FSR October 2022

Operations BY NICOLE DUNCAN

Getting intoHolidayMode With enhanced off premises programs in

place, restaurants could score big with holiday takeout.

THE HOLIDAY SEASON has never been a blockbuster for foodservice the way it is for retailers, but operational shifts from the past two years could change that, at least incremental ly. Covid forced operators to refine—or in some cases, create—off-premises sys tems. That legwork has already yielded fresh revenue streams, which could grow evenmore at restaurants offering special holiday carryout options. “A lot of the ideas came because of the pandemic. And as restaurants, we learned very quickly that we’re not bul letproof and had to change up a lot of our models,” says chef Thomas Harvey, owner of the eponymous restaurant/ market in Falls Church, Virginia. Last year, the chef struck out on his own after four years at Tuskie’s Res taurant Group, whose properties range from café fare and pizza to upscale, farm-to-table dining. This past March, Harvey’s made its debut. For the first month, it operated as a fast casual, but guests’ appetite for dine-in led to a full service transition. Still, the retail arm remained an integral part of Harvey’s business model and now, with the holi days approaching, it’s adding a new layer to its off-premises program. Not only is the restaurant putting together spe cial holiday baskets featuring wine, beer,

SINCE THE PANDEMIC, MAGGIANO’S HAS ADAPTED ITS HOLIDAY CARRYOUT PACKAGES TO INCLUDE MULTIPLE COURSES WITH PORTIONS FIT FOR FAMILY GATHERINGS.

BRINKER INTERNATIONAL

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FSRMAGAZINE .COM

OCTOBER 2022