Restaurants Reimagined Volume 3: Packaging Resources For Success -PFS Springfield

reimagined

RESTAURANTS

VOL.3 PACKAGING RESOURCES FOR SUCCESS

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PLAY IT SAFE - CREATIVE INDOOR DINING OPTIONS COMPARING DISPOSABLE GLOVES

RESTAURANT SANITIZATION CHECKLIST HOW TO MAKE YOUR RESTAURANT’S FOOD “TRAVEL WORTHY” PACKAGING PRODUCTS

SMART LABEL PIZZA BOX PROGRAM

SECUREIT LABELS & DELIVERY SOLUTIONS

PLAY IT SAFE

C R E AT I V E I N D O O R D I N I N G O P T I O N S

CONTACTLESS ORDERING Consider installing ordering kiosks, using mobile QR codes, or providing iPads that allow guests to place their order without interacting with servers.

By Stephanie Ganz performancefoodservice.com Set up protocols that ensure guests and staff are as safe as possible when dining inside.

The cold winter months and the rise of COVID-19 cases around the country point to more challenges ahead for restaurant operators. After just getting the hang of outdoor dining and takeout, many operators face hard decisions about how to keep their businesses running now that the weather is less hospitable. Watching the news and weighing the options has become a regular practice for business owners who would normally be preparing for their busiest time of the year.

For restaurants that choose to offer indoor dining during the winter months, staff and customer safety are the highest priorities. Here are some ideas for staying safe creatively.

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Blend Safety into Your Brand It can be jarring to see servers and other restaurant staff in clinical blue masks. Consider investing in masks with your business logo or brand colors to give a more friendly, brand-forward approach. If you decide to print custom masks, sell them with your other restaurant swag. It’s another way your customers can show their support (and prove their own impeccable taste in the process).

Signage is extremely important to help guests and staff maintain social distancing. Create signage that reflects your brand elements to create a more seamless visual experience for guests. Floor signage and table tents can be especially useful in instructing guests on the safety protocols at your restaurant. Tap into your brand persona and voice to come up with language that fits

the vibe of your establishment. It can be as playful or serious as your brand as long as it gets the message across clearly.

Communicate your restaurant’s safety protocols with guests in a number of ways to make sure they get the message. This can include door and floor signage, table and menu messaging, and verbal directions from staff. All of these methods represent unique opportunities to connect with guests, so make sure to approach them thoughtfully and consistently, which requires specific training for your staff. Role playing can be a good way for staff to work out various possible scenarios with guests and ways to address them productively.

Limit Staff / Guest Interactions Finding new systems to keep everyone safe can be challenging, but technology may be able to help.

Consider installing ordering kiosks, using mobile QR codes, or providing iPads that allow guests to place their order without interacting with servers.

Another way to reduce staff and guest interactions is to allow guests to check-in for their reservation via their phone, either online or by calling the restaurant from their vehicles. This has the additional advantage of reducing crowding in the lobby or bar area because guests can be alerted when their table is ready without having to wait in the restaurant.

Divide Guest Spaces Over the summer months, many restaurant goers got used to seeing yurts and geodesic domes outside to provide safe, sheltered dining bubbles. Now that guests are moving indoors, extend the concept to your dining room. High-backed booths, folding screens, and curtains can create intimate zones of space for guests that are a safe distance away from other diners.

To fill in the unoccupied space, restaurateurs have gotten extremely creative, using mannequins, blowup dolls, and even cardboard cutouts. You could also consider using some of the free space to display artwork or other locally-made items, collaborating with local artists and makers to encourage guests to visit their displays at your restaurant.

The changes brought on by the coronavirus pandemic are likely to have a long-term impact on restaurant design as a whole, with future guests continuing to favor experiences that feel safer. Keep that in mind when considering how the design of your restaurant will change to meet safety needs.

