacity to 1 member per party.

• Designate parking spaces for convenient curbside pickup.

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OPTIMIZING INDOOR DINING TOOLKIT

of consumers plan to dine-out as soon as they are able.

Oracle. (2020, August 12). Restaurant Survey: Consumers Eager to Dine-Out and are Supporting Local.

Retrieved October 06, 2020, from https://www.prnewswire.com/news-releases/restaurantsurvey-consumers-eager-to-dine-out-and-are-supportinglocal-301110458.html

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Assuring your staff and customers of the safety standards and sanitation practices you have implemented is key. Consumers are looking for a dining experience that makes them feel comfortable and confident that their safety is your #1 priority.

Check out these resources for more information about safety and sanitation protocol: ✓ Sysco Foodie – Keeping Your Operations Safe ✓ U.S. Food & Drug Administration: Food Safety Best Practices ✓ NRA Coronavirus Information and Resources

Based on the NRA guidelines for safety and sanitation, consider the following: • Thoroughly detail-clean and sanitize regularly. Focus on high-contact areas that would be touched by both staff and guests.

• Between seatings, clean and sanitize table condiments, digital ordering devices, check presenters, selfservice areas, tabletops, chairs, booths, and common touch areas.

• Clean and sanitize reusable menus. If you use paper menus, discard them after each customer use.

• Implement procedures to increase how often you clean and sanitize surfaces in the back-of-house.

• Check restrooms regularly and clean and sanitize them based on frequency of use.

• Make hand sanitizer readily available to guests.

• Implement staff health screening protocol based on the CDC recommendations.

CDC – Resources for Businesses and Employers • Promote PPE (Personal Protective Equipment) products, gloves, and masks.

• Promote single-use products, such as pre-portioned condiments, wrapped straws, and disposable menus.

• Consider automatic paper towel and soap dispensers, auto-flush toilets, and hands-free door openers.

• Ensure the person in charge is ServSafe certified and their certification is up to date. Provide food handler training to refresh employees.

Staying informed with your local, state, and federal guidelines for safety and sanitation is critical as you make decisions and changes to your operation.

Nation Restaurant Association COVID-19 Resources and Information by State

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OPTIMIZING INDOOR DINING TOOLKIT

Local, state, and federal guidelines for social distancing may require that you reimagine your restaurant and dining room. Staying informed with the latest information is critical as you make decisions and changes to your operation.

Check out these resources for more information about social distancing and safety guidelines: ✓ Nation Restaurant Association COVID-19 Resources and Information by State ✓ Center for Desease Control – Social Distancing ✓ Sysco Foodie COVID-19 – Keeping Your Operations Safe

Based on the NRA guidelines for social distancing, consider the following: • Update floor plans for common dining areas, redesign seating arrangements to ensure at least six feet of separation between table setups.

• Limit party size at tables, as approved by local and state government.

• Consider adding physical barriers where practical, specifically booth area seating.

• Enact a reservations-only business model or call-ahead seating to better space diners.

• Post signage at entrance stating the social distancing protocol for your operation.

• Limit contact between waitstaff and guests.

Consider wearing face masks and gloves.

(May be required.)

• Use technology solutions where possible to reduce person-to-person interaction – mobile ordering and menu tablets, text on arrival for seating, and contactless payment options.

• Design a process to ensure guests stay separate and do not congregate in waiting areas. May include floor markings, outdoor distancing, waiting in cars, etc.

• Consider an exit from the facility separate from the entrance to mitigate guest traffic.

• Where possible, workstations should be staggered so employees avoid standing within six feet of one another or your guests.

OPTIMIZING INDOOR DINING TOOLKIT

For more information check out: NRA Reopening Guidance

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of consumers think restaurants should have some set of safety rules.

Source: https://blog.datassential.com/mask-on-eyesup-summer-2020-restaurant-industry-trends

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OPTIMIZING INDOOR DINING TOOLKIT

Whether you are already open or reopening to indoor dining services, preparation is essential. Here is a checklist to ensure you have addressed all areas of concern.

Guidelines & Regulations

Counter Service

❑ Confirm your local and state guidelines ❑ Understand requirements and limitations for your business and dining services

❑ Add sanitizer stations and shields for cashiers ❑ Create spacing markers for customers in the ordering line or wait areas by using floor decals ❑ Promote order-ahead and online ordering options

Your Menu ❑ Consider streamlining your menu and reducing offerings to those items that are profitable, popular, easy to prepare, and portable ❑ Review current item costs and make pricing adjustments based on current market conditions ❑ Consider changing format to single sheet, disposable paper menus or viewing online for best safety and sanitation practices ❑ Continue to offer carry-out, delivery, and other enhanced services, such as meal kits, take & bake options, and specialty items ❑ Introduce or enhance online ordering capabilities

Marketing ❑ Communicate frequently and authentically with your customers via your website and social media ❑ Develop a “We’re open!” or “We’ve missed you!” campaign, creating excitement for your dining services ❑ Inform your customers of the safety standards and sanitation protocol you have implemented to reassure them that their safety is your number one priority ❑ Utilize banners and posters for interior and exterior signage to clearly convey your message

Front of House & Service ❑ Remove/rearrange tables and chairs to allow for social distancing – minimum 6 feet apart ❑ Create outdoor seating, if possible ❑ Consider implementing reservations to control capacity and limit crowding ❑ Create visible sanitizer stations for your wait staff ❑ Consider removing condiments from the table and serving pre-portioned condiments with the order ❑ Consider using plate covers when serving ❑ Utilize disposable or wrapped silverware and straws ❑ Promote safety and sanitation practices utilizing signage and social media posts

Kitchen ❑ Test and clean kitchen equipment and ice machine ❑ Organize and label storage containers ❑ Consider installing hands-free towel, soap, and sanitizer dispensers ❑ Post signage with hand washing procedures and cleaning protocols ❑ Take inventory of kitchen smallwares, flatware, glassware, plates, cleaning and sanitizing supplies

Bar ❑ Test and clean bar equipment ❑ Create visible sanitizer stations for bar area ❑ Take inventory of glassware, bar supplies, cleaning and sanitizing supplies ❑ Review bar/alcohol beverage server certification ❑ Implement social distancing guidelines in bar area

Bathrooms ❑ Consider installing hands-free towel, soap, and sanitizer dispensers ❑ Consider installing hands-free door openers ❑ Post signage with hand washing procedures ❑ Post signage with cleaning and sanitation schedule

Building ❑ Refresh the outside/landscaping of your building ❑ Complete deep cleaning and sanitizing of all areas ❑ Reactivate utility and facility services, if needed

Staff ❑ Implement zero tolerance policy prohibiting staff from working when sick ❑ Consider implementing temperature check for staff ❑ Train staff on hand washing procedures, safety standards, and sanitation protocol ❑ Consider masks and gloves for all staff ❑ Reinstate staff based on capacity and service needs ❑ Place extra emphasis on customer service to ensure your guests are comfortable and confident with your services

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Designing the right space for indoor dining will help ensure guest safety, as well as encourage diners to visit your establishment. With the demand for safety protocols, and to meet state and county regulations, you will need to rethink your current dining layout to provide proper social distancing, but still maintain a sense of intimacy and warmth for your guests.

Check out our suggestions and tips for your redesign.

Customer Comforts • Create distance-appropriate seating arrangements for group gatherings of various sizes (2-10 guests).​

• Decorate for upcoming holidays or special events – create the traditional themes that people relate to as comforting.​ • Communicate with your guests on your adherence to current safety guidelines.

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OPTIMIZING INDOOR DINING TOOLKIT

Create a diagram of your floor plan layout with entrance, exit, kitchen flow,

Think ahead before completing your plan by reviewing state guidelines. Are

tables, chairs, and if applicable, outside dining floor plan.​ Are there different layouts for different days?

Are you able to create space for small gatherings?​

there any possible obstacles that might get in the way?​ Test the process by making sure your staff understands the workflow and their responsibilities. ​

SEATING BEFORE / 1000 sq ft

SEATING AFTER / 1000 sq ft

Safety First • Be sure designated servers are following safe food handling practices and wearing their masks.​

• Communicate any precautions for guests in a way that makes them feel welcome and confident. ​ • Minimize crowding by designating seats or areas and marking the floor to ensure physical distancing is being followed.​

OPTIMIZING INDOOR DINING TOOLKIT

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New Flavor Profiles Using Existing Pantry Items Less is more! As you consider your menu, you will want to focus on cross-utilization of inventory in order to minimize excess stock and maximize usage of versatile items.

To do this, consider the following recommendations from our Sysco Chefs as you relaunch your menu for dine-in service.

Evaluate Your Menu Offerings

CRUSHED TOMATOES • • • •

Marinara Pizza sauce Soups and stews Pasta and salad enhancer

BARBEQUE SAUCE

• Target slower moving items for elimination from your menu.

• Flatbread base • Signature sauces

• Remove items that don’t travel well, as carryout and delivery sales will continue to be on the rise.

RANCH DRESSING

• Eliminate dishes with single-use or limited-use ingredients.

• House ranch with avocado, spices, or peppers for heat

• Reinvent recipes in order to cross-utilize your inventory ingredients.

