Chapter 4
Purpose of To-Go Order Training
With to-go orders making up as much as 60 percent of Yumbii’s business, ensuring these orders are accurate, well-packaged, and complete is crucial for guest satisfaction. This module covers the key steps for preparing to-go orders, including packing with appropriate sauces, utensils, and napkins, and securely packaging the items to prevent spills or mistakes.
Consistent quality in to-go orders helps drive repeat business and reinforces Yumbii’s commitment to service excellence.
Key Components for To-Go Orders
Order Verification: Double-checking the order for accuracy, including all items and customizations.
Packing Essentials: Ensuring all necessary napkins, sauces, and utensils are included.
Secure Packaging: Packaging each item carefully to prevent spills or leaks during transit.
Order Presentation and Handoff: Final check for cleanliness, presentation, and correct labeling before handing off to guests or delivery drivers.
To-Go Brand Standards
To-go orders are essential to the Yumbii experience and should reflect our dedication to quality, accuracy, and guest satisfaction. Each order should follow these standards to create a consistent and thoughtful experience that guests can rely on.
*See Diagram for Proper Expo Prep Execution
Expo Check Placement
Standard: Attach the expo check securely to the outside of each bag.
Purpose: This allows easy confirmation of the order’s contents and improves handoff efficiency for FOH staff and delivery drivers.
Napkin Allocation*
Standard: Provide two (2) napkins per entrée.
Purpose: Ensures that guests have enough napkins for their meal without excess waste.
Plastic Silverware with Bowls*
Standard: Include one (1) set of plastic silverware per bowl.
Purpose: Supports convenience for guests who may be eating on the go or without access to silverware.
Sauce and Condiment Allocation*
Standard: Include standard sauces and condiments for each order, with additional requests noted on the check.
Guidelines:
Default sauces should be included based on the entrée type.
Ensure all sauces are securely closed to prevent spills.
Purpose: The right sauces and condiments enhance flavor and meet guest expectations without them needing to ask.
Order Presentation and Labeling (When Applicable)
Standard: Label each entrée or bowl clearly, especially for orders with multiple similar items.
Guidelines:
Use clear, easy-to-read labels for customizations or dietary preferences (e.g., “No Onion” or “Extra Guac”).
Purpose: Clear labeling helps guests quickly identify each item, especially in group orders, and avoids confusion or errors.
Item Marking
Standard: Mark each item on the check as it is placed into the bag.
Purpose: This practice ensures all items are included and minimizes the chance of missing items.
Bag Security
Standard: Seal each bag with a branded Yumbii sticker or staple for security and freshness.
Guidelines:
Seal bags after final order verification, creating a tamper-evident seal.
Purpose: A secure seal ensures food safety and gives guests confidence that their order is complete and untouched.
Order Review with Guest or Driver
Standard: Before handing off an order, briefly review it with the guest or delivery driver to confirm all items are included.
Guidelines:
Use the checklist on the receipt or printed ticket to confirm the contents.
Verbally highlight any special requests or additional items.
Purpose: A final review reduces the risk of errors and enhances the guest’s confidence in the order.
Sanitation and Hygiene
Standard: Ensure all staff handling to-go orders wash hands regularly and use clean gloves when packaging food.
Guidelines:
Keep the to-go area clean and organized, wiping down surfaces regularly.
Avoid placing bags on the floor or other unclean surfaces.
Purpose: Hygiene standards promote food safety and reflect Yumbii’s commitment to a high-quality, safe dining experience.
Ready-to-Go Shelf for Pickups
Standard: Use a designated, organized shelf for pick-up orders to streamline handoffs.
Guidelines:
Place completed to-go orders on the shelf in the order they were completed, with the expo check visible.
Keep the shelf free of all personal items to maintain a clean, professional appearance.
Purpose: A designated area makes it easy for guests or drivers to locate their orders and keeps the pick-up area organized and professional.
INTERACTIVE HOSPITALITY TRAINING EXERCISE
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