Alto-Shaam has advised operators that the impact of limited time offers (LTOs) has not been diminished by the coronavirus pandemic.
The manufacturer has advised operators to continue using LTOs, despite the significant changes in the way they do business.
The outbreak of COVID-19 and subsequent lockdowns have seen many food establishments shift to a takeout-only business model.
Alto-Shaam product specialist Tim Murphy said: “A change in season, a major sporting fixture, cultural event, or even the election of a new government have all given rise to special menus and products available for only a limited period.”
The coronavirus pandemic has been no different, he confirmed: “Restaurants and fast-food outlets in particular are using LTOs to constantly refresh their menus and keep their customers engaged.”
Murphy then spoke of the challenges that an LTO can pose: “All of the merchandising has to be delivered and in-store ahead of the launch; staff have to be specially trained; promotional signage installed; cash registers and point-of-sale materials programmed and prepared. Then, of course, there comes the most important aspect of all: the product.”
When it comes to maintaining consistency across multiple sites, Murphy recommended Alto-Shaam’s cloud-based oven-management system.
“ChefLinc provides foodservice operators with complete control of their equipment, menus and business from anywhere,” he said, “increasing efficiency and consistency across multiple locations.
“This not only eliminates the likelihood of keystroke error, but also the need for traveling to manually program recipes into ovens with USB, update oven settings or pull real-time service and operational data.
“These features further support social distancing and the reduction of unnecessary travel, as the foodservice industry shifts to its new normal.”