SOUPS

• Consider eliminating redundant items.

• Eliminate items that are problematic or have a higher failure rate.

• Eliminate items that are labor intensive and require extensive preparation.

• Minimize inventory of items that are highly perishable or with a short shelf life.

• Consider removing low profit items in order to drive more sales to higher performers.

• Sauces with a twist, add thickness, puree for consistency, or use as is Consolidate item variety and redundancy.

• Dressings • Pasta shapes • Bread choices • Cheese choices • Fried foods

Cross-Utilize Inventory • Focus on proteins first – costs are typically higher in this category.

Chef Neil Doherty, Sysco Corporate

• Limit variety and number of cuts offered for each type of protein.

For example, reduce steak options from 3 to 2.

• Limit preparation styles of each protein to 1 or 2 proven options.

• Cross-utilize ingredients across multiple categories – feature steak as an entrée, salad add-on, or breakfast platter.

• Offer proteins that work well with versatile with cooking methods, have limited waste, and provide trim and end portions usable as ingredients in other items.

• Create additional flavor profiles while cross-utilizing base items, sauces, and dressing.

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OPTIMIZING INDOOR DINING TOOLKIT

Inventory Reduction • Lower exposure by limiting menu items.

• A menu with 65 items may utilize 250 ingredients, whereas a menu with 40 items may utilize only 200.

• Reducing inventory increases available cash on hand.

250 ingredients, average of 1.5 cases x $40 per case = $15,000 of inventory on hand 200 ingredients, average of 1.75 cases x $40 per case = $14,000 of inventory on hand

Menu & Labor Management • • • • •

Take inventory faster and more accurately with less to count and manage costs easier with less to order.

Turn tables faster, as customers order more efficiently with limited options.

Analyze your menu more quickly with fewer items and ingredients.

Reduce complexity for smoother execution and staff training.

Increase speed of order to table with decreased prep and production time.

Ingredient Preparation • Streamline ingredient prep with reduced inventory and cross-utilization.

• Save preparation time with limited transition from item to item.

• A prep cook is more likely to complete (12) 30-minute tasks than (24) 15-minute tasks in an 8-hour shift.

• Reduce risk of cross-contamination, use of excess gloves, and sanitation expense.

• Increase ingredient freshness with more frequent turns of limited options.

• Eliminate unnecessary prep by purchasing quality items and pre-prepped ingredients for convenience.

• Less staff reduces kitchen crowding and increased space between prep stations.

• Less sanitation is required.

• More consistent finished products are produced.

• Adopt usage of recently elevated products, including soups, pre-cut vegetables, bakery items, and roasted, braised, grilled, or sous vide proteins.

• Save time and money by cleaning and sanitizing fewer pans, cutting boards and pieces of equipment as a result of cross-utilization and streamlined ingredient prep.

OPTIMIZING INDOOR DINING TOOLKIT

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Plan sufficient staffing and efficient workflow.

While capacity may be limited, your attention to shifts in consumer demands and industry trends shouldn’t be. Your staff, operational flow, and technology depend on the decisions you make and are key to your success. Here are several considerations:

Workload Distribution Determine how you will assign your staff. Whether indoor dining, patio, or takeout, you may need to adjust your shift assignments and roles to meet the changes of today’s environment.

Staff Training Prioritize the safety of your staff and guests with a well-trained team, versed in carrying out the sanitation and distancing protocols and procedures you have implemented. Additionally, keep them up to date on new or updated menu offerings, expanded services, and any other operational changes, as they represent your brand and influence your customers.

Menu Ordering Choose the menu ordering options best suited for your operation and customers – including contactless solutions such as QR codes for online viewing, tablet BYOD (bring-your-own-device) for online ordering, or have table side waiters wearing masks.

Wait Times Consider putting a time limit on your dining areas – indoor or outdoor – such as 1½ hrs, to minimize wait times and maximize seating capacity.

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OPTIMIZING INDOOR DINING TOOLKIT

In today’s climate, restaurant operators are required to quickly pivot and change the way they do business in order to retain their loyal customers and capture new ones. As a result, your staff may also need to pivot within their roles to help meet the demands of the “new normal”. Cross-training your team to cover multiple, essential responsibilities is key to efficient operations. New positions are emerging in today’s restaurants in order to accommodate the changing foodservice landscape and required safety and distancing protocols. According to Nation’s Restaurant News, they may include:

❖ Curbside Team Members Their function is to pack and run curbside orders from kitchen to car – streamlining the takeout process and ensuring proper employee training to minimize errors.

❖ Delivery Drivers This is an opportunity for operators to retrain existing staff instead of laying off employees or paying third-party delivery fees. Managing in-house delivery allows for better control of your services and ensures the best possible experience, from kitchen to the customer’s doorstep.

❖ Sanitation Captains This prominent role in the front of house is responsible for overseeing that the restaurant staff follow strict sanitation protocols and reassures diners that safety is top of mind.

❖ Dining Room Ambassadors Operations previously offering self-service, salad bar, or buffet-style options may introduce the Ambassadors to act as food runners and buffet managers to assist and serve those who traditionally served themselves.

OPTIMIZING INDOOR DINING TOOLKIT

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of consumers said a restaurant’s cleanliness and food safety procedures matter more now than before.

According to a Datassential report sited by FSD. https://www.foodservicedirector.com/operations/5-lowcost-safety-moves-high-impact

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OPTIMIZING INDOOR DINING TOOLKIT

As customers feel safer dining out and capacity limitations are still in place, your services may be a hot commodity. Whether you choose to use an online app or not, taking reservations may be necessary to help you manage your capacity and fill your seats within current guidelines. Consider utilizing a 3rd party reservation system or implementing your own process to coordinate your seating areas.

Here are some tips to improve your reservation process and maximize your guest experience.

• Review last year’s event bookings and target those customers with marketing for repeat reservations this year. Consider including an incentive to entice them to return.

• Implement a holding fee or deposit for large group or event reservations to minimize cancellations and no shows. Consider allowing for a cancellation window before imposing the fee or offer a "refund" by giving a credit towards a future date or order.

• Utilize the reservation process as an opportunity for suggestive selling of gift cards for the holidays or upcoming events.

• Be consistent with your process and message – train employees on your procedures for accepting reservations.

• Consider the reservation option that works best for your business and customers – there are several avenues available, including traditional phone calls, emails, social media, website, POS systems, or 3rd party reservation systems.

• Regardless of the process you choose, make sure it’s giving you maximum efficiency and a seamless customer experience.

Here are some options for 3rd party reservation systems:

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OPTIMIZING INDOOR DINING TOOLKIT

Outfitting a dining area requires the right products and equipment.

To help you do this, we have assembled some of our products to make your space a comfortable and inviting area for your customers.

Ask your sales consultant for assistance with any of the products on the following pages.

For the unforeseen future, we will need to continue to exercise social distancing of at least 6’ between us in all environments. Most restaurants are operating reduced capacity to maintain the required social distancing guidelines. Be sure to check your local guidelines, depending on where you are located there may be different restrictions. As a general rule, continue to check local and national guidelines to ensure R osseto® vant Guard Sneeze you areAaware of any new practices allGtimes.

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GLR -AG011 $213.48 GLR-AG011

GLR -AG020 $336.23 GLR-AG020

CAL-2213731 $160.37 CAL-2213731

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OPTIMIZING INDOOR DINING TOOLKIT

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Shop All: Search “SocialDistancing2020” or visit https://www.suppliesonthefly.com/v3/search?Ntt=SocialDistancing2020

A way to make first and lasting impressions is to ensure you have the proper signage. After all, your success is all about your branding and marketing, right?

This includes giving attention to your curb appeal, brand recognition through signage, and the ability to stand out from every other restaurant in your area.

Rosseto®Avant GuardSneeze GuardwithPass-Through Window 24” x15½”

Rosseto®Avant GuardSneeze GuardAcrylic

Rosseto®Avant GuardSneeze GuardwithPass-ThroughDoor

48” x28”

48’’ x40’’

Cal-Mil Free-StandingBarrier withWindow 40” x31¾” x4”

$86.35 GLR-AG002

$213.48 GLR-AG011

$336.23 GLR-AG020

$160.37 CAL-2213731

Cal-Mil®Westport Social DistancingSign 17½” x22”

AmericanMetalcraft Protective AmericanMetalcraft Black Barrier LineHingedGuard Barrier Post andBaseSystem 28” 84” Retractable

Wall/Floor Indoor Social Distancing Decal 13” x18” • Caseof 4

$216.21 CAL-851SD

$251.31 AMM-AG34

$158.59 AMM-RSBPBL

$62.40 RCI-FDN1advnlID

Indoor Wall/Floor withSmall Shoe PrintsFloor Decal

IndoorWall/ Floor Decal withThankYou for PracticingSocial DistancingText

Indoor #20Paper Social Distancing Wall Poster

13” x18” • Caseof 4

13”x18” • Caseof 4

11”x17”

BonChef HealthPartitions Restaurant TablePartition 18” x48” x60”

$57.15 RCI-FDR10advnlID

$62.40 RCI-FDW11advnlID

$8.93 RCI-SDB1enc1117

$735.76 BON-90200BC

Not a Supplies on the Fly Customer?

