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
• Unmarked room with video projector

To help us improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

For learners with disabilities: training and certification arrangements can be adapted where necessary, with support from the disability liaison officer.

Discussions and remedial support with the educational liaison officer and/or the business liaison officer during the course.

Trainers with experience in individualised learning.

Teachers certified by the French Education Nationale, Bac +3 trainers with significant experience in adult training, professional speakers.

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

Transport

establishment located along the expressway near the fire station (bigot district)

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.