Food delivery operations

Food delivery is one of the fastest growing areas of hospitality operations and services. This was true even before 2020, but since the COVID-19 pandemic outbreak across the world, food delivery has become a fundamental element of how cafes and restaurants stay afloat when dine-in options are limited or unfeasible.

This course has been designed to help you understand what you need to know about how food delivery can work best for your business - everything from logistics to staff to maintaining great product quality from start to end.

With guidance from Scott Landers, co-founder of Figure 8 Logistics and expert in managing direct-to-consumer food operations, you can discover how to improve your offering and take advantage of this ever-expanding area of hospitality.

WHAT YOU WILL LEARN

• The marketplace delivery cycle
• How to adapt your kitchen process for delivery
• Understanding logistical considerations for delivery operations
• How to incorporate guest feedback into your processes
• Planning your delivery operations
• How to test and launch your delivery process
• How to ensure you maintain great quality food during delivery
• What the future of food delivery looks like
• How to manage delivery staff and build rapport

This course is aimed at managers, owners and operators of hospitality venues offering food and beverage delivery.