No problem, click here: Activate Your Account *Pricing and product availability are subject to change at any time.

Shop All: Search “SocialDistancing2020” or visit https://www.suppliesonthefly.com/v3/search?Ntt=SocialDistancing2020

20

OPTIMIZING INDOOR DINING TOOLKIT

The health and safety of your guests should be your number one priority. To help you with that, we have put together some fundamental products you may want to consider. These include masks, gloves, sanitizer and more. Your restaurant should have a large stockpile of protective equipment in order to supply every worker with an adequate amount.

Soap Hand Antibacterial Foam Advanced

Bleach Liquid Disinfectant Cleaner

Cleaner Floor Sanitizing Wash n Walk

4 / 750 ML

4 / 32 OZ

1 / 2.5 Gal

Container Paper #3 Takeout Kraft

2 / 65 Count

Container Plastic 3 Compartment Hinged 9"x9" White MFPP

1 / 120 Count

Container Foam Hinged 3 Compartment Double Tab

150 / 9x9x3

Container Plastic 3 Compartment Hinged 8"x8" White MFPP

2 / 100 Count

Container Plastic Deli Translucent with Lid

Container Foam Hinged 3 Compartment Double Tab

Kit Cutlery Heavy Knife, Fork, Spoon, Salt & Pepper, Napkin

240 / 16 OZ

150 / 8x8x3

250 Count

Label Roll 1"x3" Tamper Protect It Permanent Blue

Towelette Moist with Alcohol

Thermometer Infrared Forehead Non-Contact IR

10 / 500 Count

1000 Count

1 Each

Container Plastic Clear Hinged 8"

2 / 100 Count

Mask Face 3 Ply Disposable

50 Count

Dispenser Hand Sanitizer Pedal Activated

1 Each

Sanitizer Hand with Aloe 77% Alc.

Sanitizer Hand Liquid 80% Alc.

12 / 25 FL OZ

6 / 0.5 Gal

OPTIMIZING INDOOR DINING TOOLKIT

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Sweet Plus Sysco Sugar Substitute Packet Green # 3504836

Sweet Plus Sysco Sugar Substitute Packet Blue #0191516 # 5641725

Sweet Plus Sysco Sugar Substitute Packet Yellow

Sysco Classic Sugar Packet

# 5817251

# 4000899

Sysco Imperial Fork Plastic Pieces Silver Extra-strength

Sysco CLASSIC Napkin Dinner 17" X 17" 3-Ply White 1/8 Fold

# 727998

# 1288415

Sysco Imperial Knife Plastic Pieces Silver Extra-strength

Sysco Imperial Spoon Plastic Pieces Silver Extra-strength

# 4961831

# 4961841

The CDC “recommends use of disposable items”*, from menus and condiments to napkins, utensils, and dishes. In many cases, single-use products are required for your customers.

Sysco has a variety of items to assist you.

Click here to view products * https://www.cdc.gov/coronavirus/2019ncov/community/organizations/business-employers/bars-restaurants.html

22

OPTIMIZING INDOOR DINING TOOLKIT

House Recipe Classic Honey Pure Packet

House Recipe Ketchup Packet

House Recipe Mustard Packet

# 4460176

#8747859, #7124975

# 1608850

House Recipe Mayonnaise Packet

Wholesome Farms Imp Continental Butter Cup Whipped

# 5101054

#1606854

# 5926902

Sysco Classic Pepper Packet Fluted

Sysco Classic Pepper Packet

Sysco Classic Salt Packet

# 4043295

# 4123212

# 4123196

House Recipe Classic Cracker Oyster

Sysco Classic Salt Packet Fluted

Sysco Classic Wrapped Plastic Straw

# 4975899

# 4043279

#0191516

Wholesome Farms Imp Continental Butter Chip

Click here to view products

OPTIMIZING INDOOR DINING TOOLKIT

23

Now that you have thought through your indoor dining experience, it’s time to spread the word about your services, safety/comfort measures, and menu you have put in place. Sysco Marketing Concierge offers strategies and customized marketing pieces designed to help you communicate your message.

Menu Strategize your menu to feature those items with higher profit margins and shorter prep times.

Consider implementing an LTO menu or patio-friendly menu, featuring appetizers, small bite offerings, and specialty drinks. Review the 4P's of menu engineering to boost your profitability!

