TAKE OUT SALES

The restaurants of years past were organized so that guests came to the restaurant, dined, paid their check and left hopefully with good food and good service. With the introduction of the so called fast food industry the concept changed slightly with the "quick meal". People were ready to stand in line and order their "quick meal", eat and run back to work. Today the restaurant owner has to make decisions on setting up a take out counter for orders called in previously. These orders have to be packed accurately with all the proper condiments and maintain the food good and hot for the customer. These are sales that are earned without the customer sitting at a table dining. Some restaurants have designated parking spots for the takeout orders to make the service better. The owner, keeping this in mind, realizes that this is a hospitality business and service at the pickup is as important as service in the dining room. The person in charge of the takeout section should be pleasant and willing to assist a patron to help carry out any large orders.  Offering good service and good food means repeat orders for the restaurant. Sales are always welcomed no matter from where.

Louis Theodos, Vice President
Louis Theodos joined HRI Services Inc. in 2007. With over 30 years at Anthony's Pier 4 Restaurant as General Manager, he has experience in all facets of the restaurant business, including training of managers and servers, bar serving and kitchen organization. Louis is a very valuable asset in assisting sellers in the sale of their business and real estate. His knowledge and experience enhances the services of HRI and their ability to offer the best assistance to any seller or buyer.