Secret Sauce - The Restaurant Marketing Podcast

Online ordering is a really important part of the revenue mix for some restaurants. This is the first part of a 2 part podcast on the economics of online ordering and how small restaurants are dramatically increasing profitability with a few simple tweaks. Menulog, Just Eat, Grub Hub and Delivery Hero are charging 13% commission and not giving the restaurants the email addresses, so it is very difficult to build a sustainable take out business with those platforms. We look at why restaurants do take out.  Often the bottle neck for a restaurant is the number of tables in a restaurant and the number of times you turn those tables.  Take out moves spare capacity in your kitchen past the bottleneck of the tables that you have, allowing for significantly higher revenue if you have a big mismatch between kitchen capability and in house consumption.  We discuss the profitability of take out orders.  There is very little front of house costs associated and Restaurants used to offer a 10% discount for take out orders