Do we forget about pickup when we talk off-premise?
When it comes to off-premise, the restaurant industry has been focused on delivery. This makes sense — delivery logistics are complicated, and the third-party fees are high, as are the chances that things can go wrong. But 93% of off-premise operations are still traditional takeout, meaning customers enter the restaurant to pick up the orders themselves, according to research from the National Restaurant Association.Source: Restaurant Hospitality
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