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.

12 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.

• Room equipped with networked computer workstations
• Unmarked room with video projector

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

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

Post-training support is available.

Participant satisfaction is assessed both during and at the end of the training.

An assessment is carried out prior to the start of the training.

Evaluators with expertise in observing and analysing results (mastery of skills).

Trainers experienced in individualising learning.

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

Contact us to register for a meeting.

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

Catering

Transport

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.