Spread the Word Many guests are excited to dine out again, but it’s important they know their favorite place is open and has indoor dining available. To get the word out, post photos of your new space and menu on all your social media channels. Also, update your Google/Yelp business listing, as well as Open Table gallery, to showcase to your customers the new experience they can expect. ➢ Communicate frequently. ➢ Update with operational changes or safety standards you have implemented. ➢ Provide information how customers can order – including 3rd party marketplaces. ➢ Share your outdoor dining menu. ➢ Market promotions you may be offering.

Signage Have visible signage at all times. Consider patio easels, sidewalk signs, and banners – make sure your signage can be spotted by those walking or driving by.

Sysco Marketing Concierge is here to help you succeed!

Contact us at 1-800-380-6348 or info@syscomarketingservices.com

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OPTIMIZING INDOOR DINING TOOLKIT

Manage Your Menu Content • Focus on what you do best – provide a consistent, quality product that your customers can count on.

• Evaluate and update your menu considering the 4P’s of Menu Engineering:

PROFITABILITY • Review current item costs and make pricing adjustments based on current market conditions.

• Identify areas where you can switch out ingredients to enhance profitability without compromising quality.

POPULARITY • Feature your signature items – what are you famous for?

• Review past history or competitive analysis for key offerings.

PREPARATION • Select items that require limited preparation and assembly.

• Cross-train your kitchen staff for maximum efficiency.

• Review and reduce your inventory to minimize stand-alone items and excess stock.

PORTABILITY • Ensure your items package and travel well – maintaining their quality and freshness.

• Invest in the proper carryout containers to maintain temperature and presentation to most closely mirror dine-in experience.

OPTIMIZING INDOOR DINING TOOLKIT

25

As you plan your business and strategize services, you will need to rethink and reengineer your menu to meet the new expectations of your customers.

Streamline Your Business • Limit your menu offerings for maximum efficiency, and profitability, while focusing on strategically planned LTO’s to drive business.

• Adjust your staffing needs to accommodate your reduced dining room capacity, limited menu, and available services.

• Continue to offer carry-out, curbside pickup, and delivery, along with other enhanced services, such as meal kits, take & bake, and specialty items.

• Create an on-site pop up shop or virtual “marketplace” to sell your signature items and pantry essentials.

Rethink Your Menu Format • Understand your customer.

They will be looking to see the steps you’re taking to ensure their safety and comfort – and this includes your menu format.

• Consider changing to a single sheet disposable paper menu, menu board, or digital display for best safety and sanitation practices.

• For dine-in service, introduce or enhance online ordering and payment options from the table.

• Offer your menu online and viewable via your customer’s smart phone or tablet using a QR Code for contactless ordering.

TIP: Single-use, easily sanitized, digital display or contactless menus are recommended (or may be required) and serve as a clear indication of your commitment to safety and sanitation.

26

OPTIMIZING INDOOR DINING TOOLKIT

Utilize QR Codes Your customers are looking for a convenient and safe way to view and order from your menu when dining. To meet these expectations, and as an alternative to disposable menus, you may want to offer your menu online and viewable to your customers from their smart phone or tablet. This can be done quickly and easily by using a QR code.

QR codes link customers to your: • • • • •

Contactless menu Online ordering for dine-in, patio, and takeout Website, social media, and image gallery LTO’s, special features, and promotions Virtual “marketplace” to sell signature items, family-style bundles, and take & bake meal kits

Want to do it yourself?

Login in at syscostudio.com or ask your Sysco Sales Consultant for more information.

OPTIMIZING INDOOR DINING TOOLKIT

27

Talk to Your Customers During this time, it’s important to communicate and engage with your customers where they are – and the majority of them are online.

We realize this pandemic is making everything incredibly challenging, and Sysco is here to support you in every way possible. We have put together some core fundamentals to help you engage with your customers online, boost awareness on your offerings and keep your business going strong during this unprecedented time.

Your website, email, and social media can help you to: • Be responsive and virtually interact with new and existing customers in a personal and transparent way.

• Answer customer inquiries about your business operations and support.

• Stay connected with your employees by sending them updates.

• Get guests to feel safe with your services and comfortable with their experience.

• Share photos, promotions and updates about your business and services.

• Make sure you’re top-of-mind when your customers are looking for dining options.

• Share your services and availability.

Promote Your Services

28

Share Your Commitment

Drive Traffic

OPTIMIZING INDOOR DINING TOOLKIT

Choose the marketing pieces that help you best communicate your message.

We’re open!

Join us!

8.5x11 Menu

Welcome back!

11x17 Poster

It’s been a while!

•

Let your customers know that you’re back in business or you have reopened your dining room.

Count on us!

Confident & comfortable!

Because we CARE!

4x6 Card

Safety first!

•

Communicate that your customer’s safety is your number one priority.

Better than before!

