Is your restaurant ready for a new kind of customer post-COVID-19?

Updated: Nov 20, 2020

If Carryout-CurbSide Pick Up Is A Next Big Thing, Then How Would You Capitalize it?



Loft16 Restaurant brand management
Loft16 Restaurant brand management

Chez Boodparset, Loft16 Founder

Personally, I think, regardless whether it's true or note, take-out has always been here. The question should be How Would You Leverage Your To-go and Online Ordering Revenue During This Carry-Out Era?


We all hear what uncertainty means in everyday conversations. In some ways, the use of the word in economics is not that different. Uncertainty is a part of life and it can’t be avoided. The best way to deal with it is to learn techniques that help you live with the situations.






1. First And Foremost You Have To Know Your Number

As a business owner, you have to know your numbers. Manage overhead costs is essentially necessity. Business overhead costs are expenses that are related to the day-to-day running of a business. Reducing overhead costs is important in a business downturn. When business is slow, cutting overhead costs is normally one of the easiest ways to minimize losses and return your business to normality and ultimately profitability.


So, what made up of Carry-out Curbside Pick ups?

  • Your Daily To-go revenue

  • Your Daily Online Ordering

  • Online Menu/Online Presence

  • Passer Bys

  • Delivery Services

  • 3rd Party Delivery Services

Your restaurant revenues are usually coming from these areas:


  • Your daily revenue, and sales per table revenue.

  • Your bar/alcohol sales.

  • Your to-go sales, deliver services and referrals.

  • Your ability to upsells, restaurant special promotions, offers and giveaways.

  • Your online orders, reservations, walk-ins, to various traffic leads.

Do you know your number? Read more



Loft16 Restaurant brand management
Loft16 Restaurant brand management

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