Developing takeaway sales through high-quality service (Hotel, Café, Restaurant)

By the end of the course, participants will be able to:

• Create a profitable and attractive takeaway menu (choice of dishes, structure of the offering, appropriate pricing).
• Design functional, high-quality packaging (eco-friendly, airtight, aesthetically pleasing).
• Organise production for takeaway orders (dedicated set-up, managing peak times, timing).
• Organise takeaway operations (workflow, efficiency, order management).
• Manage delivery (in-house or outsourced, partnerships with delivery platforms).
• Select the right partners and digital tools (delivery platforms, click-and-collect software).
• Develop a takeaway business strategy (customer loyalty, communication, seamless customer journey).

Day 1: Designing an attractive and profitable takeaway offering

• Creating a profitable and attractive takeaway menu
• Designing functional, high-quality packaging
• Organising production for takeaway orders

Day 2: Organising sales, delivery and commercial strategy

• Organising takeaway sales
• Managing delivery
• Selecting the right partners and digital tools
• Developing a takeaway commercial strategy

• Certification of prior learning

• All audiences

• Experience in restaurant management, front-of-house or kitchen operations.
• A desire to develop or optimise a takeaway service.

16 people

• Fully classroom-based training

The training course takes place in person at the centre, which provides the ideal setting for building group dynamics, encouraging interactive discussions between trainees and making use of professional equipment.

• Equipped technical platforms
• Room equipped with networked computer workstations
• Plateforme Learning Management System
• Unmarked room with video projector

Positioning upstream of training entry.

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

Expert trainers in their fields

Trainers with experience in tailoring learning programmes to individual needs.

Teachers certified by the French Ministry of Education, trainers with a three-year higher education qualification and significant experience in adult education, and professionals from the industry.

This training course is aimed at catering professionals involved in takeaway services, to help them optimise their performance in their roles as:

• Managers of restaurants, brasseries and cafés
• Head chefs and production managers
• Service and sales managers
• Managers of hospitality establishments

Access for people with disabilities

A 100% practical approach: short, hands-on training.

Funding: 100% covered for AKTO member companies with fewer than 50 employees.

Benefits for businesses:

✔ Rapid skills development: Techniques that can be applied straight away.

✔ Customer loyalty and increased turnover: Through well-managed upselling.

1st training session, we have no Quality indicators.