We are using the Menu Profitability Report - what menu items are the most profitable and travel the best. We then moved those to the top of 3PD (third-party delivery) and online ordering menus as a way of suggestively selling.

We use the Shelf Extensions Detail and the Product Velocity report to understand who has extra To Go or 3PD supplies and then use the IUT page to shift inventories of those items to the locations that can use them. Unfortunately, a few of our locations just aren’t getting the traffic, so we are moving stuff around.

We are advertising in smaller communities where our franchise might not be known for take out or delivery. Post flyers at grocery stores, big box stores and other areas where folks are still frequenting.

We reduced the amount of towels we are receiving  due to the decrease in dining room traffic.

Our state allows us to extend vehicle insurance to our employees. Our servers have been repurposed as delivery drivers. We are saving our 3pd charges that way, by having folks call the store, pay over the phone, and we are dropping off food without interacting with the people, May-day basket style-if you can call it that.

We have our team deep-cleaning like we are doing a remodel, they are also making some really small repairs, too. We are trying to keep them on the payroll as long as possible, and our stores will come out looking better on the other side of this.

With the reduction in sales, 2 truck deliveries a week is no longer necessary. We have reduced the number of truck deliveries to save money on delivery fees.

We have limited our menu to items that are the most profitable and easiest to execute as to go items. We can’t carry our full menu right now-that is too many groceries. We dialed back our towel delivery by 60%, took garbage down to 1 day per week, and cancelled lawn service, anything non-mission critical.

We saw a neighboring business add 'pan meals' to their menu. Pick a protein, a starch, and a veggie and send that in a foil pan, sold by the person with a delivery charge. So like $25-30 for a pan for 4 people. Think of an “at home” catering.

We have heard of other locations adding toilet paper to their orders by single roll LOL. We are going to add pantry items, gallon of milk, 6 packs(we can deliver alcohol if it is with food), eggs and items they can eat on for a few days like bulk cold sides, a package of buns, and cold brisket or pulled chicken by the pound.

We are taking fruit and veggies that are going to spoil soon and making pie, shepards pie, veggie soup that we can freeze and use as a special when this clears up.

We switched to using pre-wrapped plasticware to avoid excessive contact with wrapping our own plasticware.

We revamped our staging area for takeout. We used to do about 20% takeout/online ordering. That is all we can do now. So moved our area closer to reach in cooler for condiments, and used shelves that used to be for plates, for more bags, take out silverware, containers, and gloves.

We've reduced our menu offerings and went to take-out only, which meant that we had to reorganize our line to accommodate the additional To Go supplies. In addition we had to make space for the increased amount of ingredients needed for the menu items we chose to serve.