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c o m pa r i n g DISPOSABLE GLOVES

NEOPRENE General Cleaning Dishwashing

x

Food Prep Cooking Powder or Powder-Free Latex-Free High Risk Population

x x

POLY

VINYL

x

x x x x x

x x

LATEX

x x x x x

NITRILE

x x x x x x

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RESTAURANT

SANITIZATION CHECKLIST

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During escalating fears, we must take action to ensure the risk of transmition of viruses is minimized. Implementing a detailed sanitizing checklist will assist in creating a safe environment for staff and guests alike. Always ensure you use the proper products at the correct disenfectant ratio according to the manufacturers recommendations.

HOW TO MAKE YOUR RESTAURANT’S FOOD

“TRAVEL WORTHY”

By David P McGurn, CEC, CCACorporate Executive Chef Performance Foodservice-Springfield

In a time when operators are once again forced to pivot in order to remain viable it is critical that we make sure our food is “Travel Worthy”.

The first step is to determine how your food gets into the hands and homes of a customer base that is leery of eating out, and perhaps entering your restaurant for takeout. Will it be a third-party delivery partner, or perhaps you will take on your own delivery eliminating third party fees? Possibly a push on take out or contactless curbside pickup? Whatever your decision, you must ask yourself “will my food hold up well packaged, as it makes its way to my customers? One of the most significant contributors to your “food to go” quality is the packaging. The right package may cost more but keeps food fresher, creates happy customers, and results in repeat business. Your PFG Area Manager can assist you in making that decision by showing you what is available in your area.

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Takeout and Curbside Tips: • Choose the right packaging • Keep hot and cold foods separate in containers but also in bags • Serve sauces and condiments packaged on the side • Brand your packaging! Even if it is just a logo’d sticker or stamp • Limit daily menus to your best sellers, add rotational specials that add variety but more importantly allow flexibility and utilization of excess inventory • Create “Family Size” versions of some of your menu items to appeal to families or groups

- Bulk packed foods typically travel better, and

stays hot or cold longer

- Creates larger orders resulting in higher

sales and increased profit • Feature your takeout and curbside on social media and your web page, create banners and links that will steer traffic towards your ordering platform • Create “safe spaces” for customers to enter and pick up take out, or add shelving to an open area for contactless pickup • “Safe spaces” outdoors for curbside should be clearly marked and serviced by workers wearing necessary PPE and clean gloves

Delivery: • Choose the right delivery mechanism for your restaurant • Third party vs. in-house delivery, weigh the features and benefits of each • Determine your delivery radius with food quality in mind, greater distances can result in poor quality upon arrival

- Quick service to customers

- Maintains temperature

- Keeps food safe • Create menus with items that travel well, food quality is paramount • Feature links on social media and on your webpage that directs customers to delivery partners

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Travel Worthy Menu Ideas:

These tried and true favorites have proven to hold up well in to-go scenarios • BBQ-slow cooked meats may get soggy but that is not a bad thing, still savory and delicious, don’t forget the sides • Pizza/Calzone: thankfully pizza doesn’t know it’s a pandemic, it has always been a staple on takeout menus for pizza places and restaurants alike, same holds true for calzones, just leave the sauce on the side • Subs hot and cold: similar to pizza, subs and sandwiches remain a popular option for takeout • Wings: serve wet loaded in your favorite sauce or with your favorite dry rub, just gently heat sauces before tossing with wings or serve on the side • Fried Chicken: the crispy breading on traditional fried chicken holds in the heat and moisture making this a solid performer in the takeout game • Tacos: I know…I know they do not travel well and get soggy quick, BUT, what if you deconstruct and include the components packed separately to create a fun activity for your customers when they get their tacos home • Burgers: as above burgers aren’t the best on long car rides but we can toast buns, serve condiments, vegetables and the like on the side, or even deconstruct burger, bun, toppings, pickles, etc, serve roasted fries or crispy smashed fingerlings for better results • Pasta Dishes: pasta tossed with vegetable, proteins and sauces retain their heat, texture and appeal, make part of a family meal for a highly profitable option

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• Rice Dishes: items like paella, jambalaya, and fried rice make for great offerings but when packed tight can hold heat better than most

• Bowls: jump on the bowl train by offering hot and cold bowls, use rice and other grains, pasta, or salad bases, top with your favorite ingredients, don’t be afraid of Poke!

• Grilled Meats and Vegetables: grilled items hold heat and moisture well when cooked properly, they reheat well, and they can be marinated to expand on flavor profiles • Braised Meats and or Stews: serving an item with its cooking juices is a sure-fire way to give takeout customers a quality dish that is flavorful and reheats well if necessary • Stews and small roasts: are ideal items for family size meals as well as individual portions • Salads: salads are a great takeout item as it allows customers to eat healthier, but also we can produce them during off-peak hours, relatively economically, and using the best seasonal ingredients, serve hot proteins and dressings on the side • Desserts: many dessert options can be sold cold or at room temperature ensuring good quality, items like cookies, brownies, bars, pies, cakes, tarts and donuts are ideal, desserts also make fun interactive kits when you add sauces, dips, or a decorating component.

Staffing:

How do we keep our people working?

With increased takeout, curbside, and delivery we may have less need for FOH team members such as bus persons, servers, and bartenders. That doesn’t mean we simply let them go, if we’ve learned one thing through this, our teams are critical to success and hard to replace. How do we keep them working?

CROSS-UTILIZE: ASK THEM TO TAKE ON OTHER ROLES AS NECESSARY • Work the phones for takeout and expedite that part of service • Man the takeout window and manage pickups • Become delivery drivers • Liaise with third party delivery drivers to facilitate order accuracy and timeliness • Work in BOH prepping, cooking, or washing dishes • Perhaps team members have other talents such as accounting or managing, have them run sales reports, reconciliations, and order/inventory • Designate team member(s) to manage social media accounts

Make Your Efforts Stand Out: • BRAND IT! We said it already but can’t stress enough the power of a subliminal message • POST IT! Ensure your efforts are getting to your customers by using your social media platforms to get the word out about all your doing • Add combos to menus including sides and beverages, as these items typically have a higher profit margin, they will result in added revenue • Remember, you do not deposit food cost into the bank you deposit sales, do not get hung up on high food cost items, focus more on high contribution items • Personalize every order, add a little something to tell your customers they are appreciated, maybe a couple free cookies, pieces of chocolate, a sample of a potential new menu item, or even a handwritten note • Include a small gift card based on purchase amount, $5 for every $50, etc., customers are sure to return

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GENPAK CLOVER • • • • •

Great For Fries Steam Vents Leak Resistant Stackable Snaps Shut

• • • •

Microwaveable Recyclable Reusable (Washable) Economical

Item # Item Description Pack/Size 588185 588192 602397 612637 625007 626373

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8x8x3 Clear 1 Compartment Hinged 8x8x3 Clear 3 Compartment Hinged 6x6x3 Clear 1 Compartment Hinged 9.25x7 Clear 1 Compartment Hinged Hoagie 9x9x3 Clear 1 Compartment Hinged 9x9x3 Clear 3 Compartment Hinged

2/75 Ct 2/75 Ct 4/100 Ct 2/75 Ct 2/75 Ct 2/75 Ct

NEW ITEM!

FOLDPAK- WESTROCK Item #

Item Description

Pack/Size

856103 865741 867947 877478 644464

Bio Plus2.5x6x4.75 #8 Earth 4x3.5x2.5 Earth Bio Plus 8x5.5x2.5 Earth Bio Plus 96 Oz Brown Kraft #4 Bio Plus Kraft #2 With View

6/50 Ct 9/50 Ct 4/50 Ct 4/40 Ct 4/40 Ct

116059 #15x4x2.5 Black 9/50 Ct 877580 8.5x6.25x2.5 #3 Black 1/200 Ct 305455 Carry Out Paper Board #8 Black 6/50 Ct 916685 8.5iix6.25x3.5 #4 Black 1/160 Ct 482022 Bio Plus 8.5x6.25x2.5 Black 4/50 Ct SPECIAL ORDER!

