{"id":5288,"date":"2020-07-24T18:57:00","date_gmt":"2020-07-24T23:57:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/smaller-menu-upgraded-takeout-and-delivery-pay\/"},"modified":"2023-02-01T14:17:07","modified_gmt":"2023-02-01T20:17:07","slug":"smaller-menu-upgraded-takeout-and-delivery-pay","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/smaller-menu-upgraded-takeout-and-delivery-pay\/","title":{"rendered":"Smaller Menu, Upgraded Takeout and Delivery Pay Off"},"content":{"rendered":"

Streamlining the menu. Expanding takeout. Launching delivery. Rethinking safety. For a bar and grill in Michigan\u2019s Upper Peninsula, 2020 has been a big reset button.<\/p>\n

Closed to dine-in guests for nearly three months, The Wicked Sister<\/a> in Sault Ste. Marie had no choice but to reduce the size of its already modest menu<\/a> by about 20% and turn to off-premise solutions.<\/p>\n

Gone were two salads, an appetizer, a sandwich and a couple of burgers. Removing a roasted beet and spiced nut salad and a hand-carved corned beef sandwich saved labor. The loss of a bison burger, a middle-of-the-pack seller, reduced inventory as well as a burger that didn\u2019t travel as well as beef burgers.<\/p>\n

\u201cIt stressed us out not to be able to execute some items the way we wanted, and I feel bad we can\u2019t accommodate some customers,\u201d says owner Cathy Howell. \u201cSaying \u2018Well, sorry, COVID\u2026\u2019 is a great way to explain our choices.\u201d<\/p>\n

One choice was to launch delivery<\/a>. The Wicked Sister always had carryout, but it was only 10% of business during the best of times. Howell was planning to expand delivery when the shutdown left her no choice. <\/p>\n

She used her linen-like disposable catering napkins, eco-friendly forks and knives as well as branded napkin bands and upscale to-go boxes to find a niche in a town where third-party delivery doesn\u2019t have a foothold. She requires a minimum $15 order and has a $5 delivery charge. <\/p>\n

It was so successful that it\u2019s still 30% of business even though limited dine-in service is available. <\/p>\n

\u201cI love learning. I go to the Gordon Food Service Shows and knew from the seminars that off-premise was something to contend with,\u201d she says. \u201cI wanted to set the standard in the community instead of chasing after someone else.\u201d<\/p>\n

Howell praises her team for pivoting to upgrade carryout and committing to safety<\/a>. During the shutdown, cooks wrapped and boxed foods, while bartenders and servers became expediters, packers and delivery drivers. Upon reopening, team members accepted temperature checks, health questionnaires and donned masks. They also embraced making a show of cleaning and sanitizing practices, something customers notice.<\/p>\n

\u201cThis place doesn\u2019t run because I want it to. It really takes a team.\u201d<\/p>","protected":false},"excerpt":{"rendered":"

The Wicked Sister learns to take care of employees, customers and business during tough months.<\/p>","protected":false},"author":19,"featured_media":5289,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-5288","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-running-your-business"],"acf":[],"yoast_head":"\nSmaller Menu, Upgraded Takeout and Delivery Pay Off<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/smaller-menu-upgraded-takeout-and-delivery-pay\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smaller Menu, Upgraded Takeout and Delivery Pay Off\" \/>\n<meta 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