It was Taco Tuesday when Ohio Gov. Mike DeWine announced that the state would temporarily allow restaurants to sell alcohol to-go. Almost immediately, the phones at Local Cantina’s seven open Columbus-area locations started ringing with callers asking one thing: how quickly could they get a margarita?
Leanna McKenney Heath, one of the group’s operations managers, asked for just a few hours, and soon had a new section for alcohol available on the Paytronix online ordering platform.
“Now I have a whole section on there dedicated to margaritas,” McKenney Heath said. “The ID verification that the customer gets, letting them know at least three times they’re going to have to show their ID to pick it up, is really great.”
This is just one of the ways the restaurants have adapted to operate under the new normal that the novel coronavirus has ushered in. […]
When the Covid-19 outbreak began forcing restaurants to close their doors to guests, Zukku Sushi faced a unique dilemma: each of its three locations is housed inside a food hall.
With its three restaurants occupying cafeteria-like public spaces, they were among the first eateries to shut down, leaving Zukku’s flagship location in Tampa inaccessible, even to staff. So the restaurant’s leadership got creative.
Ferdian Jap, a partner at Zukku, said he and his partners reached out to a friend in the business – a restaurant owner whose kitchen was underutilized due to the outbreak – and launched their own version of a ghost kitchen. Thanks to their online ordering platform powered by Paytronix, Jap and his partners have been able to keep operations running across all three locations.
“We’ve used Open Dining for a while now,” he said, “so we have a good list of customers that we can market to using the email system. Even though we’re in a completely different location, our customers are still ordering from us and we’re reaching out to them to come support us.”
Zukku used the email addresses collected from previous online orders and a pop-up on its website to direct guests to the new location for takeout and delivery. Jap acknowledged that it has been an adjustment for the chefs to work in a new kitchen alongside the other restaurant’s employees, but the Paytronix Order & Delivery platform has made it easy for them to remove the items that can’t be made without their usual equipment. […]
As we all try to adjust to the new reality of doing business, the Paytronix community is coming together to share best practices for customer outreach in the face of the COVID-19 outbreak. We hope you find some ideas here that will help you in your day-to-day marketing operations.
Extend Your Outreach
Right now, use your loyalty resources to connect with both existing and potential customers, regardless of whether they are loyalty program members. Let them all know if you are open and to what extent. Are you open only for takeout or do you offer ordering and delivery? How about curbside pickup?
While your loyalty program has always been a great communications channel for reaching your best customers, consider taking your campaigns into new channels.
Primanti Bros. Restaurant and Bar, the 87-year-old, Pittsburgh-based creator of sandwiches topped with French fries, took a one-off reward usually only available to loyalty members, such as two sandwiches for $10, and promoted it on all available channels – loyalty, e-club, and social media – to reach the widest possible audience.
When the COVID-19 pandemic forced Prime Hospitality Group of Indianapolis to close its dining rooms, the leadership team needed to maintain a source of revenue to help keep its 750 employees safe, fed, and part of the team.
That’s a key reason why the company signed with Paytronix to offer ordering and delivery through the rapid-response product that launched last week. In just a few days, Prime was able to get delivery up and running at its flagship location in Northside Indianapolis and keep serving guests. It also plans to use the DoorDash connection for delivery, in addition to existing deals with Uber Eats and Postmates. These efforts will enable this location to continue doing the highest volume in Prime Hospitality Group’s portfolio.
Takeout and delivery had previously been a secondary focus, intended to fulfill guests’ preference for convenience. Until recently, Prime had always concentrated almost exclusively on the on-premises experience.
“I believe that online ordering and delivery is a necessity in our current circumstances,” said Prime Hospitality Group President Kristy Rans. “We still think that our product is one that can be enjoyed at home even outside the traditional service and hospitality that we provide within the four walls of our restaurants.” […]