6x4 Napkin Dispenser

3.5x2 Card

See what’s new!

New & exciting!

Offering you more!

•

10’x2.5’ Banner

OPTIMIZING INDOOR DINING TOOLKIT

Promote your expanded services, such as in-house “marketplace”, online ordering, and contactless delivery.

29

Let your customers know that their health and safety is your top priority by communicating via these marketing essentials. Sysco Marketing Concierge is here to help you customize these pieces for your establishment, providing you with print-ready PDF files for you to print locally.

Contact us at 1-800-380-6348 or info@syscomarketingservices.com 11x17 Sign 8.5x11 Sign 4x6 Table Card

11x17 Sign 11x17 Sign

8.5x11 Sign

30

OPTIMIZING INDOOR DINING TOOLKIT

Get creative with utilizing QR codes to communicate with your customers – try custom printed options like floor decals, to-go bags, napkins, cup sleeves, and more! Keeping your business top of mind is key and this is a great way to do it! Sysco Marketing Concierge is here to help you customize printable materials for your establishment, providing you with print-ready PDF files for you to print locally.

Scan here to view our CONTACTLESS MENU & SPECIAL OFFERS!

OPTIMIZING INDOOR DINING TOOLKIT

31

Let your customers know that you are following recommended safety and social distancing guidelines by communicating via these marketing essentials. Sysco Marketing Concierge is here to help you customize these pieces for your establishment, providing you with print-ready PDF files for you to print locally.

Contact us at 1-800-380-6348 or info@syscomarketingservices.com

11x17 Posters

Floor Decals

32

OPTIMIZING INDOOR DINING TOOLKIT

The Sysco iCare program is what makes the difference between good customer relationships and great ones! The iCare program is designed to make you more efficient, increase your profits, and make it easier for you to manage your operations. We help you drive business in the front and back of house with our holistic collection of offerings, encompassing our specialized services, restaurant technology, tools, partnerships, and personalized consultation. We have partnered with best-in-class companies to make sure you have the right tools to optimize your business and increase traffic.

WEBSITE CREATION • ONLINE ORDERING SOCIAL MEDIA MANAGEMENT

RESTAURANT MANAGEMENT • SCHEDULING INVENTORY TEAM COMMUNICATION

ORDEREZE is a restaurant-specific online marketing/ online presence solution where everything from your website and your social media, to your online ordering and more is managed from one dashboard with one company. We provide restaurants with the ability to seamlessly engage with, promote to, and provide exceptional products and services to their customers.

CHEDDRSUITE is a cloud-based, SAAS business management software for restaurants that serves as a one-stop platform to streamline all of your restaurant management needs like scheduling, communication, inventory, documentation, and more.

➢ Setup fees waived or reduced for all Sysco customers.

Fees not waived can be financed over up to 8 months.

All services discounted, reach out below for more information on the specific services and offers you need.

Go to www.ordereze.com to learn more!

➢ Visit www.cheddrsuite.com/form/sysco to start your FREE 14 day trial. To speak to a representative, call 855-805-0722.!

WEBSITE CREATION • ONLINE ORDERING

ONLINE ORDERING • CONTACTLESS MENU SOLUTION READY connects guests to hospitality venues directly on their phone so they can view the menu, order, pay, review and redeem rewards all in one seamless, connected experience. We’re laser focused on providing best in class tech to help you remove all the friction that gets in the way of providing great hospitality.

➢ Visit www.readytopay.com/sysco to access your Sysco Exclusive deal - one month free.

POPMENU gives restaurants the power of digital hospitality through an all-in-one marketing tool for attracting and engaging guests. We believe that independent restaurant owners deserve to control your online presence, not to be controlled by it. Through our patent-pending, cloud-based, interactive platform, we’re building a next-level consumer experience for thousands of restaurants across the US and changing the way you see the restaurant menu. ➢ Popmenu provides a minimum 25% discount to shared Sysco customers. They also waive all build, design, and maintenance fees, for both the full website and its Online Ordering platform. To learn more, head to get.popmenu.com/sysco today!

For more information about how Sysco can support your business please go to www.syscomarketingservices.com

Questions?

Email us at info@syscomarketingservices.com

©2020 All Rights Reserved. Sysco Corporation.

ONLINE ORDERING • FOOD DELIVERY

TEAM TRAINING • E-LEARNING

UBER EATS is an on-demand food delivery app and website that helps bring millions of people around the world the food they want, at the tap of a button.

FOODSERVICE TRAINING PORTAL is a leader in the field of e-Learning and hospitality talent training solutions.

Our company provides online education tools and assists clients in effectively achieving your training goals.

