“We pivoted our team to develop a quick and creative solution for restaurants that don't typically offer take-out or delivery. You can now sell meal kits, to-go packs, or whatever experiences you can dream up, directly on Tock.”
The solution is allowing restaurants to continue to operate through the crisis.
“We now have hundreds of restaurants creating simple, streamlined offerings for pick-up and delivery,” says Kokonas.
The Tock platform differs from other delivery platforms by allowing restaurants to utilise their own staff for delivery and pickup to save on costs. They can keep operations streamlined with prepaid meals and simple à la carte menus and sell add-ons like wine, sides, or merchandise. The platform allows for two-way text messaging for contactless deliveries.
Restauranteurs will be acutely aware for the need to cut costs in a period of reduced operating.
“Conserve resources," says Kokonas, “it's vitally important that every business channel payroll to those most in need”.
Restaurants might see the gift card or voucher model as a solution to prop up revenue during the coronavirus crisis, however, it might not be the best fix according to Kokonas.
“In my opinion, restaurants should not rely on Gift Cards to float... it's tempting and easy and people understand it, but you are just delaying your economic pain down the road.”
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Will food delivery kill the restaurant kitchen as we know it, or will in-restaurant dining return to supremacy? Perhaps there is a happy medium where restaurants can co-exist with food delivery giants? Here we take a look at what the future may hold.
Professional kitchens can be tough environments to work in at the best of times, but the Covid outbreak has exacerbated the need for better mental health support for chefs and restaurant staff. Read on to find out what's being done.