Oracle Food & Beverage offers tips on how to pivot your operation to accommodate high demand for delivery services.

(Editor’s Note: The article was written by Chris Adams, Oracle’s vice president for F&B strategy. Reposted with permission. Original article here.)

In recent weeks, we have seen tremendous disruption in the food and beverage industry worldwide. One of the most pressing issues for bars, restaurants, cafes and stadiums is how to continue to generate revenue when footfall is either severely restricted or completely halted as we are now seeing in a number of countries across the world. Staying afloat in the face of these unprecedented headwinds is critical for businesses, their employees and the communities they serve.

Delivery and off-premises dining has moved from a popular to a critical service in a very short period and just catapulted to mission-critical. But transforming your operation to focus on off-premises dining overnight is not trivial.

There are essential steps and decisions that need to be made – quickly. Here’s a rundown of how to pivot your operation to accommodate high demand for delivery services: