I think the first thing that makes sense
to me because it’s how I think is, I do a checklist process for accuracy. I don’t
want to forget anything. I don’t want to miss anything. Are they getting what they
expect to get when the food is delivered? I also would say don’t try and get too
fancy with what you call your delivery program. We call it Corner Cakery Delivers
and that’s because I want it consistent that if you’re used to eating inside the
restaurant, that when you get that food outside the restaurant, it should be as
close to the same experience as possible. And and then vice versa. If you’re not as
familiar with Corner Bakery you eat the food outside that you kind of taste it
and go, oh I kind of crave that some more. Maybe I want to go inside the restaurant?
You want the experience to match the four walls as much as possible and I
honestly believe that is the expectation of the customer right now. That they want a quality restaurant meal at the right temperature, where they want
it, when they want it. And we’ve got to figure out how to do that. So the more
you can equate that to what do we do in store, that we can do outside the store,
aside from some of the hospitality stuff, it really is not that difficult if you
just think through all the details.