SPECIAL ORDER!

Bio-Pak Bio-Plus EARTH is our MOST POPULAR eco-friendly take out box. Reduce the amount of packaging you use with Bio-Plus Earth because these take-out boxes can hold any type of food--hot, cold, wet, dry. And by being 100% recycled, there is a second life to the paper that each Bio-Plus Earth box was made from.

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BIO PAK PROTECT - TAMPER EVIDENT TAKEOUT BOXES Item # Item Description Pack/Size 641533 Paper Protect #4 White 4/35 Ct 641537 Paper Protect #8 White 6/40 Ct 938005 Bio Pak #4 Paper 4/40 Ct 865644 Paper Board Bio Plus 4.38x3.5x2.5 9/50 Ct

SPECIAL ORDER!

FIRST MARK HANDIFOIL AND HANDISTAX Item # Item Description Pack/Size

240257 First Mark 7 Inch Lid 1/500 Ct 240270 First Mark 7 Inch Round Aluminum 1/500 Ct 240258 First Mark 9 Inch Lid 1/500 Ct 240272 First Mark 9 Inch Round 1/500 Ct 240281 First Mark Laminated Lid 1/500 Ct 240280 First Mark Laminated Lid 1/500 Ct 240284 First Mark Laminated Lid 1/500 Ct 276925 Silver Source 7 Inch Round Aluminum 1/500 Ct 276926 Silver Source 9 Inch Round Aluminum 1/500 Ct 628777 Anchor Crisp Clear Hinged 7.5X4.5X3 1/600 Ct 631279 Anchor Crisp Black Base, Clear Lid 9x6x2.5 1/1126 Ct 613084 Anchor Crisp Black, Clear 6x9 100/1 ea SPECIAL 615186 Anchor Crisp 10.5x9.5 100/1 ea SPECIAL

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ORDER! ORDER!

TAMPER-EVIDENT LABELS

Want custom SecureIt™ labels?

Brand SecureIt™ labels with your business or other messaging.

NCCO SECUREIT™ TAMPER-EVIDENT LABELS

Printing of up to eight colors available.

With an aggressive adhesive and special cut marks that break if tampered with, SecureIt™ tamper-evident labels provide extra peace of mind for on-the-go customers. Easily opened, yet adheres securely to a variety of packaging, including paper, plastic, foil and foam.

Item #: #578253 #608340 #608342 #608344

Item Description Tamper-Evident Label, 1"X3" Tamper-Evident Label, 1.5"X6" Tamper-Evident Cup Top Label, 1"X7" Tamper-Evident Label, 2.5"X6"

Manu #: P13SI-2 P16SI-2 P17SI-2 P26SI-2

Pack/Size 2/250 Ct 2/250 Ct 2/250 Ct 2/250 Ct

LBP TAMPER-EVIDENT LABELS In 2017, food delivery was a $43 billion market. Delivery is now 22 percent of the off premises market and growing with sky rocketing third party delivery systems. Capture market share and revenue by maintaining the integrity and safety of your products.

Item #: #578994 #578988 #578991 #578984 #578986 #578987

Item Description

14"X9"X16.25" Sealed Kraft Bags 10"X5"X13" Sealed Kraft Bags 13"X7"X13" Sealed Kraft Bags Delivery Meal for 1 Insert, 10"X5"X13" Delivery Meal for 2 Insert, 13"X7"X13" Delivery Entrée for 2 Insert, 14"X9"X16.25"

Manu #: 20008 20006 20007 20003 20004 20005

Pack/Size 200 Ct 250 Ct* 250 Ct* 100 Ct* 100 Ct* 100 Ct*

*Denotes special order item. Requires one week lead time.

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SMART LABEL

PIZZA BOX PROGRAM

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info@menuetta.com 888-938-1962

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1 Performance Blvd. Springfield, MA 01104 413.846.5400 www.performancefoodservice.com