Tork provides expert advice to restaurants to secure take-out and delivery operations


PHILADELPHIA CREAM, May 18, 2021 / PRNewswire / – Consumer behavior has shifted to offsite dining in recent years, and the pandemic has accelerated that trend. Quick Service Restaurants (QSRs), which have take-out and delivery infrastructure, have benefited from the change under public health guidance. On the other hand, full-service restaurants (FSRs), which specialize in dining experiences, are in a more vulnerable position. In light of restaurant restrictions and persistent consumer preferences for off-site dining, FSRs must now turn to off-site services like take-out and delivery. According to a study by NPD, there has been a sharp increase in take-out sales, from 18% to 60% in the FSR segment from 2019 to 2020 in the United States.1

“The increased demand for offsite catering is an opportunity for restaurants,” said Di Neal, industry expert and North American foodservice marketing manager at Essity, the maker of the Tork brand. “The QSR segment has had an advantage as these restaurants have been working with this type of service for years. But it is time for the entire industry to seize this opportunity and adapt to changing consumer behavior.”

According to a recent Essity study, 60% of restaurant customers will have higher expectations of restaurant hygiene standards in the future.2 Therefore, it is essential that restaurants ensure a hygienic experience and clearly communicate their efforts to customers. To help QSRs and FSRs meet this new hygiene standard, Neal offers five tips for safer take-out and deliveries:

  1. Design your restaurant for safety. Place hand sanitizing stations where customers enter and exit the restaurant. For take-out or curbside pickup, maintain a social distance between customers by having separate areas for ordering and pickup. In the kitchen, always make sure hand washing stations are well stocked with soap and paper towels at the start of each shift.
  2. Assess your packaging and hygiene products. Train staff to handle take-out bags with care, as they would when preparing food. Create procedures to promote good hand hygiene and minimize the risk of cross-contamination. For example, putting a tamper-proof seal on the bag is an easy way to show customers that their food hasn’t been touched or altered since leaving the kitchen. You can also consider adding individually wrapped napkins to ensure clients receive sanitary and undamaged napkins.
  3. Communicate your efforts. Let guests know about your efforts to make sure their food is safe from the kitchen to their table. You can even send notes with orders to let customers know the steps you’ve taken to make sure their food is safe and to thank them for their support. It is important for restaurants to continue to bond emotionally with customers, whether they dine in or out.
  4. Ensure delivery staff have good hygiene routine. If you are working with a third-party delivery company, review their food safety handling policy as it will be part of your food journey. For restaurants that operate their own delivery fleet, it is important to ensure that delivery personnel have sufficient knowledge of food safety and personal protective equipment (PPE) to protect both workers and the guests. Having a delivery toolbox with face masks, disinfectant bottles, paper towels, and napkins can also help improve safety and hygiene.
  5. Think beyond a traditional kitchen environment. More than half (53%) of operators used a ghost kitchen for delivery orders during the lockdown.3 Additionally, 52% of global consumers report being comfortable ordering at a restaurant with delivery only without a physical storefront.4 Since most ghost kitchens have limited space and work with on-demand staff and third-party delivery companies, putting hygiene at the forefront at every step of the food journey is imperative to ensure a smooth workflow. efficient and safe food handling.

Tork has launched a dedicated resource webpage with industry knowledge and tips to help restaurants secure hygiene for offsite meals – from the kitchen to the shed. The page includes a guide with information on how to secure take out and delivery, a hand hygiene poster, a sign for pickup stations, instructions on how to use QR codes and other useful documents for restaurant staff. For more information and to access these resources, visit https://www.torkusa.com/off-premise.

For more information, please contact:
Lizzie Kölln
Weber Shandwick
[email protected]

About Tork®
The Tork brand provides professional hygiene products and services to customers around the world, from restaurants and healthcare facilities to offices, schools and industries. Our products include dispensers, paper towels, toilet paper, soap, napkins, wipers, but also software solutions for data-driven cleaning. With its expertise in hygiene, functional design and sustainability, Tork has become a market leader in helping customers think ahead so that they are always ready for business. Tork is a global brand of Essity and an engaged partner with customers in over 110 countries. To keep up to date with the latest Tork news and innovations, please visit: www.torkusa.com.

About Essity
Essity is a leading global hygiene and health company. We are committed to improving well-being through our products and services. Sales are conducted in approximately 150 countries under the main global brands TENA and Tork, and other strong brands, such as JOBST, Leukoplast, Libero, Libresse, Lotus, Nosotras, Saba, Tempo, Vinda and Zewa. Essity has approximately 46,000 employees. Net sales in 2020 were approximately $ 13.3 billion. The head office of the company is located at Stockholm, Sweden, and Essity is listed on Nasdaq Stockholm. Essity breaks down barriers to well-being and contributes to a healthy, sustainable and circular society. More information at www.essity.com.

1 Source: NPD Group / CREST®, October 2020
2 Source: Essity Essentials Initiative 2020-2021 survey (CONNECT)
3 Source: Technomic Foodservice Impact Monitor 8th edition – Weekend May 8, 2020
4 Source: Euromonitor, 2020

SOURCE Tork


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