Mastering Restaurant Revenue
We help you turn restaurant dreams into significant profits. Take your margins up with strategic shifts from design & buildout to amazing FOH multiple revenue streams.
TAKEOUT Isn’t a Side Gig. It’s Your Unsung Profit Hero
Often regarded as a nice little add-on, your "takeout" program is actually a juggernaut – and if you're not treating it like one, you're leaving serious money on the table. In this episode, Bruce Russo and Diane Armitage unpack how COVID cracked open the takeout game and why the smartest operators never looked back. From revenue pods that streamline your to-go ops, to eliminating the chaos of drivers loitering at the front desk, they walk you through the real infrastructure of profitable takeout. This isn’t just about efficiency. It’s about building a revenue stream that runs like its own department – one that boosts volume, improves guest experience and doesn’t cannibalize dine-in.
Key Points
- ✅ Why COVID wasn’t just a crisis – it was a clarity moment for takeout strategy
- ✅ The difference between “winging it” and designing a dedicated revenue pod for takeout success
- ✅ How to stop delivery drivers from clogging your entryway (and annoying your dine-in guests)
- ✅ Why the expediter is your takeout MVP – and how to set up a system that makes them fly
- ✅ How to use sous vide and batch prep to serve takeout that’s fast and high quality
- ✅ What to do when Uber Eats wants your soul – but you want your margins
- ✅ Why blending FOH and takeout operations creates friction, chaos and lost dollars
- ✅ How a properly placed takeout window or backdoor handoff exponentializes your revenue margins
- ✅ The operational traps that even seasoned restaurateurs fall into when demand spikes
- ✅ Why takeout should be treated like its own department with metrics, team, and workflow
Chapters
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| 1:15 | |
| 4:13 | |
| 10:24 | |
| 15:10 | |
| 19:00 | |
| 25:48 |
Transcript
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