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, structuring 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 sales 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

Maximum total duration of 14 hours
The duration of the course is indicative and will be determined according to your profile.

• All audiences

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

16 people

Teaching method

• Fully classroom-based training

Teaching methods

The training 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.

Equipment

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Monitoring and individualisation

Positioning upstream of training entry.

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

Possibility of post-training support.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

Formative assessments 

Total price incl. VAT : 392.00 €
Hourly rate incl. VAT : 28.00 Hourly rate including VAT: €28.00
. This price is indicative and non-contractual. Depending on your status, this course may be fully financed. Contact us.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

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

Accessible to people with disabilities
. Access to premises and technical areas for people with disabilities or reduced mobility (ramps, lifts).

Catering

There are several snack bars and restaurants outside the Lycée.

Transport

The school is served by numerous city buses. Nice Thiers station is a 10-minute walk away. The school is also served by the Parc Impérial stop on the Chemins de Provence line.

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.