Technology

How Penn Station keeps customers safe on, off-premise

Provided

July 21, 2021

As more Americans get vaccinated and dine-in restrictions lessen, restaurants are preparing for traffic increases.

That doesn't mean, however, that off-premise service will go away. Although the pandemic was responsible for the increased adoption of mobile and contactless ordering, many customers who finally discovered their ease and convenience won't ditch them when they trash their masks.

In fact, off-premise ordering is going strong for Ohio-based Penn Station East Coast Subs, a fact that the brand's president, Craig Dunaway, discussed during a free webinar with Di Neal, regional marketing manager of Tork, an Essity Brand.

The duo chatted about how to make workflow more efficient in order to deal with the uptick of off-premise dining as well as how customers have made hygiene a permanent factor in their dining decision making.

Dunaway, which has over 315 locations, also chatted about the variety of ways to engage with off-premise customers to keep the brand top-of-mind even when the guest is not dining in-
house.

Whether serving your customers on or off-site, this free webinar reveals what it takes to keep your business hopping without putting anyone at risk. Download it here.