➢ Interested restaurants should fill out the form at www.ubr.to/sysco. Sysco customers receive savings with a value of at least $350!

➢ Learn more about our training solutions at www.foodservicetrainingportal.com/syscoicare. All Sysco customers are eligible for a 15% discount on Foodservice Training Portal products and services.

MOBILE MARKETING & ADVERTISING CMSTEXT helps restaurants put their advertising and marketing messages right into the palms of customers’ hands! Our platform allows you to create a database of your restaurant’s customers so promotions can easily be sent to their mobile phones.

➢ Visit www.CMSText.com, Sysco customers receive the Unlimited Texting package for $69 per month ($139 value), with a special pricing of $39 per month for the first 6 months of the Unlimited Texting package. The one-time setup fee of $149 is also waived.

MUSIC SOLUTIONS DYNAMIC MEDIA is the world’s largest reseller of business background music, hardware, and commercial audio systems.

With over 8,000 technicians, we provide on-site technical services to all U.S. zip codes and across Canada. No project is too big or too small for our service team - we are here to support your business music needs in every way possible. ➢ Visit www.SyscoMusic.com for more information. Sysco customers can get a monthly SiriusXM Music for Business subscription for just $24.95 per month!

DIGITAL MARKETING

EMAIL MARKETING • SOCIAL MEDIA MANAGEMENT

CONSTANT CONTACT is a leader in online marketing with a mission to provide people with a smarter way to market a small business. Our platform has all the right tools, all in one place—with email, social, and search marketing tools to help you find new customers and keep them coming back. Paired with award-winning marketing advisors who know marketing across industries inside and out—and provide practical advice at every step of the way—we offer the right approach to online marketing to achieve the results you want.

MOVING TARGETS is a direct marketing agency specializing in direct mail, location-based mobile advertising, email, social media, and web design. Our purpose is to help businesses of all sizes connect with their customers across several different platforms. We work with you on a one-onone basis, providing you with your own personal team of marketers to execute branded marketing campaigns.

➢ To learn more or get started, visit us online at https://go.constantcontact.com/sysco. Sysco customers receive 20% off Constant Contact email marketing services.

➢ Get a free, no-commitment consultation today by visiting https://movingtargets.com. Sysco customers receive $100 off any new campaign.

For more information about how Sysco can support your business please go to www.syscomarketingservices.com

Questions?

Email us at info@syscomarketingservices.com

©2020 All Rights Reserved. Sysco Corporation.

GIFT CARD SOLUTIONS

FRANCHISE CONSULTING SERVICES

GIFTFLY is an all-in-one Digital & Physical Gift Card Solution for all merchants. Sell digital gift and physical cards from your Store, Website, Facebook page, Clover device, and more!

THE IFRANCHISE GROUP is a franchise consulting and development firm that assists business and restaurant owners with determining if franchising is the best expansion method for their business. iFranchise Group is a leader in strategic planning, operations documentation, franchisee training, franchise marketing and sales, and executive recruiting for franchisors.

➢ GiftFly is currently FREE for Sysco merchants until the crisis is past which is TBD. After that pricing is set at 3.99% per transaction - a savings of 30%.

To learn more, check out www.giftfly.com.

➢ Sysco Referred Customers receive a 5% discount off rack pricing and hourly billing rates.

Visit https://www.ifranchisegroup.com for more information.

SECRET SHOPPER • TEAM TRAINING SERVICE WITH STYLE, our Secret Shopping program has helped thousands of businesses understand the perspective of their guests. Our detailed, quality secret shopping reports are completed by our trained, professional observers. These reports provide you with an incredible tool to train your staff, set service standards, and identify critical areas of operations. We also offer customized Restaurant Coaching, Team Training & Survey programs. ➢ Sysco customers receive 15% off all services!

Visit www.ServiceWithStyle.com/sysco or contact us at 813.661.1149

CARBON DIOXIDE PROVIDER NUCO2 is the only national provider of beverage grade carbon dioxide certified using ISBT guidelines and draught beer grade nitrogen gas solutions to the restaurant and hospitality industry. Our expansive customer base includes national chain and local restaurants, convenience stores, theme parks, and sports and entertainment venues.

➢ To learn more or get started, visit www.nuco2.com .

Need help with Indoor Dining?

Contact your Sales Consultant or Sysco Concierge Services at 1-800-380-6348 or info@syscomarketingservices.com

OPTIMIZING INDOOR

Please review federal, state and local regulations to ensure your compliance with the law. For safety and sanitation, stay up to date and check the latest information on CDC.gov. Consult your legal advisors regarding any risks associated with starting a new venture or implementing any recommendations.

36 DINING TOOLKIT