NCR CORONAVIRUS RESPONSE RESOURCES

How to carry out your restaurant’s curbside service for greater success

Published April 10, 2020

As a restaurant operator, you’ve likely implemented curbside operations to facilitate takeout orders. Introducing a new mode of operating “on the fly” is hard—especially if you’ve been learning as you go. That's why we’ve collected a few best practices we’ve seen restaurant brands “carrying out” globally to make curbside operations successful:

 

1. Provide clear customer communication

Even if you’ve gone curbside, your customers might not know you’re offering this service. Update your business listings, website, app and emails to tell your community you’re still open and how to order. Don’t forget to frequently post to your local community social platforms such as Facebook, Nextdoor, WhatsApp, Weibo and Reddit to drive awareness of your curbside service and highlight specials.

Download our free digital marketing toolkit to help you more easily promote your curbside service.

2. Offer contactless payments

Right now, consumers are hyper-aware of person-to-person interactions and could feel uneasy if you aren’t offering extra precautions to safeguard against exposure to the coronavirus - this extends to payments, too. Consider offering contactless payment options - either with curbside payment devices or an online ordering platform - to give the customer control of their card.  

If your employees do have to take a card from a customer, make sure they wear gloves, ask if the guest want to use their own pen to sign the receipt, discard the gloves afterward and practice proper handwashing. If you're currently discouraging cash payments, proactively communicate that before guests pick up their order.

 

3. Extend your ordering capabilities

Even if the internet is your primary ordering channel, you may find you need your point-of-sale to be “closer to the action” to drive more efficiency—and more orders—in your curbside operations. Although your POS was originally implemented with your dining room flow in mind, you may still be able to use it outside at your curbside location to take orders there in addition to your online or phone orders. You can either use your existing tablet POS or move your fixed POS terminal if it makes sense.

 

4. Drive efficiency at the curb

Clearly show guests where to park when picking up their order, whether that’s assigning numbers to parking spots or using cones or markers to route customer traffic. You can also speed up the process by having your guests call once they arrive and tell you where they want their order placed inside their car—in the back seat, for example, or possibly the trunk. Not only does this facilitate physical distancing, but it also gives your staff guidance prior to bringing it to the car to make the food drop even faster.

 

5. Shift your labor

With the pivot to off-premise-only dining, many restaurants are adapting their labor model to more efficiently support this change. Consider reallocating staff members to run orders to curbside customers, supplement your kitchen staff and monitor the door, the phone and online or social inquiries. If you’re looking to use some of your employees for delivery, first check local laws and regulations.

 

6. Begin planning for post-pandemic operations

Right now, you’re heavily focused on curbside and delivery. But what will this mean for your restaurant in a post-coronavirus world? You may find many of your customers will want to continue—and may even prefer—getting food from your restaurant this way. So, take this time to evaluate what’s working and not working; in fact, you could treat this time as a “discovery period” for making curbside a permanent service.  

Things to consider:  

  • How will your guests prefer to pay in the future—will more adopt mobile payments?  
  • How will they want to order? Will they still turn to your online channels when your dining room is open again?  
  • How can you shift your labor to accommodate curbside service in the future?  
  • How can you best optimize your parking area when customers are frequenting your dining room again?  

 

For more information on pivoting to curbside operations, third-party delivery and more, explore NCR.com/restaurants/mobile-online-ordering or contact our restaurant team. To read more COVID-19 articles, resources and stories, visit NCR.com/coronavirus.

Coronavirus Response Resources for Restaurants

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5 ways to use social media to connect with loyal customers

A comprehensive list of restaurant industry resources to help you through the pandemic

Beyond takeout and delivery: 3 ways to drive revenue and engage with your customers while your dining room is closed

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How food delivery is transforming around the globe

How physical distancing will influence the future of contactless service

How restaurants and retailers are facing the need for contactless transactions amid coronavirus

How to carry out your restaurant’s curbside service for greater success

“Is it safe to eat at ______ ?”:The most searched restaurant questions on Google and how to answer them

Marketing your restaurant’s takeout and delivery services

Moving your restaurant POS to facilitate curbside operations

Optimizing your menu to simplify off-prem ordering

Reoptimizing your restaurant layout to better support takeout and curbside operations

Restaurants: Frequently asked questions regarding COVID-19

Restaurants: How to communicate to your customers during the COVID-19 outbreak

Restaurants: Positive trends in China

These business owners were determined to help provide relief for people who were out of work

Third-party food delivery and off-premise ordering amid the Coronaviru pandemic

Trusted resources you can lean on to stay informed during COVID-19

 

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