In this episode, host Lauren Wion and Thomas Talbert, chef and vice president of culinary marketing and Matthew Luaders, chef and director of culinary research, both from CSSI Marketing + Culinary, explore all facets of the delivery sphere as we tactically pursue ways of recovering the restaurant industry. Talbert and Luaders both have a wealth of knowledge and many years of experience from culinary to management within the foodservice industry. Leading up to COVID-19, operators were beginning to test out the delivery waters whether it was through their native channel or third-party platforms. “Restaurant chains and self operators were starting to gear their menus towards delivery and making sure they had a product that was able to withstand the packaging process,” says Luaders. The pandemic completely flipped the business model and created a dire need for chains and locales to move into delivery application immediately. The recipe for success is being able to simultaneously deconstruct menu features in creative fashion, provide functional packaging, instill safety and sanitation trust into the delivery experience, all while maintaining engagement with customers to notify that you are operating as closely to business-as-usual. Talbert asks, “do you have the items that are going to give that customer confidence that the product was last touched by the person who made it or packaged it?” One major aspect to consider is how to maintain control over the customer experience during delivery and third-party hand-offs. Luaders suggestions honing in on what you do great and integrating a signature item within the packaging to enhance the overall experience. The additional touch of branded promotional items such as mugs, glasses or bottle openers can remind the consumer where the meal originated but more so drives the full meal and restaurant experience home. Meal kits are a new, innovative way for operators to capitalize and create additional revenue streams, whether its arranging cocktail kits or themed family-style meals. Operators are stretching their visionary mindsets to address food trends and include plant-forward offerings into these cook-at-home, meal kit experiences. “It’s not necessarily just about having a meat analog, as much as it is thinking about plants themselves,” says Talbert. On the other side of this pandemic, the industry will continue to see a rise in meal kits but the driving force in these new offerings will be the story behind the ingredients. “It comes down to everything. A piece of wilted lettuce could deter somebody from ordering a burger from your restaurant,” adds Luaders. Inventive strategies such as including an insert with a narrative around each ingredient, executing virtual tastings or cooking classes, and opening up to dark kitchens could be the edge to climax your brand.