F&B Innovation: How to craft menus for delivery and off-premise
(Room Governor’s Square 10)
15 Oct 19
3:15 PM
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4:15 PM
As interest grows in delivery, catering and take-out, restaurants are adjusting their offerings to optimize for travel by consolidating menus, adjusting pricing, partnering for custom packaging and adjusting cooking techniques to allow the dishes to hold up for the longer ride. This session also looks at best practices for an efficient culinary workflow for off-premise cooking operations.